Dessert

Blueberry Cream Cheese Danish Recipe

ByRafael Mansero March 24, 2026March 24, 2026

Introduction

Blueberry Cream Cheese Danish is a delightful pastry perfect for breakfast or dessert. Its flaky puff pastry, creamy filling, and fresh blueberries create a deliciously balanced treat that’s easier to make than you might think.

A flat piece of light beige dough is laid out on a wooden cutting board, dusted with flour. In the center of the dough is a narrow, long layer of creamy white filling, topped with a thick layer of fresh, dark blue blueberries covering the entire center strip. On both sides of the dough, there are evenly spaced diagonal cuts, showing a textured, soft dough ready to be braided. The surface under the board is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box (2 sheets) puff pastry, thawed
4 oz cream cheese, softened
⅓ cup granulated sugar
1 egg yolk
1 teaspoon vanilla
¾ cup fresh blueberries
Egg Wash: 1 egg, 2 teaspoons milk
Icing: ½ cup powdered sugar, ½-1 tablespoon milk, ¼ teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Set it aside for later.
Step 2: In a medium bowl, beat the softened cream cheese, granulated sugar, egg yolk, and vanilla until smooth. Chill this mixture in the fridge until ready to use.
Step 3: Unroll both sheets of puff pastry. Cut one sheet in half. Attach one half-sheet to the end of the whole sheet, pinching the seam to form one large rectangle. Reserve the extra pastry for another use.
Step 4: Slice off the top corners of the pastry rectangle, then continue making angled cuts down both sides to create strips, leaving the center intact for the filling.
Step 5: Spread the cream cheese filling evenly along the center of the pastry and sprinkle fresh blueberries on top.
Step 6: Starting from the top, fold the angled strips over the filling, alternating sides at a 45-degree angle to form a braided look.
Step 7: Whisk together the egg and milk to make the egg wash. Brush it generously over the braided pastry.
Step 8: Place the pastry on the prepared baking sheet and bake for 25-28 minutes, or until golden brown and puffed.
Step 9: While the danish bakes, mix together powdered sugar, milk, and vanilla extract until smooth to make the icing.
Step 10: Once the danish is cooled slightly, drizzle the icing over the top before serving.

Tips & Variations

Use frozen puff pastry but be sure to thaw it completely to avoid tearing during folding.
Swap blueberries for raspberries or sliced strawberries for a different fruity twist.
Add a sprinkle of lemon zest to the cream cheese filling for a fresh citrus note.
If you prefer a less sweet filling, reduce the sugar to ¼ cup.

Storage

Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days and reheat gently in a low oven to restore crispiness. The icing may soften when refrigerated but can be refreshed with a light drizzle of extra glaze before serving.