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Close up of blueberry danish on parchment paper.

Easy Blueberry Danish

Stephanie Rutherford
This blueberry danish is super easy to make. It uses frozen puff pastry, has a cream cheese filling, and topped with a homemade blueberry preserves. It is topped with a vanilla glaze for extra sweetness.
5 from 6 votes
Prep Time 45 mins
Cook Time 20 mins
Chilling Time 2 hrs
Total Time 3 hrs 5 mins
Course Breakfast, Dessert
Cuisine American
Servings 6 danishes
Calories 158 kcal


  • 1 sheet Frozen puff pastry
  • 4 oz Cream cheese room temperature
  • 3 tablespoon White granulated sugar
  • 1 teaspoon Pure vanilla extract
  • 1 Large egg for egg wash
  • 2 teaspoon Water for egg wash

Blueberry Preserves

  • 1 cup Blueberries fresh or frozen
  • cup White granulated sugar
  • 1 tablespoon Water
  • ½ cup Blueberries

Vanilla Icing

  • ½ cup Powdered sugar sifted
  • 1 tablespoon Milk
  • 1 teaspoon Pure vanilla extract


Blueberry Preserves

  • In a medium saucepan over medium heat, mix 1 cup of blueberries, sugar, and water. Heat until the blueberries start to release their juice, then continue to cook until it thickens. This takes 3-5 minutes.
    1 cup Blueberries, ⅓ cup White granulated sugar, 1 tablespoon Water
  • Take off the heat and pour into a glass container. Mix in the ½ cup of blueberries. Cool completely before using. I put the blueberries in the fridge to speed up the cooling process.
    ½ cup Blueberries

Blueberry Danish

  • Pull the frozen puff pastry out of the freezer. Let it sit on the counter for 30 minutes.
    1 sheet Frozen puff pastry
  • While you wait, make the cream cheese filling. Using a mixer, beat the cream cheese, sugar, and vanilla on high speed for 2 minutes until creamy. Set aside.
    4 oz Cream cheese, 3 tablespoon White granulated sugar, 1 teaspoon Pure vanilla extract
  • Roll the puff pastry on a lightly floured surface using a rolling pin. Use a sharp knife to cut into 6 even rectangles.
  • Preheat the oven to 400°F. Line a cookie sheet with parchment paper. Place the 6 rectangles of pastry evenly on the cookie sheet.
  • Use a sharp knife to make an indent of a rectangle along on the edge of each rectangle. Do not cut all the way through. There should be a ¼ to ½ inch of pastry on the edge. It will look like picture in the post. The goal is to put all the filling in that rectangle you made.
  • Use 1 Tablespoon to spread 1 Tablespoon of cream cheese filling inside the smaller rectangle. Use 1 to 1 ½ Tablespoons of the blueberry preserve and scoop on top of the cream cheese. Spread until it is even.
  • Place in the freezer for 10 minutes. In a small bowl, mix the egg and water. Then, use a pastry brush to brush the egg wash along the edges of the pastry.
    1 Large egg, 2 teaspoon Water
  • Bake for 14-17 minutes. Bake until the edges of the pastry is golden.
  • Cool on a cooling rack.

Vanilla Icing

  • In a small bowl, mix the powdered sugar, milk, and vanilla. Pour the glaze on top of the danishes.
    ½ cup Powdered sugar, 1 tablespoon Milk, 1 teaspoon Pure vanilla extract


Calories: 158kcalCarbohydrates: 34gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 19mgSodium: 61mgPotassium: 60mgFiber: 1gSugar: 22gVitamin A: 278IUVitamin C: 4mgCalcium: 24mgIron: 1mg
Keyword blueberries and cream, blueberry filling, blueberry preserves, cream cheese filling, easy to make, puff pastry, vanilla glaze
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