Blueberry Danishes are my jam. I love breakfast pastries and this sweet roll danish is incredibly easy to make for a sweet breakfast dessert.
Pastries pair perfectly with coffee or tea and I often like to dip it into hot coffee.
I can go months without a pastry and other times, I eat them for a month or two at a time. But these Blueberry Cream Cheese Danishes, they were gone in just a day or two.
They never last long in our house and that’s why we love to make a variety of lemon danishes throughout the year and especially for Christmas breakfast or New Years Day.
What I like about these pastries is that the filling is pretty easy to customize. I’ve made these with added cocoa powder for a chocolate cream cheese filling. I’ve also made a basic cream cheese filling with just powdered sugar and vanilla extract.
If you love an easy cream cheese danish, then you’ll like that you can adapt the pie filling as it’s the easiest to swap out. You can use any flavor you want. I always buy pie filling in the baking section of the grocery store when it’s on sale. That way, I have pie filling on hand for special occasions like this weekend.
This blueberry breakfast pastry recipe starts with store-bought crescent rolls which makes this recipe super easy to make at home. The pastry dough is then formed into these round shapes. I’ve included a similar Youtube video in the notes section of the recipe to use a general guide on how to make this recipe. Head down the recipe note section and take a look at the video.
I’ve changed a few things and you’ll want to follow my recipe directions because you’ll end up with bigger pastries that are easier to work with and fill.
If you love the bakery section at the grocery store or perhaps you like to order a dozen Danishes from a local bakery, you’ll want to try this recipe for easy at home Danishes.
You’ll also love this Cherry Cream Cheese Danish for the holiday season! It’s a favorite for Christmas!
Easy Blueberry Lemon Cream Cheese Danish
Ingredients
- 8 ounces cream cheese, softened
- 2 teaspoons fresh lemon juice
- 5 1/2 tablespoons powdered confectioners' sugar
- 2 cans store-bought crescent rolls ( I used big and flaky)
- granulated sugar, to dush
- 21 ounces blueberry pie filling
Icing
- 1 cup powdered confectioners' sugar
- 1 tablespoon fresh lemon juice
- 1/2 tablespoon water
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.In a medium bowl, combine granulated sugar, lemon juice, vanilla extract, and cream cheese. Beat until smooth; set aside.Unroll crescent rolls. There will be 4 large rectangles of dough pre-cut down the center lines. Run a knife down the center both vertically and horizontally. Disregard the crescent shapes, you want 4 rectangles. Repeat with second crescent rolls container. SEE NOTES FOR A SIMILAR YOUTUBE VIDEO LINK to demonstrate this.Pinch the seams in each rectangle to hold together and form a solid piece of dough. Generously coat each side of the rectangles with sugar. You should have 8 rectangles of dough from two containers of store-bought rolls.Slice each rectangle of dough in half the long way. You will have 16 strips of sugared dough once done.Gently stretch each strip of dough without it breaking.Twist the dough rope.Spiral the rope around itself to form a loose circle/spiral. SEE NOTES FOR A SIMILAR YOUTUBE VIDEO LINK to demonstrate this.Place onto cookie sheet, spacing danishes about 2 inches apart.Using a spoon/fingers, press fingers into center of dough to create of bowl/well.Add cream cheese to the center and spoon a little blueberry filling on top of cream cheese.Bake in oven for 15-20 minutes or until golden brown. If using regular size crescent roll dough, bake 15-17 minutes. If using big and flaky crescent roll dough, bake 17-20 minutes.To make the icing, combine powdered confectioners' sugar, lemon juice, and water. Mix until smooth. Drizzle over the top of each cooled danish.
Notes
Nutritional information is only an estimate and it's accuracy is not guaranteed to be exact.
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