Lemon Blueberry Danish with Icing | Breakfast Pastry Recipe

March 18, 2020

This homemade Lemon Blueberry Danish is the perfect made from scratch breakfast pastry. It is fruity and citrusy, filled with blueberries and lemon, and topped with a lemon icing. 

Lemon Blueberry Danish with Icing

Lemon Blueberry Danish Recipe

This recipe requires a little patience, but food cooked with love is always the best! If you want an easier danish recipe, try my lemon cream cheese danish

What You Need for Lemon Blueberry Danish

Pastry Ingredients:
1 cup cottage cheese
½ cup sugar
1/3 cup milk
¼ cup vegetable oil
1 teaspoon vanilla extract
2 cup all-purpose flour
2 teaspoon baking powder
½ teaspoon salt

Filling Ingredients:
6 ounces cream cheese, room temperature
¼ cup sugar
1 large egg, separated
1 teaspoon grated orange peel
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
½ teaspoon lemon extract
1 cup fresh blueberries
1 Tablespoon water

Drizzle Glaze:
½ cup powdered sugar
2 teaspoon lemon juice
2 teaspoon orange juice

Lemon Blueberry Danish with Icing

How to Make Lemon Blueberry Danish

Preheat oven to 400 degrees.

Combine flour, baking powder and salt in bowl. Set aside.

In food processor or blender, process cottage cheese until creamy.

Add sugar, milk, vanilla and oil. Process until well-combined.

Add dry ingredients to wet ingredients and process until mixture comes together. Dough will be slightly sticky.

Lemon Blueberry Danish with Icing

Turn dough out onto floured surface and knead several times, forming into a ball. You may need to add more flour to the dough as you knead depending on humidity. Dough should still be soft and pliable, not stiff as in bread dough.

Refrigerate in a covered bowl for 30 minutes.

In a mixing bowl, mix cream cheese and sugar until creamy. Add orange and lemon peel, egg yolk, and vanilla and lemon extract until smooth.

Lay out a piece of parchment paper approximately 13 x 17 inches.

Lemon Blueberry Danish with Icing

Place chilled dough onto the parchment paper and roll to a 12 x 16 inch rectangle. Try to keep the sides squared.

Transfer the dough on the paper to a cookie sheet.

Spread the filling mixture down the center lengthwise in an approximately 4 inches wide strip. Sprinkle blueberries evenly onto filling.

Pastry dough rolled out with blueberry filling

On the lengthwise sides, cut one in. wide strips going about 4 inches in, toward the middle.

Beginning on one end, fold alternating strips into center at an angle, in a crisscross fashion. Turn ends of pastry under.

Whip egg white and water. Brush across surface of dough.

Egg wash brushed on pastry

Bake for approximately 22 minutes, until golden brown.

Cool on baking rack until warm.

Combine the powdered sugar with the juices, starting with 1 teaspoon of each and adding more as needed to achieve a drizzle consistency.

Drizzle across warm pastry.

Slice in approximately 2 inch slices across.

Lemon Blueberry Danish with Icing

Lemon Blueberry Danish

Lemon Blueberry Danish

Yield: 8
Prep Time: 45 minutes
Cook Time: 22 minutes
Cooling Time: 10 minutes
Total Time: 1 hour 17 minutes

This homemade Lemon Blueberry Danish is the perfect made from scratch breakfast pastry. It is fruity and citrusy, filled with blueberries and lemon, and topped with a lemon icing. 

Ingredients

  • 1 cup cottage cheese
  • ½ cup sugar
  • 1/3 cup milk
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cup all-purpose flour
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • 6 ounces cream cheese, room temperature
  • ¼ cup sugar
  • 1 large egg, separated
  • 1 teaspoon grated orange peel
  • 1 teaspoon grated lemon peel
  • 1 teaspoon vanilla extract
  • ½ teaspoon lemon extract
  • 1 cup fresh blueberries
  • 1 Tablespoon water
  • ½ cup powdered sugar
  • 2 teaspoon lemon juice
  • 2 teaspoon orange juice

Instructions

    1. Preheat oven to 400 degrees.
    2. Combine flour, baking powder and salt in bowl. Set aside.
    3. In food processor or blender, process cottage cheese until creamy.
    4. Add sugar, milk, vanilla and oil. Process until well-combined.
    5. Add dry ingredients to wet ingredients and process until mixture comes together. Dough will be slightly sticky.
    6. Turn dough out onto floured surface and knead several times, forming into a ball. You may need to add more flour to the dough as you knead depending on humidity. Dough should still be soft and pliable, not stiff as in bread dough.
    7. Refrigerate in a covered bowl for 30 minutes.
    8. In a mixing bowl, mix cream cheese and sugar until creamy. Add orange and lemon peel, egg yolk, and vanilla and lemon extract until smooth.
    9. Lay out a piece of parchment paper approximately 13 x 17 inches.Place chilled dough onto the parchment paper and roll to a 12 x 16 inch rectangle. Try to keep the sides squared.
    10. Transfer the dough on the paper to a cookie sheet.
    11. Spread the filling mixture down the center lengthwise in an approximately 4 inches wide strip. Sprinkle blueberries evenly onto filling.
    12. On the lengthwise sides, cut 1 inch wide strips going about 4 inches in, toward the middle.
    13. Beginning on one end, fold alternating strips into center at an angle, in a crisscross fashion. Turn ends of pastry under.
    14. Whip egg white and water. Brush across surface of dough.
    15. Bake for approximately 22 minutes, until golden brown.
    16. Cool on baking rack until warm.
    17. Combine the powdered sugar with the juices, starting with 1 teaspoon of each and adding more as needed to achieve a drizzle consistency.
    18. Drizzle across warm pastry.
    19. Slice in approximately 2 inch slices across.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 404Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 50mgSodium: 436mgCarbohydrates: 56gFiber: 1gSugar: 29gProtein: 9g

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