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.
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.
Lemon Blueberry Danish Ingredients
To make this breakfast pastry, you will need the following ingredients (go down to the recipe below for exact amounts and directions):
- cottage cheese
- vegetable oil
- vanilla extract
- all-purpose flour
- baking powder
- cream cheese
- lemon extract
- powdered sugar
How to Make Lemon Blueberry Danish
- Preheat oven to 400 degrees.
- Make the dough. 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.
- Knead the dough. 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.
- Prepare the dough for filling. 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. Transfer the dough on the paper to a cookie sheet.
- Add the filling. 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. Spread the filling mixture down the center lengthwise in an approximately 4 inches wide strip. Sprinkle blueberries evenly onto filling.
- Fold the dough over. 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.
- Bake the danish. Bake for approximately 22 minutes, until golden brown. Cool on baking rack until warm.
- Make the glaze. 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 or brush on with a pastry brush.
- Serve. Slice in approximately 2 inch slices across.