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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
- sugar
- milk
- vegetable oil
- vanilla extract
- all-purpose flour
- baking powder
- salt
- cream cheese
- egg
- orange
- lemon
- lemon extract
- blueberries
- water
- 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.
Other Delicious Breakfast Pastries
- Lemon Cream Cheese Danish
- Dark Cherry Oatmeal Muffins
- Blueberry Coffee Cake
- Pumpkin Spice Cinnamon Rolls
Lemon Blueberry Danish
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.
Equipment
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 orange zest
- 1 teaspoon lemon zest
- 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
- 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.
- 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.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.
- On the lengthwise sides, cut 1 inch 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 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.
Nutrition
Serving: 1Calories: 405kcalCarbohydrates: 56gProtein: 9gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.05gCholesterol: 48mgSodium: 414mgPotassium: 134mgFiber: 1gSugar: 30gVitamin A: 383IUVitamin C: 4mgCalcium: 124mgIron: 2mg
The nutrition information is calculated using online nutrition calculators and may not be accurate. It is provided as a general guide only.
Tried this recipe?Mention @emilyenchantedfood or tag #emilyenchanted!
The recipe and photos contained herein are the property of Emily Enchanted© and may not be copied.
Emily Enchanted
Tuesday 9th of August 2022
I love this recipe because it reminds of stopping for donuts and pastries after church on Sunday as a kid.