Dessert

Blueberry Cheese Danish with Puff Pastry Recipe

Bylilan Sage April 20, 2026April 20, 2026

Introduction

Enjoy a delightful homemade treat with this Blueberry Cheese Danish featuring flaky puff pastry, creamy cheese, and fresh blueberry jam. It’s perfect for breakfast or a sweet snack any time of day.

A close-up image of a woman's hand holding a small metal sieve dusting white powdered sugar over two square puff pastries placed on a white marbled surface. Each pastry has three visible layers of golden-brown flaky crust with a shiny, slightly crisp texture. The top layer holds a filling of dark purple blueberries that contrast with the light crust. Several loose fresh blueberries are scattered around the pastries, adding a natural touch. The background is softly blurred in light gray tones, highlighting the falling powdered sugar in midair. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 sheet frozen puff pastry dough
4 oz cream cheese (softened)
1 & 1/2 tbsp granulated sugar
1/2 cup fresh blueberries
1/3 cup blueberry jam
1 egg
1 tbsp water
3/4 cup blueberries
1/4 cup granulated sugar
1 tsp lemon juice

Instructions

Step 1: Make the blueberry jam by combining 3/4 cup blueberries, 1/4 cup granulated sugar, and 1 teaspoon lemon juice in a medium saucepan. Cook over medium heat for about 15 minutes, stirring occasionally until the mixture thickens. Set aside to cool.
Step 2: While the jam cooks, thaw the puff pastry according to package instructions. Preheat oven to 400°F and line a baking sheet with parchment paper.
Step 3: On a floured surface, roll the thawed puff pastry into a 9 by 9 inch square. Cut into 9 equal squares (3 by 3 grid). Using a sharp knife, lightly score a smaller square inside each piece about 1/4-inch from the edge without cutting all the way through. Prick the center of each square with a fork to prevent puffing in the center. Set aside.
Step 4: In a small bowl, mix softened cream cheese with 1 & 1/2 tablespoons sugar until smooth. Spoon a heaping tablespoon of the cream cheese mixture into the center of each pastry square, gently spreading but keeping clear of the edges.
Step 5: In another small bowl, combine the prepared blueberry jam and 1/2 cup fresh blueberries. Place a heaping tablespoon of this mixture on top of the cream cheese layer, spreading gently but avoiding the edges.
Step 6: Beat the egg with 1 tablespoon water to make an egg wash. Brush the edges of each pastry square with the egg wash.
Step 7: Bake the danishes on the prepared sheet for 16 minutes or until golden and puffed. Let cool slightly, dust with powdered sugar if desired, and serve.

Tips & Variations

Use frozen puff pastry sheets thawed in the refrigerator overnight for the best texture.
Try other fresh fruits like raspberries or strawberries instead of blueberries for a different flavor.
For extra shine, brush the baked danishes with a little warmed apricot jam after baking.
If you prefer a less sweet cheese filling, reduce the sugar in the cream cheese mixture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or toaster oven to restore crispness. These danishes are best enjoyed fresh but can also be frozen before baking; just thaw and bake as directed.