Lemon Blueberry Cream Cheese Danish
This Lemon Blueberry Cream Cheese Danish recipe is an amazingly delicious dessert that you will want to make again and again for your loved ones!
Lemon Blueberry Cream Cheese Danish
Normally I pride myself on making quick and easy recipes, but sometimes I like to take my time and try something a little more involved like this recipe for a homemade cream cheese danish.
Since most of us are at home these days, doing more baking than usual, I thought I’d share a delicious comfort dessert that soothes the soul. This Lemon Blueberry Cream Cheese Danish takes some time and effort to put together, but it’s well worth it in my opinion.
My husband normally doesn’t join me in the kitchen, but I enlisted his help (along with the kiddos) and we made baking this dish a family affair.
I’m a sucker for anything lemon flavored and my husband loves cream cheese desserts, so this one went over amazingly well in our house. Needless to say, it was gone pretty quickly. I know you’re going to love it just as much as my family did. Enjoy the recipe friends!
How to Make a Lemon Blueberry Cream Cheese 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 to blender. Process until smooth.
Add wet ingredients to dry ingredients and stir until just combined. 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 if it is too sticky. Dough should still be soft and pliable.
Refrigerate in a covered bowl for 30 minutes.
In a medium bowl, mix cream cheese and sugar until creamy.
Next add egg yolk, vanilla and lemon extract stirring until smooth.
Lay out a piece of parchment paper (approx. 13 x 17 in.).
Place chilled dough onto the parchment paper and roll it into a 12×16 in. rectangle. Try to keep the sides squared as much as possible.
Transfer the dough to a cookie sheet, removing the parchment paper and discarding it.
Spread the filling mixture down the center (lengthwise) in an approx. 4 in 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 pattern.
Turn ends of pastry under.
Whip egg white and water. Brush across surface of dough.
Bake for approx. 22 minutes, until golden brown.
Cool on baking rack until warm.
Combine the powdered sugar with the lemon juice and vanilla extract, starting with 1 tbsp of lemon juice and adding more liquid as needed to achieve a drizzle consistency.
Drizzle glaze across warm danish.
Slice danish in 2 in pieces and serve.
Any leftovers should be refrigerated.
Want more delicious dessert recipes? Here are a few of my favorites:
Homemade Amish Lemon Bars
Cherry Cheesecake Bars
Amish Chocolate Chip Cookie Bars
Cake Mix Sugar Cookies
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Lemon Blueberry Cream Cheese Danish
Ingredients
Pastry Ingredients:
- 1 cup cottage cheese
- ½ cup sugar
- 1/3 cup milk
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- 2 cup all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
Filling Ingredients:
- 6 oz. cream cheese room temperature
- ¼ cup sugar
- 1 large egg separate
- 1 tsp vanilla extract
- ½ tsp lemon extract
- 1 cup fresh or frozen blueberries
- 1 tbsp water
Glaze Ingredients:
- ½ cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
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 to blender. Process until smooth.
- Add wet ingredients to dry ingredients and stir until just combined. 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 if it is too sticky. Dough should still be soft and pliable.
- Refrigerate in a covered bowl for 30 minutes.
- In a medium bowl, mix cream cheese and sugar until creamy.
- Next add egg yolk, vanilla and lemon extract stirring until smooth.
- Lay out a piece of parchment paper (approx. 13 x 17 in.).
- Place chilled dough onto the parchment paper and roll it into a 12x16 in. rectangle. Try to keep the sides squared as much as possible.
- Transfer the dough to a cookie sheet, removing the parchment paper and discarding it.
- Spread the filling mixture down the center (lengthwise) in an approx. 4 in 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 pattern.
- Turn ends of pastry under.
- Whip egg white and water. Brush across surface of dough.
- Bake for approx. 22 minutes or until golden brown.
- Cool on baking rack until warm.
- Combine the powdered sugar with the lemon juice and vanilla extract, starting with 1 tbsp of lemon juice and adding more liquid as needed to achieve a drizzle consistency.
- Drizzle glaze across warm danish.
- Slice danish in 2 inch pieces and serve.
- Any leftovers should be refrigerated.
