If you have a soft spot for tender pastries bursting with fresh fruit flavors, then this Homemade Blueberry Lemon Danish Recipe will soon become one of your all-time favorites. Imagine flaky, buttery dough cradling a luscious blueberry filling, topped with a crisp, citrusy crumble and finished off with a delicate lemon glaze that ties every bite together perfectly. Whether you’re treating yourself for breakfast, brunch, or an afternoon indulgence, this recipe brings bright, fresh flavors and irresistible textures to your kitchen in a way that’s surprisingly simple and downright delightful.
Ingredients You’ll Need
Getting started with this recipe is easy because it relies on straightforward ingredients that each play an important part in the final flavor and texture. From the flakey pastry base to the vibrant lemon zest and juicy blueberry filling, each component brings something special to the table.
- Baking mix: The base for your dough that ensures a light, flaky texture without fussing over making pastry from scratch.
- Granulated sugar: Adds just the right touch of sweetness to the dough, balancing the tartness of the lemon and blueberries.
- Unsalted butter, softened: Critical for richness and flakiness, butter is the heart of these delicate pastries.
- Milk: Moistens the dough while adding tenderness and a lovely crumb.
- Lemon zest (for dough and crumble topping): Injects fresh, zesty brightness that makes each bite pop with flavor.
- Blueberry pie filling: The star ingredient providing juicy, sweet-tart bursts of blueberry heaven at the center.
- Plain flour (for crumble topping): Helps create that satisfying crunchy texture when combined with oats and butter.
- Quick oats (for crumble topping): Adds heartiness and a subtle nutty flavor to the topping.
- Cold butter (for crumble topping): Ensures the crumble stays crisp and golden during baking.
- Powdered sugar (for lemon glaze): Creates the perfect smooth sweetness for finishing touches.
- Lemon juice (for lemon glaze): Offers tartness that beautifully balances the sugar and intensifies the lemon notes.
How to Make Homemade Blueberry Lemon Danish Recipe
Step 1: Prepare Your Workspace
Start by preheating your oven to a sizzling 230°C (450°F). This high heat helps the danish pastries develop a crispy outer texture while keeping the inside tender. Meanwhile, line three baking sheets with parchment paper – this simple step prevents sticking and makes cleanup a breeze.
Step 2: Mix the Dough
In a large bowl, blend the baking mix, granulated sugar, and softened butter using your fingertips or a fork until the mixture looks like coarse crumbs. This technique is key for a flaky dough because it distributes the butter without overworking it. Next, stir in the milk and lemon zest just until a sticky dough forms — don’t overmix here, a little stickiness means your pastry will be nice and tender.
Step 3: Shape the Danishes
Using a spoon, drop six generous mounds of dough onto each baking sheet. Leave room between each because they’ll expand a little during baking. Then, press down gently with the back of the spoon to create a slight well in the center of each mound — this is where all the blueberry goodness will go!
Step 4: Add the Blueberry Filling
Fill each dough well evenly with the blueberry pie filling. This juicy base gives the danish its sweet and slightly tart flavor, making every bite juicy and satisfying. You’ll love how the berries cook down into a luscious pocket within the flaky dough.
Step 5: Make and Sprinkle the Crumble Topping
Combine the plain flour, quick oats, cold butter, and lemon zest for the crumble topping in a small bowl. Use a fork or pastry blender to work these together until crumbly and sandy in texture. Sprinkle this topping generously over each blueberry-filled dough round — it will bake into a delightful, crunchy contrast that perfectly complements the soft center.
Step 6: Bake Until Golden
Slide the baking sheets into your hot oven and bake for about 10 minutes, or until the edges turn golden brown and the crumble topping crisps up. Keep an eye on your pastries as they bake to avoid drying them out — you want them beautifully golden, soft inside, and bursting with blueberry flavor.
Step 7: Add the Finishing Touch
After baking, let your danishes cool for a few minutes on the tray before transferring them to a wire rack to cool completely. Meanwhile, whisk together powdered sugar and lemon juice until smooth to create a simple lemon glaze. Once the pastries are cooled, drizzle this glaze over the top. The glaze adds a silky, tangy sweetness that perfectly rounds out the lemon and blueberry flavors, making these pastries truly unforgettable.
How to Serve Homemade Blueberry Lemon Danish Recipe
Garnishes
To elevate your presentation and flavor, consider garnishing your danishes with fresh blueberries and a sprinkle of finely grated lemon zest right before serving. A dusting of powdered sugar also adds extra visual appeal and a touch more sweetness without overpowering the natural fruit flavors.
Side Dishes
These danishes shine beautifully alongside a steaming cup of coffee or tea, making them a perfect companion for breakfast or brunch. For a heartier meal, pair them with a light yogurt parfait topped with nuts and honey to balance the sweetness while adding a creamy texture.
Creative Ways to Present
For a special occasion, arrange your blueberry lemon danishes on a wooden serving board with little bowls of fresh fruit, clotted cream, or your favorite preserves. You can also serve mini versions as part of a dessert buffet, where their vibrant colors and inviting aroma will undoubtedly draw attention and compliments.
Make Ahead and Storage
Storing Leftovers
Keep any leftover danishes in an airtight container at room temperature for up to two days. This helps the pastry maintain its texture and flavor so you can enjoy them fresh even the next day without needing extra effort.
Freezing
If you want to make these danishes ahead of time or save some for later, they freeze beautifully. Wrap them tightly in plastic wrap and place them in a freezer-safe bag or container for up to one month. When ready to enjoy, thaw at room temperature before reheating.
Reheating
Warm your danishes gently in an oven preheated to 175°C (350°F) for about 5-7 minutes. This helps restore the crispness of the crumble topping and softens the dough again without making it soggy — unlike microwaving, which can make the pastry tough.
FAQs
Can I use fresh blueberries instead of pie filling?
Absolutely! Fresh blueberries offer a wonderfully vibrant taste but may release more juice during baking. If you use fresh berries, toss them with a little sugar and cornstarch before adding to the dough to keep the filling thick and prevent soggy pastries.
Is it okay to substitute lemon zest with lemon extract?
You can, but fresh lemon zest brings a natural brightness and texture that lemon extract can’t quite replicate. If you must use extract, start with just a small amount to avoid overpowering the delicate balance of flavors.
Can I make this recipe gluten-free?
Yes! Swap the baking mix and plain flour for their gluten-free versions. Be sure to check your pie filling is gluten-free too. Gluten-free dough might be slightly more delicate, so handle it gently when forming your danishes.
How long does it take to prepare this recipe from start to finish?
This Homemade Blueberry Lemon Danish Recipe takes about 20 minutes to prep and 10 minutes to bake, so you’re looking at roughly 30 minutes total for a fresh, impressive pastry treat.
Can I double the recipe for a larger batch?
Definitely! Just make sure to space out the danishes properly on baking sheets and bake in batches if needed to avoid overcrowding, which can affect baking and final texture.
Final Thoughts
If you’re craving something bright, fresh, and utterly delicious, trying this Homemade Blueberry Lemon Danish Recipe is a fantastic idea. The balance of flaky dough, tangy lemon, and sweet blueberries creates a treat that feels both comforting and sophisticated, worthy of any brunch table or afternoon snack plate. I hope you have as much fun baking and enjoying these danishes as I do sharing this recipe with you!
Print
Homemade Blueberry Lemon Danish Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 to 6 servings
- Category: Breakfast, Pastry, Dessert
- Method: Baking
- Cuisine: American
Description
This Homemade Blueberry Lemon Danish recipe offers a delightful balance of flaky, buttery pastry with a sweet and tangy blueberry filling. Topped with a crunchy lemon-scented crumble and a smooth lemon glaze, these danishes are perfect for breakfast or a special treat. Easy to prepare and baked to golden perfection, they bring bakery quality into your home kitchen.
Ingredients
Dough
- 375 g baking mix
- 38 g granulated sugar
- 85 g unsalted butter, softened
- 240 ml milk
- 2 tablespoons lemon zest
Filling
- 595 g blueberry pie filling
Crumble Topping
- 16 g plain flour
- 16 g quick oats
- 28 g cold butter
- 1 teaspoon lemon zest
Lemon Glaze
- 90 g powdered sugar
- 15 ml lemon juice
Instructions
- Preheat oven and prepare baking sheets: Begin by preheating your oven to 230°C (450°F). While the oven is warming up, line three baking sheets with parchment paper to prevent sticking and ensure even baking of the danishes.
- Make the dough: In a large bowl, combine baking mix, granulated sugar, and softened butter. Blend with fingertips or a fork until mixture resembles coarse crumbs, which helps create flakiness. Pour in milk and lemon zest, then stir gently with a fork until a sticky dough forms, being careful not to overmix.
- Form dough portions: Drop six spoonfuls of dough onto each prepared baking sheet, spacing them well apart. Flatten each mound gently with the back of a spoon and create a well in the center of each to hold the filling.
- Add blueberry filling: Spoon blueberry pie filling evenly into each dough well to create vibrant and juicy centers for your danishes.
- Prepare and add crumble topping: In a small bowl, mix plain flour, quick oats, cold butter, and lemon zest. Use a fork or pastry blender to combine until crumbly. Sprinkle this crumble mixture evenly over each danish to add a crisp, flavorful texture.
- Bake the danishes: Place the baking sheets in the preheated oven and bake for approximately 10 minutes, or until the pastries turn golden brown around the edges. Monitor closely to avoid overbaking and drying out the pastry.
- Cool and glaze: Remove danishes from the oven and let them cool for a few minutes on the baking sheets. Transfer to a wire rack to cool completely. While cooling, whisk powdered sugar and lemon juice together until smooth. Drizzle the lemon glaze over the cooled danishes to finish.
Notes
- If baking mix is not self-rising, add a small amount of baking powder and salt as needed.
- Ensure butter for crumble topping is cold to achieve the best texture.
- For a more intense lemon flavor, increase zest slightly or add a bit of lemon extract to the glaze.
- Blueberry pie filling can be replaced with fresh or frozen blueberries mixed with sugar and a thickener like cornstarch.
- Keep baked danishes in an airtight container for up to 2 days; reheat slightly before serving for freshness.
