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

Scale

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

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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.