Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

The Recipe: Wild Blueberry Coffee Cake Danishes


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Olivia
  • Total Time: 40 minutes
  • Yield: 6-8 servings 1x
  • Diet: Vegetarian

Description

These Wild Blueberry Coffee Cake Danishes are the perfect combination of soft, flaky pastry, sweet blueberries, and a cinnamon streusel topping. Ideal for breakfast, brunch, or a special treat, these danishes are sure to impress.


Ingredients

Scale
  • For the Pastry:
    • 1 sheet of puff pastry (store-bought or homemade)
    • 1 egg (for egg wash)
  • For the Wild Blueberry Filling:
    • 1 cup wild blueberries (fresh or frozen)
    • 1 tablespoon lemon juice
    • 2 tablespoons granulated sugar
    • 1 tablespoon cornstarch
    • 1/4 teaspoon ground cinnamon (optional)
  • For the Cinnamon Streusel Topping:
    • 1/4 cup all-purpose flour
    • 1/4 cup granulated sugar
    • 1/4 cup packed brown sugar
    • 1/2 teaspoon ground cinnamon
    • 1/4 cup unsalted butter, cold and cubed
  • For the Glaze:
    • 1/2 cup powdered sugar
    • 1 tablespoon milk or cream
    • 1/2 teaspoon vanilla extract

Instructions

  • Prepare the blueberry filling:
    In a small saucepan, combine the wild blueberries, lemon juice, granulated sugar, cornstarch, and cinnamon. Cook over medium heat, stirring frequently, until the mixture thickens and the blueberries break down slightly (about 5-7 minutes). Remove from heat and set aside to cool.
  • Make the streusel topping:
    In a medium bowl, combine the flour, granulated sugar, brown sugar, and cinnamon. Add the cold cubed butter and use a pastry cutter or your fingers to blend the ingredients until the mixture forms coarse crumbs. Set aside.
  • Prepare the puff pastry:
    Preheat your oven to 375°F (190°C). Roll out the puff pastry sheet on a lightly floured surface. Cut the pastry into 6-8 squares or rectangles, depending on your preferred size for the danishes.
  • Assemble the danishes:
    Place the pastry squares or rectangles on a baking sheet lined with parchment paper. Using a fork, gently score a border around the edge of each pastry, about 1/2 inch in from the edge (this helps create a nice puff around the filling).
    Spoon a generous amount of the blueberry filling into the center of each pastry.
  • Add the streusel topping:
    Sprinkle the cinnamon streusel topping evenly over the blueberry filling, pressing it lightly into the filling.
  • Apply the egg wash:
    Lightly beat the egg and brush it over the edges of the puff pastry to give it a golden finish when baked.
  • Bake the danishes:
    Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the puff pastry is golden and puffed up, and the streusel is crispy.
  • Prepare the glaze:
    While the danishes are baking, whisk together the powdered sugar, milk or cream, and vanilla extract in a small bowl until smooth.
  • Finish the danishes:
    Once the danishes are done baking, remove them from the oven and let them cool slightly. Drizzle the glaze over the danishes while they are still warm.
  • Serve:
    Serve the Wild Blueberry Coffee Cake Danishes warm or at room temperature. Enjoy them for breakfast, brunch, or as a sweet treat with coffee or tea.

Notes

  • Frozen Blueberries: You can use frozen wild blueberries for this recipe, but make sure to thaw them first and drain any excess liquid.
  • Alternative Toppings: You can use a simple sugar glaze instead of the cinnamon streusel topping for a lighter option.
  • Make Ahead: These danishes are best eaten fresh, but you can prepare the filling and streusel topping in advance to save time when assembling.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 danish
  • Calories: 280 kcal
  • Sugar: 22g
  • Sodium: 55mg
  • Fat: 16g
  • Saturated Fat: 7g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 31g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 40 mg