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