Description
These Blueberry Coffee Cake Danishes combine flaky puff pastry with a sweet wild blueberry filling, topped with a cinnamon streusel and a smooth vanilla glaze. Perfect for breakfast or brunch, these danishes are easy to make using store-bought puff pastry and fresh or frozen blueberries, yielding a delicious balance of tart and sweet flavors with a crispy, buttery texture.
Ingredients
Scale
Pastry
- 1 sheet puff pastry (store-bought or homemade)
- 1 egg (for egg wash)
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)
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
Glaze
- 1/2 cup powdered sugar
- 1 tablespoon milk or cream
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Filling: In a small bowl, combine wild blueberries, lemon juice, granulated sugar, cornstarch, and ground cinnamon if using. Mix gently to coat the berries evenly and set aside to macerate.
- Make the Cinnamon Streusel: In another bowl, mix together flour, granulated sugar, brown sugar, and ground cinnamon. Add cold cubed butter and use your fingers or a pastry cutter to blend it into the dry ingredients until the mixture resembles coarse crumbs. Refrigerate until ready to use.
- Prepare the Puff Pastry: Preheat your oven to 400°F (200°C). Roll out the puff pastry sheet on a lightly floured surface to smooth any creases. Cut the pastry into 6 equal squares for individual danishes.
- Assemble the Danishes: Place a spoonful of the blueberry filling in the center of each square. Fold the four corners lightly towards the center, pinching the edges slightly to hold, or leave as squares with filling in the middle, depending on preference. Brush the edges of the pastry with the beaten egg to help them brown and hold shape.
- Add Streusel Topping: Sprinkle the cinnamon streusel mixture evenly on top of each assembled danish to add a crunchy sweet topping.
- Bake: Place the danishes on a parchment-lined baking sheet. Bake in the preheated oven for about 15-18 minutes or until the pastry is puffed and golden brown, and the filling is bubbling.
- Prepare the Glaze: While the danishes bake, whisk together powdered sugar, milk or cream, and vanilla extract to make a smooth glaze.
- Glaze the Danishes: Once baked, allow the danishes to cool for about 5 minutes, then drizzle or brush the glaze generously over the warm pastries for a sweet finishing touch.
- Serve: Serve the blueberry coffee cake danishes warm or at room temperature with coffee or tea for a delightful treat.
Notes
- You can use fresh or frozen wild blueberries; if using frozen, no need to thaw before mixing with filling ingredients.
- For extra flavor, add a small pinch of nutmeg or a splash of almond extract to the filling or glaze.
- Store leftover danishes in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Egg wash ensures a beautiful golden crust but can be omitted for a dairy-free version.
- If puff pastry is not available, you can substitute with homemade pastry dough, but baking times may vary.
