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Homemade Blueberry Lemon Danish Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 32 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: Breakfast Pastry
  • Method: Baking
  • Cuisine: American

Description

This Homemade Blueberry Lemon Danish recipe blends flaky, tender pastry with a luscious blueberry filling, topped with a crunchy lemon-flavored crumble and finished with a zesty lemon glaze. Perfect for breakfast or a sweet snack, these danishes are quick to prepare and bake to golden perfection.

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

  1. Preheat Oven: Begin by preheating your oven to 230°C (450°F). Prepare three baking sheets by lining them with parchment paper to prevent sticking during baking, which is essential for a successful bake.
  2. Make Dough: In a large mixing bowl, combine the baking mix, granulated sugar, and softened butter. Blend using fingertips or a fork until the mixture resembles coarse crumbs to distribute the butter evenly for flaky pastry. Pour in the milk and lemon zest, then stir with a fork to form a sticky dough. Avoid over-mixing; some stickiness is expected.
  3. Form Danishes: Using a spoon, drop six spoonfuls of dough onto each prepared baking sheet, spacing them adequately. Gently press down each mound with the back of a spoon to create a shallow well in the center to hold the blueberry filling.
  4. Add Filling: Spoon the blueberry pie filling evenly into the center of each dough well. This filling provides sweetness and contrast to the crispy exterior.
  5. Prepare Crumble Topping: In a smaller bowl, mix the plain flour, quick oats, cold butter, and lemon zest using a fork or pastry blender until crumbly. Sprinkle this crumble evenly over each danish to add texture.
  6. Bake Danishes: Bake the trays in the preheated oven for approximately 10 minutes, or until the pastries turn golden brown around the edges. Monitor carefully to prevent over-baking which can dry out the pastry.
  7. Cool and Glaze: After baking, let the danishes cool on the trays for several minutes. Transfer them to a wire rack to cool completely. Meanwhile, whisk powdered sugar and lemon juice until smooth to prepare the lemon glaze. Once cooled, drizzle the glaze over the danishes to enhance flavor and add sweetness.

Notes

  • Ensure the butter used in the dough is softened for easy incorporation, but the butter for the crumble must be cold to achieve the right texture.
  • Do not overwork the dough to keep the danishes flaky and tender.
  • Use fresh lemon zest for the best aroma and flavor.
  • The blueberry pie filling can be homemade or store-bought but should be thick enough to hold shape.
  • If you prefer a less sweet glaze, reduce the powdered sugar accordingly.
  • Serve danishes fresh or within a day for optimal texture; they can be stored in an airtight container at room temperature.

Find it online: https://slsrecipes.com/homemade-blueberry-lemon-danish-recipe/