Dessert

Blueberry Cheese Danish with Puff Pastry Recipe

ByClara Bennett February 8, 2026February 8, 2026

Introduction

This Blueberry Cheese Danish combines flaky puff pastry with a creamy, tangy cream cheese filling and sweet, homemade blueberry jam. It’s a delightful treat perfect for breakfast, brunch, or a special snack any time of day.

A white marbled surface holds two square puff pastries, each with three visible layers of flaky golden-brown crust. The top layer of the pastries has a slightly glossy texture with a browned, crispy edge. In the center of each pastry is a dark purple blueberry filling, with some whole blueberries scattered casually around them. Above the pastries, a woman's hand is holding a metal sifter releasing fine white powdered sugar that falls gently down like a soft cloud over the pastries. The background is softly blurred, keeping the focus on the falling sugar and the pastries below. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 sheet frozen puff pastry dough
4 oz cream cheese (softened)
1 & 1/2 tbsp granulated sugar
1/2 cup fresh blueberries
1/3 cup blueberry jam
1 egg
1 tbsp water
3/4 cup blueberries
1/4 cup granulated sugar
1 tsp lemon juice

Instructions

Step 1: Make the blueberry jam by placing 3/4 cup blueberries, 1/4 cup granulated sugar, and 1 tsp lemon juice in a medium saucepan. Cook over medium heat for about 15 minutes, stirring occasionally, until the mixture thickens. Set aside to cool.
Step 2: While the jam cooks, thaw the puff pastry according to package instructions. Preheat your oven to 400°F and line a baking sheet with parchment paper.
Step 3: On a floured surface, roll the puff pastry into a 9 by 9-inch square. Cut it into a 3 by 3 grid to create 9 equal squares.
Step 4: Using a sharp knife, score a smaller square inside each piece about 1/4 inch from the edge, being careful not to cut all the way through. Prick the center of each square with a fork to prevent puffing.
Step 5: In a small bowl, mix the softened cream cheese with 1 1/2 tablespoons granulated sugar. Place a heaping tablespoon of this mixture in the center of each puff pastry square and gently spread it, avoiding the edges.
Step 6: In another bowl, combine the homemade blueberry jam and 1/2 cup fresh blueberries. Spoon a heaping tablespoon on top of the cream cheese layer on each pastry square, spreading gently and leaving the edges clear.
Step 7: Beat the egg with 1 tablespoon water and brush this egg wash along the edges of each pastry square.
Step 8: Bake in the preheated oven for 16 minutes, or until the puff pastry is golden and crisp. Let cool slightly, dust with powdered sugar if desired, and enjoy!

Tips & Variations

Use frozen puff pastry but make sure it is fully thawed before rolling to avoid tearing.
Swap blueberries for raspberries or blackberries for a different berry twist.
For extra shine, brush the baked danishes with a bit of warmed jam before serving.

Storage

Store leftover danishes in an airtight container at room temperature for up to 2 days. To reheat, warm in a 350°F oven for 5-7 minutes to restore crispness. Avoid microwaving to prevent sogginess.

How to Serve

A close-up image of a square pastry held by a woman's hand, showing three visible layers: the base is golden-brown flaky puff pastry, on top of that is a smooth, light cream cheese layer, and the center is filled with a thick, dark purple blueberry jam. The pastry is dusted with white powdered sugar and small orange zest bits on top. Around the pastry, there are a few scattered blueberries and powdered sugar on white parchment paper laid over a white marbled surface. A metal sieve is lying in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought blueberry jam instead of making my own?

Yes, you can substitute store-bought blueberry jam to save time. Just mix it with fresh blueberries for added texture and freshness.

How do I prevent the puff pastry from getting soggy?

Scoring the edges and pricking the centers helps control puffing and moisture. Also, avoid overfilling the pastries, and use an egg wash to create a seal on the edges.