If you’ve been searching for a delightful treat that’s bursting with fresh fruit flavor and zesty brightness, then you’re in for a real treat with this Homemade Blueberry Lemon Danish Recipe. Picture tender, buttery pastries with soft centers brimming with juicy blueberry filling and a crisp lemon-infused crumb topping. Topped off with a tangy lemon glaze, these danishes are a perfect way to brighten your morning, impress your brunch guests, or simply enjoy a sweet moment any time of day. Trust me, once you try this recipe, you’ll want to keep it in your baking rotation forever!
Ingredients You’ll Need
Every ingredient in this recipe plays a special role in creating those perfect little pastries. From the baking mix that forms a tender but sturdy base, to the zesty lemon that adds a refreshing pop, and the blueberry filling that brings juiciness and natural sweetness—each element is essential for making these danishes shine.
- Baking mix: Provides the perfect structure and softness for the pastry dough.
- Granulated sugar: Balances the tartness of lemons and blueberries with its gentle sweetness.
- Unsalted butter, softened: Adds richness and a tender crumb without overpowering the delicate flavors.
- Milk: Keeps the dough moist and helps it come together smoothly.
- Lemon zest (two tablespoons): Infuses the dough with a fresh, citrus fragrance that wakes up your taste buds.
- Blueberry pie filling: The star of the show with vibrant color and juicy bursts of flavor in every bite.
- Plain flour (for crumble topping): Combines with oats and butter to create a perfectly crumbly texture.
- Quick oats (for crumble topping): Adds chewiness and rustic charm to the crunchy topping layer.
- Cold butter (for crumble topping): Helps create those irresistible crumb clusters that bake up golden brown.
- Lemon zest (for crumble topping): Keeps the citrus theme alive, adding a subtle brightness to the crunch.
- Powdered sugar (for lemon glaze): Sweetens and smooths the glaze, soaking delightfully into each pastry.
- Lemon juice (for lemon glaze): Gives the glaze a tangy finish that perfectly complements the blueberry filling.
How to Make Homemade Blueberry Lemon Danish Recipe
Step 1: Prepare Your Oven and Baking Sheets
Start by preheating your oven to a toasty 230°C. Line three baking sheets with parchment paper—this ensures your danishes bake evenly and release effortlessly, giving you picture-perfect pastries every time.
Step 2: Mix the Dough
In a large bowl, combine the baking mix, granulated sugar, and softened butter. Use your fingers or a pastry cutter to work the butter in until the mixture looks like coarse crumbs. This is the key to a tender, flaky texture! Then, stir in the milk and two tablespoons of lemon zest with a fork, mixing just until a sticky dough forms. Don’t overwork it; you want the dough tender and soft.
Step 3: Shape the Pastries
Drop six spoonfuls of dough onto each prepared baking sheet, spacing them well apart so they have room to puff during baking. Using the back of a spoon, gently press down the center of each mound to create a well—this little nest is where the blueberry filling will shine.
Step 4: Fill with Blueberries
Spoon the blueberry pie filling into each well generously. The filling’s natural sweetness and juiciness will burst through the tender dough, making every bite a luscious experience. Be sure not to overfill to prevent overflowing during baking.
Step 5: Make and Add the Crumble Topping
In a small bowl, combine plain flour, quick oats, cold butter, and one teaspoon lemon zest. Use a fork or pastry blender to cut the butter into the dry ingredients until you get a crumbly mixture with small clumps. Sprinkle this crumble topping evenly over each pastry to add texture and a zesty crunch after baking.
Step 6: Bake to Golden Perfection
Place the trays in the oven and bake for about 10 minutes until the pastries turn golden around the edges and the crumble topping is beautifully toasted. The delightful aroma of baking butter, lemon, and blueberries will fill your kitchen—resist the temptation to eat them straight from the oven just yet though!
Step 7: Cool the Pastries
Remove the baking sheets from the oven and let the danishes cool for several minutes directly on the trays. This resting period helps the pastries set and makes them easier to move. Then, transfer gently to a wire rack to cool fully before glazing.
Step 8: Prepare the Lemon Glaze
Whisk together powdered sugar and fresh lemon juice in a small bowl until the glaze is smooth and pourable. This simple glaze adds a bright finishing touch that enhances every bite with that perfect balance of sweet and tangy.
Step 9: Glaze the Pastries
Drizzle the lemon glaze generously over the cooled danishes using a spoon or fork in a zigzag pattern. The glaze seeps into the crumble and keeps the pastries moist with a glossy citrus finish.
Step 10: Store Properly
If you’re not devouring them immediately, place leftover danishes in a loosely sealed container at room temperature for up to three days, or refrigerate them for up to six days to keep them fresh and delicious.
How to Serve Homemade Blueberry Lemon Danish Recipe
Garnishes
Keep it simple and let the natural beauty of the danishes shine, or add a few fresh blueberries and thin lemon slices on the side to echo the flavors. A light dusting of powdered sugar can add an elegant finish and a touch of extra sweetness.
Side Dishes
Pair these danishes with a hot cup of coffee or a vibrant herbal tea to balance the sweetness. Fresh fruit salad or a small bowl of Greek yogurt also complement the pastry’s richness with refreshing, creamy contrasts.
Creative Ways to Present
For a charming brunch or afternoon tea, arrange the danishes on a tiered serving tray, alternating them with small bowls of jam and fresh lemon wedges. You can also serve each pastry on a pretty dessert plate with a dollop of whipped cream for extra indulgence.
Make Ahead and Storage
Storing Leftovers
Store any leftover Homemade Blueberry Lemon Danish Recipe pastries in a loosely sealed container at room temperature, where they’ll stay fresh for up to three days without losing their texture.
Freezing
If you want to enjoy these later, freeze the cooled danishes individually wrapped in plastic wrap and placed in a freezer bag. They can last up to two months frozen. Just thaw overnight in the fridge before enjoying.
Reheating
To revive that just-baked warmth, reheat danishes in a preheated oven at 175°C for about 5–7 minutes. Avoid microwaving as it may make them soggy. The oven helps restore crisp edges and melty, fragrant centers.
FAQs
Can I use fresh blueberries instead of pie filling?
Absolutely! Just mix fresh blueberries with a little sugar and lemon juice to mimic that sweet, saucy consistency. You might want to add a spoonful of cornstarch to help thicken the filling as it bakes.
Is baking mix the same as flour?
Baking mix is a blend of flour and leavening agents that helps pastries rise and become tender. It’s more convenient, but if you don’t have it, a combination of flour, baking powder, and salt can work as a substitute.
Can I make this recipe gluten-free?
Yes! Use a gluten-free baking mix in place of the regular baking mix and gluten-free oats for the crumble topping. It’s a wonderful way to enjoy this Homemade Blueberry Lemon Danish Recipe without compromising on flavor or texture.
How long do these danishes stay fresh?
Stored properly in a loosely sealed container, these danishes keep well at room temperature for about three days and up to six days refrigerated. For longer storage, freezing is your best bet.
Can I double the recipe?
Definitely! This recipe scales well—just make sure you have enough baking sheets and oven space to spread the pastries out, so they bake evenly and maintain their perfect texture.
Final Thoughts
There’s something truly special about making and sharing this Homemade Blueberry Lemon Danish Recipe. It’s the kind of recipe that brings joy not just through its incredible flavor, but through the simple act of creating homemade pastries that show you care. Whether you’re baking for yourself, family, or friends, this recipe promises smiles and happy bites. So get out your mixing bowl and enjoy the delightful journey of baking these fresh, fruity danishes—you’re going to adore every step!
Print
Homemade Blueberry Lemon Danish Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 18 pastries
- Category: Dessert, Breakfast Pastry
- Method: Baking
- Cuisine: American
Description
Enjoy these delightful homemade Blueberry Lemon Danish pastries, featuring a tender, buttery dough infused with fresh lemon zest, filled with sweet blueberry pie filling, and topped with a crisp lemon-infused crumble. Finished with a tangy lemon glaze, these pastries are perfect for breakfast or a sweet snack.
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
- Preheat and prepare baking sheets: Preheat your oven to 230°C. Line three baking sheets with parchment paper to prevent the pastries from sticking.
- Make the dough: In a large bowl, combine the baking mix, granulated sugar, and softened butter until the mixture looks like coarse crumbs. Then stir in the milk and lemon zest using a fork until a sticky dough forms.
- Form pastry bases: Drop six spoonfuls of dough onto each prepared baking sheet, spacing them evenly. Use the back of a spoon to gently press and create a small well in the center of each dough portion.
- Add blueberry filling: Spoon the blueberry pie filling evenly into each well to create the fruit center of the danish.
- Prepare and add crumble topping: In a small bowl, combine the plain flour, quick oats, cold butter, and lemon zest. Use a fork or pastry blender to mix until crumbly. Sprinkle this crumble evenly over each filled pastry.
- Bake the pastries: Place the baking sheets in the oven and bake for 10 minutes or until the pastries are golden around the edges.
- Cool the pastries: Remove the pastries from the oven and let them cool on the baking sheets for several minutes. Then carefully transfer them to a wire rack to cool completely.
- Prepare lemon glaze: In a small bowl, whisk together the powdered sugar and lemon juice until the glaze is smooth and free of lumps.
- Glaze the pastries: Drizzle the lemon glaze evenly over the cooled pastries to add a tangy sweetness.
- Storage: Store the danishes in a loosely sealed container at room temperature for up to 3 days, or refrigerate them in an airtight container for up to 6 days to keep them fresh.
Notes
- For best results, use cold butter for the crumble topping to achieve a crisp texture.
- If you prefer a less sweet glaze, adjust the powdered sugar quantity to taste.
- Allow pastries to cool fully before glazing to prevent the glaze from melting off.
- You can substitute blueberry pie filling with other fruit preserves if desired.
- These pastries are best enjoyed within a few days for optimal freshness.
