Make this lemon blueberry cheese danish for brunch! This easy, crowd-pleasing pastry combines flaky puff pastry with a lemon cream cheese filling and sweet blueberry preserves — ideal for a special breakfast or brunch.
A true cheater’s danish: store-bought puff pastry keeps this simple while delivering bakery-worthy results.
A flaky, buttery crust envelopes a bright lemony cream cheese layer topped with blueberry preserves. It’s deceptively elegant — perfect for guests, brunch gatherings, or a weekend treat for your family.
This recipe is simple to make, uses common ingredients (as long as you keep puff pastry in the freezer) and comes together quickly.
I’m not usually a pastry person, but this version hits every note: buttery, flaky, bright, and not fussy. It also travels well — you could package it in a bakery box and no one would know it was made at home.
This is also flexible — swap the jam or preserves for any flavor you prefer and pair it with a different citrus if you like.
Think of it as a giant, elegant pop tart — the filling choices are endless.
How it comes together
I prefer puff pastry sold as one full sheet (not the perforated kind). Brands like Wewalka or Jus-Rol work well because you can slice the sheet lengthwise into two long rectangles.
The cream cheese filling is made by beating softened cream cheese with fresh lemon zest and powdered sugar until smooth. Spread that down the center of one pastry strip, leaving about a one-inch border.
Spoon your blueberry preserves over the cream cheese. Blueberry is a classic pairing, but any jam you love will work. Brush the pastry border with egg wash, place the second pastry strip on top, and press the edges to seal.
Chilling the assembled pastry for 20–30 minutes helps keep the filling from leaking while baking. Before baking, brush the whole pastry with egg wash, cut a few slits in the top to vent steam, and bake until golden and puffed.
Finish with a sprinkle of powdered sugar and a quick lemon glaze for shine and extra brightness.
What perfection — this looks and tastes like something from a charming café, but it comes from your oven.
Lemon Blueberry Cheese Danish
Lemon Blueberry Cheese Danish
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Ingredients
- 1 sheet puff pastry, thawed if frozen
- 4 ounces cream cheese, softened
- 2 tablespoons fresh lemon zest
- ¾ cup powdered sugar
- ⅓ cup blueberry preserves or jam, or any flavor you enjoy
- 1 egg + 1 teaspoon water, beaten together for egg wash
lemon glaze
- 1 lemon, zest freshly grated
- 1 ½ cups powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
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Use a full sheet of puff pastry. If it’s a perforated sheet, roll it gently with a rolling pin to make a single long sheet.
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Line a baking sheet with parchment paper.
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Slice the puff pastry in half lengthwise and leave one piece on the parchment.
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Beat the cream cheese, lemon zest and powdered sugar until smooth. Spread the mixture down the center of one pastry strip, leaving a border around the edges.
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Spoon the blueberry jam over the cream cheese layer.
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Brush the pastry border with egg wash, top with the second strip of puff pastry, and press the edges to seal. Refrigerate 20–30 minutes to firm the filling.
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Preheat oven to 425°F (218°C).
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Brush the entire pastry with egg wash and cut a few slits in the top to vent steam.
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Bake 20–25 minutes until golden and puffed. Let cool slightly before glazing and dusting with powdered sugar.
lemon glaze
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Whisk lemon zest, lemon juice and powdered sugar until smooth. If the glaze is too thick, add a little more lemon juice or a teaspoon of milk at a time. Drizzle over the cooled pastry.
Notes
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Dreamiest bite.