This blueberry cream cheese Danish is my favorite shortcut pastry for mornings when I want something special without setting an alarm at dawn. I first made it for a Sunday coffee with neighbors after finding a forgotten box of puff pastry in the freezer. The contrast of crackly layers, velvety cream cheese, and warm, jammy blueberries tasted like a bakery treat that somehow took less than half an hour from start to finish. It immediately earned a place in my breakfast rotation.

What makes this particular version stand out is the balance: a lightly sweet filling that lets the blueberries lead, a hint of vanilla with a whisper of almond, and a crisp, buttery edge that stays flaky as it cools. I love that the pastry rises dramatically around the scored center, creating a neat pocket for the filling and berries. Every bite delivers a little crunch, a little cream, and bright berry pops. It is simple enough to bake while coffee drips and impressive enough to serve for a holiday brunch, baby shower, or weekend treat.

Ingredients

• Puff pastry sheets: Use two frozen sheets from a standard 17 to 18 ounce box. Thaw until pliable but still cold. Pepperidge Farm and Dufour both bake up tall and flaky; keep chilled for best lift.
• Cream cheese: One 8 ounce block, softened just enough to blend smoothly. Blocks set better than tubs, giving a clean, creamy center that does not weep.
• Granulated sugar: Only 1/4 cup sweetens the filling without overpowering the fruit. Fine baking sugar dissolves quickly for a smooth texture.
• Vanilla extract: One teaspoon rounds out the dairy notes and makes the filling taste like cheesecake. Choose pure vanilla for the best flavor.
• Almond extract (optional): A 1/4 teaspoon adds bakery-style aroma. It is potent, so measure carefully or skip if serving to nut-sensitive guests.
• Fresh blueberries: About 1 1/2 cups. Choose firm, plump berries; rinse and dry well so the pastry stays crisp.
• Lemon juice: A 1/2 teaspoon brightens the berries and balances the sweetness, helping the fruit shine.
• Egg and water: One egg whisked with 1 tablespoon water makes a glossy egg wash that browns the edges beautifully.
• Powdered sugar or simple glaze: Dust after baking, or whisk 1/2 cup powdered sugar with 2 teaspoons milk for a quick drizzle.

Instructions

Preheat and prep the pastry: Heat the oven to 400°F. Line two baking sheets with parchment. Unfold both puff pastry sheets on a cutting board. Using a sharp knife or pizza cutter, cut each sheet into three equal strips, then cut each strip in half to make 6 rectangles per sheet (12 total). Transfer to the prepared pans, spacing well. Score and dock for rise: With a small paring knife, lightly score a smaller rectangle about 1 inch in from each edge, taking care not to cut all the way through. Prick the centers with a fork. This docking keeps the middle flat while the border puffs high and crisp. Mix the cream filling: In a medium bowl, beat 8 ounces softened cream cheese, 1/4 cup granulated sugar, 1 teaspoon vanilla, and 1/4 teaspoon almond extract (optional) with a hand mixer until smooth and fluffy, about 45 to 60 seconds. Scrape the bowl so no lumps remain. Top with berries: Divide the cream cheese mixture evenly among the rectangles, spreading it within the scored centers. In a small bowl, toss 1 1/2 cups blueberries with 1/2 teaspoon lemon juice. Spoon the berries over the filling, keeping them mostly inside the scored lines to prevent overflow. Brush and bake: Whisk 1 egg with 1 tablespoon water. Brush the outer borders with egg wash. Bake 18 to 20 minutes, rotating pans once, until edges are deeply golden and very puffy, and the centers look set without wobble. Cool and finish: Cool on a rack for about 10 minutes so the layers set. Dust with powdered sugar, or drizzle a quick glaze made from 1/2 cup powdered sugar and 2 teaspoons milk. Serve warm or at room temperature.

Storage Tips

Let pastries cool to room temperature, then store in a single layer in an airtight container for up to 24 hours at room temp if your kitchen is cool and dry. For longer storage, refrigerate up to 3 days with parchment between layers to protect the glaze and keep edges crisp. Recrisp in a 350°F oven for 6 to 8 minutes. To freeze, wrap each Danish in plastic, then place in a freezer bag for up to 2 months. Reheat from frozen on a parchment-lined sheet at 350°F for 12 to 15 minutes until the pastry is hot and the edges are crisp again.

Ingredient Substitutions

Use frozen blueberries straight from the freezer; do not thaw, and bake on the longer end of the range. Substitute 1/2 teaspoon lemon zest for the lemon juice if you want brighter aroma without extra moisture. If almond extract is a concern, omit it or replace with an extra 1/4 teaspoon vanilla. For a tangier filling, swap in 2 tablespoons sour cream for 2 tablespoons of the cream cheese. Need a glaze without dairy? Whisk powdered sugar with water instead of milk to drizzle. If you prefer less sweetness, drop the granulated sugar in the filling to 3 tablespoons and dust with powdered sugar at the end.

Serving Suggestions

Serve these warm with hot coffee or a cold glass of milk. For brunch, pair with soft scrambled eggs and a simple citrus salad to balance the sweetness. A quick garnish of lemon zest over the glaze amplifies the blueberry flavor and looks lovely. If you are entertaining, arrange the pastries on a wooden board with a small bowl of extra berries and a dusting of powdered sugar just before serving. They make a delightful dessert after a light dinner too, especially with a spoonful of lightly sweetened whipped cream.

Cultural Background

While classic Danish pastries hail from Denmark and broader Scandinavian baking traditions, American home bakers often borrow the laminated dough concept and rely on puff pastry for a quicker path to flaky layers. The cream cheese and blueberry combination is a distinctly American nod to cheesecake flavors, streamlined for breakfast. Scoring the pastry to encourage dramatic puff is a professional technique that translates beautifully to the home oven, delivering the signature raised border and custard-like center without complicated shaping.

Seasonal Adaptations

In spring, trade blueberries for sliced strawberries and add a tiny pinch of salt to the filling to enhance the fruit. Summer loves a mix of berries, including raspberries and blackberries, with a quick lemon glaze. In fall, try diced apples tossed with a teaspoon of brown sugar and a pinch of cinnamon, then bake until tender. Winter is perfect for frozen blueberries, which bake up jammy and bright. For holidays, cut the pastry into smaller squares for a bite-sized dessert tray and finish with a thin vanilla glaze for shine.

Meal Prep Tips

For make-ahead ease, mix the filling up to 24 hours in advance and keep it covered in the fridge. Cut and scored pastry can be arranged on trays and chilled for 20 to 30 minutes before topping and baking. After baking, cool completely and freeze in a single layer. Reheat directly from frozen at 350°F until crisp to enjoy fresh-baked texture on busy mornings. If packing for lunch or a snack, store without glaze and add a dusting of powdered sugar just before serving to keep the top dry and crisp.

Every time I pull these from the oven, the kitchen smells like a neighborhood bakery. I hope these bring that same joy to your table, whether for a slow Saturday morning or a festive brunch spread. Enjoy every flaky, blueberry-bright bite.