If you are on the hunt for a delightful treat that feels both fancy and comforting, this Wild Blueberry Coffee Cake Danishes Recipe is just the thing. Imagine flaky puff pastry layered with a luscious wild blueberry filling that bursts with tangy sweetness, topped with a crumbly cinnamon streusel and finished with a silky vanilla glaze. It’s a fabulous way to brighten up your breakfast table or impress guests at brunch, combining vibrant flavors and textures in every heavenly bite.
Ingredients You’ll Need
The magic of this Wild Blueberry Coffee Cake Danishes Recipe lies in a simple set of ingredients that come together beautifully. Each element is essential: the buttery puff pastry provides the perfect flaky base, the wild blueberries offer vibrant color and juicy flavor, and the cinnamon streusel adds that irresistible crumbly crunch everyone loves.
- Puff pastry sheet: Choose store-bought for convenience or homemade for an extra flaky texture.
- Egg (for egg wash): This gives the danishes a stunning golden-brown finish.
- Wild blueberries (fresh or frozen): The star fruit adds a fresh burst of natural sweetness and gorgeous purple hues.
- Lemon juice: Enhances the blueberry flavor with a fresh, zingy contrast.
- Granulated sugar: Sweetens the blueberry filling and balances tartness.
- Cornstarch: Thickens the filling so it stays perfectly jammy inside the pastry.
- Ground cinnamon (optional): Adds warm spice notes to the filling and the streusel.
- All-purpose flour: Essential for creating that buttery, crumbly streusel topping.
- Brown sugar: Infuses the streusel with deep caramel flavor.
- Unsalted butter, cold and cubed: The secret to tender, melt-in-your-mouth streusel crumbs.
- Powdered sugar: For the silky glaze that ties everything together.
- Milk or cream: Keeps the glaze smooth and luscious.
- Vanilla extract: Adds a warm, aromatic finish to the glaze.
How to Make Wild Blueberry Coffee Cake Danishes Recipe
Step 1: Prepare the Wild Blueberry Filling
Start by tossing your wild blueberries with lemon juice, granulated sugar, cornstarch, and a pinch of cinnamon if you like a hint of spice. This mixture needs to sit for about 10 minutes to let the flavors meld and the cornstarch begin thickening, ensuring your filling will be perfectly set inside the danishes.
Step 2: Make the Cinnamon Streusel Topping
Combine all-purpose flour, granulated sugar, brown sugar, and cinnamon in a bowl. Add the cold, cubed butter and use your fingers or a pastry cutter to blend everything until you have coarse crumbs. This streusel will add a sweet crunch that contrasts beautifully with the soft blueberry filling.
Step 3: Assemble the Danishes
Roll out your puff pastry sheet and cut it into six squares. Brush the edges with beaten egg to help them seal later. Spoon a generous amount of blueberry filling onto the center of each square, then sprinkle the cinnamon streusel on top.
Step 4: Shape and Bake
Fold the pastry edges over the filling slightly or make a simple border, then brush the entire surface with the egg wash to encourage a glossy, golden crust. Bake in a preheated oven at 400°F (200°C) for 15 to 20 minutes until puffed and beautifully browned.
Step 5: Add the Vanilla Glaze
While the danishes cool slightly, whisk together powdered sugar, milk or cream, and vanilla extract to make a smooth glaze. Drizzle it generously over the warm pastries for an irresistible sweet finish.
How to Serve Wild Blueberry Coffee Cake Danishes Recipe
Garnishes
A sprinkle of powdered sugar or a few fresh wild blueberries on top adds fresh color and that extra wow factor when presenting these danishes. You can also add a sprig of mint for a splash of vibrant green and a hint of herbal freshness.
Side Dishes
These danishes pair perfectly with a steaming cup of coffee or tea to highlight their coffee cake inspiration. For a heartier brunch, serve alongside scrambled eggs or a simple fruit salad to balance indulgence with freshness.
Creative Ways to Present
For special occasions, plate the danishes on a rustic wooden board or a pretty ceramic platter with small bowls of clotted cream or honey to let guests customize their bites. You might even top each danish with a dollop of whipped cream for a decadent touch.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container at room temperature for up to two days. The pastry will remain flaky and the filling juicy, perfect for a quick breakfast or snack the next day.
Freezing
Wild Blueberry Coffee Cake Danishes Recipe can be frozen before baking. Simply assemble and freeze on a baking sheet, then transfer to a sealed container or bag. When ready, bake directly from frozen, adding a few extra minutes to the baking time for best results.
Reheating
Reheat danishes in a 350°F (175°C) oven for about 5 to 7 minutes to revive their crispiness. Avoid the microwave if possible, as it can make the pastry soggy, stealing the magic of that flaky texture.
FAQs
Can I use frozen wild blueberries in this recipe?
Absolutely! Just thaw and drain any excess liquid to prevent soggy pastry, and your filling will still be bursting with that wonderful wild blueberry flavor.
Is store-bought puff pastry good enough for this recipe?
Yes, store-bought puff pastry works wonderfully and saves you time while delivering those signature flaky layers that make these danishes irresistible.
Can I make the streusel topping ahead of time?
Definitely. You can prepare the streusel a day ahead and keep it refrigerated. Just give it a quick stir before topping your danishes to refresh the crumbly texture.
What if I don’t have cornstarch for the filling?
You can substitute with tapioca starch or arrowroot powder to achieve a similar thickening effect, ensuring the filling stays beautifully set.
How long do these danishes stay fresh?
They’re best enjoyed within two days of baking to savor the freshest flavors and flakiest texture.
Final Thoughts
There’s something truly special about the Wild Blueberry Coffee Cake Danishes Recipe that feels both cozy and indulgent at the same time. Whether you’re making them for a casual weekend breakfast or a festive brunch gathering, these danishes bring joy with every flaky bite and juicy burst of blueberry. I really encourage you to give this recipe a try—you might just find your new favorite treat to share with friends and family!
Print
Wild Blueberry Coffee Cake Danishes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: American
Description
This Wild Blueberry Coffee Cake Danish recipe combines flaky puff pastry with a luscious wild blueberry filling, topped with a cinnamon streusel and a sweet vanilla glaze. Perfect for breakfast or brunch, these danishes are easy to assemble and deliver a delightful balance of tart berries and sweet, spiced topping with a buttery, flaky crust.
Ingredients
Pastry
- 1 sheet of puff pastry (store-bought or homemade)
- 1 egg (for egg wash)
Wild Blueberry Filling
- 1 cup wild blueberries (fresh or frozen)
- 1 tablespoon lemon juice
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon ground cinnamon (optional)
Cinnamon Streusel Topping
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
Glaze
- 1/2 cup powdered sugar
- 1 tablespoon milk or cream
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Filling: In a medium bowl, combine wild blueberries, lemon juice, granulated sugar, cornstarch, and ground cinnamon (if using). Mix gently until the blueberries are evenly coated; this will thicken during baking to create a luscious fruit filling.
- Prepare the Streusel Topping: In a small bowl, whisk together flour, granulated sugar, brown sugar, and cinnamon. Cut in the cold, cubed butter using a pastry cutter or two forks until the mixture resembles coarse crumbs. Keep the streusel chilled until ready to use.
- Preheat Oven and Prepare Pastry: Preheat the oven to 400°F (200°C). On a lightly floured surface, unfold or roll out the puff pastry sheet to smooth and even thickness. Cut the pastry into equal squares, about 3×3 inches each, depending on size.
- Assemble Danishes: Place a spoonful of the blueberry filling in the center of each square. Fold or pinch edges slightly if desired to contain filling. Brush the edges of the pastry with the beaten egg to give a golden finish when baked.
- Add Streusel Topping: Sprinkle the cinnamon streusel mixture generously over the blueberry filling on each danish, ensuring good coverage for a crunchy, sweet top.
- Bake: Arrange the danishes on a parchment-lined baking sheet. Bake for 15-20 minutes or until the pastry is puffed and golden and the filling is bubbly. Remove from oven and allow to cool slightly.
- Prepare the Glaze: In a small bowl, whisk together powdered sugar, milk or cream, and vanilla extract until smooth.
- Glaze the Danishes: Drizzle the glaze over the warm danishes using a spoon or piping bag. Allow the glaze to set for a few minutes before serving.
Notes
- Frozen blueberries can be used but thaw and drain excess liquid before filling to prevent soggy pastry.
- For a dairy-free version, substitute butter with a plant-based alternative and use non-dairy milk in the glaze.
- Make sure the puff pastry stays cold before baking to ensure maximum puff and flakiness.
- Store leftover danishes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Reheat in a toaster oven or conventional oven to maintain crispiness.
