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
Scale
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.
