Why Make This Homemade Blueberry Lemon Danish
Homemade Blueberry Lemon Danish combines the tart freshness of blueberries with a zesty lemon flavor, creating a delightful pastry that’s perfect for breakfast or a sweet treat any time of day. The flaky texture of the pastry is complemented by the gooey filling, while the crumbly topping adds an irresistible crunch. Whether you’re hosting a brunch with friends or indulging in a quiet morning at home, these danishes will elevate your culinary experience. They’re surprisingly easy to make and showcase the beautiful flavors of summer, making every bite a joy.
How to Make Homemade Blueberry Lemon Danish
Making your own Blueberry Lemon Danish at home is simpler than you might think! With just a few basic ingredients and straightforward steps, you can create a batch that will impress everyone at the table. The process of combining a baking mix with lemon zest and milk forms a soft, sticky dough that acts as the perfect base. The fragrant blueberry pie filling and fresh lemon flavor shine through, while the crumbly topping gives each danish that bakery-fresh look and texture.
With this recipe, you’ll be able to whip up these treats in under an hour, making it the ideal choice for both spontaneous cravings and special occasions.
Ingredients:
- 375 g baking mix
- 38 g granulated sugar
- 85 g unsalted butter, softened
- 240 ml milk
- 2 tablespoons lemon zest
- 595 g blueberry pie filling
- 16 g plain flour (for crumble topping)
- 16 g quick oats (for crumble topping)
- 28 g cold butter (for crumble topping)
- 1 teaspoon lemon zest (for crumble topping)
- 90 g powdered sugar (for lemon glaze)
- 15 ml lemon juice (for lemon glaze)
Directions:
- Preheat your oven to 230°C (450°F). Line three baking sheets with parchment paper to prevent sticking.
- In a large bowl, combine the baking mix, sugar, and softened butter until the mixture resembles coarse crumbs.
- Stir in the milk and lemon zest using a fork. Keep mixing until a sticky dough forms.
- Using a spoon, drop 6 spoonfuls of the dough onto each prepared baking sheet. Make sure to leave enough space between each mound.
- With the back of a spoon, gently press each dough portion to create a well in the center.
- Spoon the blueberry pie filling evenly into the center of each pastry well.
- In a small bowl, combine the plain flour, oats, cold butter, and lemon zest for the crumble topping. Use a fork or pastry blender to mix until crumbly.
- Sprinkle the crumble topping evenly over each filled pastry.
- Bake in the preheated oven for about 10 minutes or until the pastries are golden around the edges.
- Remove from the oven and let the pastries cool on the tray for several minutes. Then, gently transfer them to a wire rack to cool completely.
- Whisk together the powdered sugar and lemon juice in a small bowl until smooth.
- Drizzle the lemon glaze over the cooled pastries just before serving.
- Store any leftovers in a loosely sealed container at room temperature for up to 3 days or in an airtight container in the refrigerator for up to 6 days.
Nutritional Information
Per serving (1 danish, assuming 12 servings in total):
- Calories: 220
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 27mg
- Sodium: 170mg
- Total Carbohydrates: 32g
- Dietary Fiber: 1g
- Sugars: 10g
- Protein: 3g
How to Serve Homemade Blueberry Lemon Danish
These delightful danishes make for a fantastic breakfast option. Serve them warm with a fresh cup of coffee or tea for a cozy morning. They’re also excellent for brunch gatherings, where you can pair them with fresh fruits and whipped cream. For a twist, consider serving them alongside a scoop of vanilla ice cream for dessert – the combination of warm pastry with cold ice cream is simply unbeatable!
How to Store Homemade Blueberry Lemon Danish
To keep your Homemade Blueberry Lemon Danishes fresh, store them in a loosely sealed container at room temperature for up to 3 days. If you want them to last longer, refrigerate them in an airtight container for up to 6 days. Before serving, you can warm them slightly in the microwave for a few seconds to restore some of that fresh-from-the-oven goodness!
Expert Tips for Perfect Homemade Blueberry Lemon Danish
- Ingredient Substitutions: If you don’t have baking mix, you can substitute it with all-purpose flour and add baking powder (about 2 teaspoons for each 375 g of flour). For a dairy-free option, replace the milk with almond milk or another milk substitute.
- Flavor Boost: Feel free to mix in other fruits, like raspberries or strawberries, with the blueberry filling for a mixed berry danish.
- Crumble Consistency: Ensure your butter for the crumble topping is cold. This will help you achieve that perfect crispy texture.
- Adjusting Sweetness: If you prefer a less sweet glaze, reduce the powdered sugar in the lemon glaze, or add more lemon juice for a zippier taste.
Delicious Variations
- Lemon Cream Cheese Danish: Add a layer of cream cheese mixed with sugar and vanilla beneath the blueberry filling for a rich and creamy treat.
- Peach & Almond Danish: Substitute the blueberry filling with peach pie filling and sprinkle some sliced almonds on top for added texture and flavor.
- Chocolate Chip Danish: Instead of fruit filling, use chocolate chips to satisfy your sweet tooth.
Frequently Asked Questions
Can I use fresh blueberries instead of pie filling?
- Absolutely! If you’re using fresh blueberries, toss them with a little sugar and lemon juice to create a syrup before spooning them into the pastry wells.
How can I make this recipe ahead of time?
- You can prepare the dough and fill the danishes ahead of time. Store them in the fridge for up to a day before baking. Just make sure to bring them to room temperature before baking.
Can I freeze these danishes?
- Yes! You can freeze unbaked danishes. Just assemble them, freeze them on a baking sheet, and once solid, transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
Conclusion
Homemade Blueberry Lemon Danish is a delightful pastry that’s not only easy to prepare but also bursting with flavor. With its flaky pastry, sweet blueberry filling, and zesty lemon glaze, it’s sure to impress. So go ahead and try making this delicious treat in your kitchen! Your friends and family will thank you for it. Don’t forget to share your experiences or any variations you try in the comments—happy baking!
Homemade Blueberry Lemon Danish
Ingredients
Method
- Preheat your oven to 230°C (450°F) and line three baking sheets with parchment paper.
- In a large bowl, combine the baking mix, sugar, and softened butter until the mixture resembles coarse crumbs.
- Stir in the milk and lemon zest using a fork to form a sticky dough.
- Drop spoonfuls of the dough onto the prepared baking sheets, leaving space between each mound.
- Press each dough portion gently with the back of a spoon to create a well in the center.
- Spoon the blueberry pie filling evenly into the center of each pastry well.
- In a small bowl, combine the plain flour, oats, cold butter, and lemon zest for the crumble topping, mixing until crumbly.
- Sprinkle the crumble topping evenly over each filled pastry.
- Bake in the preheated oven for about 10 minutes or until the pastries are golden around the edges.
- Remove from the oven and let cool on the tray before transferring to a wire rack to cool completely.
- Whisk together the powdered sugar and lemon juice until smooth.
- Drizzle the lemon glaze over the cooled pastries just before serving.