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Baked, Brewed, Beautiful

Quick Blueberry Lemon Danish Recipe

in Baked on 08/03/20

Blueberry Lemon Danish Recipe
Blueberry Lemon Danish Recipe
Blueberry Lemon Danish Recipe
Blueberry Lemon Danish Recipe

These lemon blueberry danishes are quick & delectable and pair well with your morning coffee. 

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lemon blueberry danish
  • This quick lemon blueberry danish pairs well with light roast coffee.
  • Though there are several components to these lemon blueberry danishes, it takes only about 30 minutes.
  • You’ll need 4 or 5 lemons (preferably locally sourced) for this recipe to turn out best.

Bisquick Original Pancake and Baking Mix works well for this recipe.

Note: I may earn a small commission when you make a purchase through some of the below links. Read my disclosure policy to learn more.

For the ingredient listed as “pancake baking mix,” you can use something like Bisquick Original Pancake and Baking Mix or Bob’s Red Mill Buttermilk & Waffle Mix.

 

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I happened to have Bob’s Red Mill on hand, so I used that and it worked really well. It’s also a little healthier because it’s made with whole grains.

Fresh lemons are highly encouraged!

The real lemon juice in this recipe makes a significant difference. It gives the danishes a fresher, lighter taste that you don’t get with lemon juice from a bottle (though it is very convenient in a pinch).

I highly recommend buying about 4 or 5 lemons for this recipe. There is a good amount of lemons (juice & zest) required for all of the components: crust, filling, crumble, and glaze.

blueberry lemon danishes

Recommended coffee pairing: coffee beans from Jamaica, Kenya, Ethiopia, or Uganda.

If one of my recipes doesn’t have espresso or coffee in them, then I will always include a good coffee pairing.

For any berries such as blueberries, raspberries or strawberries, light roast coffee beans, in particular, are excellent companions.

If you’re looking for specific coffee beans to go along with these pastries, I’d recommend coffee from Jamaica, Kenya, Ethiopia, or Uganda.

Quick Lemon Blueberry Cheese Danish Recipe

Total Time30 minsYields6 ServingsDifficultyBeginnerRating

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lemon blueberry cream cheese danish

Crust
 1 ½ cups pancake baking mix
 1 ½ tbsp sugar
 3 tbsp butter (softened)
 ½ cup milk
 1 tbsp lemon zest
Filling
 4 oz cream cheese
 2 tbsp sugar
 1 tsp vanilla extract
 1 cup fresh or frozen blueberries
 ½ tsp fresh lemon juice
Crumble
 1 tbsp flour
 1 tbsp quick oats
 1 tbsp cold butter
 ½ tsp lemon zest
Glaze
 1 ½ cups powdered sugar
 1 ½ tsp fresh lemon juice

Instructions
1

Preheat the oven to 450 degrees. Line three baking sheets with parchment paper.

2

Mix together the baking mix, sugar, and butter until it is crumbly. Stir in the milk and lemon zest and mix with a fork until a soft dough comes together. It will be very sticky.

3

Drop 6 spoonfuls of dough onto each prepared pan. Use the back of a spoon to press the dough out creating a well in the center of each one.

4

In a small bowl, combine the cream cheese, 2 tablespoons of the sugar, and the vanilla extract. Spoon equal amounts of the filling into the center of each pastry rectangle. Spread it onto the dough within the inside border.

5

In a small bowl, toss the fresh blueberries with the lemon juice, then sprinkle with 1 tablespoon of the sugar. Add the sugared blueberries on top of the cream cheese on the pastries.

6

Use a fork or pastry blender to mix together the crumble topping. Sprinkle it evenly on top of each danish. Bake for 10 minutes.

7

Remove and let cool on the pan for a few minutes before moving gently to a wire rack.

8

Whisk together the powdered sugar and lemon juice and drizzle over the tops of each cooled danish.

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Ingredients

Crust
 1 ½ cups pancake baking mix
 1 ½ tbsp sugar
 3 tbsp butter (softened)
 ½ cup milk
 1 tbsp lemon zest
Filling
 4 oz cream cheese
 2 tbsp sugar
 1 tsp vanilla extract
 1 cup fresh or frozen blueberries
 ½ tsp fresh lemon juice
Crumble
 1 tbsp flour
 1 tbsp quick oats
 1 tbsp cold butter
 ½ tsp lemon zest
Glaze
 1 ½ cups powdered sugar
 1 ½ tsp fresh lemon juice

Directions

Instructions
1

Preheat the oven to 450 degrees. Line three baking sheets with parchment paper.

2

Mix together the baking mix, sugar, and butter until it is crumbly. Stir in the milk and lemon zest and mix with a fork until a soft dough comes together. It will be very sticky.

3

Drop 6 spoonfuls of dough onto each prepared pan. Use the back of a spoon to press the dough out creating a well in the center of each one.

4

In a small bowl, combine the cream cheese, 2 tablespoons of the sugar, and the vanilla extract. Spoon equal amounts of the filling into the center of each pastry rectangle. Spread it onto the dough within the inside border.

5

In a small bowl, toss the fresh blueberries with the lemon juice, then sprinkle with 1 tablespoon of the sugar. Add the sugared blueberries on top of the cream cheese on the pastries.

6

Use a fork or pastry blender to mix together the crumble topping. Sprinkle it evenly on top of each danish. Bake for 10 minutes.

7

Remove and let cool on the pan for a few minutes before moving gently to a wire rack.

8

Whisk together the powdered sugar and lemon juice and drizzle over the tops of each cooled danish.

Quick Lemon Blueberry Cheese Danish Recipe
IngredientsDirections
 

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2 Comments

« Best Easy & Moist Coffee Cake Recipe
Small Batch Gluten-Free Brownies With Coffee-Infused Frosting »

Comments

  1. Tara says

    January 16, 2022 at 1:39 pm

    I just made these and they are perfect for Sunday brunch! I used a gluten free pancake mix so I had to add more milk to get the dough sticky. This was super easy to follow and so delicious! These are going to become one of our go to recipes for brunch dessert!

    Reply
    • Cheyenne says

      January 16, 2022 at 8:51 pm

      Hi Tara! Thanks for sharing your recipe experience! I’m thrilled to hear it worked out for your brunch! Happy baking to you 🙂

      Reply

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The blog post that coincides with this video is: https://bakedbrewedbeautiful.com/affogato

Best Affogato Recipe

Ingredients:
2 shots of espresso
½ cup vanilla bean ice cream
Salted brownies for garnish (optional)
Chocolate shavings (optional)

Instructions: 
1. Scoop vanilla bean ice cream into a 4 ounce glass and place in freezer while you prepare the espresso.

2. Pull the espresso shots. Immediately, pull glasses of ice cream out and pour the espresso over the ice cream.

3. Sprinkle with chocolate shavings and salted brownie crumbs. Garnish the glass's rim with a one-inch square of salted brownies.

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Affogato Recipe (Espresso & Ice Cream)
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Credits:
Music: Baked, Brewed, Beautiful Theme Song written & produced by Christopher Elwell (piano & drums) & Cheyenne Elwell (violin) 
Videography: Cheyenne Elwell on a D5200 24.1 MP CMOS Digital SLR Camera
Coffee and Food Pairing: 5 Best Practices & 5 Best Combinations
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Iced Oat Milk Pumpkin Spice Latte Recipe 

* Make a delicious non-dairy version of the famous fall pumpkin spice latte.
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Iced Oat Milk Pumpkin Spice Latte Recipe

Pumpkin spice mixture:
½ cup oat milk (barista blend if possible)
⅓ cup brown sugar (white is okay too)
2 tsp pumpkin puree
1 tsp pumpkin pie spice 
1 tsp vanilla extract
Latte
2 shots of espresso
1 cup oat milk 
1 tbsp pumpkin spice mixture
½ cup whipped cream (optional)
2 ice cubes (if enjoying cold)

Pumpkin spice mixture:
1. In a small sauce pan, add oat milk, sugar, pumpkin puree, and pumpkin pie spice. Bring to medium heat and whisk ingredients together until sugar is dissolved. Do not let it boil.
2. Once the mixture starts to steam and the sugar is completely dissolved, remove the pan from heat and stir in the vanilla. Strain through a fine mesh filter into a glass jar for easy storage.
Latte:
3. Pull your espresso shots, and pour inside your desired coffee mug. Add the strained pumpkin spice mixture to the espresso and stir well.
4. If enjoying warm (skip to next step if enjoying iced), steam your milk using a steam wand, milk frother, or mason jar (see post above to make foam without a frother) until foamy. Pour velvety milk on top of the espresso mixture.
5. For iced pumpkin spice lattes, add 2 to 3 ice cubes or cold brew coffee cubes to your mixture.
6. Top with whipped cream, if desired, and dust with pumpkin pie spice. Enjoy!

New videos every Thursday. 

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Credits:
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Videography: Cheyenne Elwell on a D5200 24.1 MP CMOS Digital SLR Camera
Recipe: A Cheyenne Elwell original
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