This lemon blueberry danish recipe is the quickest and most delectable breakfast pastry to pair with your coffee.
Preheat the oven to 450 degrees. Line three baking sheets with parchment paper.
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.
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.
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.
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.
Use a fork or pastry blender to mix together the crumble topping. Sprinkle it evenly on top of each danish. Bake for 10 minutes.
Remove and let cool on the pan for a few minutes before moving gently to a wire rack.
Whisk together the powdered sugar and lemon juice and drizzle over the tops of each cooled danish.