Blueberry Lemon Cream Danishes

by Pecorari Elisa

Blueberry Lemon Cream Danishes

Start your mornings off on a delectable note with our irresistible Blueberry Lemon Cream Danishes. These delightful pastries are the perfect treat to savor during breakfast or enjoy on a leisurely weekend.

Featuring a delicate balance of tangy lemon zest, creamy filling, and bursts of juicy blueberries, these danishes offer a harmonious blend of flavors that will tantalize your taste buds. The flaky, buttery pastry layers provide a satisfying crunch while encasing the luscious filling, creating a truly delightful eating experience.

Whether enjoyed alongside a steaming cup of tea or a freshly brewed coffee, these Blueberry Lemon Cream Danishes offer a delightful pairing that will elevate your breakfast routine. The combination of the sweet and tart flavors with the aromatic warmth of your favorite beverage is sure to invigorate your senses and set the tone for a wonderful day ahead.



  • Pure Aluminum Insulated Cookie Sheet 16” (OR Carbon Steel Insulated Cookie Sheet, Commercial Grade Natural Pure Aluminum Cookie Sheet Extra Thick)
  • 2-1 Scraper & Spatula 10"
  • Brush and Spatula Set
  • 4pcs Measuring Cups with Scraper
  • Mixing Bowls
  • Carbon Steel Rolling Pin
  • Whisk (Silicone or Stainless Steel)


For the crumble:

6 tbsp salted butter cold

  • ¾ cup all-purpose flour
  • ⅓ cup granulated sugar
  • 3 tbsp light brown sugar
  • ½ tsp pumpkin pie spice
  • ½ tsp ground cinnamon

For the filling:

  • 8 oz full fat cream cheese room temperature
  • ⅓ cup granulated sugar
  • 1 tsp vanilla extract
  • 1 egg yolk

For the muffins:

  • ½ cup salted butter melted
  • 2 tbsp vegetable oil
  • ¼ cup granulated sugar
  • ¾ cup light brown sugar
  • 1 tsp vanilla extract
  • 2 eggs room temperature
  • 1 15 oz can pumpkin puree, blotted to remove moisture will equal about 1 1/2 cups after
  • 1 ¾ cups all-purpose flour
  • 1 tsp baking soda
  • 1 ½ tsp ground cinnamon
  • ½ tsp pumpkin pie spice
  • ¼ cup whole milk
  • ½ tsp salt



For the crumble:

  1. Add flour, both sugars, pumpkin pie spice and ground cinnamon to a food processor. While on, cut the butter into cubes and add until the mixture resembles wet sand. Add to a bowl and refrigerate until needed.

For the filling:

  1. In the bowl of a stand mixer, beat the cream cheese on medium high until smooth, about 1-2 minutes. Add in the granulated sugar, vanilla and egg and mix until combined. Add to a bowl and refrigerate until needed.

For the muffins:

  1. Add melted butter, oil, both sugars, vanilla extract and eggs to a large bowl. Whisk until evenly combined. Whisk in the pumpkin puree, then add the flour, baking soda, cinnamon pumpkin pie spice, milk and salt and whisk until evenly incorporated.
  2. Preheat the oven to 425°. Add muffin liners to a muffin pan. Scoop in muffin batter filing about ⅔ of the way full. Remove the filing from the fridge and place into a piping bag fitted with a medium round tip. Pipe about 2 tablespoons of filling into each muffin. Alternatively you can simply scoop the filling on top of the batter.
  3. Top with crumble and bake for 5 minutes. Without opening the oven, turn the heat down to 350° and bake for an additional 15-20 minutes or until baked through.

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