Description

Indulge in these Wild Blueberry Coffee Cake Danishes, a delightful blend of flaky puff pastry, sweet and tangy wild blueberry filling, and a crunchy cinnamon streusel topping, all finished with a luscious vanilla glaze. Perfect for breakfast, brunch, or a sweet snack, these danishes combine classic coffee cake flavors with a light, airy texture.

Ingredients

Scale

For the Pastry:

1 sheet of puff pastry (store-bought or homemade)
1 egg (for egg wash)

For the 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)

For the 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

For the Glaze:

1/2 cup powdered sugar
1 tablespoon milk or cream
1/2 teaspoon vanilla extract

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Instructions

Prepare the Filling: In a small bowl, combine the wild blueberries, lemon juice, granulated sugar, cornstarch, and ground cinnamon if using. Stir gently to coat the berries evenly and set aside to allow the flavors to meld.
Preheat and Prepare Pastry: Preheat your oven to 400°F (200°C). Roll out the puff pastry sheet on a floured surface to smooth it if needed. Cut the sheet into squares approximately 3×3 inches.
Fill the Pastry: Place a spoonful of the blueberry filling in the center of each square. Fold the corners of the squares either inward or twist them slightly to create a danish shape, ensuring the filling is secure inside.
Add Egg Wash: Beat the egg and brush it over the pastry edges to help them brown nicely and give a shiny finish.
Make the Streusel Topping: In a mixing bowl, combine the flour, granulated sugar, brown sugar, and cinnamon. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Sprinkle the streusel evenly over each danish.
Bake the Danishes: Place the danishes on a baking sheet lined with parchment paper or a silicone mat. Bake for approximately 20-25 minutes or until the pastry is puffed and golden brown and the blueberry filling is bubbly.
Prepare the Glaze: While the danishes bake, whisk together the powdered sugar, milk or cream, and vanilla extract in a small bowl until smooth.
Glaze and Cool: Remove the danishes from the oven and allow them to cool slightly on a wire rack. Drizzle the vanilla glaze over the warm danishes before serving to add a sweet finishing touch.

Notes

If using frozen wild blueberries, thaw and drain excess liquid before mixing with other filling ingredients to avoid a soggy pastry.
You can substitute fresh blueberries if wild blueberries are not available, but wild blueberries have a more intense flavor.
Make sure the butter for the streusel is cold to get a crumbly, crisp topping.
For a dairy-free version, use a plant-based milk for the glaze and check that the puff pastry is vegan or dairy-free.
Serve these danishes warm for the best texture and flavor experience.