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Blueberry Lemon Danish: 12 Irresistible Homemade Treats

Blueberry Lemon Danish
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A delightful homemade blueberry lemon danish, filled with blueberry pie filling and topped with a crumble and a lemon glaze.

Ingredients

Scale
  • 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)

Instructions

  1. Preheat oven to 230°C. Line three baking sheets with parchment paper.
  2. Combine baking mix, sugar, and softened butter in a large bowl until mixture resembles coarse crumbs. Stir in milk and lemon zest with a fork until a sticky dough forms.
  3. Drop 6 spoonfuls of dough onto each prepared baking sheet, leaving space between each. Use the back of a spoon to gently press and create a well in the center of each portion.
  4. Spoon blueberry pie filling evenly into the center of each pastry well.
  5. In a small bowl, combine flour, oats, cold butter, and lemon zest. Use a fork or pastry blender to mix until crumbly. Sprinkle the topping evenly over each pastry.
  6. Bake for 10 minutes or until pastries are golden around the edges.
  7. Remove from oven and allow pastries to cool on the tray for several minutes before transferring gently to a wire rack to cool completely.
  8. Whisk powdered sugar with lemon juice in a small bowl until smooth.
  9. Drizzle the lemon glaze over cooled pastries before serving.
  10. Store pastries in a loosely sealed container at room temperature for up to 3 days, or refrigerate in an airtight container for up to 6 days.

Notes

  • Best served fresh.
  • Can be frozen for later use.

Nutrition

Find it online: https://sarecipe.com/blueberry-lemon-danish/