Wild Blueberry Coffee Cake Danishes
Pillowy soft brioche danishes baked with a vanilla bean cream cheese custard and wild blueberries plus a crunchy coffee cake crumb. These Wild blueberry Coffee Cake Danishes are the perfect coffee shop at home breakfast!
Ingredients you’ll need:
- Flour
- Granulated Cane Sugar
- Instant Yeast
- Milk
- Eggs
- Unsalted Butter
- Cream Cheese
- Powdered Sugar
- Frozen Wild Blueberries
- Brown Sugar
- Ground Cinnamon
- Vanilla Extract
What is a Danish Pastry?
A Danish pastry has a multilayers, laminated sweet pastry dough similar to puff pastry or croissants. However, there are many Danish pastries that are more brioche dough like similar to sweet bread.
How to Store and Reheat Leftover Danishes?
Typically, you can store baked danishes on the counter (covered) for up to 2-3 days. But with these wild blueberry danishes, I recommend storing in the fridge for up to 3-4 days.
Reheat these danishes in the oven at 400F for 5-8 minutes, until warmed.
Cook with me!
Wild Blueberry Coffee Cake Danishes
Ingredients
For the Brioche Dough:
- 4 cups All Purpose Flour
- 1/2 cup Granulated Cane Sugar
- 2 1/4 tsp. Instant Yeast
- 1 1/4 cup Warm Milk
- 1 large Egg beaten
- 1 Egg Yolk
- 3 tbsp. Unsalted Butter softened, cubed
For the Filling:
- 8 oz Cream Cheese softened
- 1/2 cup Powdered Sugar
- 1/4 cup Whole Milk
- 2 tsp. Vanilla Bean Paste
- 2 cups Wild Blueberries frozen
- 1 Egg beaten
For the Coffee Cake Crumb:
- 1/3 cup Brown Sugar
- 3/4 cup All Purpose Flour
- 2 tsp. Ground Cinnamon
- 6 tbsp. Butter melted
(Optional) For the Glaze:
- 1 1/2 cups Powdered Sugar
- 1 tsp. Vanilla Extract
- 2-3 tbsp. Milk
- Pinch of Salt
Instructions
To Make the Brioche Dough:
- In the bowl of a stand mixer, add the flour, sugar, yeast, egg, egg yolk, and milk. Using the hook attachment, mix on LOW speed for 2-3 minutes. Add the cubed softened butter and knead until a soft and pliable dough, about an additional 3-4 minutes.
- Transfer the dough to a greased bowl, cover with saran wrap, and set aside in a warm environment for 1-2 hours, until doubled in size.
- Preheat oven to 375F. Line a rimmed baking pan with parchment paper.
- Once risen, turn out the dough on a clean surface to divide into 8-12 equal pieces. Roll into tight balls, then set aside while you prep the cream cheese filling.
To Make the Filling:
- Add the softened cream cheese to the bowl of a stand mixer fitted with the paddle or whisk attachment. Beat for 1-2 minutes, until smooth. Add the powdered sugar, milk, and vanilla bean paste. Beat for 2-3 minutes, until smooth and light.
To Make the Coffee Cake Crumb:
- Combine all ingredients in a bowl. Mix until crumb-like texture.
To Assemble the Danishes:
- Press your fingers along to create a 1/2″ circular edge for each dough ball. Gently stretch out the center until about 1/4″ thick. Think of creating a large doughnut with a center that connects it. Place on the prepared baking pan.
- Evenly distribute the cream cheese filling between the danishes. Top with the wild blueberries.
- Brush the edges with the beaten egg, then add the coffee cake crumb along the edges and (optional) center.
- Bake for 20-30 minutes, rotating the pan halfway through, until edges are deeply golden and centers are set. Let rest at least 10 minutes.
To Make the Glaze:
- Whisk all ingredients together until smooth. Drizzle on top of the danishes to be enjoyed!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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