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 oz) envelope package
- 1 1/4 cup Warm Milk
- 1 large Egg
- 1 Egg Yolk
- 3 tbsp. Unsalted Butter softened, cubed
- Beaten Egg to brush prior to baking
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
- Zest of 1/2 Lemon
For the Coffee Cake Crumb:
- 1/3 cup Brown Sugar
- 1/2 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
- 3 tbsp. Milk
- 1/8 tsp. 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 1-2 minutes, until flour is mostly absorbed. Add the cubed softened butter and knead until a soft and pliable dough, about an additional 3-4 minutes. Knead on the counter for 30 seconds to shape into a ball.
- 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 10-12 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 whisk attachment. Beat for 1-2 minutes, until smooth. Add the powdered sugar, lemon zest, milk, and vanilla bean paste. Beat for 2-3 minutes, until very smooth. Scrape edges down with a spatula, as needed.
To Make the Coffee Cake Crumb:
- Combine all ingredients in a bowl. Mix until crumb-like texture.
To Assemble the Danishes:
- Press your fingers or use a 2" glass to press down in the centers and create a 1/2" – 3/4" circular edge for each dough ball. Gently stretch out the center until about 1/4" thick in the center. Think of creating a large doughnut with a center that connects it. Place on the prepared baking pan.
- Brush the edges with the beaten egg, then evenly distribute the cream cheese filling between the danishes, about 2-3 tablespoons each. Top with the wild blueberries, about 3-4 tablespoons each. The danishes will double in size, so don't be shy with the blueberries!
- Add the coffee cake crumb along the edges and (optional) sprinkle in the center. Gently press the crumb into the edges to help it stay in place.
- Bake for 20-25 minutes, rotating the pan halfway through, until edges are deeply golden. 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! ātill next timeā¦ xxL
āFor 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.ā ~ Jeremiah 29:11 NIV
Did you love this recipe?
I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram – tagging me @brightmomentco. It always makes my day seeing yāalls creations!
don’t miss a thing!
Follow along for more great A Bright Moment recipes.
Worked do well, now it’s my favourite recipe ever. Came out really moist and fluffy, just perfect ratio of sweetnes and sourness from wild berries:) Thanks a lot!
That literally makes me so happy to hear! Thank you!!
Mine didn’t have a great rise. Is the dough missing salt? It still rose and got bigger in the bowl. However, when I measured and divided evenly into balls I had smaller danishes by at least 30% of yours.
My family loved them!
This worked exactly as written, thanks!
YAY!!
These are amazing! So good!!
Thank you, Anna!!
Do you know whether the dough could be made ahead and frozen in order to make a couple at a time from time to time instead of having to make it from scratch every time? If so, at which point could it be frozen? Thanks!
Hi Andrea! Yes, you can freeze the dough. I recommend freezing after its first rise and once shaped into the balls. Then, just let it thaw in the fridge overnight before using. If you find the dough isn’t super thawed or puffy, I recommend letting it sit on the counter for up to 1-2 hours.
Thank you! I will try it this weekend and let you know how it came out. So excited š
Hey I’m making this but am a making it a day in advance for christmas so it alright if after my first rise I put it in the fridge for 36 hours or would it just be better to freeze it
Can i use fresh blueberries instead of frozen?
Yes, you absolutely could!
Would it be possible to make this recipe with sourdough starter?
Yes! You could add like 50-70 grams of active or discard sourdough into the dough. You may just need a little more flour to keep the dough soft and pliable.
This worked exactly as written, thanks!
Really delicious! Excited to share this treat with family š thank you for bringing it to all of us, Lauren! The dough is beautiful and the taste is sweet but not too sweetā¦very good!
Awe YAY! So happy you loved it!! Thank you, Emily š
It tasted good except the bottoms were so burnt and rock hard. Iām not sure where I went wrong.
Hi Madeleine! I recommend baking on a top rack to prevent the bottoms from cooking faster š
I just want to let you know that all of your recipes are amazing and I am cooking my way through your whole website š
This is so sweet! Thank you so much!
do you think it would be possible to make these with regular active dry yeast instead of instant yeast?
Hi Emily! Yes, you could use regular yeast, you may just need to allow more time to double in size š
Could I make the dough the night before and bake them in the morning?
Hi Miriam! Yes, you can by using active dried yeast. You’ll perform the second rise the next morning!
Iām confused in the ingredients for dough says (one beaten egg for brushing ) and
one egg yolk
Then in the directions it says add egg and egg yolk to make the brioch dough?
Hi Jenn! I have made sure that’s clarified in the recipe details š Sorry for any confusion!
Hi you donāt thaw the frozen blueberries out beforehand?
Hi CJ! You do not need to thaw ahead of time thankfully!
They came out perfectly and they are absolutely delicious!!
hi lauren! i made this recipe about 4 times now, a couple times with different fruits (strawberries, peaches) and the danishes turned out so amazing every time! they are a perfect mixture of sweetness and fruity flavour and I love them! thank you! š
Will they still be soft and tender the next day ? Best way to store leftovers ?
Yes, they should be when stored at room temperature in parchment paper! You can reheat in the oven wrapped in foil or microwave to soften the next day if needed!
Do I need to drain the wild blueberries?
Hi Abby! You shouldn’t have to, but if you find them very liquid just add a tablespoon of flour and cook another minute to help absorb the extra liquids š
The dough was a little too sticky, so I had to add a bit more flour for it to hold together more. The bottoms of the danishes also burned slightly, so next time I would lower the oven temp. Other than that they turned out great!
Hi Lauren!
I’ve made this recipe several times.. it’s one of my favorite danish recipies!! I was wondering if there’s a way to stretch out the first rise time? If I made the dough and placed it in the fridge, would it be ok to sit for three hours vs. two? I don’t want it to overproof, but I still want a good rise.
Thanks!
Amazing. Took me a couple goes with the dough to make it the right consistency as it didnāt need all the milk but they are delicious! I made like a double batch, can I freeze them once theyāre all done?
Awe yay! I’m so happy you love them, Mae! And yes, you could freeze them to thaw in the fridge overnight when ready to enjoy š
Can I replace the milk with water?
Yes, it may just not be as rich in taste!
Is it possible to make this with a hand mixer alone? I only have the beater attachment.
Yes absolutely! You’ll just get a nice little arm workout in Lol
Hey I’m making this but am a making it a day in advance for christmas so it alright if after my first rise I put it in the fridge for 36 hours or would it just be better to freeze it
Hi Indi! Yes, you can prep the dough 36 hours in advance and it can actually improve the flavor too! Just make sure you’re using active dry yeast and not instant yeast. Also, I would allow it 2-3 hours at room temperature before baking to help it get extra fluffy again!
Thanks so much have a great christmas!!!
Is there anyway a 1:1 Gluten Free flour could be substituted for the AP flour?
Hi Wendi! I would look for a 1:1 GF flour that is specifically for bread baking or yeast-based baking, such as Bob’s Red Mill 1:1 Bread Flour!
Hello Iām wondering if I can just use standard blueberries for this, as in the UK wild blueberries are really hard to find, thank you so much I look forward to making them
Yes they should work just fine! Hope you enjoy, Maria!
Oooooo girl these were so good! Wanted to use up some blueberry compote and this was the best recipe to do that! Really impressed with how they didn’t turn out runny, definitely going in the “make-again” recipes.
Oooooo girl these were so good! Wanted to use up some blueberry compote and this was the best recipe to do that! Really impressed with how they didnāt turn out runny, definitely going in the āmake-againā recipes.
These are delicious! I’ve made them three times in the past week. Everyone loves them!
This is probably the best thing Iāve ever baked (and I bake A LOT)! The flavor combinations were so decadent.
Hi, could I add your wild blueberry compote overtop the cream cheese filling instead of just the frozen wild blueberries?
Trying to copy your wild blueberry focaccia recipe but in danish dough form š¤¤
Hi Loren! yes absolutely!! that would be soooo delish!
Sounds amazing. Working on the recipe right now. The only feedback is there is absolutely no salt in this recipeā¦
Fantastic recipe! Turned out really close to what I expected and tasted amazing! Next time I will probably try to get more of the crumble mix to stick because it tastes so delicious! Great recipe, highly recommend!
Great recipe! I had one question though, for the crumble topping are you supposed to let the melted butter cool before adding it all together? Mine was so liquid so I added more flour and in return after it got done baking it looked like geound beef instead of crumble š
This worked exactly as written, thanks!
In Poland we have something very similar to this. So good!!