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Delicious homemade blueberry lemon danish with fresh berries and icing

Blueberry Lemon Danish

This easy homemade pastry features sweet blueberries and zesty lemon, perfect for breakfast or a snack.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 12 pieces
Course: Breakfast, Snack
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 2 cups Baking mix This is the base for your dough and provides the right texture.
  • 1 tablespoon Sugar Sweetens the dough and filling.
  • 1/2 cup Softened butter Adds richness and flavor to the pastry.
  • 1/2 cup Milk Helps bring the dough together.
  • 1 tablespoon Lemon zest Infuses a fresh flavor.
Filling Ingredients
  • 1 cup Blueberry pie filling Provides juicy sweetness.
Topping Ingredients
  • 1/2 cup Flour Used in the topping.
  • 1/2 cup Oats Adds heartiness to the topping.
  • 1/4 cup Cold butter Keeps the topping crumbly.
  • 1 tablespoon Lemon zest Enhances the topping flavor.
Glaze Ingredients
  • 1 cup Powdered sugar Used for the glaze.
  • 2 tablespoons Lemon juice Adds tang to the glaze.

Method
 

Preparation
  1. Preheat the oven to 230°C and line three baking sheets with parchment paper.
  2. In a large bowl, mix the baking mix, sugar, and softened butter until it resembles coarse crumbs.
  3. Stir in milk and lemon zest using a fork until a sticky dough forms.
  4. Drop spoonfuls of dough onto the prepared baking sheets, leaving space between each one.
  5. Use the back of a spoon to press gently, creating a well in the center of each dough.
Filling the Pastries
  1. Spoon blueberry pie filling evenly into the center of each dough well.
Preparing the Topping
  1. In a small bowl, mix flour, oats, cold butter, and lemon zest to make a crumbly topping.
  2. Sprinkle the topping over each pastry.
Baking
  1. Bake the pastries in the oven for 10 minutes or until the edges are golden.
Cooling and Glazing
  1. Let the danishes cool on the tray for several minutes before transferring them to a wire rack.
  2. Mix powdered sugar with lemon juice and drizzle the glaze over the cooled pastries.

Notes

Don’t overmix the dough. Use cold butter to keep the topping flaky. Space pastries well on the baking sheet. Check baking time closely to avoid overbaking. Cool before glazing. Store leftovers in a loosely sealed container.