Sweet cream cheese filling and sweet blueberry filling is nestled on buttery crescent dough and baked to a sweet perfect. These Easy Blueberry Danish require little cooking skill and have a bakery-fresh taste.
If you love bakery quality sweets without too much effort, these easy Blueberry Cream Cheese Danish are for you! This easy recipe features shortcut ingredients without a shortcut taste.
I used canned blueberry pie filling for these danish. However, you can make your own Blueberry Compote recipe easily with a fairly simple technique.
Additionally, you can also use fresh blueberries tossed in a little bit of sugar and a hint of fresh lemon zest. Lemon zest really helps to bring out the vibrant flavor of fresh blueberries.
For this recipe, I used Pillsbury Grands! Crescent Rolls which are 50% larger than the average size. I prefer using the larger sized rolls because they make for a larger danish. You can use the traditional size if you want but you would need to use less cream cheese filling and blueberry pie filling.
Making cream cheese filling
This recipe features a no-bake cream cheese filling that tastes similar to cheesecake. Simple ingredients like 4 ounces of cream cheese, vanilla extract, and powdered sugar come together to make this sweet filling that is also featured in my Blueberry Cheesecake Bombs recipe.
Working with crescent dough
When working with crescent dough, it is important to leave the dough in the fridge until you are ready to work with it.
Using the back of a spoon to help pop open the tube helps. If the roll is no cooperative, press the back of a spoon on the lines on the inner tube to pop open.
For these, you need to unravel the outer package and leave it like a dough log. You want to keep them in a log shape to be able to slice 8 even slices with the dough.
Slice them into circular pieces and using your fingertips press them out a bit. You want to gently stretch them and make a depression in the center to add the cream cheese filling and blueberry topping.
For each danish, I used a tablespoon of cream cheese filling followed by a tablespoon of blueberry pie filling.
I placed them on a parchment-lined baking sheet and baked them in a preheated oven for 11-13 minutes until edges are golden brown.
Once cooled, I swizzled them each with a simple icing using a fork. I allowed them to harden up for about 10 minutes before enjoying them.
These taste best served on day one of baking them. They are “okay” on day 2, but taste better reheated.
How to freeze
To freeze, assemble the dough with the toppings and freeze them on a baking sheet until solid. Once solid, add them to either an air-tight freezer bag or container. To bake these, add an additional 2 minutes to the baking time. Ice them after you bake them for best results.
More danish recipes to try
Easy Blueberry Cream Cheese Danish
- 12 ounces XL Crescent Rolls *Can use normal size as well but they will be smaller in size
- 1/2 cup blueberry pie filling *can use fresh blueberries as well
- 4 ounces cream cheese softened to room temperature
- 2 tablespoons powdered sugar
- 1/2 tsp vanilla extract
- 1 cup powdered sugar
- 1 tbsp water or milk
- Preheat oven to 350 degrees Fahrenheit.
- Line a baking sheet with parchment paper.
- In a medium sized bowl, cream your softened cream cheese, extract, and 2 tablespoons of powdered sugar.
- Unwrap the crescent dough log. Slice log into 8 separate circles.
- Fill each space with 1 tablespoon of cream cheese filling. Then, fill each space with 1 tablespoon of blueberry pie filling.
- Bake for 11-13 minutes. Crescents should be golden brown and not doughy.
- Add powdered sugar and water/milk and whisk with a fork until creamy and combined.
- Swizzle over the danish once they are cooled for around 10 minutes.
- Enjoy the same day!