Description
Indulge in these irresistible wild blueberry coffee cake danishes, featuring flaky pastry filled with a creamy blueberry mixture. Perfect for breakfast or brunch gatherings!
Ingredients
- All-purpose flour
- Active dry yeast
- Sugar
- Salt
- Unsalted butter
- Wild blueberries
- Cream cheese
- Vanilla extract
- Eggs
- Milk
Instructions
- Prepare the Dough: In a bowl, mix warm milk with yeast and sugar until frothy. Combine flour and salt, then incorporate melted butter.
- Knead the Dough: Transfer to a floured surface and knead for 5-7 minutes until smooth and elastic.
- Let It Rise: Place the dough in a greased bowl, cover with a towel, and let rise in a warm area until doubled in size (about 1 hour).
- Make the Filling: Blend cream cheese with sugar and vanilla; fold in wild blueberries gently.
- Roll Out the Dough: Roll risen dough into ¼ inch thick rectangles and cut into squares.
- Fill & Seal: Add spoonfuls of filling to each square's center, fold diagonally, and seal edges.
- Bake: Preheat oven to 375°F (190°C) and bake on parchment-lined sheets for 20-25 minutes until golden brown.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 danish (85g)
- Calories: 250
- Sugar: 11g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
Keywords: Swap wild blueberries for raspberries or strawberries for variety. Add lemon zest for an extra zing in your filling. Store leftovers in an airtight container at room temperature; reheat using a toaster oven.