Blueberry Lemon Danish
Delight in flaky blueberry and lemon danishes topped with a crisp crumble and sweet lemon glaze, perfect for a flavorful vegetarian treat in just 30 minutes.
Equipment
- 3 baking sheet lined with parchment paper
- 1 large bowl
- 1 small bowl
- 1 wire rack
- 1 fork or pastry blender
Ingredients
- 3 cups baking mix about 375 g
- 3 tablespoons granulated sugar about 38 g
- 6 tablespoons unsalted butter softened (about 85 g)
- 1 cup milk 240 ml
- 2 tablespoons lemon zest
- 2 1/2 cups blueberry pie filling about 595 g
- 2 tablespoons all-purpose flour about 16 g for crumble
- 2 tablespoons quick oats about 16 g for crumble
- 2 tablespoons cold unsalted butter about 28 g for crumble
- 1 teaspoon lemon zest for crumble
- 3/4 cup powdered sugar about 90 g for lemon glaze
- 1 tablespoon lemon juice 15 ml for lemon glaze
Instructions
- Preheat oven to 450°F (230°C) and line three baking sheets with parchment paper.
- In a large bowl, mix baking mix, sugar, and softened butter until coarse crumbs form.
- Add milk and lemon zest, stirring with a fork until a sticky dough forms.
- Drop six spoonfuls of dough onto each baking sheet, spacing evenly, then press a well in the center of each with the back of a spoon.
- Fill each well with blueberry pie filling evenly.
- In a small bowl, combine flour, oats, cold butter, and lemon zest for crumble topping; blend until crumbly.
- Sprinkle crumble topping over each pastry.
- Bake pastries for 10 minutes or until golden around the edges.
- Let pastries cool on baking sheets for several minutes, then transfer to a wire rack to cool completely.
- Whisk powdered sugar with lemon juice until smooth to create glaze.
- Drizzle lemon glaze over cooled pastries before serving.
Notes
- Use fresh blueberries for best flavor if possible.
- Keep butter cold during crumble mixing for optimal texture.
- Adjust lemon glaze sweetness to taste.
- Store pastries at room temperature up to 3 days or refrigerate for up to 6 days.