Homemade Blueberry Lemon Danish (Print-Friendly Version)
Tender pastry with blueberry filling and tangy lemon glaze. A delightful treat ideal for morning indulgence.
# Ingredients You'll Need:
→ Dough
01 -
375 g baking mix
02 -
38 g granulated sugar
03 -
85 g unsalted butter, softened
04 -
240 ml milk
05 -
2 tablespoons lemon zest
06 -
595 g blueberry pie filling
→ Crumble topping
07 -
16 g plain flour
08 -
16 g quick oats
09 -
28 g cold butter
10 -
1 teaspoon lemon zest
→ Lemon glaze
11 -
90 g powdered sugar
12 -
15 ml lemon juice
# How to Make It:
01 -
Preheat oven to 230°C. Line three baking sheets with parchment paper.
02 -
Combine baking mix, sugar, and softened butter in a large bowl until mixture resembles coarse crumbs. Stir in milk and lemon zest with a fork until a sticky dough forms.
03 -
Drop 6 spoonfuls of dough onto each prepared baking sheet, leaving space between each. Use the back of a spoon to gently press and create a well in the center of each portion.
04 -
Spoon blueberry pie filling evenly into the center of each pastry well.
05 -
In a small bowl, combine flour, oats, cold butter, and lemon zest. Use a fork or pastry blender to mix until crumbly. Sprinkle the topping evenly over each pastry.
06 -
Bake for 10 minutes or until pastries are golden around the edges.
07 -
Remove from oven and allow pastries to cool on the tray for several minutes before transferring gently to a wire rack to cool completely.
08 -
Whisk powdered sugar with lemon juice in a small bowl until smooth.
09 -
Drizzle the lemon glaze over cooled pastries before serving.
10 -
Store pastries in a loosely sealed container at room temperature for up to 3 days, or refrigerate in an airtight container for up to 6 days.
# Extra Information:
01 -
For a brighter citrus flavor, add an extra teaspoon of lemon zest to the glaze.
02 -
Reheat refrigerated pastries briefly in a low oven to refresh texture.