Description
Indulge in these delightful Wild Blueberry Coffee Cake Danishes, featuring a flaky pastry filled with sweet-tart wild blueberries and a creamy filling—a perfect treat for breakfast or brunch.
Ingredients
- Puff Pastry
- Wild Blueberries (fresh or frozen)
- Granulated Sugar
- Cream Cheese
- Vanilla Extract
- Cinnamon
- Powdered Sugar (for dusting)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out thawed puff pastry on a floured surface and cut into 4-inch squares.
- In a bowl, mix softened cream cheese, sugar, vanilla extract, and cinnamon until smooth.
- Gently fold in wild blueberries.
- Place two tablespoons of the filling in the center of each pastry square and fold corners towards the center.
- Arrange on prepared baking sheet and bake for 20-25 minutes until golden brown.
- Let cool slightly before dusting with powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 215
- Sugar: 9g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: For optimal flavor, use fresh wild blueberries; if using frozen, thaw and drain them first to minimize moisture. Add lemon zest to the filling for extra zing or substitute blueberries with raspberries or blackberries for a variation.