Description
Delightful Wild Blueberry Coffee Cake Danishes blend Nordic baking traditions with sweet summer fruit. Flaky pastry and rich cream cheese filling invite lazy weekend mornings with irresistible charm you won’t want to miss.
Ingredients
Scale
Main Ingredients:
- 4 cups all-purpose flour
- 2 cups frozen wild blueberries
- 8 ounces (226 grams) cream cheese, softened
Dairy and Sweeteners:
- 1/2 cup granulated cane sugar
- 1/2 cup powdered sugar
- 1 1/2 cups powdered sugar
- 1/4 cup whole milk
- 1 1/4 cups warm milk
- 3 tablespoons unsalted butter, softened and cubed
- 6 tablespoons butter, melted
- 1/3 cup brown sugar
Spices and Additions:
- 2 1/4 teaspoons instant yeast
- 2 teaspoons vanilla bean paste
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1 large egg, beaten
- 1 egg yolk
- 1 egg, beaten (for brushing edges)
- 3/4 cup all-purpose flour
- 1/3 cup brown sugar
- 2–3 tablespoons milk
- Pinch of salt
Instructions
- Craft a silky brioche dough by merging flour, sugar, yeast, eggs, and warm milk in a stand mixer, using the hook attachment to blend until a cohesive mixture forms.
- Gradually incorporate softened butter into the dough, kneading until the texture becomes smooth and slightly tacky, developing complex gluten structures.
- Allow the dough to undergo a transformative rising process in a warm environment, expanding until its volume doubles, which typically requires 1-2 hours.
- Prepare a velvety cream cheese filling by whipping softened cream cheese with powdered sugar, milk, and vanilla bean paste until achieving a luxurious, airy consistency.
- Create a rustic coffee cake crumb by combining brown sugar, flour, cinnamon, and melted butter, gently mixing until the texture resembles coarse, crumbly granules.
- Divide the risen dough into 8-12 uniform portions, shaping each into a tight sphere with careful manipulation.
- Flatten each dough ball, creating a delicate circular indentation with raised edges, maintaining a precise thickness variation.
- Strategically distribute cream cheese filling within the dough’s center, artfully arranging wild blueberries for visual and flavor complexity.
- Enhance the danishes’ appearance by brushing exposed dough edges with beaten egg and generously sprinkling the prepared coffee cake crumb.
- Bake in a preheated 375°F oven, rotating midway to ensure uniform golden-brown coloration and perfectly set centers.
- Craft a smooth glaze by whisking powdered sugar, vanilla extract, milk, and salt until achieving a pristine, drizzle-worthy consistency.
- Once cooled, elegantly finish the danishes by delicately drizzling the prepared glaze across their surface.
Notes
- Ensure milk is lukewarm to activate yeast properly without killing it, around 110°F is ideal for perfect dough rising.
- Keep butter soft but not melted when incorporating into brioche dough for optimal texture and rich, tender pastry.
- Chill dough for 30 minutes before shaping if it feels too sticky, helping create more defined danish edges and easier handling.
- Substitute wild blueberries with frozen or fresh regular blueberries, or experiment with raspberries or blackberries for diverse flavor profiles.
- Use dairy-free cream cheese and plant-based milk to make this recipe vegan-friendly without compromising taste and texture.
- Rest danishes after baking allows filling to set and prevents burning your mouth while creating a more stable pastry structure.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 350
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 40 mg