This easy Homemade Blueberry Lemon Danish is delicious way to start out the day. A soft dough and blueberry pie filling makes these breakfast treats come together so quickly.
*I am partnering with Lucky Leaf this year as a blog ambassador bringing you delicious recipes using pie filling.
This past week has been crazy busy around here. Our church provided lunches on three days for a local elementary school as a way to say thank you to the teachers for all their hard work. I made some funfetti sugar cookie bars and neapolitan fudge for the first two days, then I decided to make cute little cheesecake parfaits for the last day. Let's just say that 60 parfaits seemed like an easy thing when I first started.
I enlisted my hubby to help me with chopping cookies and washing dishes that night. Four hours later we finished up the last one. Now part of the reason it took so long is that I was developing the actual recipe for two of the varieties that we made. The other two recipes were already finished, and we just had to whip up triple batches of each. Easier said than done though.
Maybe I should have just stuck with an easier dessert, although I heard that the teachers loved all of them. So it was totally worth it!
I'm looking forward to sitting in the sun this weekend with a cold coffee drink, a few of these easy blueberry treats, and a good book. Or for a different danish flavor I may whip up these cherry danishes!
One of my absolute favorite brands to work with is Lucky Leaf®. I get so excited each month when it is time to pull out the pie filling and start developing new recipes for them.
This month I decided to make another batch of homemade danishes. I had a feeling pie filling would be a great addition to the soft pillowy dough circles.
To give it a little pizzaz I also added some lemon zest to the dough, sprinkled some lemon crumbles on top, and then drizzled lemon glaze over them. Lemon and blueberry is a match made in heaven.
How to Make a Blueberry Lemon Danish
- Mix together the baking mix, sugar, and butter together with a fork or pastry blender until it is crumbly.
- Pour in the milk and mix it together with a fork until a soft dough forms.
- Scoop the batter onto parchment paper lined trays because we don't want them to stick to the pan.
- Use the back of a spoon to make a well in the center of each one. To see how to do this, check out the video for the raspberry cheesecake danish I made a few months ago.
- Fill the centers with the blueberry pie filling and sprinkle with the lemon crumble. Bake.
- Cool on a wire rack before drizzling a sweet lemon glaze over the tops.
Brew some coffee and invite some friends over to enjoy a danish and catch up on life.
More Ways to Use Blueberry Pie Filling
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Recipe
Homemade Blueberry Lemon Danish
This easy Homemade Blueberry Lemon Danish is delicious way to start out the day. A soft dough and blueberry pie filling makes these breakfast treats come together so quickly.
Ingredients
For the Dough
- 3 cups baking mix
- 3 tablespoons sugar
- 6 tablespoons unsalted butter, softened
- 1 cup milk
- 2 tablespoons lemon zest
- 1 - 21 ounce can Lucky Leaf Blueberry Pie Filling
For the Crumble
- 2 tablespoons flour
- 2 tablespoons quick oats
- 2 tablespoons cold butter
- 1 teaspoon lemon zest
For the Glaze
- ¾ cup powdered sugar
- 3 teaspoons lemon juice
Instructions
- Preheat the oven to 450°. Line three baking sheets with parchment paper.
- Mix together the baking mix, sugar, and butter until it is crumbly. Stir in the milk and lemon zest and mix with a fork until a soft dough comes together. It will be very sticky.
- Drop 6 spoonfuls of dough onto each prepared pan. Use the back of a spoon to press the dough out creating a well in the center of each one.
- Spoon the pie filling evenly into the center of each pastry.
- Use a fork or pastry blender to mix together the crumble topping. Sprinkle it evenly on top of each danish. Bake for 10 minutes.
- Remove and let cool on the pan for a few minutes before moving gently to a wire rack to cool completely.
- Whisk together the powdered sugar and lemon juice and drizzle over the tops of each cooled danish. Store in a loosely sealed container on the counter for 2-3 days or in a tightly sealed container in the fridge for 5-6 days.
Notes
- You can use any baking mix like Hungry Jack's buttermilk pancake mix, Jiffy mix, or Bisquick.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 190Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 15mgSodium: 321mgCarbohydrates: 24gFiber: 1gSugar: 9gProtein: 3g
Anna
Sorry, but these should not be called danish. They taste like biscuits with jam/jelly on them. The drizzle was the best part. Made the dough but when a saw to only drop a spoonful I was confused. Made them bigger. Very disappointed but I only blame myself-when it said to use baking mix I should have known better!
Jocelyn
I'm sorry you didn't enjoy the recipe. My family loved this danish, and so did I. We all have different tastes though. I will say that making them smaller does give you more of the pie filling and lemon glaze...
JW
Hi, these look beautiful and I followed the directions to the letter but unfortunately it didn't work for me. I used the exact amounts of everything just as you listed but once the milk was added, it was way too runny, like pancake batter. There would have been no way to shape it if I dropped it onto a baking sheet that way. To try and save it, I added an extra cup of baking mix and managed to get a slightly thicker batter, although it definitely didn't look anywhere near as thick or firm as the uncooked batter does in your photos. They baked fine but the texture and taste were nothing like a danish. It was more like a flat buttermilk biscuit. It's certainly edible and I can enjoy it as a different type of pastry but I was really wanting a proper danish. Again, I was very careful about the amounts of each ingredient and followed the instructions exactly. Any idea what might have gone wrong or what I might need to do differently next time? Thanks!
Jocelyn
I am not quite sure where to even start with this. I should not be runny if you followed the directions exactly. 3 cups of dry baking mix plus 1 cup of milk doesn't equal a runny mess. I have made these quite a few times, and it always is a sticky dough that you spoon out. I'm glad you were able to save it and that they tasted good.
Cheryl
What size is a "spoonful"? It sounds delicious, but the directions are a bit unclear. Thank you!
Jocelyn
You are making 18 danishes from the dough. I used a tablespoon and dropped the dough onto the prepared pans that way. You can use any size "spoonful" as long as they end up the same size on your pans. I hope that helps!
Aimee Shugarman
Oh my word these sound FANTASTIC!
cakespy
Blueberries in baked goods are often too mellow on their own for my taste so I just LOVE how you incorporated lemon. I think that is just what blueberry needs! They seem so bright and delicious!
Debicue
I made this and we loved it. So I made cherry lime danish next, and then Apple cinnamon! All great!!!
Jocelyn
Woo hoo! That's awesome! I love that you changed it up and used other pie fillings too!!!
Shari
What does it mean “baking mix?” I don’t know what that is or where to purchase it. Is it a recipe that you have posted elsewhere? I bake a lot and have never come across this before.
Jocelyn
Jiffy and Bisquick are considered baking mixes. There is a note at the bottom of the recipe card about that. I also do have a homemade baking mix, so I went ahead and linked that in the post and in the recipe card in case you would like to make that. I hope that helps.