This gorgeous blueberry Danish braid is buttery, flaky homemade Danish pastry stuffed with a sweet and tangy blueberry filling. It’s topped with a sweet crunchy streusel for the most amazing texture.
The Danish pastry takes some time, in resting mostly, but not too much effort and makes for a great weekend project. However, if you don’t have enough time to make that, you can speed things up by using puff pastry too.
The blueberry filling is a divine combination of just 4 ingredients and is incredibly easy to make too. Lastly, there’s an extra special twist with the addition of a crunchy streusel topping. The combination of textures and flavours is just amazing.
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Ingredients
Jump to the recipe for full ingredients and instructions.
- Milk: For the Danish pastry, use whole milk for the best texture and flavour.
- Yeast: I use instant yeast but you can also use active dry yeast. Both will work the way this recipe is designed.
- Flour: You’ll want plain flour for the Danish pastry, aka all-purpose flour.
- Sugar: Both the pastry and blueberry filling will require just white granulated sugar or caster sugar.
- Eggs: Just large eggs here.
- Butter: Stick to unsalted butter for the pastry.
- Blueberries: You can use either fresh blueberries or frozen blueberries or a combination of both. If frozen, they don’t need to thaw first.
- Cornflour/cornstarch: What we know as cornflour where I am, is known as cornstarch in other parts of the world. You’re after the very fine flour that is often used to thicken sauces.
- Lemon: You’ll want both the zest and juice of an unwaxed lemon.
- Streusel topping: The streusel topping is very easy to make and is a great treat to have on hand for desserts just like this. If you don’t want to make that, although I urge you to try it, you can just scatter some demerara sugar/turbinado sugar over the top of the blueberry Danish braid.
This Danish pastry is my favourite. An adaptation on my original easy Danish dough recipe, this one has even more layers and is just as easy to make. I used it recently for my spandauer (aka the most classic of all Danish pastries) and now for this blueberry Danish braid.
If you don’t feel in the mood to make Danish pastry from scratch or simply don’t have enough time, because it does need some resting time, you can use a good quality puff pastry dough instead. It will give it a different, more crispy texture, but is still lovely.
How to make blueberry Danish
The Danish dough needs to be made in advance, due to resting time but this also means you can make it well in advance and even freeze it for up to 3 months. In saying that, there really isn’t a lot of work involved. You simply mix the ingredients, then roll and fold a few times. The filling for this Danish braid is extremely quick and easy to make but can also be made in advance.
You’ll see there are loads of step-by-step photos here but not because this is difficult, more because I think with a technical recipe, seeing it is easier to understand than just reading it.
You can jump straight to the recipe for the regular instructions.
1. Bloom the yeast
Start by mixing some warm milk, sugar and yeast in a small bowl or jug and leave it for 5 minutes to puff up. It doesn’t need to get as puffy as my picture below, just as long as you can see that it is working and beginning to puff. It’s worth noting too, that while instant yeast doesn’t require this step, active dry yeast does. If using instant yeast though, this step does ensure your yeast is good before going ahead and wasting loads of ingredients.
2. Mix to a rough dough
Now just mix the dough ingredients, except the butter, into a rough dough and let it rest for 20 minutes.
3. The first roll and fold
Now you’ll start rolling and folding the dough to get those layers. Roll it out into a large rectangle and scatter the grated butter over ⅔ of the dough. Now, fold the bare side over the centre, then the other side over that.
4. The rest of the roll and folds
Now, you’re going to repeat the process of rolling out into a large rectangle and folding in 3, four more times. It will be smooth but much tighter by the end of this process. If you have the time, chill it for about 30 minutes to rest, then do another 2 roll and folds for even more layers.
The whole process to this point has taken about 45 minutes which includes the 20 minute resting time.
5. Chill the dough
Now, chill the dough for 4-24 hours. The 24 hours will give you the best result but 4 hours is still good. When you’re ready to turn it into a blueberry Danish, cut it in half and take a moment to admire those layers.
I have been known to leave it in the fridge for up to 48 hours and it still works just fine so don’t worry about getting to it in exactly 24 hours. In fact the blueberry Danish in these photos was made with a dough that had chilled for 48 hours, then been frozen for 1 month, before being thawed overnight in the fridge.
6. Make the blueberry filling
The blueberry filling is actually a type of blueberry compote. Everything is just cooked in one pan for 15-20 minutes and you don’t need to stand over it the whole time. Once it’s very thick and almost jam-like, you’ll pour it through a strainer into a bowl to separate the syrup and fruit, then chill until cold.
7. Assemble your blueberry Danish
Finally, once your compote is cold, it’s time to assemble this beauty. In fact, two beauties, since this recipe makes 2 blueberry Danishes! Take note of the images here especially so you know exactly how to cut the pastry.
Start by rolling one half of the dough out to a rectangle about 5mm/⅕ inch thick. Imagine it in thirds and cut the two side thirds into strips. I like to score a very light line to show the 3 sections, then when you cut the strips, start the cut about 5mm/⅕ inch from the centre portion.
Cut away the two top and two bottom strips.
Pile the blueberry filling into the centre portion, without the syrup. Then just spoon a couple of teaspoons of the syrup over the top. The leftover syrup doesn’t need to be wasted. You can use it for pancakes, or even keep it for when you serve up the Danish.
Start folding. First, fold the top-middle section up and over the blueberry compote, then fold one of the strips over, pressing it down at the base of the next strip on the other side.
Now, just “braid” it by alternating left and right strips, folding each one just over the end of the last one and pressing it down on the other side.
When you get to the last two side strips, fold the bottom one up first, then fold the next side strip over so that it holds it in place a little. The final strip doesn’t just go over the top but instead a little around the base to hold it all in. Lightly dampen the end of it, then press it underneath on the opposite side to hold it all in place.
8. Top it and bake
Now, you just need to brush over an egg wash, then top it with some unbaked streusel mix. Don’t worry, if you haven’t yet made the streusel. It only takes minutes. Also, if you prefer, you can just top it with some demerara sugar (turbinado sugar). Chill for 30 minutes if you have time, then bake it for about the same.
I love to serve this blueberry Danish with a nice drizzle of crème anglaise. A scoop of vanilla ice cream or some whipped cream like this chantilly cream is also lovely.
Tips and tricks
- You can make the Danish pastry well ahead of time and freeze it for up to 3 months. Otherwise, let it chill in the fridge for around 24 hours before using for the best results.
- The filling must be cold before adding to the pastry so that it doesn’t just run straight out.
- Don’t pour all the syrup into the pastry or it will become too soggy. Don’t worry, it’s still plenty syrupy without the excess added.
- If you have time, once you’ve done the 4 roll and folds, chill the dough for 30 minutes, then do another 2 roll and folds. This gives you even more flaky layers.
- This recipe makes 2 blueberry Danish braids, you can freeze one and you can even just make one and save the rest of the dough for something different.
Storage
The Danish dough should be chilled for a minimum of 4 hours or up to 24 hours before use. If you’re making it ahead or won’t get to it in that time, wrap in 3 layers of plastic wrap and freeze for up to 3 months. It’s a good idea before freezing to cut the dough into 2 portions so you only need to thaw one if you want. Thawing is best done in the fridge overnight.
The blueberry filling takes about 20 minutes and can be made up to 3 days ahead.
The streusel topping should be left raw, not baked prior to adding to the blueberry Danish, and can be made 3-4 days ahead and kept in the fridge until required.
Once assembled, you can bake or freeze the Danish braid for up to 3 months before baking. You can thaw overnight first or bake from frozen but it may need an additional 10-15 minutes.
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Ingredients
THE DANISH PASTRY
- 1 cup whole milk cold (250ml)
- 2 ½ teaspoons instant or active dry yeast
- 425 g plain flour (all purp flour) (3 ¼ cups / 15oz)
- ⅓ cup white granulated sugar (66g / 2.3oz)
- ½ teaspoon salt
- 1 large egg
- 283 g unsalted butter cold (1 ¼ cup/10oz)
BLUEBERY FILLING
- 1 kg fresh or frozen blueberries (~ 2lb)
- ⅔ cup white granulated sugar (66g /~ 2 ½oz)
- 1 tablespoon cornflour (US cornstarch)
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice (notes 1)
TO FINISH
- 1 egg yolk mixed with 1 teaspoon milk (the egg wash)
- ¼ batch raw streusel topping optional, notes
For best results, always weigh ingredients where a weight is provided
Equipment
- Sharp knife and ruler
Instructions
- MAKE THE DANISH DOUGH:Prep the yeast (to make sure your yeast is working): Warm ½ cup of the milk in the microwave for about 25 seconds or in a small saucepan, just until warm to the touch (not hot) or about 40C/104F. Too hot and you'll kill the yeast, too cold and the yeast won't bloom.
- To the warm milk, add 1 tablespoon of the sugar and all the yeast and mix. Let it sit for 5-10 minutes to become frothy. If it doesn’t look puffy or frothy, the yeast is no good and you’ll need to start again with a new pack of yeast.
- Combine dough ingredients: To a medium bowl add the flour, remaining ¼ cup of sugar and the salt. Give it whisk to combine.
- Whisk the remaining ½ cup milk and the egg into the yeast mixture until well combined, then pour it into the dry ingredients. Use a spoon or spatula to mix the ingredients together to a rough and sticky dough.
- Rest the dough: Cover with plastic wrap and let it rest for 30 minutes.
- While the dough rests, grate the butter on the large grate side of a box grater and place back in the fridge to stay cold. TIP: Make sure to handle the butter shreds carefully just with your fingertips so you don’t press it all back together.
- Turn the dough out onto a lightly floured surface and gently shape it into a rough rectangle shape. Re-dust the work top with flour if needed but be careful not to add too much flour as it will dry out the dough.
- Add the butter: Roll out to a large rectangle roughly 25x35cm (10x14inches). Scatter the butter over two thirds of the dough starting on a short side and working towards the middle. It will look like a lot, just press it down a little so it holds together. Now fold in thirds, first the end with no butter over the middle, then the opposite end over the top.
- Roll and folds: Roll the Danish dough out to a large rectangle again sprinkling over a little flour to stop it sticking to the rolling pin or worktop if needed. Fold, letter style again.
- Repeat the roll and fold 4 more times. Each time you fold it, brush off any excess flour from the folded section. The last time, the dough will be quite tight and tough to roll out. If it’s too tight, just let it sit there for 5-15 minutes to give it a chance to relax and come back to it.
- Chill the Danish dough: Place the dough onto a plate and cover completely but loosely with plastic wrap (this will allow it to rise a little while it chills). Place into the fridge for 4 or up to 24 hours.
- MAKE THE BLUEBERRY FILLING:In a medium saucepan over medium heat combine the blueberries, sugar, cornflour (cornstarch) lemon zest and lemon juice. Stir to combine.
- Cook stirring regularly so it doesn’t catch on the bottom. The blueberries will release a lot of moisture which will boil and eventually thicken until you can drag a line through it with the spatula that takes a couple of seconds to fill again about 15-20 minutes after starting. You want the liquid to have almost disappeared completely.
- Remove from heat. Tip through a strainer into a bowl, and keeping it all together, chill completely before adding to the Danish.
- If using, you can make the streusel now.
- ROLL OUT THE DOUGH:Cut the dough into two squares. This recipe is enough for 2 braids, so you can freeze one portion of the dough for another time or go ahead and assemble both, cooking both or freezing one for later.
- Roll one square of dough out into a rectangle about 30x25cm (12×10 inches) keeping the sides as straight as possible. You want it to be about 5mm/⅕ inch thick – no thicker. Trim if you need. Transfer to the prepared baking sheet. Repeat with the second, using a second baking sheet.
- SHAPE THE DANISH (see detailed process shots in the post above): With the longest side closest to you, measure or eyeball 10cm (4inches) in from each side and score a line down towards you, don’t cut through, just score so you can see three sections easily. So, with the longest side toward you, you should see a left side, a middle section and a right section.
- On the left and right sections using a sharp knife or pizza cutter, cut 1 inch thick strips, on an angle, starting from 5mm (⅕ inch) away from the scored line next to the middle section all the way to the edges. Remove the two top and bottom strips on each side. You should get around 7 strips.
- Spoon half of the cold blueberry filling down the central portion leaving at least 1 inch clear at the top (furthest from you) and bottom (closest to you). Drizzle just about 2 teaspoons of the thick syrup over the top of the blueberries.
- Fold the top, middle portion of dough, up to hold the filling in and press the edges down against the strips next to it.Pull a strip from the left or right over the top of that to hold it in place, pressing the end down on the other side of the blueberries (at the base of the strip on the other side).Now fold the opposite strip over, slightly angling it, and pressing down on the other side of the blueberries against the base of the next strip.Repeat this process until you get to the last two strips.Fold the bottom, middle portion up to hold the blueberries in, then fold then next strip over that to hold it in place, pressing down at the end again. With the final strip, try to wrap it around that bottom piece a little to hold it in tightly. Wet the end with just a touch of water, and tuck it underneath.
- You can repeat the last 4 steps with the other piece of Danish dough or you can freeze it for another time.
- Brush the egg wash over the Danish braid then scatter over half of the streusel mix, crumbling it as you go and pressing it in gently where needed.
- Chill for 30-60 minutes which will help it hold it’s shape better when you bake it.
- BAKE THE DANISH: Preheat the oven to 200C (180C fan forced) / 395F. Line a large baking sheet with baking paper.
- Bake for 25-30 minutes until deep golden brown and the pastry is cooked through. Let it cool 5 minutes before eating as the filling will be piping hot.
- Once cool, mix together the icing sugar and milk drizzle over the top of the Danishes.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- This recipe makes 2 Danish braids.
- Rolling the dough to no thicker than 5mm (⅕ inch) is key to the pastry baking through in time in the oven. A little thinner is fine, just trim the sides to get back to the rectangle size noted in the recipe.
- Nutrition details are approximate only – scroll below the recipe to find the full nutritional information.
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4 Comments on “Blueberry Danish”
I made this a couple of weeks back and it was received with extremely high compliments. The instructions are very easy to follow. Thank you very much for sharing this delicious recipe.
I’m so happy you all love it, Helen. Thanks so much for dropping back to leave a review.
This danish was exceptional! I made one with blueberry filling and streusel, and the other with her bear claw filling with almond glaze topping and almonds. It was delicious! Texture was amazing and exactly what I was looking for. Sweetness was also spot on. Thank you for sharing!
I’m so, so happy to hear this, Julie. Truly appreciate you dropping back to leave a review.