Blueberry Cream Cheese Danishes

I received a lot of comments about pictures of these danishes on social media. I haven’t posted a recipe in a while so I thought I’d share this one.

The most frustrating part of finding recipes online is the long, drawn out stories that coincide with them. Well, today you’re in luck. No story here. I’m pregnant and wanted a danish. So I made some. Below should be easy enough to screenshot and save to your phone. Because we all know that’s what we do when we find a recipe we want to try. Am I right?

Ingredients:

  • 2 tbs butter
  • 1/4 brown sugar
  • 2 rolls crescent dough
  • 1 package cream cheese, 8oz
  • 1/2 sugar
  • 1 tsp lemon juice
  • 2 tsp vanilla extract, divided
  • 1/2 cup confectioners sugar
  • 4 tsp milk

Preheat oven to 350 degrees

  • Melt butter, mix in brown sugar
  • Do not separate crescent rolls. Instead, cut 8, 1 inch thick slices. Lay on a parchment lined cookie sheet facing up so you can see the layers. (1st picture)
  • Using the back of a spoon, take some of the brown sugar/butter mixture and press gently into each slice of dough. Try turning the spoon back and forth. This will create a well for the filling and coat each danish at the same time (2nd picture)
  • If you have left over brown sugar mixture, brush the remaining amount in each danish
  • Combine white sugar, cream cheese, lemon juice, and 1 tsp vanilla with hand mixer
  • scoop cream cheese mixture into each danish. About a tablespoon full. (3rd picture)
  • I used Stonewall Kitchens blueberry preserves in this recipe but I’m sure any would do. I used about a teaspoon in the center.
  • Bake for 16 minutes
  • Mix confectionery sugar, milk and vanilla with fork to get out clumps.
  • Once danishes are slightly cooled, brush glaze over each danish.

Blueberry Lemon Freezer Jam

When we found the blueberry bushes in our yard, my mind immediately started racing.  I don’t really care for the texture of most fruits, blueberries included. So I needed to be a little creative in what I made out of them.  My first thought was jam.  I had already been on a toast and jam kick for a while, so it was perfect.

A few months ago, my grandfather spent some time at our house.  In the morning, I would ask him what he’d like for breakfast.  It was always the same thing, toast with jam and coffee.  Normally, at home, he’d tell me, he would only have one piece.  But, since he was at our house, he’d have two pieces of toast. I don’t know what it is about our house.  Maybe because it’s a few hours away from his, he felt like he was on vacation?  He wanted to let loose a little bit. I know when I’m on vacation I usually eat more than I do normally. Anyways,  because of that, a breakfast of two pieces of toast is now known as the Bampie Special at our house.

I have never made jam.  Initially, the process seemed daunting. Just the set up alone was intense.  I knew there had to be an easier way.  I just had to find it.  And luckily, I did.  It’s called Freezer jam. It’s delicious.  And this is how I made it.

Ingredients:

  • 2 Cups blueberries
  • 2 cups sugar
  •  Half a lemon
  • 1 package of fruit pectin
  • 1/2 cup water
  • 6, 8oz ball mason jars

In a bowl, combined blueberries, sugar and juice from the halved lemon.  Use a potato masher to smush (that’s very technical kitchen lingo) the ingredients together.  Once sufficiently smushed, let sit for 15 minutes.  While that’s doing it’s thing, pour water and pectin packet in a small sauce pot and heat to boiling while stirring constantly.  Boil and stir mixture for 1 minute.  Combined the pectin mixture with the blueberries and stir constantly for 3 minutes.

Pour into mason jars and let stand at room temperature for 24 hours or until the mixture has set.  Then, put in freezer for up to 6 months.

 

Also, I bet this mixture would be amazing in a homemade pop-tart.  Check out my homemade Brown Sugar Cinnamon Pop Tart recipe to get started.  Just put this blueberry lemon jam inside instead of the brown sugar cinnamon mixture.  And instead of adding cinnamon to the icing, use lemon zest.  Man, I’m already super excited to try this out later this week.  If anyone makes either of these recipes, I would love to hear how they turned out!