This recipe is a delightful twist on a classic pastry. The flaky dough is filled with a tangy lemon blueberry filling, making it perfect for a sweet breakfast or brunch option. The recipe yields 8 servings.
Ingredients
Dough ingredients
- Flour — 250 g
- Sugar — 2 tbsp
- Salt — 1/2 tsp
- Butter — 1 cup (226g), cold and cubed
- Egg yolks — 2 (medium)
- Cold water — 90 ml
Lemon Blueberry Filling
- Fresh blueberries — 280 g
- Lemon zest — 1 tbsp
- Lemon juice — 30 ml
- Sugar — 50 g
- Cornstarch — 2 tbsp
- Vanilla extract — 1 tsp
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Cooking Instructions!
In a large mixing bowl, combine the flour, granulated sugar and salt for the dough. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
In a small bowl, whisk together the egg yolks and 4 tbsp of cold water. Gradually add the egg mixture to the flour mixture, stirring until the dough comes together. Add an additional 1-2 tbsp of cold water if needed.
Turn the dough out onto a lightly floured surface and knead it a few times until smooth. Shape it into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a medium saucepan, combine the blueberries, lemon zest, lemon juice, granulated sugar, and cornstarch for the filling. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and stir in the vanilla extract. Allow the filling to cool.
Take the dough out of the fridge and roll it out into a large rectangle. Next, cut into portions and transfer them to the prepared baking sheet.
Spread the cooled blueberry filling evenly over the dough, leaving a border around the edges.
Bake the danish in the preheated oven for 25 minutes, or until the crust is golden brown.
Let the lemon blueberry danish cool slightly before serving. Bon appetit!
