This Lemon Blackberry Danish tastes like something you’d pick up from a fancy bakery, but it’s surprisingly simple to make at home. Buttery, flaky pastry is filled with tangy lemon cream cheese and juicy blackberries, then baked until golden and finished with a sweet vanilla glaze.

Every bite hits that perfect balance of crisp pastry, creamy lemon filling, and bursts of fresh berry. It’s impressive enough for brunch and holidays, but easy enough for a cozy weekend breakfast or coffee break treat.

Why You’ll Love This Lemon Blackberry Danish

  • Bakery-style at home – Flaky, golden pastry with creamy filling and fruit.
  • Bright, fresh flavor – Lemon and blackberry keep it from being too sweet.
  • Uses store-bought puff pastry – No complicated dough to make.
  • Perfect for sharing – Great for brunch, showers, or dessert platters.
  • Make-ahead friendly – Assemble parts ahead and bake fresh.

Ingredients

For the Lemon Blackberry Danish

  • 2 sheets frozen puff pastry, thawed but still cold
  • 225 g (8 oz) cream cheese, softened
  • 70 g (1/3 cup) granulated sugar
  • 1–2 tbsp lemon zest (from 1–2 lemons)
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 large egg (for egg wash)
  • 1 tbsp milk or cream (for egg wash)
  • 150–180 g (about 1–1½ cups) fresh blackberries, halved if large
  • 2–3 tbsp blackberry jam or preserves (optional, for extra berry flavor)

For the Vanilla Glaze

  • 90–100 g (3/4–1 cup) powdered sugar, sifted
  • 1–2 tbsp milk or cream
  • 1/2 tsp vanilla extract
  • 1–2 tsp lemon juice (optional, for a lemony glaze)

Optional Garnishes

  • Extra lemon zest
  • A few fresh blackberries
  • Light dusting of powdered sugar

Instructions

1) Prep the pastry and oven

Preheat your oven to 200°C (400°F). Line 1–2 baking sheets with parchment paper.

Unfold the puff pastry sheets onto a lightly floured surface. If the seams are visible, gently press them together.

Cut each sheet into rectangles or squares (about 6–8 pieces per sheet) depending on how large you want your danishes. Transfer the pieces to the prepared baking sheets, leaving space between them.

Tip: Keep the pastry as cold as possible; if it warms up, pop the tray into the fridge for 10 minutes before filling.

2) Make the lemon cream cheese filling

In a medium bowl, beat the softened cream cheese with sugar until smooth and creamy.

Add lemon zest, lemon juice, and vanilla. Beat again until fully combined and slightly fluffy.

Taste and adjust: add a bit more lemon juice or zest if you want it extra bright.

3) Shape and fill the danishes

Use the back of a spoon or your fingers to gently press a shallow “well” in the center of each pastry piece, leaving a border around the edges for the crust to puff.

Spoon a heaping tablespoon of lemon cream cheese filling into the center of each piece and spread slightly, staying inside the border.

If using jam, add a small 1/2 teaspoon dollop of blackberry jam on top of the cream layer.

Top with a few fresh blackberries (or halves) on each danish.

4) Egg wash and bake

In a small bowl, whisk the egg with milk or cream to make an egg wash.

Brush the exposed pastry edges lightly with the egg wash for shine and color.

Bake at 200°C (400°F) for 15–20 minutes, or until the pastry is puffed and deep golden brown and the filling is set.

Tip: Rotate the pans halfway through baking for even color.

5) Cool slightly and glaze

Let the danishes cool on the baking sheet for about 10–15 minutes. They should still be slightly warm but not hot when you glaze them.

For the glaze, whisk together powdered sugar, milk/cream, vanilla, and lemon juice (if using) until smooth and pourable. Add more powdered sugar to thicken or more liquid to thin as needed.

Drizzle the glaze generously over the warm danishes in thin ribbons.

6) Serve

Transfer danishes to a serving platter. Garnish with extra lemon zest, a few fresh blackberries, or a light dusting of powdered sugar if you like.

Serve slightly warm or at room temperature with coffee, tea, or a brunch spread.

Serving Suggestions

  • Serve on a brunch board with fresh fruit, yogurt, and eggs.
  • Pair with coffee, cappuccino, or hot tea for a café-style treat.
  • Cut larger danishes into halves or quarters for a dessert platter.
  • Add a scoop of vanilla ice cream next to a warm danish for a simple dessert.

Cook’s Tips

  • Keep puff pastry cold: Cold pastry puffs higher and flakier. If it gets soft while working, chill it briefly.
  • Don’t overfill: Too much filling can leak out; keep a good border around the edges.
  • Use fresh berries: Fresh blackberries hold their shape better; frozen ones can release more juice.
  • Cool before glazing: If they’re too hot, the glaze will melt and disappear. Warm is perfect.
  • Neat edges: Gently score a smaller rectangle inside each piece (without cutting all the way through) for a professional “frame” look.

Variations & Add-Ins

  • Mixed berry danish: Combine blackberries with raspberries or blueberries.
  • Super lemony: Add a bit of lemon extract to the cream cheese and more zest on top.
  • Almond crunch: Sprinkle sliced almonds over the danishes before baking.
  • Braided style: Instead of individual squares, make one large rectangular braid with filling in the center and pastry strips folded over.
  • Mini danishes: Cut pastry into smaller squares for bite-sized treats; reduce bake time slightly.

Storage & FAQ

  • Storage: Store cooled danishes in an airtight container at room temperature for 1 day, or refrigerate for up to 3 days. The pastry is crispest on day one.
  • Reheating: Warm in a 160–170°C (320–340°F) oven for 5–8 minutes to refresh the pastry. Avoid microwaving for too long as it can make them soggy.
  • Freezing: You can freeze baked, unglazed danishes. Thaw in the fridge and warm in the oven, then glaze before serving.
  • Can I use cream cheese light? You can, but full-fat cream cheese gives the best texture and richness.
  • Can I make them ahead? Assemble danishes on a tray, cover, and chill for a few hours before baking. Bake and glaze just before serving for best results.

Lemon Blackberry Danish gives you buttery, flaky pastry, tangy lemon cream cheese, and juicy blackberries all in one beautiful, bakery-style treat. They’re easy to put together with puff pastry, perfect for brunch or dessert, and guaranteed to disappear fast.

Lemon Blackberry Danish – Buttery, Bright & Bakery-Worthy

Lemon Blackberry Danish – Buttery, Bright & Bakery-Worthy
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Servings: 10-12
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Flaky puff pastry filled with tangy lemon cream cheese and juicy blackberries, baked until golden and finished with a vanilla-lemon glaze. These Lemon Blackberry Danishes are bakery-worthy, easy to make, and perfect for brunch, holidays, or a sweet coffee treat.

Lemon Blackberry Danish – Buttery, Bright & Bakery-Worthy
🖨 Print Recipe📌 Pin it

Ingredients

  • For the Lemon Blackberry Danish:
  • 2 sheets frozen puff pastry, thawed but cold
  • 225 g (8 oz) cream cheese, softened
  • 70 g (1/3 cup) granulated sugar
  • 1–2 tbsp lemon zest (from 1–2 lemons)
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 large egg
  • 1 tbsp milk or cream
  • 150–180 g (about 1–1½ cups) fresh blackberries, halved if large
  • 2–3 tbsp blackberry jam or preserves (optional)
  • For the Vanilla Glaze:
  • 90–100 g (3/4–1 cup) powdered sugar, sifted
  • 1–2 tbsp milk or cream
  • 1/2 tsp vanilla extract
  • 1–2 tsp lemon juice (optional)
  • Optional Garnish:
  • Extra lemon zest
  • Fresh blackberries
  • Powdered sugar for dusting

Instructions

  1. 1. Prep pastry and oven
  2. 2. Preheat oven to 200°C (400°F). Line baking sheets with parchment paper.
  3. 3. Unfold puff pastry on a lightly floured surface and cut each sheet into 6–8 rectangles or squares.
  4. 4. Transfer pastry pieces to prepared baking sheets, leaving space between them.
  5. 5. Make lemon cream cheese filling
  6. 6. In a medium bowl, beat cream cheese and sugar until smooth.
  7. 7. Add lemon zest, lemon juice, and vanilla; beat until creamy and well combined. Taste and adjust lemon to your liking.
  8. 8. Shape and fill
  9. 9. Use your fingers or a spoon to gently press a shallow well in the center of each pastry piece, leaving a border around the edges.
  10. 10. Spoon about 1 tbsp of lemon cream cheese filling into each well and spread slightly.
  11. 11. Add a small dot of blackberry jam on top of the cream layer, if using.
  12. 12. Place a few blackberries on each danish.
  13. 13. Egg wash and bake
  14. 14. In a small bowl, whisk egg with milk or cream.
  15. 15. Brush exposed pastry edges lightly with egg wash.
  16. 16. Bake for 15–20 minutes, or until pastry is puffed and deep golden and the filling is set.
  17. 17. Cool slightly
  18. 18. Let danishes cool on the baking sheet for 10–15 minutes. They should be warm but not hot before glazing.
  19. 19. Make the glaze
  20. 20. In a small bowl, whisk powdered sugar, milk/cream, vanilla, and lemon juice (if using) until smooth and pourable.
  21. 21. Adjust consistency with more sugar (thicker) or more liquid (thinner).
  22. 22. Glaze and serve
  23. 23. Drizzle glaze over warm danishes.
  24. 24. Garnish with extra lemon zest, fresh blackberries, or a dusting of powdered sugar, if desired.
  25. 25. Serve warm or at room temperature.

Notes

If pastry softens while you work, chill the tray for 10 minutes before baking to keep layers flaky.
Don’t overload with berries—too much juice can make the centers soggy.
For a more pronounced lemon flavor, add extra zest to the filling and glaze.
You can make one large danish by using a whole sheet of puff pastry and slicing after baking; increase bake time slightly and watch for golden color.

Nutrition

Calories: ~260–290
Protein: ~4–5 g
Total Fat: ~17–19 g
Carbohydrates: ~25–28 g
Fiber: ~1–2 g