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Wild Blueberry Coffee Cake Danishes

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These fluffy brioche danishes are filled with creamy vanilla bean filling, wild blueberries, and topped with a cinnamon coffee cake crumb. Finished with a sweet glaze, they’re perfect for breakfast, brunch, or a sweet treat anytime!

Ingredients

Scale
  • For the Brioche Dough:
    • 4 cups all-purpose flour
    • ½ cup granulated cane sugar
    • 2 ¼ tsp instant yeast
    • 1 ¼ cups warm milk
    • 1 large egg, beaten
    • 1 egg yolk
    • 3 tbsp unsalted butter, softened and cubed
  • For the Filling:
    • 8 oz cream cheese, softened
    • ½ cup powdered sugar
    • ¼ cup whole milk
    • 2 tsp vanilla bean paste
    • 2 cups frozen wild blueberries
    • 1 egg, beaten (for brushing edges)
  • For the Coffee Cake Crumb:
    • ⅓ cup brown sugar
    • ¾ cup all-purpose flour
    • 2 tsp ground cinnamon
    • 6 tbsp butter, melted
  • (Optional) For the Glaze:
    • 1 ½ cups powdered sugar
    • 1 tsp vanilla extract
    • 2–3 tbsp milk
    • Pinch of salt

Instructions

  • To Make the Brioche Dough:
    • In the bowl of a stand mixer, combine flour, sugar, yeast, egg, egg yolk, and warm milk.
    • Using the hook attachment, mix on low speed for 2–3 minutes until a dough begins to form.
    • Add the softened butter cubes and knead on medium speed for 3–4 minutes until the dough is soft, pliable, and slightly sticky.
    • Transfer the dough to a greased bowl, cover with plastic wrap, and set aside in a warm spot to rise for 1–2 hours, or until doubled in size.
    • Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper.
    • Once risen, turn the dough out onto a clean surface. Divide into 8–12 equal pieces and roll each into a tight ball. Set aside while preparing the filling.
  • To Make the Filling:
    • In a stand mixer fitted with the paddle or whisk attachment, beat the softened cream cheese on medium speed until smooth (1–2 minutes).
    • Add powdered sugar, milk, and vanilla bean paste. Beat for 2–3 minutes until the filling is smooth and light.
  • To Make the Coffee Cake Crumb:
    • In a bowl, combine brown sugar, flour, cinnamon, and melted butter.
    • Mix with a fork until the mixture resembles coarse crumbs.
  • To Assemble the Danishes:
    • Take each dough ball and press your fingers around the center to create a circular edge, leaving a ½-inch thick border. Stretch the center slightly to about ¼-inch thickness.
    • Place the shaped dough balls on the prepared baking sheet.
    • Spoon the cream cheese filling evenly into the centers. Top with wild blueberries.
    • Brush the exposed edges of the dough with the beaten egg. Sprinkle the coffee cake crumb over the edges and, if desired, a little in the center.
  • Bake:
    • Bake the danishes in the preheated oven for 20–30 minutes, rotating the pan halfway through. The edges should be deeply golden, and the centers set.
    • Let the danishes rest for at least 10 minutes before glazing.
  • To Make the Glaze:
    • In a small bowl, whisk together powdered sugar, vanilla extract, milk, and salt until smooth.
  • Finish the Danishes:
    • Drizzle the glaze over the cooled danishes.

Notes

  • For extra sweetness, top the glaze with a few extra blueberries.
  • Serve these danishes warm or at room temperature for the best texture.

Nutrition

Find it online: https://deliceflash.com/wild-blueberry-coffee-cake-danishes/