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An Easy Blueberry Danish is the perfect breakfast or brunch – or even dessert! With just 5 ingredients you can make this strudel in no time. It’s like eating blueberry pie for breakfast!
Table of Contents
Why This Blueberry Danish Recipe Works
- It’s easy: into the oven in under 10 minutes!
- Foolproof: Starting with crescent roll dough makes it so simple
- Uses Semi-Homemade OR Homemade pie filling
- Perfect for breakfast, brunch OR dessert (maybe even with ice cream!)
No matter how you serve it this will be your new favorite way to eat blueberries – I promise!
Blueberry Danish Ingredients
You just need 5 total ingredients for this recipe:
- Crescent Roll Dough: Use name brand or store brand, just one can (8 rolls).
- Blueberry Pie Filling: You can use my homemade blueberry pie filling or buy a 21 ounce can.
- Powdered Sugar: For the glaze.
- Vanilla Extract: Love this flavor in the glaze.
- Heavy Whipping Cream: May use milk, this is to thin the glaze.
How to Make Easy Blueberry Danish
- Dough: Unroll your crescent roll dough onto a cookie sheet covered with parchment paper or a silicone baking mat (Silpat).
- Cut: Use a knife or pizza cutter to cut 1-inch strips on each side of the dough, leaving a section in the middle for the filling.
- Fill: Place your pie filling down the center of your dough.
- Wrap: Wrap up the cuts in a sort of braid.
- Bake: Brush with egg wash and bake until golden.
- Icing: Whisk icing ingredients and then drizzle over danish.
Be sure to bake it until the center no longer looks gooey.
I don’t recommend freezing it but you can if you need to, it just won’t be as pretty after thawing.
I recommend assembling the danish up to 24 hours ahead and storing covered in the refrigerator. Then bake as directed.
You’ll need a homemade crescent roll recipe, and fill that with my homemade blueberry pie filling!
Easy Blueberry Danish Recipe
- 1 8-count can Pillsbury Crescent Rolls
- 2 cups blueberry pie filling
- 1 egg white for egg wash
- ½ cup (57g) powdered sugar
- ½ teaspoon vanilla extract see note
- 1 tablespoon heavy whipping cream see note
- Preheat oven to 375°F. Line a large cookie sheet with parchment paper or a silicone baking mat.
- Unroll crescent rolls onto parchment paper and press seams together to seal.
- Use a knife to cut 2-inch slits 1-inch apart up and down both sides of the dough.
- Spread pie filling down the center of the dough. Wrap up the slit pieces of dough like a braid or mummy. Brush with just a bit of egg white.
- Bake for 23-28 minutes, or until the top is golden brown. Cool before glazing.
- To make the glaze: Whisk powdered sugar with vanilla and heavy whipping cream. Drizzle over danish.
- Slice to serve, store in an airtight container in the refrigerator for up to 2 days. May prep the entire danish the night before, store in the refrigerator and bake the next morning.
- Vanilla Extract: you can also use 1 teaspoon lemon juice or ½ teaspoon almond or lemon extract in place of the vanilla.
- Milk: the higher the fat content of the milk, the more you need. The glaze is also runnier and less white the less fat content there is in the milk. So, if you’re using heavy whipping cream you’ll need more milk than if you’re using nonfat. If using anything besides heavy whipping cream, start with 2 teaspoons.
This Easy Blueberry Danish has just 5 ingredients and is so easy with crescent rolls and blueberry pie filling – perfect for breakfast, brunch or dessert!
Last Updated on May 23, 2023