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Flaky Blueberry Cream Cheese Danish Braid Recipe with Easy Vanilla Glaze

blueberry cream cheese danish braid - featured image
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A flaky, buttery yeast dough braid filled with tangy cream cheese and fresh blueberry filling, topped with a subtle vanilla glaze. Perfect for breakfast or brunch, this recipe balances texture and flavor for an indulgent yet approachable treat.

Ingredients

Scale
  • 3 ½ cups all-purpose flour (420 g)
  • ⅓ cup granulated sugar (67 g)
  • 2 ¼ tsp instant yeast (one packet)
  • 1 tsp salt
  • 1 cup whole milk, warmed to about 110°F (240 ml)
  • 6 tbsp unsalted butter, softened (85 g)
  • 1 large egg, room temperature (for dough and egg wash)
  • 8 oz cream cheese, softened (225 g)
  • ⅓ cup powdered sugar, sifted (40 g)
  • 1 tsp vanilla extract
  • 1 tsp lemon zest (optional)
  • 1 cup fresh blueberries (150 g)
  • 2 tbsp granulated sugar (25 g)
  • 1 tbsp lemon juice (15 ml)
  • 1 tsp cornstarch
  • 1 cup powdered sugar, sifted (120 g) for glaze
  • ½ tsp vanilla extract for glaze
  • 2–3 tbsp milk or cream (30–45 ml) for glaze

Instructions

  1. Activate the yeast by combining warmed milk (about 110°F) with sugar and yeast in a small bowl. Let sit 5-10 minutes until frothy.
  2. In a large bowl or stand mixer, whisk flour and salt. Add softened butter, egg, and yeast mixture. Mix until shaggy dough forms.
  3. Knead dough on floured surface for 8-10 minutes by hand or 6-8 minutes with dough hook until smooth and elastic.
  4. Place dough in greased bowl, cover, and let rise in warm spot for 1 to 1 ½ hours until doubled in size.
  5. Beat cream cheese with powdered sugar, vanilla extract, and lemon zest until smooth. Set aside.
  6. Cook blueberries, sugar, lemon juice, and cornstarch over medium heat until thickened and berries burst, about 5 minutes. Cool completely.
  7. Punch down dough and roll into 12×16 inch rectangle about ¼-inch thick on floured surface.
  8. Trim edges for straight sides. Spread cream cheese filling down center third, leaving borders. Spoon blueberry filling over cream cheese.
  9. Cut 1-inch strips on both sides of filling (about 8 per side). Fold strips over filling alternately to form braid.
  10. Transfer braid to parchment-lined baking sheet. Cover loosely and let rise 30 minutes until puffy.
  11. Beat remaining egg with 1 tsp water and brush over dough for egg wash.
  12. Preheat oven to 375°F (190°C). Bake braid 25-30 minutes until golden brown. Tent with foil if edges brown too fast.
  13. Whisk powdered sugar, vanilla extract, and milk until smooth for glaze.
  14. Cool braid 10-15 minutes on rack, then drizzle vanilla glaze over top.

Notes

Use fresh lemon zest for brightness. If dough is sticky, lightly dust with flour but avoid overdoing it. Use a pizza cutter for even strips and easier braiding. Tent edges with foil if browning too quickly. Drizzle glaze while pastry is warm but not hot for best finish. Frozen blueberries must be thawed and drained to avoid sogginess.

Nutrition

Keywords: blueberry danish, cream cheese danish, breakfast braid, vanilla glaze, flaky pastry, homemade danish, brunch recipe

Find it online: https://ovenmila.com/flaky-blueberry-cream-cheese-danish-braid-recipe-with-easy-vanilla-glaze/