One of my favorite dessert combinations is definitely blueberry and lemon. It’s like taking a bite into summer, which is very much needed right now, as most of the country has been plunged into a bitterly long winter that just won’t end! #enoughalready
And so I made these Blueberry Lemon Danish the other day, in a desperate attempt to quench my longing for summer that still seems so out of reach. But if there’s one thing that I’ve come to appreciate since I’ve started baking up a storm on a regular basis, it’s the transporting power of food, or rather the power of a self-induced sugar coma where I can then drift off to a warmer, happier place 😉 This will have to do until summer finally comes around…
You Will Need:
- 4 oz Liberté® Méditerranée Lemon Yogurt (about 2/3 cup of yogurt)
- 1 egg
- 1 lemon
- 1 can Immaculate Baking Co. ® refrigerated Crescent Rolls
- 1 pint fresh blueberries
- 1/3 cup granulated sugar
- 1 tablespoon powdered sugar
Here’s How to Get the Dough Rolling:
- Heat oven to 350°F. In small bowl, beat yogurt and egg until well blended. Mix in about 1 teaspoon grated lemon peel and 1 tablespoon lemon juice. Set aside. Meanwhile, in 1-quart saucepan, cook blueberry with granulated sugar over medium-high heat. Once boiling, turn heat down to a simmer until about 2/3 blueberries burst and compote thickens. Remove from heat.
- Unroll crescent roll, press into 12 x dough sheet and cut into 12 squares. Spread each square with 1 rounded tablespoon yogurt spread to within 1/2 inch of edges. Top each with 1 rounded tablespoon blueberry compote. Bring corners of dough together over filling; pinch to seal. Place on nonstick cookie sheet.
- Bake 11 to 15 minutes or until golden brown. Cool 10 minutes. Sprinkle with powdered sugar and strips of lemon zest for garnish. Serve warm or cool.