Blueberry Lemon Danish

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…

blueberry lemon danish_blog

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:

  1. 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.
  2. 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.blueberry lemon danish1
  3. 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.

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