Blueberry Danish with Vanilla Glaze

When you hear the word danish, your mind probably goes to a long white box filled with an overly sweet pastry and ingredients you can’t pronounce. I know that’s what I think of. Well friends, it’s time to throw this idea out the window. But seriously, if that’s what’s sitting on your counter, go ahead and just throw it out. This danish recipe is going to blow your mind…. and your taste buds.

IMG_1294What’s that you say, you’re not a fan of soft, flaky pastry filled with the sweet, sweet goodness of fresh fruit drizzled with the perfectly balanced vanilla glaze? Stop. Just stop. Are you even human? I too would like to say I can resist this baked treat…. wait, who am I kidding. I don’t think I’ve ever wanted to say that. I love me some danish. I may or may not have eaten an entire one of these danish braids by myself. I mean, it has fruit in the middle, that’s totally acceptable, right?

Now that you’re mouth is watering, and you’re picturing yourself eating this danish with perfect self control while sipping your morning coffee (good luck with that!), you’re ready for the recipe. My thanks go out to Sally from Sally’s Baking Addiction. She offers great step by step pictures and helpful tips along the way. Do yourself a favor and go check out this recipe.

Since I had a surplus of fresh blueberries on hand, (I know. Life is hard) and because blueberries are delicious, I opted to change the filling from raspberry to blueberry; you can use whatever berry you like but the temperature and boiling time may vary. I also added slivered almonds to the top before popping the completed braid into the oven, because why not? See below for the blueberry filling variation.

Blueberry Filling:

  • 3 cups blueberries, fresh or frozen
  • 3 Tablespoons granulated sugar
  • 1 Tablespoon warm water
  • 2 teaspoons cornstarch

Whisk together the warm water and cornstarch in a small bowl. Set aside. Combine the blueberries and sugar in a small saucepan over medium heat. Stir and allow the blueberries to break down, about 5-6 minutes. Mix in the cornstarch/water. Reduce heat and gently simmer for 3 minutes until the sauce begins to thicken. Set aside to come to room temperature before using. You can also keep it chilled in the refrigerator or if you’re impatient like me you can pop it into the freezer for a hot second (aka several minutes, you don’t actually want it to freeze).

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