Blueberry season is right around the corner! This blueberry cream cheese danish with crescent rolls is the dessert you’ll want to make this spring! Just slather the fresh blueberry filling on top of the cream cheese and sandwich it all between two layers of crescent rolls for a killer danish.
I had a couple of coupons for the 2 packs of crescent rolls, so I picked some up. You have to save money where you can. I immediately started brain storming what I could make.
The first thing that came to mind was something with blueberries. They’re super sweet at the stores right now and they’ve been going crazy over on my facebook page so I knew I had to incorporate them somehow. It didn’t take me long to come up with this gorgeous little danish. Cream cheese has been on my brain a lot lately.
I want to try to do some sort of smores recipe with the rest of the rolls. I have to think on it a little bit to figure out how I want to put it together though. I want it gooey, but not a complete sticky mess when you try to cut pieces to serve up.
Does everyone like the desserts that are done in the 9×13 pan? It sure seems like you do. My chocolate peanut butter layered dessert has been going crazy lately and that’s done in the same cake pan. Surprise! It’s another recipe with cream cheese in it for you.
So I chilled my danish before cutting into it. It helps both the cream cheese and blueberry mixture set up. I did notice that after 3 days that the blueberry filling will begin to break down and become syrupy in the bottom of the pan. Not a huge deal, but I would recommend trying to eat it up in just a couple of days to avoid that. It’s the same deal with most pies. Eat them up quickly!
- 1+1/2 cups granulated sugar
- 5 T. cornstarch
- 1/2 cup fresh lemon juice
- 2 cups fresh blueberries
- 2 packages (8 oz bricks each) cream cheese, room temperature
- 1 + 1/4 cups granulated sugar
- 2 tsp. vanilla extract
- 1 egg
- 2 rolls (8 oz. each) refrigerated crescent rolls
- 2 T. granulated sugar, for garnish
In a medium saucepan, add in the sugar and cornstarch. Whisk until incorporated. This will help prevent lumps.
- Whisk in the lemon juice and the fresh blueberries. Mash the blueberries in the saucepan once the heat softens them a bit.
Bring to a boil over medium heat and let boil for 5 minutes until thick, stirring constantly. The filling will become clear rather than milky looking.
- Place in a bowl and cover. Chill in the fridge.
In a large bowl, add in the cream cheese and sugar. Beat on medium until creamy and the sugar is incorporated. Scrape down the sides of the bowl.
Add in the eggs and vanilla. Continue to beat until smooth. Set aside.
Preheat oven to 350 degrees. Spray a 9x13 pan with non-stick cooking spray.
Roll out the first can of crescent rolls into the bottom of the greased pan. Pinch together any holes and the dotted lines.
Add the cream cheese mixture on top of the crescent rolls. Spread evenly.
Add the blueberry filling on top of the cream cheese mixture. Spread evenly.
Unroll the 2nd can of crescent rolls on top of the blueberry filling. Carefully adjust it so it's centered. The dotted lines won't need to be pinched together.
Spray the top of the crescent rolls with a coat of non-stick cooking spray.
Sprinkle the 2 tablespoons of sugar on top of the crescent roll.
Place into the oven and bake for 31 - 35 minutes until golden brown. The bottom should have a golden color as well.
Place into the fridge until chilled. Cut and serve.
Place the leftovers back into the fridge. It's best if ate in 2 days.
Other great blueberry recipes: