Who doesn’t love a homemade blueberry breakfast pastry? If you are already making my Sourdough Bread, then this will be a wonderful addition to the many uses of the delicious sourdough. The hardest part? Waiting to eat it!
Blueberry Danish Delight
- Sourdough Bread Dough- recipe found here https://sanctuary-ridge.com/2020/05/17/sanctuary-ridge-family-recipes-sourdough-bread/(opens in a new tab).
- Cream cheese filling – recipe found here https://sanctuary-ridge.com/2020/05/21/sanctuary-ridge-family-recipes-sweet-raspberry-cream-cheese-bread/(opens in a new tab)
- One can Blueberry Pie filling
- 1 TBSP butter
- 1/4 cup milk
- 1 tsp. vanilla extract
- 3 cups powdered sugar
Directions: Separate the prepared dough into 6 equal parts. Flatten each into an oblong shape- around 1/2 inch thickness. Spread 2 TBSP of the prepared cream cheese filling in the center of the oblong dough. I like to think of the dough as a blanket and the cream cheese filling is a baby in the middle. Please see the photo below. Spread 2 TBSP of the blueberry pie filling over the cream cheese in the center of the oblong dough. Now it’s time to “Wrap” the cream cheese/blueberry filling by folding one side of the dough over and pinching it so it doesn’t pull away. Now pull the other side of the dough over and pinch it so that when it rises it will not pull apart. Place on a prepared cookie sheet. Repeat with the remaining dough. Cover with plastic wrap and allow to rise for 10-12 hours. Bake at 350 degrees for 25-30 minutes or until golden brown. In a separate mixing bowl, combine the TBSP of melted butter, 1/4 cup milk, vanilla extract and powdered sugar. Stir until smooth and creamy. Drizzle over the baked Blueberry Danish Delight. Serve warm or cold. Enjoy!
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