Wild Blueberry Coffee Cake Brioche Danishes

Soft, buttery brioche layered with jammy wild blueberries and finished with a golden, cinnamon-kissed streusel topping — these Wild Blueberry Coffee Cake Brioche Danishes are a homemade pastry dream. If you’ve been craving something bakery-quality but want the pride of baking it from scratch, this is your recipe.

First, thank you for joining me here. Whether you stumbled upon this post through a blueberry craving or your weekend brunch inspiration hunt, I’m thrilled to share this one with you. These danishes are special. They’re that sweet spot between indulgent and comforting, impressive but manageable, and you’ll be amazed at what you can create with simple ingredients and a little time.

What Are Wild Blueberry Coffee Cake Brioche Danishes?

Wild Blueberry Coffee Cake Brioche Danishes are individual pastries that bring together three irresistible components:

1. A buttery, tender homemade brioche dough
2. A thick, jammy wild blueberry filling
3. A coffee cake-inspired cinnamon streusel topping

Each component contributes to a beautiful harmony of textures and flavors. Imagine biting into a soft, golden brioche base that gives way to a burst of sweet and tangy blueberries, all topped with a cinnamon sugar crunch that bakes to golden perfection. Add a light drizzle of vanilla glaze for a touch of elegance, and you’ve got a showstopper breakfast or dessert.

Despite how fancy they sound and look, these are surprisingly achievable, even for newer bakers. The dough is forgiving, the filling is made in minutes, and the results? Utterly worth the effort.

Why You’ll Love This Recipe

• The brioche is rich, pillowy, and perfectly structured to hold the fruit and streusel.
• Wild blueberries add a punchy, natural flavor with minimal effort.
• The streusel adds contrast — crispy, spiced, and golden brown.
• They make the perfect brunch centerpiece, afternoon snack, or holiday breakfast.
• You can prepare the dough or filling ahead of time, making it flexible for busy schedules.
• Once you’ve got the basic structure down, it’s endlessly customizable.

What Do These Danishes Taste Like?

This is where it gets exciting. The brioche dough is buttery and soft, almost melt-in-your-mouth. The wild blueberry filling, with its gentle tartness and deep berry flavor, brings brightness and balance. The cinnamon streusel topping is crunchy and warm — just the way a coffee cake should taste. Each bite is a delicious play between softness, sweetness, and a tiny bit of tang.

Add the vanilla glaze, and you have a glossy finish that ties it all together. These are rich and sweet without being overly heavy, and they’re just as good with your morning coffee as they are for dessert.

Health and Flavor Benefits

Wild blueberries aren’t just pretty — they’re powerhouses. They’re loaded with antioxidants, fiber, and natural sweetness, meaning you’re getting more than just a sugar hit.

The homemade brioche, while indulgent, is free of preservatives and artificial flavors — a big plus when compared to store-bought pastries.

Because you’re making the streusel and filling yourself, you control the sugar level, spice, and quality of every ingredient.

Ingredients List

For the Brioche Dough

• 2¼ teaspoons active dry yeast
• ¾ cup warm milk (100–110°F)
• ¼ cup granulated sugar
• 3 cups all-purpose flour
• ½ teaspoon salt
• 2 large eggs
• 6 tablespoons unsalted butter, softened

For the Wild Blueberry Filling

• 1 cup wild blueberries (fresh or frozen)
• 2 tablespoons sugar
• 1 teaspoon lemon juice
• 1 teaspoon cornstarch
• Optional: ¼ teaspoon vanilla extract

For the Coffee Cake Streusel Topping

• ½ cup all-purpose flour
• ¼ cup brown sugar
• ¼ teaspoon cinnamon
• ¼ cup unsalted butter, melted
• Pinch of salt

Optional Vanilla Glaze

• ½ cup powdered sugar
• 1 to 2 tablespoons milk or cream
• Splash of vanilla extract

Tools You’ll Need

• Large mixing bowl or stand mixer with dough hook
• Small saucepan
• Whisk and wooden spoon
• Baking sheet
• Parchment paper
• Measuring cups and spoons
• Pastry brush (for optional glaze)

Ingredient Substitutions and Additions

• Swap wild blueberries with raspberries, blackberries, or chopped cherries for a twist.
• Add lemon zest to the filling for even more brightness.
• Use whole wheat flour for a portion of the dough if you prefer a heartier base.
• Add chopped toasted pecans or walnuts to the streusel topping for crunch.
• Substitute almond milk and vegan butter for a dairy-free version.

Step-by-Step Instructions

Step 1: Make the Brioche Dough

In a mixing bowl, whisk together the warm milk, sugar, and yeast. Let it sit for 5 to 10 minutes until it becomes foamy. This means your yeast is active and ready.

Add in the eggs, flour, and salt. Mix until a rough dough forms.

Begin kneading, either by hand or with a stand mixer fitted with a dough hook. Gradually add in the softened butter. Knead for about 8 to 10 minutes until the dough is smooth, elastic, and slightly tacky.

Transfer to a lightly oiled bowl, cover with a clean towel or plastic wrap, and let rise in a warm place for 1½ to 2 hours, or until doubled in size.

Step 2: Make the Wild Blueberry Filling

While your dough is rising, prepare the filling. In a small saucepan, combine the blueberries, sugar, lemon juice, and cornstarch.

Cook over medium heat, stirring often, until the mixture thickens and becomes glossy — about 5 to 7 minutes. Remove from heat and stir in the optional vanilla extract. Set aside to cool completely.

Step 3: Make the Streusel

In a small bowl, mix together the flour, brown sugar, cinnamon, and salt.

Add the melted butter and stir until large crumbs form. You want a mixture that holds together when pinched. Set aside.

Step 4: Shape the Danishes

Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Divide into 8 to 10 equal pieces.

Shape each piece into a round disk about 4 inches wide. Press your thumbs into the center to create a small well for the filling.

Place each formed Danish on a parchment-lined baking sheet. Cover loosely and let rise again for 30 to 45 minutes.

Step 5: Assemble and Bake

Preheat your oven to 350°F (175°C).

Once the danishes have risen again, spoon about 1 tablespoon of the blueberry filling into each center.

Generously top each with streusel, pressing gently so it stays in place.

Bake for 18 to 22 minutes, or until the pastries are golden brown and fully baked.

Let cool on a wire rack.

Step 6: Add the Glaze (Optional)

In a small bowl, whisk together the powdered sugar, milk or cream, and vanilla until smooth.

Drizzle over the cooled danishes with a spoon or pastry bag.

What to Serve with These Danishes

Pair these danishes with a fresh fruit salad featuring citrus, grapes, and melon for a bright contrast.

Serve alongside creamy Greek yogurt, a veggie frittata, or fluffy scrambled eggs for a savory counterbalance.

They also go beautifully with coffee, black tea, or even a lightly sweet brunch cocktail like a mimosa or bellini.

Tips for Success

• Use room temperature ingredients for best results with the dough.
• Don’t overstuff the danishes with filling — a little goes a long way.
• For even rising, let dough proof in a warm, draft-free area like an off oven with the light on.
• If your kitchen is cold, a slow overnight rise in the fridge also works beautifully.
• Bake danishes on the center rack to ensure even browning.

Storage Instructions

Store cooled danishes in an airtight container at room temperature for up to 2 days.

To refrigerate, wrap in foil or place in an airtight container for up to 4 days. Reheat briefly in the oven or microwave.

To freeze, wrap unglazed danishes individually in plastic wrap and place in a freezer bag. Freeze for up to 1 month. Thaw overnight in the refrigerator or on the counter. Reheat and glaze before serving.

Frequently Asked Questions

Can I use regular blueberries instead of wild blueberries?
Yes, regular blueberries will work, though wild blueberries have a more concentrated flavor and smaller size, which works beautifully in pastries.

Can I make the dough ahead of time?
Absolutely. After the first rise, punch down the dough, cover, and refrigerate overnight. Let come to room temperature before shaping.

Can I skip the glaze?
Of course. These are delicious without it. You could also just dust with powdered sugar.

I don’t have a stand mixer. Can I knead the dough by hand?
Yes. It takes a bit more effort but works just fine. Be patient while incorporating the butter.

Can I make mini versions?
Yes, divide the dough into 12 to 14 portions for smaller danishes and reduce baking time slightly.

More Fruit-Based Recipes to Try Next

If you loved these danishes, I highly recommend exploring more fruity and refreshing bakes. These recipes all share a similar balance of sweet, tangy, and buttery goodness.

Mini Peach Pies Recipe
These adorable hand pies feature a flaky crust and sweet peach filling — the perfect single-serve dessert for summer gatherings.

Lemon Tarts Recipe
Bright, tangy, and creamy lemon curd nestled in a crisp tart shell. A bakery-worthy treat with just the right zing.

Snickers Ice Cream Sandwich Recipe
This one’s for the dessert lovers — a frozen treat with layers of chocolate, caramel, peanuts, and ice cream. A total crowd-pleaser.

Leave a Review and Share Your Bake

If you try this recipe, I would be thrilled to hear how it turned out. Leave a comment below with your thoughts, or better yet — share a photo of your creation on Pinterest and tag me! Nothing makes my day more than seeing your kitchen wins.

Nutritional Information (Per Danish, Approximate)

• Calories: 310
• Total Fat: 15g
• Saturated Fat: 9g
• Carbohydrates: 38g
• Sugars: 14g
• Protein: 5g
• Fiber: 2g

Print