Description
Wild Blueberry Coffee Cake Brioche Danishes combine soft, buttery brioche dough with juicy wild blueberries and a crisp cinnamon streusel topping. A perfect bake for breakfast, brunch, or a cozy dessert! Bakery-worthy results that are surprisingly simple — and the smell alone is worth the effort.
Ingredients
For the Brioche Dough:
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2¼ teaspoons active dry yeast
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¾ cup warm milk (100–110°F)
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¼ cup granulated sugar
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3 cups all-purpose flour
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½ teaspoon salt
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2 large eggs
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6 tablespoons unsalted butter, softened
For the Wild Blueberry Filling:
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1 cup wild blueberries (fresh or frozen)
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2 tablespoons sugar
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1 teaspoon lemon juice
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1 teaspoon cornstarch
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Optional: ¼ teaspoon vanilla extract
For the Coffee Cake Streusel Topping:
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½ cup all-purpose flour
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¼ cup brown sugar
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¼ teaspoon cinnamon
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¼ cup unsalted butter, melted
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Pinch of salt
For the Glaze (optional):
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½ cup powdered sugar
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1 to 2 tablespoons milk or cream
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Splash of vanilla extract
Instructions
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Make the Brioche Dough:
In a large bowl, mix the warm milk, yeast, and sugar. Let sit for 5–10 minutes until foamy. Add eggs, flour, and salt. Stir until combined, then knead in the softened butter. Knead for 8–10 minutes until smooth and elastic. Cover and let rise in a warm spot until doubled in size, about 1½–2 hours. -
Prepare the Blueberry Filling:
In a small saucepan, combine blueberries, sugar, lemon juice, and cornstarch. Cook over medium heat for 5–7 minutes, stirring, until thickened. Let cool completely. -
Make the Streusel Topping:
In a bowl, mix flour, brown sugar, cinnamon, and salt. Stir in the melted butter until crumbly. Set aside. -
Shape the Danishes:
Punch down the dough and divide it into 8–10 equal portions. Shape each into a 4-inch disk with a slight center well. Place on a parchment-lined baking sheet. Cover loosely and let rise again for 30–45 minutes. -
Assemble and Bake:
Preheat oven to 350°F (175°C). Spoon about 1 tablespoon of blueberry filling into each Danish. Sprinkle with streusel topping. Bake for 18–22 minutes, until golden brown. Let cool on a wire rack.
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Drizzle with Glaze (Optional):
Mix powdered sugar, milk, and vanilla until smooth. Drizzle over cooled danishes. Serve fresh or store airtight for up to 3 days.
Notes
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Wild blueberries give the best flavor, but regular blueberries work great too.
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For a make-ahead option, refrigerate the dough overnight after the first rise.
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Add lemon zest to the filling for an extra burst of brightness.
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Danishes can be frozen (unglazed) and reheated before serving — perfect for prepping ahead.
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Want to switch it up? Try swapping the blueberries for cherries, peaches, or raspberries.