Vegan Blueberry Danish with Mocha Glaze

This vegan Blueberry Danish recipe offers a crispy, buttery crust, and a delightful blueberry filling, and it’s all topped with a mocha infused frosting. Blueberry pastry recipes are perfect for the weekend, especially if you have guests. No need to run to the coffee shop, have an elegant breakfast at home!

A vegan braided blueberry danish sits on a countertop. Several slices have been cut off, revealing the blueberry filling. Text at the top of the photo reads: Braided Blueberry Danish.

Vegan Braided Blueberry Danish

I love blueberry pastries, and this one was so photogenic that I have a few more photos than normal to share with you. I’m thinking it might be OK to be photo heavy with this post because the recipe is a little more involved than most.

Don’t you think it’s logical that a longer recipe deserves more photos? It’s sort of like a Recipe to Photo Ratio. Yeah, that’s right. Having the correct RPR is important…even though it’s a term I just made up. It’s the MBA in me coming out — we have a compulsion to turn everything into ratios, even when it comes to a danish.

You definitely want to be committed when you take on this Vegan Braided Blueberry Danish. They’re kind of involved, but oh so worth the effort!

Drizzling glaze on a delicious blueberry filled braided pastry

How to Make Blueberry Danish

This Blueberry Danish recipe is actually fun to make!

Step One: Make the Pastry Dough

First, you’ll combine the warm water, sugar and yeast in a small bowl. Stir to combine and then set aside to allow it to foam. Then add the milk, ground flax seeds, cornstarch, and water. Mix well and set aside.

Then, pour the salt, flour and sliced vegan butter in the bowl of a food processor. Pulse for several seconds and then use a spatula to push down any ingredients that moved its way up the bowl. Repeat these several times until the mixture has combined and resembles crumbles the size of peas.

Next pour the crumbly flour mixture and the yeast mixture into a large bowl and gently stir the two together until just barely combined. You want to see large flecks of the vegan butter showing through.

Those flecks of butter is what creates the best, flaky pastries! Tear off a piece of plastic wrap and lay it on the counter and then turn the dough on that piece of plastic wrap. Wrap up the dough and place it in the fridge to chill out for at least four hours or more.

Step Two: Rolling and Folding

After the dough has thoroughly chilled, it’s time for the next step in the process, referred to as “rolling and folding”. Pour a light layer of flour over a work surface. Keep some extra flour nearby because the dough is sticky and you’re going to be using your hands with this.

Use a floured rolling pin to flatten the dough ball. Roll it out into the shape of a rectangle 15″ long. Next fold one end of the rectangle shaped dough toward you and fold the other end over that (like you’re folding a letter).

Now repeat that process by rolling it out into a 15″ rectangle and fold both ends over like a letter. Repeat that process one more time, but after this last time, wrap it in plastic wrap and place it in the fridge to chill out again for at least 30 minutes.

Step Three: Blueberry Filling

While the dough is chilling you can prepare your Blueberry Filling. Stir together the cornstarch and water in a small bowl. Place the blueberries and sugar in a microwave safe bowl. Pour the cornstarch mixture over the sugared berries and stir gently.

Place it in the microwave and heat it for one minute intervals, stirring gently (and carefully) between each. Continue this until the sauce has thickened. Set aside to cool.

Step Four: Make the Pastries

Once the dough has chilled again, remove from the fridge and cut it in half. Return one half of the dough to the plastic wrap and put it back in the fridge. With the remaining half, place it on a lightly floured surface and roll it out into the shape of a 12X6 rectangle.

Next, use a knife to slice off the two corners of the rectangle farthest away from you and cut in two small triangles on the other end (see the photo below).

Pastry dough has a line of blueberry filling in the middle.

Spread half of the blueberry filling in the center of dough before cutting slanted strips along both sides. (I highly recommend checking out the visual guides on Sally’s Baking Addiction site for her Braided Danish recipe). Beginning at the bottom, “braid” the dough, sealing the piece at the bottom. Very carefully transfer the braid to a baking pan that has been covered with parchment paper. Set aside.

Repeat this process with the second half of the dough. When you’re done, place that praised pastry on a baking pan covered with parchment paper as well.

Step Five: Bake the Pastries

At this point begin heating your oven to 400F.

Fold the bottom end up to “seal” the filling in and allow the braid to rest for 15-20 minutes as you preheat your oven. Repeat with the second half of the dough and the rest of the filling.

Prepare the pastry coating by stirring together 1 tablespoon of melted vegan butter and 1 tablespoon plant-based milk. Brush the top of both pastries with the pastry coating.

Place the braids in the oven and bake for approximately 15 minutes or until that pastry coating has turned golden brown.

When done, remove them from the oven and cool for several minutes.

While the danish braids are cooling, prepare the Mocha Glaze by stirring together the powdered sugar, mocha extract and the soy milk. Stir until combined.

Allow to cool for at least 10 minutes. Drizzle the top of both danishes with the glaze, reserving some for individual slices too. Serve slices slightly warm.

Danish Dough Recipe

I’m not certain I would have given this a try had it not been for the step-by-step Pastry Instructions offered by Sally’s Baking Addiction. I highly recommend checking out her handy tips. What you see below is an adapted (and veganized version of her recipe).

The thing is, you want your pastry dough to have lots of fat in it, to create a nice, pillowy pastry. I used vegan butter to accomplish that, but I could see trying this recipe with some coconut oil as well.

This Vegan Braided Blueberry Danish? It’s oh so tender and delicious!

A blueberry danish sits on a platter, the blueberry sauce oozing from the end. A spoon sits next to the danish and there's a bowl with more icing beside that.

You could always use a store-bought puff pastry to make a blueberry puff pastry danish. And, if you’re in a hurry, I would highly recommend the danish recipe using puff pastry. It simplifies things a lot. Besides, puff pastry is on my list of accidentally vegan products!

In fact, I used store-bought puff pastry with my Raspberry Chocolate Croissants and it worked just fine.

If you’re looking for more of a blueberry cream cheese danish recipe, feel free to add a layer of vegan cream cheese with the blueberry filling. Just make sure it’s a plain vegan cream cheese and not one that includes savory herbs. I find blueberry cheese like that tastes amazing together!

This blueberry danish recipe looked so beautiful in the light, I had to take photo after photo. Of course, it also tasted so good…I couldn’t wait to share it with you!

A braided blueberry danish sits on a wooden countertop. It's been cut into several slices, showing of the blueberry filling.

If you love vegan pastries for breakfast, be sure to try these Vegan Scones!

Getting the Glaze Right…

I actually made two different glazes for these danishes. One was a Mocha Glaze and the other a Raspberry Glaze.

Wouldn’t you think having both blueberries in the filling and and raspberry flavor in the glaze to be a little crowded flavor-wise? It’d be like having a couple of characters from Real Housewives in an elevator together.  Too much ego in too little of a space is going to result in some craziness!

But somehow it works. I think it’s because I used only half a teaspoon of the raspberry extract and it lends just a slight berry flavor, blending ever so sweetly with the rest of the danish. It’s perfection.

Join me for a bite of this berry danish; a little piece of perfection, won’t you?

I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!

Braided Blueberry Danish. For those Oh So Delicious mornings!!

Iced Blueberry Danish

A tender, delicious braided blueberry danish is topped with a mocha glaze for a perfect weekend vegan breakfast treat!
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: European
Keyword: Blueberry Danish, Iced Blueberry Danish
Prep Time: 1 hour 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 50 minutes
Servings: 16
Calories: 216kcal
Author: Namely Marly

Ingredients

Blueberry Filling

  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 2 1/2 cups blueberries I used frozen
  • 3 tablespoons granulated sugar

Pastry Dough

  • 1/4 cup warm water
  • 1/4 cup sugar
  • 2 1/4 teaspoons active dry yeast or one packet
  • 1/2 cup plant-based milk room temperature
  • 1 tablespoon ground flaxseed
  • 1 tablespoon cornstarch
  • 3 tablespoons water
  • 1/2 teaspoon salt
  • 2 1/2 cups all purpose flour
  • 3/4 cup vegan butter cold and sliced

Vegan Egg Wash

  • 1 tablespoon vegan butter melted
  • 1 tablespoon plant-based creamer

Mocha/Raspberry Glaze

  • 1 cup powdered sugar
  • 1 teaspoon mocha extract or ½ teaspoon Raspberry Extract
  • 1 – 2 tablespoons plant-based creamer

Instructions

For the Blueberry Filling

  • For the blueberry filling, stir together the cornstarch and water in a small bowl. Place the blueberries and sugar in a microwave safe bowl. Pour the cornstarch mixture over the sugared berries and stir gently. Place it in the microwave and heat it for one minute intervals, stirring gently (and carefully) between each. Continue this until the sauce has thickened. Set aside to cool. Then place in the fridge to cool while you preppare the pastry dough.

For the Pastry Dough

  • In a small bowl combine the warm water, sugar and yeast. Stir to combine and then set aside to allow it to foam. Then add the milk, ground flax seeds, corn starch, and water. Mix well and set aside.
  • Pour the salt, flour and sliced butter in the bowl of a food processor. Pulse for several seconds and then use a spatula to push down any ingredients that moved its way up the bowl. Repeat these several times until the mixture has combined and resembles crumbles the size of peas.
  • Next pour the crumbly flour mixture and the yeast mixture into a large bowl and gently stir the two together until just barely combined. You want to see large flecks of the butter showing through. This is what creates the best, flaky pastries! Tear off a piece of plastic wrap and lay it on the counter and then turn the dough on that piece of plastic wrap. Wrap up the dough and place it in the fridge to chill out for at least four hours or more.
  • Rolling and Folding. After the dough has thoroughly chilled, it's time for the next step in the process, referred to as "rolling and folding". Pour a light layer of flour over a work surface. Keep some extra flour nearby because the dough is sticky and you're going to be using your hands with this. Use a floured rolling pin to flatten the dough. Roll it out into the shape of a rectangle 15" long. Next fold one end of the rectangle shaped dough toward you and fold the other end over that (like you're folding a letter). Now repeat that process by rolling it out into a 15" rectangle and fold both ends over like a letter. Repeat that process one more time, but after this last time, wrap it in plastic wrap and place it in the fridge to chill out again for at least 30 minutes.
  • Once the dough has chilled, remove from the fridge and cut it in half. Return one half of the dough to the plastic wrap and put it back in the fridge. With the remaining half, place it on a lightly floured surface and roll it out into the shape of a 12X6 rectangle.
  • Next, use a knife to slice off the two corners of the rectangle farthest away from you and cut in two small triangles on the other end.
  • Spread half of the cooled blueberry filling in the center of dough before cutting slanted strips along both sides. Beginning at the bottom, "braid" the dough, sealing the piece at the bottom. Very carefully transfer the braid to a baking pan that has been covered with parchment paper. Set aside.
  • Next, repeat Step #8 with the second half of the dough. When you’re done, place that braid on a baking pan covered with parchment paper as well.
  • Fold the bottom end up to “seal” the filling in and allow the braid to rest for 15-20 minutes as you preheat your oven. Repeat with the second half of the dough and the rest of the filling.
  • At this point preheat oven to 400F.

For the Vegan Egg Wash

  • Prepare the vegan egg wash by stirring together 1 tablespoon of melted vegan butter and 1 tablespoon vegan creamer. (You can use plant-based milk, but I find creamer is richer and helps the pastry brown better). Brush the top of both pastries with the vegan egg wash.
  • Place the danishes in the oven and bake for approximately 15 minutes or until that pastry coating has turned golden brown.
  • When done, remove them from the oven and cool for several minutes.

For the Mocha Glaze

  • While the danish braids are cooling, prepare the Mocha Glaze by stirring together the powdered sugar, mocha extract and the creamer. Stir until combined.
  • Allow to cool for at least 10 minutes. Drizzle the top of both danishes with the glaze, reserving some for individual slices too. Serve slices slightly warm.

Notes

Note: You can use Pepperidge Farm Puff Pastry if you’d rather not make homemade. Allow the dough time to thaw first.
Nutrition Facts
Iced Blueberry Danish
Amount Per Serving
Calories 216 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g10%
Sodium 153mg6%
Potassium 70mg2%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 15g17%
Protein 3g6%
Vitamin A 465IU9%
Vitamin C 2.2mg3%
Calcium 16mg2%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

The pastry dough is laid out in a rectangle with the blueberry sauce in the middle. Cuts in the dough show how to begin the braiding process.

We hope you love this Vegan Braided Blueberry Danish recipe as much as we do. Enjoy!

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12 Responses to Vegan Blueberry Danish with Mocha Glaze

    • Thanks, Aggie! I agree – fruity filling is the best. Love seeing the updates on your sweet little boy. What a cutie!

    • CSC – You’re just like Clint Eastwood – you just made my day! So glad you liked the recipe!

    • Feel free to just use vanilla extract. You won’t get that same raspberry flavor, but it should still be very tasty!

  1. Do you think chia seeds would be an okay replacement for the flax seed? I also have ener-g egg replacer I’d you think that would work instead?

    • Hi Christina! If you’re going to use chia seeds, I would definitely grind them first, just because I wouldn’t want the color of the seeds in the pastry. However, if you don’t mind that, the chia seeds will work.

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