Description
A delightful combination of blueberries and lemon in a flaky pastry, perfect for any occasion.
Ingredients
Scale
- 375 g baking mix
- 38 g granulated sugar
- 85 g unsalted butter, softened
- 240 ml milk
- 2 tablespoons lemon zest
- 595 g blueberry pie filling
- 16 g plain flour
- 16 g quick oats
- 28 g cold butter
- 1 teaspoon lemon zest
- 90 g powdered sugar
- 15 ml lemon juice
Instructions
- Preheat oven to 230°C. Line three baking sheets with parchment paper.
- Combine baking mix, sugar, and softened butter in a large bowl until mixture resembles coarse crumbs. Stir in milk and lemon zest with a fork until a sticky dough forms.
- Drop 6 spoonfuls of dough onto each prepared baking sheet, leaving space between each. Use the back of a spoon to gently press and create a well in the center of each portion.
- Spoon blueberry pie filling evenly into the center of each pastry well.
- In a small bowl, combine flour, oats, cold butter, and lemon zest. Use a fork or pastry blender to mix until crumbly. Sprinkle the topping evenly over each pastry.
- Bake for 10 minutes or until pastries are golden around the edges.
- Remove from oven and allow pastries to cool on the tray for several minutes before transferring gently to a wire rack to cool completely.
- Whisk powdered sugar with lemon juice in a small bowl until smooth.
- Drizzle the lemon glaze over cooled pastries before serving.
Notes
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pastry
- Calories: 230
- Sugar: 10 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
Keywords: Blueberry Lemon Danish