Gluten-Free Blueberry Cream Cheese Danish with Streusel

Flaky, fruity, bakery-style pastries — without the gluten!

These gluten-free blueberry cream cheese danishes are soft, buttery, and layered with tangy cream cheese filling, sweet blueberries, and a crunchy streusel topping. Made with a rich yeast-raised dough, they’re perfect for weekend brunches, special occasions, or when you just need a treat that feels like it came from a European bakery — minus the gluten!

Yields: 12 danishes

🥐 Dough Ingredients

2 ½ tsp active dry yeast

¾ cup warm milk (100–110°F)

2 Tbsp sugar (to activate yeast)

2 eggs

½ cup sour cream

¼ cup melted butter (or dairy-free)

1 tsp vanilla extract

2 ¾ cups gluten-free 1-to-1 baking flour (e.g., Bob’s Red Mill)

½ tsp salt

1 tsp psyllium husk powder (optional, improves structure)

🍰 Cream Cheese Filling

8 oz cream cheese, softened

¼ cup sugar

1 egg yolk

1 tsp vanilla extract

Pinch of salt

🫐 Blueberry Topping

¾ cup fresh or frozen blueberries

1 tsp cornstarch

1 Tbsp sugar

2 tsp lemon juice

Optional shortcut: use good-quality blueberry preserves

🍪 Streusel Topping

¼ cup brown sugar

¼ cup gluten-free rolled oats

¼ cup gluten-free flour

3 Tbsp cold butter

¼ tsp cinnamon

Pinch of salt

🧑‍🍳 Instructions

1. Make the Dough

Mix warm milk, yeast, and 2 Tbsp sugar. Let stand until foamy (5–10 min).

In a large bowl, whisk eggs, sour cream, melted butter, and vanilla.

Add yeast mixture to the wet ingredients.

Stir in GF flour, salt, and psyllium husk until soft dough forms.

Cover and let rise in a warm spot for 1 hour.

2. Prepare the Fillings

Cream Cheese: Mix all ingredients until smooth.

Blueberry: In a small saucepan, combine berries, sugar, lemon juice, and cornstarch. Simmer until thickened. Cool.

3. Streusel

Cut butter into dry ingredients with a fork until crumbly. Chill.

4. Shape & Fill

Divide dough into 12 equal pieces. Flatten into 3"–4" rounds on parchment.

Use a spoon or fingers to press a well into the center of each.

Fill each with 1 Tbsp cream cheese, 1 tsp blueberry topping, and a sprinkle of streusel.

5. Bake

Preheat oven to 350°F.

Bake for 18–22 minutes, until lightly golden and set.

Cool slightly before serving.

❄️ Storage

Store in fridge up to 3 days.

Freeze unfrosted up to 1 month. Reheat gently