These blueberry cottage cheese Danish are my easy, Danish-inspired twist on a sweet breakfast bake. I use blended cottage cheese in both the no-yeast dough and the creamy cheese filling, then top each little round with wild blueberries and a dusting of powdered sugar. Each Danish has 9 grams of protein!
This isn’t a traditional Danish made with laminated pastry or puff pastry. The cottage cheese dough makes a different kind of bake, with a creamy center and juicy blueberry topping—the Danish-inspired shape and filling are the fun part!
Why I Love These Blueberry Cottage Cheese Danish
- No Yeast Or Rise Time: Baking powder gives this cottage cheese dough its lift.
- 9 Grams Of Protein Per Danish: Cottage cheese in both the dough and filling helps bring protein to this sweet breakfast bake.
- A Creamy Cheese Center: Blended cottage cheese and cream cheese make a lightly sweetened vanilla filling.
- Wild Blueberry Topping: Frozen wild blueberries make this a breakfast bake I can make beyond fresh berry season.
- Six Individual Bakes: Each one has its own well of filling and berries, rather than fruit mixed throughout the dough.
Featured Ingredients
- Blended Cottage Cheese: Blend until smooth for both the dough and filling. The recipe uses 1 cup in the dough and another ⅓ cup in the filling.
- All-Purpose Flour: This is the tested flour for the dough. Keep a little extra nearby for kneading, but use only enough to make the dough workable.
- Baking Powder: This supplies the lift without yeast or a rising step.
- Frozen Wild Blueberries: These go on top of the filling, not inside the dough.
- Cream Cheese: Soften it before mixing so it blends smoothly with the cottage cheese.
- Brown Sugar And Vanilla: A little sweetness and vanilla flavor the creamy filling, with an additional teaspoon of brown sugar for the berries.
- Egg Wash: Brush the exposed dough edges before baking to encourage browning. Powdered sugar is an optional finishing touch.
How To Get The Danish-Inspired Shape
The little well is what sets these apart from a biscuit or bagel. Keep the center recessed and leave the tested ¼-inch border around the outside so each round has a place for its creamy filling and blueberry topping.
Wet hands help with sticky dough while shaping. When kneading, add flour only as needed; too much extra flour changes the dough’s flour-to-moisture balance. You don’t need to roll out a pastry sheet or make flaky layers for this recipe.
My Tips For Baking
- Blend First: Smooth cottage cheese makes the dough and filling easier to mix evenly.
- Divide Evenly: Make 6 equal dough portions, then distribute the filling and blueberries among them.
- Brush The Border: Egg wash encourages color on the exposed dough. The egg yolk’s color can affect how golden the edges look.
- Look For Set Dough: Follow the tested 10–15-minute baking window and check that the dough is set rather than relying on a deeply golden color alone.
A Different Take On Cottage Cheese Dough
If you’ve tried my blueberry cottage cheese biscuits, these have a different shape and filling: the berries sit over a creamy cheese center instead of being folded into the dough under streusel. My blueberry crunch protein bagels are another option when you’re craving a ring-shaped bagel rather than a filled, Danish-inspired bake.
For more ways to use this style of no-rise dough, browse my no-rise dough recipe collection. This recipe keeps its own identity with vanilla cheese filling and wild blueberries.
Serving And Storing
Dust with powdered sugar if you like, and serve as a sweet breakfast or snack with 9 grams of protein per Danish. I keep the topping simple so the blueberry and vanilla filling can shine.
Because these have a dairy filling, refrigerate leftovers in a covered container within 2 hours and use within 3–4 days. Don’t store them at room temperature like an unfilled bread. If reheating leftovers, heat until they reach 165°F; reheating time will depend on your appliance and the size of the bake.
Frequently Asked Questions
No. This is a Danish-inspired bake made with baking-powder-leavened cottage cheese dough, not laminated Danish pastry or puff pastry. The creamy cheese center and blueberry topping are the inspiration, but you should not expect traditional flaky layers.
Yes. The tested recipe uses blended cottage cheese in both the dough and filling. Blend it until smooth before measuring the separate portions.
Cottage cheese brings moisture to the dough. Use a floured surface for kneading and add only enough extra flour to make it workable. Wet hands help when shaping the individual rounds and wells.
This recipe was tested with frozen wild blueberries and all-purpose flour. Fresh blueberries and alternative flours are not confirmed substitutions for this particular bake.
Blueberries
Optional Toppings
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Preheat the oven to 350°F. Line a baking sheet with parchment paper.
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Combine the blueberries and light brown sugar in a small bowl. Set aside.
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Add the flour, baking powder, and kosher salt to a large bowl.
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Add the cottage cheese and vanilla extract. Stir with a silicone or wooden spoon until combined. Using your hands, press the mixture together until a ball forms.
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Transfer the dough to a floured work surface. Knead until smooth, adding more flour to the work surface or dough as needed if it is very sticky.
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Divide the dough into 6 equal pieces and roll each piece into a ball. Keep the portions even so they bake consistently.
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Using wet hands, gently press each ball flat and create a well, leaving a ¼-inch border around the outside.
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In a small bowl, combine the filling: cottage cheese, softened cream cheese, light brown sugar, and vanilla extract. Divide the filling evenly among the 6 wells, then divide the blueberries evenly over the filling.
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Transfer the danishes to the prepared baking sheet. Use a pastry brush to brush the exposed dough edges with an egg wash. Bake for 10–15 minutes or until set.
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If desired, dust with powdered sugar before serving.
- These are Danish-inspired bakes made with cottage cheese dough, not traditional flaky or laminated Danish pastry.
- Blend the cottage cheese until smooth before measuring the dough and filling portions.
- Wet hands help shape the dough without excessive sticking. Add only enough extra flour to make the dough workable.
- Egg wash encourages browning; the egg yolk color affects the color of the dough.
- Powdered sugar is an optional topping.
- Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat leftovers to 165°F.
Calories: 178 kcal, Carbohydrates: 23 g, Protein: 9 g, Fat: 6 g, Fiber: 1 g, Sugar: 6 g
Nutrition information is automatically calculated, so should only be used as an approximation.
