HOMEMADE BLUEBERRY LEMON DANISH Recipes

This past week has been crazy busy around here.  Our church provided lunches on three days for a local elementary school as a way to say thank you to the teachers for all their hard work.  I made some funfetti sugar cookie bars and fudge for the first two days, then I decided to make cute little cheesecake parfaits for the last day.  Let’s just say that 60 parfaits seemed like an easy thing when I first started.

I enlisted my hubby to help me with chopping cookies and washing dishes that night. Four hours later we finished up the last one.  Now part of the reason it took so long is that I was developing the actual recipe for two of the varieties that we made.  The other two recipes were already finished, and we just had to whip up triple batches of each.  Easier said than done though.

Maybe I should have just stuck with an easier dessert, although I heard that the teachers loved all of them.  So it was totally worth it!

Ingredients

• For the Dough
• 3 cups baking mix*
• 3 Tablespoons sugar
• 6 Tablespoons butter, softened
• 1 cup milk
• 2 Tablespoons lemon zest
• 1 – 21 ounce can Lucky Leaf Blueberry Pie Filling
• For the Crumble
• 2 Tablespoons flour
• 2 Tablespoons quick oats
• 2 Tablespoons cold butter
• 1 teaspoon lemon zest
• For the Glaze
• 3/4 cup powdered sugar
• 3 teaspoons lemon juice

Instructions

1. Preheat the oven to 450 degrees. Line three baking sheets with parchment paper.
2. Mix together the baking mix, sugar, and butter until it is crumbly. Stir in the milk and lemon zest and mix with a fork until a soft dough comes together. It will be very sticky.
3. Drop 6 spoonfuls of dough onto each prepared pan. Use the back of a spoon to press the dough out creating a well in the center of each one.
4. Spoon the pie filling evenly into the center of each pastry.
5. …………………………

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