Blueberry Danish

1 tube Pillsbury crescent dough sheet

8 ounces cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

3 tablespoons all purpose flour

1 cup fresh blueberries

1/2 cup powdered sugar

2 tablespoons heavy cream

1/8 teaspoon vanilla extract

1. Preheat oven to 375 degrees.

2. In a small bowl, combine cream cheese, sugar, flour and vanilla. Set aside.

3. Pop open crescent dough and unroll and lay on an ungreased baking sheet. Dough should be almost the entire length of a half sheet pan.Press edges together to even out edges and seal any holes.

4. Cut 1/2 inch diagonal strips up each side of the dough.

5. Carefully spread cream cheese filling down the center of the dough to be about 2-3 inches wide.

6. Top with fresh blueberries.

7. Fold 1/2 inch dough pieces up over filling alternating sides to get a braided pattern. You may have excess dough once you reach the end of the danish, so fold them in as best as you can or cut off any excess.

8. Bake for 15-20 minutes or until filling is set and crescent dough is golden in color.

9. Cool before removing from baking sheet.

10. After danish has cooled, in a small bowl, mix together powdered sugar, vanilla and cream to create icing. You may need to add more cream to get the desired consistency. Drizzle icing over danish. Cut into pieces and serve.

This recipe will only make 1 danish, but I always double the recipe to make 2 because my family loves them so much and it will still taste great the next morning!

Note: You can use blackberries or blueberries. Our favorite is to use blueberries, but I do have one daughter that doesn't like blueberries so I usually leave half of the danish with just the cheese mixture and no fruit.

Enjoy!