Low Sodium Blueberry Danish
Indulge in the delightful sweetness of a **Low Sodium Blueberry Danish**, a guilt-free twist on a classic pastry that's perfect for health-conscious bakers. This recipe combines buttery, flaky dough with a vibrant blueberry filling enhanced by the zing of fresh lemon zest and a touch of vanilla. Made with unsalted butter and low-sodium baking powder, this Danish is crafted to minimize salt without compromising on flavor. Every bite melts in your mouth, offering a balance of tangy fruit and subtle sweetness, all topped with a dusting of powdered sugar for a bakery-style finish. With just 30 minutes of prep and 20 minutes of baking, these beautifully golden pastries serve as an irresistible treat for breakfast, brunch, or dessert. Whether warm or at room temperature, this low-sodium delight is a crowd-pleaser that doesn’t sacrifice heart-healthy choices.
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 100 grams unsalted butter
- 50 grams granulated sugar
- 150 grams fresh blueberries
- 1 teaspoon low-sodium baking powder
- 120 milliliters whole milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 30 grams powdered sugar
Instructions
Preheat your oven to 200°C (392°F) and line a baking sheet with parchment paper.
In a large bowl, whisk together all-purpose flour, low-sodium baking powder, and granulated sugar.
Cut the unsalted butter into small cubes and add it to the flour mixture.
Using a pastry cutter or your fingers, rub the butter into the flour mixture until it resembles coarse crumbs.
In a separate small bowl, whisk together the whole milk, large egg, and vanilla extract. Slowly add this to the flour mixture, stirring until it forms a soft dough.
On a lightly floured surface, roll out the dough to about 1/4 inch thickness.
Cut the dough into 6 equal rectangular pieces. Transfer them to the prepared baking sheet.
In a small bowl, mix the fresh blueberries with lemon zest. Spoon the blueberry mixture onto the center of each piece of dough.
Fold the longer edges of the dough over the filling, slightly overlapping them.
Bake in the preheated oven for about 20 minutes, or until the dough is golden brown.
Once baked, remove the Danish from the oven and allow them to cool for a few minutes on a wire rack.
Dust each Danish with powdered sugar before serving. Enjoy your low sodium blueberry Danish warm or at room temperature.
Nutrition Facts
Calories |
2194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.4 g | 125% | |
| Saturated Fat | 54.3 g | 272% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 422 mg | 141% | |
| Sodium | 143 mg | 6% | |
| Total Carbohydrate | 299.9 g | 109% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 102.0 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 251 mg | 19% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 676 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
