1. In the bowl of your stand mixer fitted with the dough hook attachment, add all ingredients for your dough. Knead on medium-low speed for 5 minutes. Transfer dough to a lightly greased bowl. Spray the top of the dough with nonstick spray, then cover with plastic wrap. Allow to rise in a warm place for 45 minutes. I like to turn my oven on. Once it reaches 100F, I turn the oven off. This provides the perfect warm environment.

2. While the dough rises, make the blueberry jam. In a small saucepan, add the blueberries, sugar and juice of 1 lemon. Cook on medium-high heat for 3-4 minutes, just until the blueberries begin to release their juices. Stir occasionally. Set aside and allow to cool.

3. Make the cream cheese filling. Using a handheld mixer or stand mixer, beat the cream cheese until smooth and creamy. Add in the sugar, egg yolk and vanilla. Beat until smooth and creamy. Set aside.

4. Make the crumble topping. In a medium size bowl, add the flour, brown sugar and cinnamon. Stir to combine. Add the softened butter. Use a fork to claw the ingredients together until the mixture is clumped into small pieces.

5. Once the dough is done rising. Punch dough down, then turn out onto a lightly floured surface. Divide into 8 roughly equal pieces. Roll each into a ball, then place on a parchment paper lined baking sheet.

6. Preheat oven to 350F.

7. Using your fingertips, flatten the center of the dough balls out, leaving a rim for the edges. Flatten the circles out by gently stretching and pulling or using your fingertips until the circle is 4 – 5 inches in diameter, making sure there is still a rim around the perimeter of the circle. You want the center to be flatter than the edges so the center filling has a place to stay.

8. Evenly divide the cream cheese mixture in the center of each Danish. Spread evenly, then evenly divide the blueberry jam. Brush the edges of the Danish with a beaten egg (this helps with the color of the Danish, and gives the edges of the Danish a beautiful shiny appearance). Sprinkle the edges of the danishes with the crumble topping.

9. Bake  in preheated, 350F oven for 15-20 minutes, or until the edges are golden brown and center appears mostly set (with the liquid of the blueberry jam it may still be a touch soft in the center).

10. Make the vanilla icing. In a small bowl, stir together the powdered sugar and heavy cream or milk, until combined. Drizzle over the danishes. Serve and enjoy!

11. Cover leftover, iced or un-iced danishes at room temperature for 1 day or in the refrigerator for up to 5 days. You can also freeze for up to 3 months. Before serving, feel free to warm up in the microwave for a few seconds before serving.