Gluten-Free Lemon Blueberry Danish
BY Brimly.March 1, 2026
Photo By Editors @ the Brimly Test Kitchen
Mid TaskPREP: 25 minGluten-freesweet Treat Now, Why This Recipe and What Makes It Special?
I’ve loved Scandinavian baking for years. The soft buns, the custard filled pastries, the simplicity and variety of it all. I would flip through those baking books and just sit there thinking, wow, that looks beautiful. But if you live gluten free and gum free like I do, there’s always that moment where you realize you probably can’t just jump in and make it as is. And this time, I didn’t want to close the book.
Instead of focusing on what I couldn’t use, I started thinking about what I could build. No gluten. No gums. No yeast. No soy. Just structure. Balance. Thoughtful ingredients. I kept asking myself how I could create a base that would feel like a real Danish without collapsing or turning into a biscuit.
And I honestly don’t even know how to explain it, but something just clicked. These buns came out plush. When you press into them, they bounce back. When you slice into them, they cut pretty clean. When you bite into them, there’s that soft roll texture it’s so… great!
The lemon custard is smooth and velvety, and that little bright note just carries the whole thing. The blueberries give you that tart pop. And the streusel on top adds that bit of crunch. It all just works together.
For me, what makes this recipe special is that it feels like proof. Proof that gum free baking is not a dead end. It just takes patience and a bit of stubborn hope. I’m really grateful I get to share this one with you.
Lessons Learned
When you’re working with this dough, please be aware that it’s naturally a little tacky. If you try to handle it with dry hands, you’re going to fight it the whole time. I like to wear food safe gloves and lightly oil my gloves with a neutral cooking oil before shaping. It makes everything smoother and way less frustrating. I also oil the tool I use to press the wells. I used the rounded bottom of a ¼ cup measuring cup, and oiling it first keeps it from sticking or pulling at the dough.
Make sure your oven is fully preheated before the buns go in. That initial heat really helps them set properly and keeps them from spreading more than they should. And when you’re making the custard, do not walk away from the stove. Stir the entire time. Custard can turn on you quickly, and steady stirring is what keeps it silky and smooth.
Once the danishes come out of the oven, let them sit on the tray for about 5 to 10 minutes so they can finish setting. After that, transfer them to a cooling rack. If you leave them on the hot pan too long, condensation can build underneath and soften the crust, and you worked too hard for that to happen.
How to Make It Your Own
One of my favorite things about this base is how flexible it is. You can easily switch out the custard flavor. Try vanilla, almond, or even orange if you want something different. You can swap the blueberries for raspberries if you prefer a sharper tartness, or even skip fruit altogether and keep it simple. You could add sliced almonds to the streusel for extra texture, or dust the finished buns lightly with powdered sugar for that classic bakery look.
Pro Tip:
Broil the tops for the final 2 minutes. That short broil deepens the color and sets the streusel beautifully. But stay near the oven. Do not walk away. Broiling moves quickly, and you do not want to waste all your hard work at the very end.
Summary Notes:
These gluten free, gum free blueberry lemon danishes are soft, plush, and lightly chewy with a bounce back texture that feels super close to the traditional pastry. The combination of gluten free flours gives them the perfect structure. The custard is smooth, the blueberries add fresh, and the streusel gives texture. They honestly feel like something I wasn’t sure I would ever be able to make in this way, so glad we’re finally here!
Tried it? Let us know how it went in the comments below.
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Essentials you’ll need:
view:LISTENIngredients
Dough Base:
1 cup + 2 Tbsp almond flour [BUY]
¼ cup tapioca starch [BUY]
2 Tbsp granulated sugar
1 tsp baking powder
¼ tsp fine sea salt
1 egg white
⅓ cup yogurt, plain whole
¼ cup gluten-free flour, no xanthan gum [BUY]
¼ cup fresh blueberries
1 egg wash
Lemon Custard:
1 cup whole milk
1½ Tbsp cornstarch [BUY]
2 Tbsp granulated sugar
2 tsp vanilla extract, divided in two
⅛ tsp fine sea salt
1 Tbsp unsalted butter, softened
Streusel Topping:
¼ cup almond flour [BUY]
¼ cup gluten-free flour, no xanthan gum [BUY]
1 Tbsp granulated sugar
1 Tbsp dark brown sugar
2 Tbsp softened butter
⅛ tsp fine sea salt
Recipe Steps
Step 1
Preheat oven to 350°F (175°C). Line a baking tray with parchment paper.
Step 2
In a medium bowl, mix the almond flour, tapioca starch, sugar, baking powder, and salt until fully combined.
Step 3
Add the egg white and yogurt to the dry ingredients and mix until combined. The dough will be sticky.
Step 4
Gradually knead in the gluten-free flour with your hands until fully incorporated and the dough becomes soft but workable.
Step 5
Lightly oil your hands. Divide the dough into 3 equal portions and roll into smooth balls. Place on the prepared tray.
Step 6
Using the well-oiled bottom of a ¼ cup measuring cup, gently press halfway into each dough ball to create a shallow well.
Step 7
Brush the outer edges with egg wash.
Step 8
Spoon about 1 Tbsp lemon custard into each well. Add 5–6 fresh blueberries to each danish. Sprinkle generously with the streusel topping.
Step 9
Bake for 18 minutes at 350°F.
Step 10
Switch oven to high broil and broil for 2 minutes, watching carefully.
Step 11
Let cool on the pan for 5–10 minutes, then transfer to a cooling rack to cool completely before serving.
Lemon Custard: For the custard, add the milk, cornstarch, granulated sugar, vanilla extract, and salt to a saucepan and whisk everything together until completely smooth. Place the pan over medium-high heat and stir continuously. Do not walk away. If your milk is cold, this will take about 6 minutes to thicken and around 4 minutes if room temp. Keep stirring as it heats, and once you see steam rising and the mixture begins to thicken, remove it from the heat. Immediately stir in the butter and the additional vanilla extract, continuing to mix until the butter melts and the custard becomes smooth and glossy. Transfer it to a bowl and press cling film directly onto the surface to prevent a skin from forming. Let it cool and set before using.
Streusel Topping: To make the streusel topping, add the almond flour, gluten-free flour, white sugar, dark brown sugar, and salt to a bowl and mix them together until evenly combined. Then add the softened butter and either use a hand mixer or your hands to work everything together until it forms a crumbly, sandy texture. Once it looks like rough, buttery crumbs, it’s ready to use.
Storage:
Store in an airtight container at room temperature for up to 1 day. For longer freshness, refrigerate for up to 2 days. To reheat, warm in a 300°F oven for 5–7 minutes until soft and lightly warmed through. It’s not recommended for freezing.
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