In the bowl of a stand mixer, add the flour, sugar, yeast, egg, egg yolk, and milk. Using the hook attachment, mix on LOW speed for 2-3 minutes. Add the cubed softened butter and knead until a soft and pliable dough, about an additional 3-4 minutes.

Transfer the dough to a greased bowl, cover with saran wrap, and set aside in a warm environment for 1-2 hours, until doubled in size.

Preheat oven to 375F. Line a rimmed baking pan with parchment paper.

Once risen, turn out the dough on a clean surface to divide into 8-12 equal pieces. Roll into tight balls, then set aside while you prep the cream cheese filling.

Add the softened cream cheese to the bowl of a stand mixer fitted with the paddle or whisk attachment. Beat for 1-2 minutes, until smooth. Add the powdered sugar, milk, and vanilla bean paste. Beat for 2-3 minutes, until smooth and light.

Combine all ingredients in a bowl. Mix until crumb-like texture.

Press your fingers along to create a ½" circular edge for each dough ball. Gently stretch out the center until about ¼" thick. Think of creating a large doughnut with a center that connects it. Place on the prepared baking pan.

Evenly distribute the cream cheese filling between the danishes. Top with the wild blueberries.

Brush the edges with the beaten egg, then add the coffee cake crumb along the edges and (optional) center.

Bake for 20-30 minutes, rotating the pan halfway through, until edges are deeply golden and centers are set. Let rest at least 10 minutes.

Whisk all ingredients together until smooth. Drizzle on top of the danishes to be enjoyed!