In the bowl of a stand mixer, whisk together the warm milk (around 110°), yeast, sugar, salt, and egg. Add the flour and mix with the dough hook until the dough starts to come together.

With the mixer running on low, add the softened butter a little at a time. Continue kneading until the dough is smooth, soft, and slightly tacky.

Transfer the dough to a lightly greased bowl, cover, and let rise in a warm spot until doubled in size, about 2 hours.

While the dough rises, make the filling. Beat the cream cheese until smooth. Add the heavy cream, powdered sugar, vanilla bean paste, and salt and mix until creamy.

In a separate bowl, stir together the melted butter, flour, brown sugar, and cinnamon until crumbly.

Once the dough has risen, turn it out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a smooth ball.

Place the dough balls on parchment-lined baking sheets. Using a measuring cup or fingers, gently press the center of each into a circle, leaving a thicker border around the edges.

Brush the edges with the egg wash. Fill the center of each danish with the cream cheese filling and top with frozen wild blueberries.

Sprinkle the crumble topping around the edges of each danish.

Bake at 375°F for 20 to 30 minutes, rotating the pans halfway through, until the edges are lightly golden and the centers are baked through.

Let cool for 10 to 15 minutes before serving. Dust with powdered sugar & enjoy!!