Blueberry Turnovers Recipe photo by Taste of Home
Total Time
Prep: 25 min. Bake: 15 min.
These blueberry turnovers are so easy to make that they just may become a baking priority every weekend, especially during peak blueberry season.

Updated: Feb. 15, 2024

Crackly, buttery and oozing with a thick blueberry filling, our blueberry turnovers are bakery-quality treats made right in your own kitchen. We’ll show you how to make turnovers the easy way, with a super-quick homemade blueberry filling and a box of premade puff pastry. We even finish the turnovers with a simple glaze drizzle so they really look professional.

Whether you whip up a batch for a special breakfast at home or a brunch gathering, these blueberry turnovers were made to please.

Ingredients for Blueberry Turnovers

  • Blueberries: Purchase fresh or frozen blueberries for this recipe. If buying fresh, be sure to wash the blueberries really well, then pat them dry very well.
  • Cornstarch: A little bit of cornstarch thickens the blueberry filling. Feel free to swap in arrowroot starch or tapioca starch if you like.
  • Lemon zest: Be sure to zest a lemon the right way so you’re not getting any of the bitter white pith in the filling.
  • Frozen puff pastry: Grab a package of frozen puff pastry from the store to make this recipe easy. If you’re feeling ambitious, make puff pastry from scratch!


Step 1: Create the blueberry filling

Preheat the oven to 450°F. In a large saucepan, whisk together 1/2 cup blueberries, sugar, cornstarch and lemon zest. Take a fork, and mash everything down. Bring the mixture to a boil over low heat. Cook and stir the mixture until it’s nice and thick, one to two minutes. Remove the saucepan from the heat. Immediately stir in the butter and remaining 1-1/2 cups blueberries.

Editor’s Tip: Boiling blueberries tend to sputter and splash, so we highly recommend wearing an apron!

Step 2: Prepare the puff pastry

Remove the thawed puff pastry from its packaging, and gently unfold it. On a lightly floured surface, roll out each pastry sheet into a 12-inch square. Cut each section into four squares.

Step 3: Assemble

Spoon 3 tablespoons filling onto the center of each puff pastry piece. Fold the pastry diagonally in half, and press the edges to seal. Feel free to crimp the edges with a fork to really lock in the filling. Place each turnover on an ungreased baking sheet.

In a small bowl, whisk together the egg and water. Brush the egg wash over each turnover using a pastry brush or your fingertips.

Step 4: Bake and glaze

Milk Drizzled over Blueberry TurnoversTMB Studio

Bake the turnovers until they’re beautifully golden brown, 12 to 15 minutes.

In a small bowl, whisk together the confectioners’ sugar and milk until it’s a smooth glaze. Drizzle the glaze over the turnovers. Serve the turnovers warm or at room temperature.

Recipe Variations

  • Make cream cheese-blueberry turnovers: Just before adding the blueberry filling to the puff pastry square, spread 1 tablespoon cream cheese on the center of the pastry. Follow that with a dollop of the blueberry filling, then seal the puff pastry.
  • Use a premade filling: Instead of the homemade blueberry filling, you could pick up store-bought blueberry pie filling to make things even quicker. You could honestly use any kind of fruity pie filling, for that matter, because cherry turnovers and apple turnovers are just as good!
  • Add the finishing touch: Sprinkle coarse sugar—like turbinado sugar—on top of the turnovers (after getting their egg wash and before going into the oven) for a little extra sweetness and a gorgeous, professional-looking finish.

How to Store Blueberry Turnovers

To store, allow the blueberry turnovers to cool completely to room temperature. Place the turnovers in an airtight container, and store at room temperature for up to two days or in the fridge for up to five.

Reinvigorate the tart blueberry filling by warming leftovers in the toaster or microwave.

Blueberry Turnovers Tips

Blueberry Turnovers on a cooling rackTMB Studio

Do you have to let frozen blueberries thaw before using them in blueberry turnovers?

No, you don’t need to thaw frozen berries before making these blueberry turnovers. Half of the blueberries get cooked down and mashed in the saucepan. The other half are added whole to the hot mixture, where they’ll thaw and warm up even before the turnovers are baked.

How can you prevent blueberry turnovers from leaking?

First, make sure that you aren’t overfilling each blueberry turnover. While it’s tempting to heap on the sweet filling, including more than 3 tablespoons makes it much more likely that your turnovers will leak. After making sure you’re including the right amount of filling, double-check that you’re sealing each turnover well.

Blueberry Turnovers

Prep Time 25 min
Cook Time 15 min
Yield 8 servings.


  • 2 cups fresh or frozen blueberries, divided
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch
  • 2 teaspoons grated lemon zest
  • 2 tablespoons butter
  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 1 large egg
  • 1 tablespoon water
  • 1/2 cup confectioners' sugar
  • 1 tablespoon 2% milk


  1. Preheat oven to 450°. In a large saucepan, combine 1/2 cup blueberries, sugar, cornstarch and lemon zest. Mash well with a fork. Bring mixture to a boil over low heat; cook and stir until thickened, 1-2 minutes. Remove from heat. Stir in butter and remaining 1-1/2 cups blueberries.
  2. Unfold puff pastry. On a lightly floured surface, roll out each pastry sheet into a 12-in. square. Cut each into 4 squares; spoon 3 tablespoons filling into center of each. Fold diagonally in half and press edges to seal. Place on an ungreased baking sheet. Beat egg and water; brush over pastry.
  3. Bake for 12-15 minutes or until golden brown. Combine confectioners' sugar and milk; drizzle over turnovers. Serve warm or at room temperature.

Nutrition Facts

1 turnover: 400 calories, 20g fat (6g saturated fat), 31mg cholesterol, 235mg sodium, 51g carbohydrate (14g sugars, 5g fiber), 6g protein.

Growing up, I loved to heat up a Pepperidge Farm blueberry tart for an after-school treat. I decided I'd try my hand at making them for my kids. I think they are really close and my kids love them. —Christine Hair, Tampa, Florida