These Blueberry Turnovers are soft, flaky, fruity, and everything you want in a quick and crowd-pleasing homemade pastry. Filled with a juicy blueberry center and wrapped in golden puff pastry, they’re the kind of sweet treat that looks impressive but comes together in no time. Whether you drizzle them with a simple icing or enjoy them warm right out of the oven, they’re always a hit.

Blueberry Turnovers on plate with fresh blueberries around them on the plate

What makes these turnovers so special? It’s the contrast of that buttery, flaky pastry with the plump, slightly tart blueberries inside. The filling gets its texture from a quick stovetop simmer with powdered sugar and cornstarch, and a touch of lemon juice brightens everything up just enough. When baked, the filling thickens just the right amount to stay put while still being beautifully jammy.

What Exactly are Turnovers?

Blueberry Turnovers are triangle-shaped hand pies made with puff pastry and a fruit filling. These are baked instead of fried, giving them a light and airy texture with a crisp outer crust. The star here is the blueberry center — fresh, juicy, and bursting with flavor in every bite.

Blueberry Turnovers on a plate with fresh blueberries in a bowl and around the table

These Blueberry Turnovers have become one of those treats my family now expects me to make anytime we have fresh or frozen blueberries on hand. My husband is obsessed—he sneaks one with his morning coffee and always says it tastes better than anything from a bakery. And my kids? They love peeling apart the flaky layers and finding the gooey, fruity surprise in the middle. I swear, no matter how many I bake, they’re gone within hours.

Blueberry Turnovers spread out on sheet pan covered with parchment paper

When to Serve

These are great for:

Brunches
Dessert tables
Tea parties or coffee breaks
Baby or bridal showers
Midweek treats when you want something homemade but not complicated

They’re also perfect for meal prep since they store well and are still tasty the next day.

Blueberry Turnover cut in half and stacked on top of each other to showcase the blueberry filling inside the pastry

Why You’ll Love These

Only a handful of ingredients
Store-bought puff pastry = minimal effort
Juicy filling that holds together
Crisp edges and golden top
Optional glaze to finish or enjoy plain

You’ll also love that these feel fancy without needing fancy skills. It’s a win for beginner bakers and seasoned home cooks alike.

ingredients for Blueberry Turnovers in single serve containers sitting on table to show all the items

Ingredients & What Each Ingredient Does

Puff Pastry: Provides a flaky, buttery outer shell — the foundation of every great turnover.
Frozen Blueberries: Juicy, sweet, and tart — the star of the filling.
Powdered Sugar (in filling): Adds sweetness while dissolving smoothly into the fruit mixture.
Cornstarch: Thickens the fruit filling so it doesn’t run everywhere when baked.
Lemon Juice: Brightens and balances the sweetness of the berries.
Butter (for brushing): Helps the turnovers brown and gives a beautiful golden finish.
Raw Sugar: Adds crunch and visual appeal.
Optional Icing: A sweet finishing drizzle that takes it over the top.

blueberry and sugar mixture in a bowl for making a blueberry sauce

cooking Blueberry Turnovers filling in a saucepan

Tips for Success

Don’t skip the slits on top — this allows steam to escape and prevents bursting.
Don’t overfill — 2–3 tablespoons of filling is plenty for each turnover.
Thaw the puff pastry fully before working with it, but keep it chilled so it doesn’t get too soft.
Brush with butter and sprinkle raw sugar for that golden, bakery-style crust.

overhead of Blueberry Turnover on parchment paper

Troubleshooting Guide

Filling leaking out: This often happens if the turnovers are overfilled or the edges aren’t sealed well. Use a fork to press and seal the edges firmly.
Undercooked bottoms: Try moving the baking sheet to the lower oven rack halfway through baking, or preheat a pizza stone under the parchment-lined sheet for even crisping.
Flat turnovers: Make sure your oven is fully preheated. A hot oven helps the puff pastry rise quickly.
Soggy texture: Ensure the filling is thickened before using and avoid excess liquid in the turnover.

overhead look of a plate full of Blueberry Turnovers with some berries to the side

What I especially love is how these come together without much fuss. They look impressive and taste like you spent the whole morning baking, but really, it’s just a handful of ingredients and a few simple steps. Whether it’s a weekend breakfast or a last-minute dessert for company, these turnovers always come through—and leave your kitchen smelling absolutely amazing.

If you love these blueberry turnovers as much as we do, stay tuned—there are more fruity, flaky delights coming your way! I’ll be sharing new turnover recipes soon, including raspberry, cherry, and even some fun cheesecake-inspired fruit versions. They’re just as easy and crave-worthy, with that same golden puff pastry and sweet filling combo you already know and love. Whether you’re team berry, team stone fruit, or all about the creamy stuff, there’s something delicious just around the corner!

Blueberry Turnovers on plate with a bite missing drizzled with icing

Variations

Berry Swap: Try raspberries, blackberries, or chopped cherries.
Cream Cheese Layer: Add a small dollop of sweetened cream cheese under the berries.
Cinnamon Sugar Top: Skip raw sugar and dust with cinnamon sugar instead.
Mini Turnovers: Cut smaller squares for bite-sized versions.
Lemon Glaze: Add lemon zest or juice to the icing for brightness.

up close shot of the Blueberry Turnovers on plate with a bite missing

Storage and Serving Tips

Let the turnovers cool completely before storing. Place them in an airtight container and keep them at room temperature for up to 3–4 days. To serve, enjoy them at room temp or reheat in the oven or toaster oven for a few minutes to crisp back up.

These are best enjoyed within the first two days for peak flakiness, but the flavor holds up even after a few days.

side view of the Blueberry Turnovers on plate

Make-Ahead and Freezing Tips

You can make the filling up to two days ahead and store it in the fridge. Assemble and bake fresh when ready to serve.

To freeze unbaked turnovers, assemble them and place on a parchment-lined tray. Freeze until solid, then transfer to a zip-top freezer bag. When ready to bake, brush with butter, add sugar, and bake directly from frozen — just add a few extra minutes to the bake time.

Baked turnovers can also be frozen. Let cool completely, wrap individually in plastic wrap, and freeze in an airtight container. Reheat in a 350°F oven until warmed through and crisp again.

These flaky fruit pastries bake up beautifully golden with a juicy center that doesn’t run. If you’re searching for the best blueberry turnover recipe, this one is packed with real fruit flavor, simple ingredients, and bakery-style results every time. Whether you call them blueberry hand pies, puff pastry turnovers, or fruit-filled breakfast pastries, these are guaranteed to impress with minimal effort and maximum flavor.

Blueberry Turnovers sliced and stacked on top of one another

FAQ for the Blueberry Turnovers

Which puff pastry works for this recipe?

Pepperidge Farm, store brands, and Jus-Rol refrigerated all work great. These options are readily available and provide the perfect flakiness and rise for turnovers.

Do I have to add slits before baking?

Yes, the slits act as vents, allowing steam to escape. This prevents the turnovers from bursting open and helps them maintain their beautiful shape.

How do I store leftovers?

Place them in an airtight container at room temperature for up to 3–4 days. For best texture, reheat them in the oven for a few minutes before serving.

How will I know when they’re done?

They’ll be golden brown and fully puffed. If you’re unsure, lift one slightly and check that the bottom is also browned and not soggy.

Do I have to use all the cornstarch?

Not necessarily. The cornstarch helps thicken the blueberry filling to prevent runny turnovers. You can reduce the amount if you prefer a looser filling, but be aware it may lead to more leaking.

Can I use fresh blueberries instead of frozen?

Yes! Just keep an eye on the cooking time. Fresh berries may cook down a little quicker than frozen ones.

Can I skip the icing?

Absolutely. The icing adds a sweet finish, but the turnovers are delicious even without it.

Can I double the batch?

Yes, you can easily double or even triple this recipe for a crowd. Just be sure not to overcrowd your baking sheet, or bake in batches.

Blueberry Turnovers on a plate with one that has a bite taken out of it

These Blueberry Turnovers strike the perfect balance between simple and indulgent. Whether you’re baking for your family, surprising guests, or just treating yourself, they’re the kind of recipe you’ll find yourself making on repeat. That flaky crust, juicy center, and hint of lemony brightness make every bite special — and don’t be surprised when they vanish within minutes.

Blueberry Turnovers