19 Delicious Blueberry Pastry Recipes Perfect for Any Occasion

Is there anything better than biting into a flaky, buttery pastry bursting with juicy blueberries? Whether you’re hosting brunch, craving a sweet afternoon treat, or just want to bake something irresistible, these 19 blueberry pastry recipes are your ticket to deliciousness. From easy muffins to elegant galettes, we’ve got something for every occasion—and every level of baker. Get ready to fall in love with blueberries all over again!

Classic Blueberry Danish Pastry

Flaky, buttery layers wrapped around a sweet blueberry filling—this Danish pastry is a breakfast dream come true.

Ingredients

• 1 sheet (8 oz) frozen puff pastry, thawed
• 1 cup fresh or frozen blueberries
• 3 tbsp granulated sugar
• 1 tbsp cornstarch
• 1 tsp lemon juice
• 1 large egg, beaten (for egg wash)
• 2 tbsp powdered sugar (for dusting)

Instructions

1. Prep the filling: In a small saucepan, combine blueberries, granulated sugar, cornstarch, and lemon juice. Cook over medium heat for 5 minutes, stirring often, until the mixture thickens slightly. Remove from heat and let cool.
2. Shape the pastry: Roll out the puff pastry on a lightly floured surface into a 10-inch square. Cut into 4 equal squares.
3. Fill and fold: Spoon 2 tbsp of blueberry filling onto the center of each square. Fold two opposite corners toward the center, slightly overlapping, and press gently to seal.
4. Bake: Transfer pastries to a parchment-lined baking sheet. Brush with beaten egg and bake at 400°F for 18–20 minutes, until puffed and golden.
5. Finish: Let cool for 5 minutes, then dust with powdered sugar.

The contrast of crisp pastry with juicy, jammy blueberries makes this Danish irresistible—especially when served warm.

Tip: For extra shine, brush baked pastries with a simple syrup (equal parts sugar and water, heated until dissolved) before dusting.

Blueberry Cream Cheese Turnovers

These flaky, fruity turnovers are like handheld pies with a creamy surprise—perfect for breakfast or a sweet snack.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 4 oz cream cheese, softened
• 2 tbsp granulated sugar
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• 1 tbsp lemon juice
• 1 egg, beaten (for egg wash)
• 1 tbsp turbinado sugar (for sprinkling)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, mix cream cheese, 2 tbsp granulated sugar, and 1 tsp vanilla until smooth.
3. In another bowl, toss blueberries with 1 tbsp lemon juice.
4. Roll out puff pastry into a 12-inch square. Cut into 4 equal squares.
5. Spread 1 tbsp cream cheese mixture onto each square, leaving a ½-inch border. Top with blueberries.
6. Fold each square diagonally into a triangle, pressing edges with a fork to seal. Brush with beaten egg and sprinkle with turbinado sugar.
7. Bake for 18–20 minutes until golden and puffed. Cool 5 minutes before serving.

The tangy cream cheese balances the juicy blueberries, while the turbinado sugar adds a satisfying crunch. Tip: For extra shine, brush baked turnovers with warmed apricot jam.

Flaky Blueberry Hand Pies

These buttery, portable hand pies are bursting with juicy blueberries and wrapped in a golden, flaky crust—perfect for picnics or a sweet on-the-go treat.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1/2 tsp salt
• 1 tbsp granulated sugar
• 3/4 cup cold unsalted butter, cubed
• 4–6 tbsp ice water
• 1 1/2 cups fresh or frozen blueberries
• 1/4 cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp lemon juice
• 1 large egg, beaten (for egg wash)
• 1 tbsp turbinado sugar (optional)

Instructions

1. Make the dough: In a bowl, whisk together 2 cups flour, 1/2 tsp salt, and 1 tbsp sugar. Cut in cold butter until pea-sized crumbs form. Drizzle in ice water, 1 tbsp at a time, until dough just comes together. Shape into a disk, wrap, and chill for 30 minutes.
2. Prep the filling: Toss blueberries with 1/4 cup sugar, 1 tbsp cornstarch, and 1 tsp lemon juice. Let sit for 10 minutes.
3. Assemble: Roll dough to 1/8″ thickness on a floured surface. Cut into 4″ circles. Spoon 2 tbsp filling onto one half of each circle, leaving a border. Fold dough over, crimp edges with a fork, and brush with beaten egg. Sprinkle with turbinado sugar if using.
4. Bake: Place pies on a parchment-lined baking sheet. Bake at 375°F for 20–25 minutes until golden and bubbling. Cool slightly before serving.

The magic here? The cornstarch thickens the blueberry juices just enough to keep the filling luscious without sogging up the crust. Serve warm with a scoop of vanilla ice cream for extra indulgence.

Tip: Freeze unbaked pies for up to a month—just bake straight from frozen, adding 5–7 extra minutes.

Blueberry Almond Croissants

These flaky, buttery croissants are stuffed with juicy blueberries and rich almond cream for a bakery-worthy treat that’s surprisingly simple to make at home.

Ingredients:

• 1 sheet (8 oz) frozen puff pastry, thawed
• 1/2 cup almond flour
• 1/4 cup granulated sugar
• 3 tbsp unsalted butter, softened
• 1 large egg (divided: yolk for dough, white for wash)
• 1/2 tsp vanilla extract
• 1/4 tsp almond extract
• 1/2 cup fresh blueberries
• 1 tbsp sliced almonds
• 1 tbsp powdered sugar (for dusting)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, mix 1/2 cup almond flour, 1/4 cup granulated sugar, 3 tbsp butter, 1 egg yolk, 1/2 tsp vanilla, and 1/4 tsp almond extract until smooth.
3. Unfold the puff pastry and cut into 4 rectangles. Spread almond cream evenly over each, leaving a 1/2-inch border. Scatter 1/2 cup blueberries on top.
4. Roll each rectangle tightly from the long side, then shape into crescents. Brush with egg white and sprinkle with 1 tbsp sliced almonds.
5. Bake for 20–22 minutes until puffed and golden. Cool 5 minutes, then dust with 1 tbsp powdered sugar.

The almond cream caramelizes into a gooey filling, while the blueberries burst with tangy sweetness—perfect for impressing brunch guests or treating yourself.

Tip: For extra flakiness, chill the shaped croissants for 15 minutes before baking.

Blueberry Lemon Muffin Pastries

These blueberry lemon muffin pastries are like little bursts of sunshine—tart lemon zest and juicy blueberries wrapped in a tender, buttery crumb.

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted and cooled
• 2 large eggs
• 1/2 cup whole milk
• 1 tbsp lemon zest (about 1 large lemon)
• 1 tsp vanilla extract
• 1 1/2 cups fresh blueberries
• 1 tbsp turbinado sugar (for sprinkling)

1. Preheat oven to 375°F. Line a 12-cup muffin tin with liners or grease lightly.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix melted butter, eggs, 1/2 cup whole milk, 1 tbsp lemon zest, and 1 tsp vanilla until smooth.
4. Pour wet ingredients into dry ingredients and stir until just combined (a few lumps are okay). Gently fold in blueberries.
5. Divide batter evenly among muffin cups, filling each 3/4 full. Sprinkle tops with 1 tbsp turbinado sugar.
6. Bake for 20–22 minutes, until tops spring back when lightly pressed. Cool in pan for 5 minutes before transferring to a rack.

The turbinado sugar adds a delightful crunch, while the lemon zest keeps these muffins bright—never cloying. Perfect with a dollop of whipped cream for an impromptu dessert!

Tip: Toss blueberries in 1 tbsp flour before folding in to prevent sinking.

Blueberry Cheesecake Pastry Bites

These Blueberry Cheesecake Pastry Bites are buttery, creamy, and bursting with juicy berries—perfect for brunch or a sweet afternoon pick-me-up!

• 1 sheet (8 oz) frozen puff pastry, thawed
• 4 oz cream cheese, softened
• 2 tbsp granulated sugar
• 1/2 tsp vanilla extract
• 1/2 cup fresh blueberries
• 1 tbsp powdered sugar (for dusting)

1. Preheat oven to 400°F. Unfold the puff pastry and cut into 12 equal squares. Press each gently into a greased mini muffin tin.
2. In a bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth. Spoon 1 tsp of the mixture into each pastry cup.
3. Top each with 3-4 blueberries, pressing lightly into the filling. Bake for 15-18 minutes until the pastry is golden and puffed.
4. Let cool slightly, then dust with powdered sugar. Serve warm or at room temperature.

The contrast of flaky pastry, tangy cream cheese, and sweet blueberries makes these bites irresistible. Plus, they come together in just 30 minutes!

Tip: For extra shine, brush the baked pastries with a little warmed apricot jam.

Blueberry Streusel Coffee Cake

This tender, buttery coffee cake is studded with juicy blueberries and topped with a crunchy cinnamon streusel—perfect for lazy weekend brunches or an afternoon treat.

Ingredients

• For the cake: 2 cups all-purpose flour, 3/4 cup granulated sugar, 2 tsp baking powder, 1/2 tsp salt, 1/2 cup unsalted butter (softened), 1 large egg, 1/2 cup whole milk, 1 tsp vanilla extract, 1 1/2 cups fresh blueberries
• For the streusel: 1/3 cup packed light brown sugar, 1/4 cup all-purpose flour, 1 tsp ground cinnamon, 3 tbsp cold unsalted butter (cubed)

Instructions

1. Preheat oven to 375°F. Grease a 9-inch square baking pan.
2. Make the streusel: In a small bowl, mix 1/3 cup brown sugar, 1/4 cup flour, and 1 tsp cinnamon. Cut in 3 tbsp cold butter with a fork until crumbly. Set aside.
3. Make the cake: Whisk together 2 cups flour, 3/4 cup sugar, 2 tsp baking powder, and 1/2 tsp salt. Beat in 1/2 cup softened butter until sandy. Add 1 egg, 1/2 cup milk, and 1 tsp vanilla; mix just until combined. Fold in blueberries.
4. Spread batter into the pan. Sprinkle streusel evenly over the top.
5. Bake for 35–40 minutes, until a toothpick inserted in the center comes out clean. Cool 15 minutes before serving.

The magic here? The streusel stays crisp even after baking, giving every bite a buttery crunch against the soft, berry-filled cake.

Tip: Toss blueberries in 1 tbsp flour before folding into the batter to prevent sinking!

Blueberry Puff Pastry Tarts

These buttery blueberry puff pastry tarts are like little bites of summer—easy to make but impressive enough for brunch or dessert.

• 1 sheet (about 8 oz) frozen puff pastry, thawed
• 1 cup fresh blueberries
• 2 tbsp granulated sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch
• 1 egg, beaten (for egg wash)
• 1 tbsp turbinado sugar (or coarse sugar)

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Unfold the puff pastry and cut into 4 equal rectangles. Use a knife to lightly score a ½-inch border around each (don’t cut all the way through). Transfer to the baking sheet.
3. In a bowl, toss blueberries with 2 tbsp granulated sugar, 1 tbsp lemon juice, and 1 tsp cornstarch until coated. Divide evenly among pastry centers, staying inside the borders.
4. Brush pastry edges with beaten egg and sprinkle with 1 tbsp turbinado sugar. Bake for 18–20 minutes until puffed and golden.

The contrast of flaky pastry, jammy blueberries, and crunchy sugar edges is downright addictive. Serve warm with a dollop of whipped cream if you’re feeling fancy!

Tip: For extra shine, brush baked tarts with warmed apricot jam while still warm.

Blueberry Custard Pastry Squares

These buttery, fruit-filled squares are like a cross between a Danish and a custard tart—perfect for brunch or a sweet afternoon pick-me-up.

Ingredients:

• 1 sheet (about 9×9 inches) frozen puff pastry, thawed
• 1 cup fresh blueberries
• 2 large eggs
• 1/2 cup granulated sugar
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 tbsp powdered sugar (for dusting)

Instructions:

1. Preheat oven to 375°F. Unfold the puff pastry and press it into an 8×8-inch baking dish, trimming excess if needed. Prick the bottom with a fork.
2. Scatter blueberries evenly over the pastry.
3. In a bowl, whisk together eggs, 1/2 cup granulated sugar, milk, 1 tsp vanilla extract, and 1/4 tsp salt until smooth. Pour over the blueberries.
4. Bake for 30–35 minutes, until the custard is set and the edges are golden. Let cool for 15 minutes.
5. Dust with 1 tbsp powdered sugar before slicing into squares.

The magic here? The custard bakes into the pastry, creating layers of crisp, creamy, and juicy textures in every bite.

Tip: For extra shine, brush the baked squares with warm apricot jam—it amps up the berry flavor!

Blueberry Cinnamon Rolls

These blueberry cinnamon rolls swirl juicy berries and warm cinnamon into soft, pillowy dough—perfect for a lazy weekend brunch.

• 2 ¾ cups all-purpose flour, divided
• ¼ cup granulated sugar
• 1 packet (2 ¼ tsp) active dry yeast
• ½ tsp salt
• ½ cup whole milk, warmed to 110°F
• 1 large egg
• ¼ cup unsalted butter, melted
• 1 cup fresh blueberries
• ¼ cup packed brown sugar
• 1 tbsp ground cinnamon
• ½ cup powdered sugar
• 1 tbsp milk or lemon juice

1. In a bowl, whisk 2 cups flour, granulated sugar, yeast, and salt. Stir in warmed milk, egg, and melted butter until a shaggy dough forms. Knead in remaining ¾ cup flour for 5 minutes until smooth. Cover and let rise 1 hour.
2. Roll dough into a 12×8-inch rectangle. Sprinkle evenly with brown sugar, cinnamon, and blueberries, leaving a ½-inch border. Roll tightly from the long edge, then slice into 8 rolls.
3. Arrange rolls in a greased 9-inch pan. Cover and let rise 30 minutes. Preheat oven to 375°F.
4. Bake 25 minutes until golden. Whisk powdered sugar and milk (or lemon juice) into a glaze; drizzle over warm rolls.

The burst of blueberries cuts through the sweetness, while the cinnamon adds just the right cozy spice—no frosting overload here!

Tip: For extra tang, swap half the milk in the glaze with cream cheese softened to room temp.

Blueberry Galette with Honey Drizzle

This rustic blueberry galette is bursting with juicy berries and wrapped in a flaky, buttery crust—drizzled with honey for the perfect touch of sweetness.

Ingredients:

• 1 store-bought or homemade pie crust (9-inch)
• 2 cups fresh blueberries
• 1/4 cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1 egg, beaten (for egg wash)
• 1 tbsp turbinado sugar (for sprinkling)
• 2 tbsp honey (for drizzling)

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a bowl, gently toss blueberries with 1/4 cup granulated sugar, 1 tbsp cornstarch, 1 tsp lemon zest, 1 tbsp lemon juice, and 1/4 tsp salt until evenly coated.
3. Roll out the pie crust onto the prepared baking sheet. Spoon the blueberry mixture into the center, leaving a 2-inch border. Fold edges over the filling, pleating as you go.
4. Brush the crust with beaten egg and sprinkle with 1 tbsp turbinado sugar. Bake for 30–35 minutes until the crust is golden and the filling bubbles.
5. Let cool slightly, then drizzle with 2 tbsp honey before serving.

The honey adds a floral sweetness that balances the tart blueberries, while the free-form crust makes this dessert effortlessly charming.

Tip: For extra flavor, add a pinch of cinnamon to the blueberry filling before baking.

Blueberry Scones with Vanilla Glaze

These tender, buttery scones are studded with juicy blueberries and drizzled with a sweet vanilla glaze—perfect for lazy weekend brunches or an afternoon treat.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup heavy cream, plus 1 tbsp for brushing
• 1 large egg
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• 1 cup powdered sugar
• 2 tbsp milk
• 1/2 tsp vanilla extract (for glaze)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups flour, 1/4 cup sugar, 1 tbsp baking powder, and 1/2 tsp salt. Cut in cold butter with a pastry cutter until mixture resembles coarse crumbs.
3. In a small bowl, whisk 1/2 cup heavy cream, egg, and 1 tsp vanilla. Pour into dry ingredients and stir just until combined. Gently fold in blueberries.
4. Turn dough onto a floured surface, pat into a 1-inch-thick circle, and cut into 8 wedges. Transfer to baking sheet, brush tops with 1 tbsp heavy cream, and bake for 18–20 minutes until golden.
5. While scones cool, whisk 1 cup powdered sugar, 2 tbsp milk, and 1/2 tsp vanilla until smooth. Drizzle over scones.

The glaze seeps into the scone’s craggy edges, creating pockets of sweetness that balance the tart blueberries beautifully.

Tip: Freeze unbaked scone wedges for up to a month—just add 2–3 minutes to baking time straight from the freezer!

Blueberry Chocolate Pastry Braid

This flaky, fruity braid is like a cross between a Danish and a chocolate croissant—perfect for impressing brunch guests or treating yourself to a sweet morning.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 1/2 cup fresh blueberries
• 1/4 cup semi-sweet chocolate chips
• 2 tbsp cream cheese, softened
• 1 tbsp granulated sugar
• 1 egg, beaten (for egg wash)
• 1 tbsp powdered sugar (for dusting)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Roll out the puff pastry into a 10×12-inch rectangle. Spread the 2 tbsp cream cheese evenly down the center third, leaving a 1-inch border at the top and bottom.
3. Sprinkle the 1/4 cup chocolate chips and 1/2 cup blueberries over the cream cheese, then dust with 1 tbsp granulated sugar.
4. Cut diagonal 1-inch strips along both sides of the filling. Fold the top and bottom edges over the filling, then crisscross the strips over the top, alternating sides to create a braid.
5. Brush the pastry with the beaten egg and bake for 20–22 minutes until puffed and golden.
6. Cool for 5 minutes, then dust with 1 tbsp powdered sugar before serving.

The contrast of juicy blueberries, melty chocolate, and crisp pastry makes every bite irresistible. Plus, the braiding looks fancy but takes just minutes!

Tip: For extra shine, mix 1 tsp honey into the egg wash before brushing.

Blueberry Ricotta Pastry Pockets

These flaky, fruity pockets are like a hug in pastry form—sweet blueberries and creamy ricotta wrapped in golden, buttery layers.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 1 cup fresh blueberries
• 1/2 cup whole-milk ricotta
• 2 tbsp granulated sugar
• 1 tsp lemon zest
• 1/2 tsp vanilla extract
• 1 egg, beaten (for egg wash)
• 1 tbsp turbinado sugar (for sprinkling)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Unfold the puff pastry and cut into 4 equal squares. In a bowl, mix ricotta, granulated sugar, lemon zest, and vanilla extract.
3. Spoon 2 tbsp ricotta mixture onto the center of each pastry square, then top with 1/4 cup blueberries. Fold diagonally into triangles, crimping edges with a fork to seal.
4. Brush pockets with beaten egg and sprinkle with turbinado sugar. Bake for 20–22 minutes until puffed and deep golden.

The magic here? The ricotta stays luxuriously creamy while the blueberries burst into jammy pockets—perfect for brunch or a sweet snack.

Tip: For extra shine, brush baked pockets with warmed honey while still warm.

Blueberry Cream Horns

These flaky, cream-filled Blueberry Cream Horns are like handheld pastries straight from a bakery—but with a juicy blueberry twist!

• 1 sheet (about 8 oz) frozen puff pastry, thawed
• 1/2 cup fresh blueberries
• 1/2 cup heavy cream
• 2 tbsp powdered sugar, plus extra for dusting
• 1 tsp vanilla extract
• 1 egg, beaten (for egg wash)

1. Preheat oven to 400°F. Unfold the puff pastry and cut into 8 even strips (about 1-inch wide). Wrap each strip around a metal cream horn mold (or foil cone), overlapping slightly. Brush with beaten egg and bake for 15–18 minutes until golden and puffed. Cool completely.
2. While horns cool, whip the heavy cream, 2 tbsp powdered sugar, and vanilla extract to stiff peaks. Gently fold in blueberries.
3. Carefully remove molds from cooled horns. Pipe or spoon the blueberry cream mixture into each horn. Dust with powdered sugar.

The contrast of crisp pastry, airy cream, and bursts of fresh blueberries makes these irresistible for brunch or afternoon tea. Tip: For extra shine, brush baked horns with warmed apricot jam before filling.

Blueberry Swirl Pastry Loaf

This Blueberry Swirl Pastry Loaf is a buttery, flaky treat with pockets of jammy fruit—perfect for weekend brunch or an afternoon snack with coffee.

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 2/3 cup whole milk
• 1 cup fresh or frozen blueberries
• 2 tbsp lemon juice
• 1/4 cup powdered sugar (for glaze, optional)

1. Preheat oven to 375°F. Line a loaf pan with parchment paper, leaving overhang on the sides.
2. In a large bowl, whisk together 2 cups flour, 1/4 cup sugar, 1 tbsp baking powder, and 1/2 tsp salt. Cut in 1/2 cup cold butter with a pastry cutter until crumbly.
3. Stir in 2/3 cup milk just until a shaggy dough forms. Gently fold in 1 cup blueberries and 2 tbsp lemon juice (the dough will be sticky).
4. Transfer dough to the pan, spreading evenly. Use a knife to swirl the surface for a marbled effect. Bake for 40–45 minutes until golden and a toothpick comes out clean.
5. Cool for 10 minutes, then drizzle with 1/4 cup powdered sugar mixed with 1 tsp water (if using). Slice and serve warm.

The magic here? The loaf bakes up tender with a crisp crust, while the blueberries burst into jammy ribbons. Tip: For extra shine, brush the top with melted butter right after baking.

Blueberry Mascarpone Pastry Cups

These elegant little cups combine buttery puff pastry with creamy mascarpone and juicy blueberries—perfect for brunch or a sweet afternoon pick-me-up.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 1/2 cup mascarpone cheese
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• 1 tbsp honey
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F. Roll out the puff pastry slightly and cut into 4 equal squares. Press each square into a greased muffin tin, leaving the corners sticking up.
2. Brush the pastry with beaten egg and bake for 15 minutes, or until puffed and golden. Let cool slightly.
3. In a bowl, whisk together mascarpone, powdered sugar, and vanilla extract until smooth. Spoon evenly into the pastry cups.
4. Toss blueberries with honey and divide among the cups. Serve immediately or chill for 10 minutes to set.

The contrast of crisp pastry, velvety mascarpone, and burst-in-your-mouth blueberries makes these cups irresistibly fancy yet fuss-free.

Tip: For extra shine, drizzle the finished cups with a little extra honey right before serving.

Blueberry Palmiers with Powdered Sugar

These buttery, flaky palmiers are a breeze to make with store-bought puff pastry and burst with sweet-tart blueberry jam—perfect for impressing guests or treating yourself!

Ingredients:

• 1 sheet (about 8 oz) frozen puff pastry, thawed
• 1/3 cup blueberry jam
• 1/4 cup granulated sugar
• 2 tbsp powdered sugar, for dusting

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Unfold the puff pastry on a lightly floured surface. Spread the 1/3 cup blueberry jam evenly over the entire sheet, leaving a 1/2-inch border. Sprinkle 1/4 cup granulated sugar evenly on top.
3. Roll the long sides of the pastry inward toward the center until they meet, like a double scroll. Slice the log into 1/2-inch-thick pieces and place them cut-side down on the baking sheet, spacing 2 inches apart.
4. Bake for 18–20 minutes, flipping halfway, until golden and caramelized. Let cool for 5 minutes, then dust with 2 tbsp powdered sugar.

The magic here? The jam caramelizes into sticky pockets while the sugar creates a delicate, crackly shell—irresistible with coffee or as a brunch showstopper.

Tip: For extra sparkle, sprinkle turbinado sugar on top before baking.

Blueberry Shortbread Pastry Bars

These Blueberry Shortbread Pastry Bars are buttery, fruity, and just sweet enough—perfect for a summer picnic or an afternoon treat with coffee.

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 tsp salt
• 1 1/2 cups fresh blueberries
• 1/4 cup blueberry jam
• 1 tbsp lemon juice
• 1 tbsp turbinado sugar (for sprinkling)

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving an overhang.
2. In a bowl, beat 1 cup softened butter and 1/2 cup granulated sugar until fluffy. Mix in 2 cups flour and 1/4 tsp salt until crumbly. Press 2/3 of the dough into the pan.
3. In another bowl, toss 1 1/2 cups blueberries with 1/4 cup blueberry jam and 1 tbsp lemon juice. Spread evenly over the crust.
4. Crumble the remaining dough over the blueberries, then sprinkle with 1 tbsp turbinado sugar.
5. Bake for 40–45 minutes until golden and bubbly. Cool completely before slicing.

The magic here? The jam intensifies the blueberry flavor while the shortbread stays crisp—no soggy bottoms!

Tip: For clean cuts, chill the bars for 30 minutes before slicing.

Conclusion

With 19 mouthwatering blueberry pastry recipes, there’s something here for every occasion—whether it’s a cozy breakfast, a festive brunch, or a sweet treat any time of day. We hope you find a new favorite! Don’t forget to leave a comment sharing which recipe you loved most and pin this roundup to your Pinterest boards for easy inspiration. Happy baking!