Oh, blueberry turnovers – just saying it makes my mouth water! I remember the first time I bit into one fresh from the oven, that flaky pastry shattering into buttery layers while warm, sweet blueberry filling oozed out. It was at my aunt’s farmhouse brunch, and I’ve been obsessed ever since. That perfect balance of crisp crust and jammy berries? Absolute magic.
Now I make them whenever I need a little edible sunshine. These aren’t your average pastries – they’re the kind that make people sneak seconds when they think no one’s looking. The dough stays tender yet sturdy enough to hold all that gorgeous purple filling without getting soggy. And that scent when they’re baking? Pure happiness.
Whether you’re craving a special breakfast or a comforting dessert, these blueberry turnovers deliver every time. Just wait until you see how simple they are to make once you know the secrets!
Why You’ll Love These Blueberry Turnovers
Let me tell you why these little pockets of joy will become your new obsession:
- That flaky crunch – the pastry shatters beautifully with every bite (thanks to that cold butter trick!)
- Easy does it – no fancy skills needed, just fold and bake
- Double-duty delicious – fancy enough for brunch guests, cozy enough for midnight snacks
- The berry burst – warm blueberry filling that’s sweet but not cloying, with just the right amount of tang
- Freezer friendly – make a big batch and bake them fresh whenever the craving hits
Honestly? They disappear faster than I can plate them. Every. Single. Time.
Ingredients for Blueberry Turnovers
Gather these simple ingredients – you probably have most in your kitchen already! The magic happens when basic things come together just right.
- 2 cups all-purpose flour – spooned and leveled, not packed
- 1/2 teaspoon salt – just enough to make the flavors pop
- 2/3 cup cold butter, cubed – I mean fridge-cold, straight-from-the-butter-dish cold
- 4-6 tablespoons ice water – measure after adding ice, then remove cubes
- 1 cup fresh blueberries – look for plump ones that stain your fingers purple
- 1/4 cup sugar – regular granulated works perfectly here
- 1 tablespoon lemon juice – fresh squeezed if you’ve got it
- 1 teaspoon cornstarch – our secret against runny filling
- 1 egg, beaten – for that gorgeous golden egg wash
See? Nothing fancy – just good, honest ingredients waiting to become something extraordinary.
Equipment Needed
You won’t need any fancy gadgets for these turnovers – just a few trusty kitchen staples:
- Rolling pin – mine’s wooden with flour dust permanently embedded in the handles
- Baking sheet – line it with parchment if you’re smart (less cleanup!)
- Mixing bowls – one large, one medium will do the trick
- Pastry brush – for that glossy egg wash finish
- Saucepan – small one for cooking the blueberry filling
That’s it! Now let’s get those hands dusty with flour.
How to Make Blueberry Turnovers
Alright, let’s get to the fun part! I’ll walk you through each step so your turnovers turn out golden, flaky, and bursting with blueberry goodness. Trust me, once you get the hang of it, you’ll be making these on autopilot.
Preparing the Pastry Dough
First things first – that perfect flaky crust starts with cold butter and gentle hands. In your large mixing bowl, whisk together the flour and salt. Now grab those butter cubes straight from the fridge and work them into the flour mixture. I like using my fingertips – you want the butter to break down until the mixture looks like coarse crumbs with some pea-sized butter bits remaining. Those little butter pockets are what create all the flaky layers!
Here’s the trick: add ice water one tablespoon at a time, mixing gently with a fork after each addition. Stop when the dough just holds together when pinched – you might not need all the water. Turn it out onto a lightly floured surface and give it a few quick kneads just to bring it together. Overworking the dough = tough pastries, and we don’t want that! Wrap it in plastic and pop it in the fridge for at least 30 minutes while we make the filling.
Making the Blueberry Filling
While the dough chills, let’s make that luscious filling. Combine blueberries, sugar, lemon juice, and cornstarch in your small saucepan over medium heat. Stir frequently – you’ll hear the berries start to pop and release their juices. After about 5 minutes, the mixture will thicken into a glossy, jam-like consistency. Remove from heat and let it cool completely (this is crucial – hot filling will melt your carefully layered pastry dough!). I sometimes speed this up by spreading it on a plate – more surface area means faster cooling.
Assembling and Baking the Turnovers
Time for the magical transformation! Preheat your oven to 375°F (190°C) and line a baking sheet with parchment. Roll your chilled dough into a 14-inch square on a lightly floured surface, then cut it into 8 smaller squares. Spoon about 1 1/2 tablespoons of cooled filling onto each square, leaving a 1/2-inch border. Brush the edges with water, then fold diagonally to form triangles. Use a fork to crimp those edges tightly – we don’t want any filling escapes during baking!
Transfer to your prepared baking sheet, brush the tops with beaten egg (this gives them that gorgeous golden shine), and bake for 20-25 minutes until puffed and deeply golden. Resist the urge to eat them immediately – that molten blueberry lava is no joke! Let them cool for at least 10 minutes before diving in. The anticipation makes them taste even better, I swear.
Tips for Perfect Blueberry Turnovers
Listen, I’ve made all the mistakes so you don’t have to! Here’s my hard-won wisdom for turnover triumph:
- Butter temperature is everything – if it starts melting while you work, pop the dough back in the fridge for 10 minutes
- Patience with the filling – I know it’s tempting, but warm filling equals soggy bottoms. Wait that extra 15 minutes!
- Seal like your snack depends on it (because it does) – press those edges firmly with a fork to prevent berry breakouts
- Rotate your baking sheet halfway through for even browning – oven hot spots are sneaky
- The golden rule – if you think they’re done, give them 2 more minutes. That deep amber color means maximum flavor
Follow these, and you’ll have people begging for your secret. (Spoiler: It’s just good butter and patience.)
Variations for Blueberry Turnovers
Oh, the possibilities! While I adore the classic version, sometimes I like to mix things up:
- Spice it up – a pinch of cinnamon or cardamom in the filling adds warmth
- Frozen berries work – just thaw and drain them first to avoid extra liquid
- Lemon zest boost – adds bright citrus notes that make the berries sing
- Cheese please – crumble some goat cheese on top before baking for a sweet-savory twist
The best part? No matter how you tweak them, they’ll still disappear just as fast!
Serving and Storing Blueberry Turnovers
Here’s the best way to enjoy your handiwork – serve those beauties warm so the filling oozes just right. If they’ve cooled, a quick 10-second zap in the microwave brings back that fresh-from-the-oven magic. Leftovers? (As if!) Store them in an airtight container at room temp for 2 days, or freeze for up to a month. To reheat, pop frozen turnovers straight into a 350°F oven for 12-15 minutes until crisp and piping hot again. Pro tip: Keep some vanilla ice cream on standby for emergency à la mode situations!
Nutritional Information for Blueberry Turnovers
Okay, let’s be real – we’re not eating turnovers for their health benefits! But if you’re curious, here’s the scoop per pastry (based on my kitchen scale measurements):
- Calories: 280 – totally worth every one
- Fat: 15g (9g saturated) – thank you, glorious butter
- Carbs: 32g – mostly from that flaky crust
- Protein: 4g – surprise protein from the egg wash!
- Sugar: 12g – nature’s candy (blueberries) plus a little extra
Remember, these are estimates – your exact amounts might vary based on berry size or how generously you fill them. But honestly? When that first flaky bite hits, nobody’s counting!
Frequently Asked Questions About Blueberry Turnovers
I’ve had so many friends text me with the same questions about these turnovers, so let me save you the trouble! Here are the answers that’ll take your baking from good to “oh-my-gosh-give-me-the-recipe”:
Can I use frozen blueberries?
Absolutely! Just thaw them first and drain any excess liquid. I actually keep a bag of frozen berries in my freezer for emergency turnover cravings. The filling might be slightly juicier, so you might want to add an extra 1/4 teaspoon of cornstarch.
How do I prevent soggy bottoms?
Three words: cool your filling! Also, make sure your oven’s fully preheated – that initial blast of heat helps set the pastry quickly. If you’re really worried, sprinkle a tiny bit of breadcrumbs or almond flour on the dough before adding filling to absorb extra moisture.
Why did my turnovers burst open?
Probably overfilled them (been there!). Stick to about 1 1/2 tablespoons per square, and leave that 1/2-inch border. Also, sealing the edges properly with water and a good fork press is crucial – don’t rush this step!
Can I make the dough ahead?
Yes! The dough keeps wonderfully in the fridge for 2 days or freezer for a month. Just thaw overnight in the fridge if frozen. The filling can be made 3 days ahead too – store it in the fridge until ready to use.
Share Your Blueberry Turnover Experience
Did you make these beauties? I’d love to hear how they turned out! Snap a pic of your flaky masterpieces (especially any happy accidents) and share your tips in the comments. Nothing makes me happier than seeing your kitchen wins!
Print
Irresistible Blueberry Turnovers with 5-Star Crunch
- Total Time: 55 minutes
- Yield: 8 turnovers 1x
- Diet: Vegetarian
Description
Flaky pastry filled with sweet blueberry filling, perfect for breakfast or dessert.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2/3 cup cold butter, cubed
- 4–6 tablespoons ice water
- 1 cup fresh blueberries
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 1 egg, beaten (for egg wash)
Instructions
- Mix flour and salt in a bowl.
- Cut in butter until mixture resembles coarse crumbs.
- Add ice water gradually until dough forms.
- Chill dough for 30 minutes.
- Combine blueberries, sugar, lemon juice, and cornstarch in a saucepan.
- Cook over medium heat until thickened, then cool.
- Roll dough into squares.
- Spoon filling onto each square.
- Fold dough over filling and seal edges.
- Brush with egg wash.
- Bake at 375°F for 20-25 minutes until golden.
Notes
- Use cold butter for flaky pastry.
- Don’t overwork the dough.
- Let filling cool before using.
- Serve warm or at room temperature.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 turnover
- Calories: 280
- Sugar: 12g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: blueberry turnovers, pastry, dessert, baking