17 Delicious Blueberry Pastry Recipes Amazing

Ah, blueberries! These little bursts of joy aren’t just for pancakes or muffins anymore. Dive into our roundup of 17 Delicious Blueberry Pastry Recipes that promise to turn your baking adventures into a berry bliss. From flaky turnovers to tender scones, each recipe is a testament to the versatility and irresistible charm of blueberries. Ready to sweeten your day? Let’s get baking!

Blueberry Cream Cheese Danish

Morning light filters through the kitchen window, casting a soft glow on the counter where flour dust lingers in the air. There’s something deeply comforting about the process of creating a Blueberry Cream Cheese Danish, a pastry that marries the tartness of blueberries with the creamy richness of cheese, all wrapped in a flaky, buttery crust.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 1/2 cup cold water
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• 1 egg, beaten
• 1 tbsp granulated sugar (for sprinkling)

Instructions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine 2 cups all-purpose flour, 1/4 cup granulated sugar, and 1/4 tsp salt.
3. Add 1/2 cup cold, cubed unsalted butter to the flour mixture. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
4. Gradually add 1/2 cup cold water, stirring until the dough comes together. Tip: Handle the dough as little as possible to keep it flaky.
5. On a floured surface, roll the dough into a 12-inch square. Transfer to the prepared baking sheet.
6. In a medium bowl, mix 8 oz softened cream cheese, 1/4 cup granulated sugar, and 1 tsp vanilla extract until smooth.
7. Spread the cream cheese mixture over the dough, leaving a 1-inch border. Sprinkle 1 cup fresh blueberries evenly over the cream cheese.
8. Fold the edges of the dough over the filling, pleating as necessary. Brush the edges with 1 beaten egg and sprinkle with 1 tbsp granulated sugar.
9. Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly. Tip: Rotate the baking sheet halfway through for even browning.
10. Allow the Danish to cool on the baking sheet for 10 minutes before slicing. Tip: Use a sharp knife for clean cuts.

Flaky layers give way to a creamy center, punctuated by bursts of blueberry. Serve warm, with a dusting of powdered sugar or a drizzle of honey for an extra touch of sweetness.

Blueberry Lemon Scones

Yesterday, as the first light of dawn crept through my kitchen window, I found myself yearning for something sweet yet tangy, a treat that could bridge the gap between summer’s abundance and the comfort of home baking. Blueberry lemon scones, with their tender crumb and bursts of juicy berries, seemed like the perfect answer.

Ingredients

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup heavy cream
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 1 cup fresh blueberries
• 1 tbsp coarse sugar for sprinkling

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
3. Add the cold, cubed butter to the dry ingredients. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs. Tip: Keep the butter cold for flakier scones.
4. In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and lemon zest.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to tough scones.
6. Gently fold in the blueberries, being careful not to crush them.
7. Turn the dough out onto a lightly floured surface and shape it into a 1-inch thick circle.
8. Cut the dough into 8 wedges and transfer them to the prepared baking sheet.
9. Sprinkle the tops of the scones with coarse sugar for a crunchy finish.
10. Bake for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean. Tip: Rotate the baking sheet halfway through for even browning.

How delightful these scones are, with their golden exteriors giving way to a soft, buttery interior speckled with vibrant blueberries and brightened by the zest of lemon. Serve them warm with a dollop of clotted cream or a drizzle of honey for an extra touch of sweetness.

Blueberry Almond Croissants

Zephyrs whisper through the kitchen as the morning light spills over the counter, where the promise of Blueberry Almond Croissants begins to take shape. This recipe, a tender dance between buttery layers and the sweet-tart burst of blueberries, is a quiet morning’s delight.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, cold
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1/2 cup cold water
• 1 cup fresh blueberries
• 1/4 cup almond paste
• 1 egg, beaten
• 1 tbsp powdered sugar

Instructions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine 2 cups all-purpose flour, 1/4 cup granulated sugar, and 1/2 tsp salt.
3. Cut 1/2 cup cold unsalted butter into small pieces and add to the flour mixture. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
4. Gradually add 1/2 cup cold water, stirring until a dough forms. Tip: Handle the dough as little as possible to keep it tender.
5. Roll the dough into a rectangle on a lightly floured surface, about 1/4 inch thick.
6. Spread 1/4 cup almond paste evenly over the dough, leaving a 1-inch border around the edges.
7. Scatter 1 cup fresh blueberries over the almond paste.
8. Starting from the long side, roll the dough tightly into a log. Tip: Use a bench scraper to help lift and roll the dough without sticking.
9. Cut the log into 8 equal pieces and place them on the prepared baking sheet, cut side up.
10. Brush the tops with 1 beaten egg for a golden finish.
11. Bake for 25-30 minutes, or until the croissants are puffed and golden brown. Tip: Rotate the baking sheet halfway through for even baking.
12. Remove from the oven and let cool slightly before dusting with 1 tbsp powdered sugar.

Nowhere does simplicity shine brighter than in these croissants, where each flaky layer gives way to the juicy pop of blueberries and the rich depth of almond. Serve them warm, with a drizzle of honey or a dollop of crème fraîche, to elevate the humble into the extraordinary.

Blueberry Cinnamon Rolls

Now, as the early morning light filters through the kitchen window, there’s something deeply comforting about the thought of blueberry cinnamon rolls. The combination of sweet, tangy blueberries and warm, spicy cinnamon wrapped in a soft, fluffy dough feels like a hug in pastry form.

Ingredients

• 3 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 packet instant yeast
• 1/2 tsp salt
• 1 cup warm milk (110°F)
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 cup fresh blueberries
• 1/4 cup brown sugar
• 2 tsp ground cinnamon
• 1/2 cup powdered sugar
• 1 tbsp milk

Instructions

1. In a large bowl, whisk together 3 cups all-purpose flour, 1/4 cup granulated sugar, 1 packet instant yeast, and 1/2 tsp salt.
2. Add 1 cup warm milk (110°F), 1/4 cup melted unsalted butter, and 1 large egg to the dry ingredients. Stir until a dough forms.
3. Turn the dough onto a floured surface and knead for 5 minutes, until smooth and elastic. Tip: The dough should spring back when lightly pressed.
4. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
5. Roll the dough into a 12×18 inch rectangle. Sprinkle evenly with 1/4 cup brown sugar and 2 tsp ground cinnamon.
6. Scatter 1 cup fresh blueberries over the dough, then tightly roll from the long side. Tip: Chill the dough for 10 minutes if it’s too sticky to handle.
7. Cut the roll into 12 equal slices and place in a greased 9×13 inch baking pan. Cover and let rise for 30 minutes.
8. Preheat the oven to 375°F. Bake the rolls for 25 minutes, or until golden brown. Tip: Tent with foil if the tops brown too quickly.
9. Whisk together 1/2 cup powdered sugar and 1 tbsp milk to make a glaze. Drizzle over warm rolls.

Rich with the juiciness of blueberries and the warmth of cinnamon, these rolls offer a delightful contrast of textures—soft and fluffy with a slight chew. Serve them warm, with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent breakfast or dessert.

Blueberry Muffin Tops

Yesterday, as the early morning light filtered through my kitchen window, I found myself craving something sweet, something that felt like a hug in the form of a baked good. That’s when the idea of making blueberry muffin tops came to mind, a delightful twist on the classic muffin that focuses on the best part—the top.

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 tsp salt
• 2 tsp baking powder
• 1/3 cup vegetable oil
• 1 large egg
• 1/3 cup milk
• 1 tsp vanilla extract
• 1 1/2 cups fresh blueberries

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 3/4 cup granulated sugar, 1/2 tsp salt, and 2 tsp baking powder.
3. In another bowl, mix 1/3 cup vegetable oil, 1 large egg, 1/3 cup milk, and 1 tsp vanilla extract until well combined.
4. Gently fold the wet ingredients into the dry ingredients until just combined; overmixing can lead to tough muffin tops.
5. Carefully fold in 1 1/2 cups fresh blueberries, trying not to burst them to keep the batter from turning purple.
6. Using an ice cream scoop or a large spoon, drop mounds of batter onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 15-20 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
8. Allow the muffin tops to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Crunchy on the outside yet tender and moist inside, these blueberry muffin tops burst with juicy berries in every bite. Serve them warm with a dollop of clotted cream for an indulgent breakfast or afternoon treat.

Blueberry Hand Pies

Blueberries have a way of capturing the essence of summer in their tiny, juicy forms, and these hand pies are no exception, offering a portable burst of sweetness that feels like a warm hug.

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup ice water
• 1 cup fresh blueberries
• 1/4 cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp lemon juice
• 1 egg, beaten
• 1 tbsp coarse sugar

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour and 1/2 tsp salt.
2. Add 1/2 cup chilled, diced unsalted butter to the flour mixture. Use your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add 1/4 cup ice water, stirring until the dough comes together. Tip: If the dough is too dry, add more water, 1 tbsp at a time.
4. Shape the dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
5. While the dough chills, mix 1 cup fresh blueberries, 1/4 cup granulated sugar, 1 tbsp cornstarch, and 1 tsp lemon juice in a bowl. Set aside.
6. Preheat the oven to 375°F and line a baking sheet with parchment paper.
7. Roll out the chilled dough on a floured surface to 1/8-inch thickness. Cut into 6-inch circles.
8. Spoon the blueberry mixture onto one half of each dough circle, leaving a 1/2-inch border.
9. Fold the dough over the filling, crimp the edges with a fork to seal, and cut small slits on top for venting.
10. Brush the tops with 1 beaten egg and sprinkle with 1 tbsp coarse sugar. Tip: For a golden finish, ensure the egg wash covers the edges.
11. Bake for 20-25 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet on the rack below to catch any drips.

Hand these pies still warm from the oven, their flaky crust giving way to a jammy, vibrant blueberry center that’s both comforting and invigorating. A drizzle of vanilla glaze or a scoop of vanilla ice cream alongside elevates them to dessert heaven.

Blueberry Galette

Perhaps there’s no simpler joy than the rustic charm of a blueberry galette, its edges crisply embracing the sweet, bubbling fruit within. On a quiet morning like this, the thought of pulling one from the oven feels like a warm hug.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and diced
• 4-6 tablespoons ice water
• 2 cups fresh blueberries
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• 1 egg, beaten
• 1 tablespoon coarse sugar

Instructions

1. In a large bowl, whisk together 1 1/2 cups all-purpose flour and 1/2 teaspoon salt.
2. Add 1/2 cup chilled, diced unsalted butter to the flour mixture. Use your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
3. Drizzle 4 tablespoons ice water over the mixture, stirring with a fork until the dough begins to come together. Add more water, 1 tablespoon at a time, if needed.
4. Gather the dough into a ball, flatten into a disk, wrap in plastic, and refrigerate for at least 1 hour.
5. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
6. In a medium bowl, gently toss 2 cups fresh blueberries with 1/4 cup granulated sugar, 1 tablespoon cornstarch, and 1 tablespoon lemon juice.
7. On a lightly floured surface, roll the dough into a 12-inch circle. Transfer to the prepared baking sheet.
8. Spread the blueberry mixture over the dough, leaving a 2-inch border. Fold the edges over the blueberries, pleating as you go.
9. Brush the crust with 1 beaten egg and sprinkle with 1 tablespoon coarse sugar.
10. Bake for 35-40 minutes, until the crust is golden and the blueberries are bubbling.

Unassuming yet unforgettable, this blueberry galette offers a buttery crust that shatters delicately against the soft, jammy fruit. Serve it warm with a scoop of vanilla ice cream for a contrast of temperatures that elevates every bite.

Blueberry Strudel

Sometimes, the simplest moments are the ones that linger in our memories, like the quiet morning light filtering through the kitchen as the scent of blueberries and pastry fills the air. This blueberry strudel, with its flaky layers and juicy filling, is a humble yet profound joy, a recipe that feels like a warm embrace on any given day.

Ingredients

• 2 cups fresh blueberries
• 1/2 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch
• 1 sheet puff pastry, thawed
• 1 egg, beaten
• 1 tbsp coarse sugar

Instructions

1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
2. In a medium bowl, gently mix the blueberries, granulated sugar, lemon juice, and cornstarch until the blueberries are evenly coated.
3. Roll out the puff pastry on a lightly floured surface to a 12×16-inch rectangle, then transfer it to the prepared baking sheet.
4. Spoon the blueberry mixture onto the center of the pastry, leaving a 2-inch border around the edges.
5. Fold the edges of the pastry over the blueberries, pleating as necessary to enclose the filling, then brush the pastry with the beaten egg.
6. Sprinkle the coarse sugar over the pastry for a sparkling finish.
7. Bake for 25-30 minutes, or until the pastry is golden brown and the blueberry filling is bubbly.
8. Let the strudel cool on the baking sheet for 10 minutes before slicing to allow the filling to set.

Perfectly golden and crisp, the strudel offers a delightful contrast between the buttery pastry and the tangy-sweet blueberries. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence.

Blueberry Turnovers

Every now and then, a recipe comes along that feels like a quiet morning wrapped in flaky pastry and sweet blueberries, a moment to savor slowly with a cup of tea in hand.

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1 cup unsalted butter, chilled and cubed
• 1/4 cup ice water
• 1 1/2 cups fresh blueberries
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1 egg, beaten
• 1 tbsp turbinado sugar

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour and 1/2 tsp salt.
2. Add 1 cup chilled, cubed unsalted butter to the flour mixture. Use a pastry cutter to blend until the mixture resembles coarse crumbs.
3. Gradually add 1/4 cup ice water, stirring until the dough just comes together. Tip: Handle the dough as little as possible to keep it flaky.
4. Divide the dough into two equal parts, flatten into disks, wrap in plastic, and chill for at least 1 hour.
5. Preheat the oven to 375°F and line a baking sheet with parchment paper.
6. In a medium bowl, gently mix 1 1/2 cups fresh blueberries, 1/4 cup granulated sugar, and 1 tbsp lemon juice.
7. Roll out one dough disk on a floured surface to a 1/8-inch thickness. Cut into 4 equal squares.
8. Spoon blueberry mixture onto the center of each square, then fold diagonally to form a triangle. Seal edges with a fork. Tip: Don’t overfill to prevent leaks.
9. Brush turnovers with 1 beaten egg and sprinkle with 1 tbsp turbinado sugar.
10. Bake for 25-30 minutes, or until golden brown. Tip: Rotate the baking sheet halfway through for even browning.

Light and buttery, these turnovers offer a delightful contrast between the crisp exterior and the juicy, sweet-tart blueberry filling. Serve them warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Blueberry Cheesecake Pastries

Remembering the first time I stumbled upon the recipe for Blueberry Cheesecake Pastries, it felt like uncovering a hidden gem in an old cookbook. The combination of tangy blueberries and creamy cheesecake nestled in a flaky pastry seemed too good to be true, yet here we are, about to bring this dreamy dessert to life.

Ingredients

• 1 cup fresh blueberries
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 sheet puff pastry, thawed
• 1 egg, beaten
• 1 tbsp powdered sugar

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a medium bowl, mix the softened cream cheese, granulated sugar, and vanilla extract until smooth.
3. Unfold the puff pastry sheet on a lightly floured surface and cut it into 4 equal squares.
4. Spread 2 tablespoons of the cream cheese mixture onto the center of each pastry square, leaving a 1-inch border.
5. Top the cream cheese mixture with 1/4 cup of fresh blueberries on each square.
6. Brush the edges of the pastry squares with the beaten egg to help seal them.
7. Fold the corners of each pastry square over the filling, pressing the edges gently to seal.
8. Brush the tops of the pastries with the remaining beaten egg for a golden finish.
9. Bake for 15-20 minutes, or until the pastries are puffed and golden brown.
10. Remove from the oven and let cool for 5 minutes before dusting with powdered sugar.

Now, the pastries emerge from the oven, their golden crusts giving way to a luscious, creamy center dotted with bursts of blueberry. Serve them warm, perhaps with a dollop of whipped cream or a drizzle of honey, to elevate this simple dessert into something truly extraordinary.

Blueberry Puff Pastry Squares

Blueberries, with their burst of summer sweetness, nestled in flaky, buttery layers, create a dessert that feels both indulgent and comforting. This recipe for Blueberry Puff Pastry Squares is a simple yet elegant way to celebrate the season’s bounty, offering a delightful contrast of textures and flavors.

Ingredients

• 1 sheet puff pastry, thawed
• 1 cup fresh blueberries
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1 egg, beaten
• 1 tbsp water

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Unfold the puff pastry sheet on a lightly floured surface and roll it out slightly to smooth any creases.
3. In a small bowl, gently mix the blueberries, granulated sugar, and lemon juice until the blueberries are evenly coated.
4. Spread the blueberry mixture evenly over one half of the puff pastry sheet, leaving a 1-inch border around the edges.
5. Fold the other half of the puff pastry over the blueberries and press the edges firmly to seal, then crimp with a fork for a decorative touch.
6. Whisk together the beaten egg and water to create an egg wash, then lightly brush it over the top of the pastry for a golden finish.
7. Using a sharp knife, make a few small slits on the top of the pastry to allow steam to escape during baking.
8. Bake for 20-25 minutes, or until the pastry is puffed and golden brown, and the blueberry filling is bubbly.
9. Allow the pastry to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool slightly.

Warm from the oven, these squares offer a delightful crunch with each bite, giving way to the juicy, tangy blueberries within. Serve them dusted with powdered sugar or alongside a scoop of vanilla ice cream for an extra treat.

Blueberry Custard Tarts

Falling into the rhythm of baking brings a quiet joy, especially when the recipe is as forgiving as these blueberry custard tarts. They’re a tender embrace of sweet and tart, with a silky custard that whispers of vanilla and fresh blueberries that burst with summer.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 1 large egg yolk
• 2 tbsp ice water
• 1 cup fresh blueberries
• 1 cup heavy cream
• 1/2 cup whole milk
• 3 large egg yolks
• 1/4 cup granulated sugar
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a food processor, combine 1 1/2 cups all-purpose flour, 1/2 cup unsalted butter, 1/4 cup granulated sugar, and 1/4 tsp salt. Pulse until the mixture resembles coarse crumbs.
3. Add 1 large egg yolk and 2 tbsp ice water. Pulse until the dough begins to come together.
4. Press the dough into a 9-inch tart pan with a removable bottom, ensuring an even layer on the bottom and up the sides. Chill for 30 minutes.
5. Line the chilled crust with parchment paper and fill with pie weights. Bake for 15 minutes, then remove the weights and parchment and bake for another 10 minutes until golden. Let cool.
6. Arrange 1 cup fresh blueberries evenly over the cooled crust.
7. In a saucepan, heat 1 cup heavy cream and 1/2 cup whole milk over medium heat until just simmering. Remove from heat.
8. In a bowl, whisk together 3 large egg yolks and 1/4 cup granulated sugar until pale. Gradually whisk in the hot cream mixture, then stir in 1 tsp vanilla extract.
9. Pour the custard over the blueberries in the crust. Bake at 325°F (160°C) for 30-35 minutes until the custard is set but still slightly wobbly in the center.
10. Cool completely on a wire rack, then refrigerate for at least 2 hours before serving.

Only the gentle resistance of the crust gives way to the lush custard, each bite a harmony of textures. Serve chilled, with a dusting of powdered sugar or a dollop of whipped cream for an extra touch of indulgence.

Blueberry Phyllo Dough Pastries

Flickering through the kitchen window, the morning light catches the dust in the air, a quiet moment before the day begins. It’s in these peaceful hours that I find myself drawn to the simplicity of baking, to the gentle art of creating something sweet and fleeting. Today, it’s the turn of blueberry phyllo dough pastries, a dish that marries the crispness of phyllo with the burst of summer berries.

Ingredients

• 1 package phyllo dough, thawed
• 1 cup fresh blueberries
• 1/4 cup granulated sugar
• 2 tbsp unsalted butter, melted
• 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Gently unfold the phyllo dough on a clean surface, covering it with a damp towel to prevent drying.
3. In a small bowl, mix the blueberries, sugar, vanilla extract, and cinnamon until the berries are evenly coated.
4. Carefully place one sheet of phyllo dough on the prepared baking sheet, brush lightly with melted butter, and layer another sheet on top. Repeat this process until you have 5 layers.
5. Spoon the blueberry mixture onto the center of the phyllo stack, leaving a 2-inch border around the edges.
6. Fold the edges of the phyllo dough over the blueberries, creating a rustic envelope. Brush the top with more melted butter.
7. Bake for 25-30 minutes, or until the phyllo is golden and crisp.
8. Remove from the oven and let cool for 5 minutes before serving.

Vibrant and delicate, these pastries offer a contrast of textures—the flaky phyllo against the juicy blueberries. Serve them warm with a dollop of whipped cream or a sprinkle of powdered sugar for an extra touch of sweetness.

Blueberry Brioche Buns

Just imagine the gentle sweetness of blueberries cradled in the tender embrace of brioche, a moment of quiet indulgence in the midst of a bustling day. This recipe for Blueberry Brioche Buns is a tender nod to the simple pleasures, a soft whisper of comfort food that beckons with its golden crust and juicy bursts of fruit.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tsp salt
• 1 tbsp active dry yeast
• 1/2 cup whole milk, warmed to 110°F
• 3 large eggs
• 1/2 cup unsalted butter, softened
• 1 cup fresh blueberries
• 1 egg yolk, for egg wash
• 1 tbsp water, for egg wash

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tsp salt, and 1 tbsp active dry yeast.
2. Add 1/2 cup whole milk, warmed to 110°F, and 3 large eggs to the dry ingredients. Mix until a shaggy dough forms.
3. Knead in 1/2 cup unsalted butter, softened, a little at a time, until the dough is smooth and elastic, about 10 minutes by hand.
4. Cover the bowl with a damp towel and let the dough rise in a warm place until doubled in size, about 1 hour.
5. Gently fold in 1 cup fresh blueberries, being careful not to crush them.
6. Divide the dough into 12 equal pieces, shape into buns, and place on a parchment-lined baking sheet.
7. Cover with a damp towel and let rise until puffy, about 30 minutes.
8. Preheat the oven to 375°F.
9. Whisk together 1 egg yolk and 1 tbsp water for the egg wash, then brush lightly over the buns.
10. Bake for 20-25 minutes, or until the buns are golden brown and sound hollow when tapped on the bottom.

Each bite of these Blueberry Brioche Buns offers a delicate contrast between the buttery, pillowy brioche and the bright, juicy blueberries. Serve them warm, with a dollop of clotted cream or a drizzle of honey, for an extra touch of decadence.

Blueberry Danish Twist

Softly, the morning light filters through the kitchen window, casting a gentle glow on the counter where flour dusts the surface like fresh snow. Today, we’re embracing the quiet joy of baking with a recipe that feels like a warm hug—a Blueberry Danish Twist, tender and sweet, with bursts of juicy berries nestled in flaky layers.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 tsp salt
• 1 cup unsalted butter, cold and cubed
• 1/4 cup cold water
• 1 cup fresh blueberries
• 1 egg, beaten
• 1 tbsp granulated sugar (for sprinkling)

Instructions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, and 1/2 tsp salt.
3. Add 1 cup cold, cubed unsalted butter to the flour mixture. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
4. Gradually add 1/4 cup cold water, mixing until the dough just comes together. Tip: Handle the dough as little as possible to keep it tender.
5. Turn the dough onto a lightly floured surface and roll it into a rectangle about 1/4 inch thick.
6. Scatter 1 cup fresh blueberries evenly over the dough, leaving a 1-inch border around the edges.
7. Carefully roll the dough into a log, starting from the long side, and pinch the edges to seal.
8. Transfer the log to the prepared baking sheet and shape it into a spiral. Brush the top with beaten egg and sprinkle with 1 tbsp granulated sugar.
9. Bake for 25-30 minutes, or until the pastry is golden brown and the blueberries are bubbling. Tip: Rotate the baking sheet halfway through for even browning.
10. Allow the Danish twist to cool on the baking sheet for 10 minutes before serving. Tip: For an extra touch, drizzle with a simple glaze made from powdered sugar and milk.

Here, the twist reveals its layers with each pull-apart piece, the blueberries’ tartness balancing the buttery pastry. Serve it warm with a dollop of clotted cream or alongside a sharp cup of coffee for a morning that feels just right.

Blueberry Palmiers

Zephyrs of summer breeze whisper through the kitchen as we embark on crafting these delicate Blueberry Palmiers, a pastry that marries the simplicity of puff with the vibrant burst of blueberries, perfect for a reflective morning bake.

Ingredients

• 1 sheet puff pastry, thawed
• 1/2 cup blueberry jam
• 1/4 cup granulated sugar
• 1 tbsp water

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the puff pastry sheet on a lightly floured surface, rolling it slightly to smooth out any creases.
3. Spread the blueberry jam evenly over the entire surface of the puff pastry, leaving a 1/2-inch border around the edges.
4. Sprinkle half of the granulated sugar over the jam-covered pastry.
5. Starting from one long side, roll the pastry tightly halfway towards the center, then repeat from the opposite side so the two rolls meet in the middle.
6. Using a sharp knife, slice the rolled pastry into 1/2-inch thick pieces and place them on the prepared baking sheet, spacing them about 2 inches apart.
7. Brush the tops of the palmiers with water and sprinkle with the remaining sugar.
8. Bake for 15-20 minutes, or until the palmiers are golden brown and puffed.
9. Allow the palmiers to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Golden and crisp, these Blueberry Palmiers offer a delightful contrast between the flaky layers of pastry and the sweet, tangy blueberry filling. Serve them alongside a dollop of whipped cream or as a sophisticated addition to your afternoon tea spread.

Blueberry Eclairs

Blueberries, with their burst of sweetness and hint of tartness, seem to capture the essence of summer in every bite. Today, let’s gently fold them into the delicate embrace of choux pastry, creating blueberry eclairs that are as light as the morning air.

Ingredients

• 1 cup water
• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 4 large eggs
• 1 cup fresh blueberries
• 1/2 cup granulated sugar
• 1 tbsp lemon juice
• 1 cup heavy cream
• 1/4 cup powdered sugar

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a medium saucepan, combine 1 cup water and 1/2 cup unsalted butter. Bring to a boil over medium heat.
3. Reduce heat to low and add 1 cup all-purpose flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan.
4. Remove from heat and let cool for 5 minutes. Tip: This prevents the eggs from cooking when added.
5. Add 4 large eggs one at a time, beating well after each addition until the dough is smooth and shiny.
6. Transfer the dough to a piping bag fitted with a large round tip and pipe 4-inch logs onto the prepared baking sheet.
7. Bake for 25-30 minutes, or until golden brown and puffed. Do not open the oven door during the first 20 minutes to prevent collapse.
8. While the eclairs cool, make the blueberry filling by combining 1 cup fresh blueberries, 1/2 cup granulated sugar, and 1 tbsp lemon juice in a small saucepan. Cook over medium heat until the blueberries burst and the mixture thickens, about 10 minutes. Let cool.
9. Whip 1 cup heavy cream with 1/4 cup powdered sugar until stiff peaks form. Fold in the cooled blueberry mixture.
10. Once the eclairs are completely cool, slice them horizontally and fill with the blueberry cream mixture.

Cloud-like and tender, these eclairs offer a delightful contrast between the crisp shell and the creamy, fruity filling. Serve them on a platter dusted with powdered sugar for a touch of elegance, or enjoy them as a sweet end to a summer picnic.

Conclusion

Magnificent! This roundup of 17 Delicious Blueberry Pastry Recipes offers a treasure trove of sweet inspiration for every home cook. From flaky pies to tender muffins, there’s something to satisfy every craving. We’d love to hear which recipe stole your heart—drop us a comment below! And don’t forget to share the berry love by pinning your favorites on Pinterest. Happy baking!