Elegant brunching doesn’t have to require spending the entire morning in the kitchen. Instead, go for quick, yet impressive vegetarian breakfasts like this blueberry pastry recipe.

Blueberry Lemon Pastries

They’re made with a helping hand from a few store-bought shortcuts yet have that homemade feel that will leave your guests more than impressed.

Most importantly, these blueberry pastries are so quick and easy to make they’ll be ready before you have a chance to take your first sip of morning coffee. 

Ingredient Spotlight

There are two key components to blueberry puff pastry: the base + the filling. 

If you’ve made my Asparagus Pea Tarts or my Raspberry Lemon Mascarpone Pastries, you’ll know that puff pastry is one of my favorite store-bought doughs to use in my home kitchen. It’s buttery, flaky, and oh-so-convenient for last-minute brunching. 

Now on to the filling: These Blueberry pastries were originally developed using an abundance of fresh blueberries. Find the biggest, plump, bluest blueberries you can.

Blueberry Lemon Pastries // Fork in the Kitchen

The remaining filling ingredients include a simple combination of softened cream cheese and lemon curd. It’s a happy balance of tart and creamy, creamy goodness!

If you have a homemade lemon curd recipe you love, feel free to use it. I typically use a store-bought version because buying lemon curd is just one of those shortcuts I’m willing to take. 

Tip: Store-bought puff pastry dough is almost always sold frozen and needs to be thawed before use. I usually let mine sit out for about 20 minutes while I make a homemade latte, finish prepping, etc.). 

How to Make Blueberry Puff Pastry

It may surprise you that these blueberry pastries are made with just 20 minutes of prep work. It’s the perfect summer breakfast to whip together for entertaining or treating yourself.

As mentioned, it’s important to start with thawed puff pastry. If it’s frozen, you’re going to have much difficulty prepping the dough. But once it’s pliable, cutting along the creases should be a breeze. 

Using a sharp knife, cut down along the folded edges; then cut each third in half, creating 6 larger rectangles. 

Blueberry Lemon Pastries // Fork in the Kitchen

Lay the puff pastry out onto a lightly greased or parchment paper-lined baking sheet, then place a dollop of cream cheese in the middle of each pastry. Top the cream cheese with lemon curd and a handful of berries, then bake for about 14-16 minutes, or until golden brown and flaky! 

NOTE: Depending on the brand of puff pastry and how you decide to cut them, an adjusted cook time may be required. 

Blueberry Lemon Pastry

Serving Suggestions

While summer comes to mind when baking with blueberries, these blueberry pastries can be enjoyed year-round. They’re guaranteed to be a hit for holidays like Easter, Mother’s Day, Father’s Day, Valentine’s Day, bridal showers, and more. 

Make Ahead Options

I wouldn’t necessarily recommend baking these blueberry pastries in advance of your special occasion, but there are a few options when it comes to prepping. 

First, transfer the frozen puff pastry to the fridge. This will allow it to soften up until ready to cut and can be used straight from the fridge. 

Second, these breakfast pastries can be prepped right up until the baking step and refrigerated overnight. Cut the puff pastry, add the filling, place on a baking sheet, and tightly cover with plastic wrap. The next morning, pull them from the fridge and allow them to warm to room temperature while the oven preheats, then bake!

Blueberry Lemon Pastries


Leftover pastries will keep best when stored loosely covered at room temperature for 1-2 days. If you live in a warm, humid climate, I’d recommend refrigerating them to prevent them from becoming overly soft.

Then, when ready to eat, place them at room temperature until softened, or quickly reheat in a toaster oven or air fryer. 

Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!

Blueberry Lemon Pastries
5 (2 ratings)

Get the Recipe Blueberry Puff Pastry with Lemon Curd

If summer was wrapped up in a pastry, these Blueberry Puff Pastries with Lemon Curd would be it. Flaky, buttery puff pastry filled with cream cheese, lemon curd, and warm burst-in-your-mouth juicy blueberries! Have this homemade treat on the table in just over 30 minutes.


  • 2 puff pastry sheets, 1 lb. package
  • ¾ cup cream cheese, softened as needed
  • ¼ cup lemon curd
  • 1 cup fresh blueberries



  • Thaw puff pastry according to directions and pre-heat oven to 400°F during this time. Lightly grease or line a baking sheet with parchment paper.
  • Open each pastry sheet and cut it into 3 strips (typically they are folded into thirds and I cut along these creases). Then, cut each strip in half to create a rectangle. After cutting each sheet, you'll have 12 rectangles total.
  • Optional: score a smaller rectangle inside to create the area for the filling.
  • Place 1 Tablespoon of cream cheese in the middle of each pastry and then top the cream cheese with 1 teaspoon of lemon curd and a small handful of blueberries (I placed approximately 12 berries on each pastry).
  • Bake for 14-16 minutes, until golden brown. Remove from the pan and serve while warm or at room temperature. Enjoy!


Easily halve this recipe by using only one sheet of the puff pastry dough.
Calories: 297kcal, Carbohydrates: 24g, Protein: 4g, Fat: 21g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.01g, Cholesterol: 14mg, Sodium: 160mg, Potassium: 53mg, Fiber: 1g, Sugar: 5g, Vitamin A: 198IU, Vitamin C: 1mg, Calcium: 19mg, Iron: 1mg
Did you make this recipe?Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!