Embark on a journey of sweet indulgence with Lemon Blueberry Turnovers, a delectable pastry that combines the zesty brightness of lemons with the burst of juicy blueberries encased in flaky, golden-brown layers. These turnovers are a celebration of seasonal flavors and the perfect harmony between tart and sweet. As we delve into the layers of delicate puff pastry and the vibrant filling, discover how this delightful treat becomes a symbol of summer mornings, afternoon delights, or a special dessert that captivates the taste buds with every blissful bite.

At the heart of these Lemon Blueberry Turnovers is the marriage of two ingredients that embody the essence of summer – luscious blueberries and the citrusy freshness of lemons. The dynamic duo creates a symphony of flavors that harmonize in each fold of the puff pastry. The tartness of the blueberries complements the zesty kick of the lemons, resulting in a filling that bursts with a delightful and refreshing contrast.

The magic of Lemon Blueberry Turnovers lies in the transformative journey of the puff pastry. As the turnovers bake, the layers of dough puff and crisp, creating a golden exterior that crackles with each bite. The contrast between the crunchy, buttery layers and the gooey, fruity filling is a textural dance that elevates the turnovers from a simple pastry to a luxurious indulgence.

The process of crafting Lemon Blueberry Turnovers is not just a culinary endeavor but an artistic expression. Each pastry pocket is carefully filled with the vibrant blueberry and lemon concoction, creating a visually appealing and tantalizing treat. The artistry lies in the delicate folding and sealing of the turnovers, transforming them into bite-sized parcels that promise a burst of flavor in every mouthful.

As you embark on the journey of making these turnovers, savor the aroma that fills your kitchen as the blueberries release their sweetness and the lemon zest permeates the air. The scent of freshly baked pastries creates an anticipation that only intensifies as the turnovers emerge from the oven – a testament to the joy of homemade delights and the love infused into each creation.

Lemon Blueberry Turnovers not only delight the senses with their flavor and aroma but also invite a moment of pause and indulgence. Whether enjoyed with a morning coffee, as an afternoon pick-me-up, or as a sweet finale to a summer dinner, these turnovers add a touch of elegance to any occasion. The simplicity of their preparation belies the luxuriousness of the end result, making them a perfect choice for both novice bakers and seasoned enthusiasts.

In conclusion, Lemon Blueberry Turnovers are more than a pastry; they are a celebration of the sun-kissed flavors that define the summer season. Their sweet and tangy allure, encased in layers of flaky pastry, transforms a humble treat into a moment of culinary bliss. As you savor the delightful combination of blueberries and lemons, let these turnovers be a reminder that the art of baking is not merely a skill but a joyful expression of creativity and a conduit for the simple pleasures that elevate our everyday experiences.

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Lemon blueberry turnovers

I may be a bit obsessed with the 2 ingredient dough. Lemon blueberry turnovers for 1 point on regular and 2 points on diabetic plans. Yum. Makes 11 servings

Notes: it was delicious. I use Monk Fruit in most things as a sugar substitute. If you don’t use sugar substitutes I’m sure the blueberries will give it some sweetness on its own.

Fage Total 0% Nonfat Greek strained yogurt plain
1 cup(s)
Lakanto Monkfruit sweetener with erythritol, golden
5 tsp
2 Tbsp
Self-rising flour
1 cup(s)
1 cup(s), Fresh or frozen
Fairlife Fat-free ultra-filtered milk 2 Tbsp
Lemon zest
1/2 Tbsp
Fresh lemon juice
2 Tbsp
Swerve The ultimate sugar replacement, confectioners
4 Tbsp


1Make the impossible dough by mixing the Greek yogurt, flour, and 2 tablespoons of granulated monkfruit in a bowl. Once mixed, knead for a couple of minutes until smooth. Wrap in parchment and rest in the refrigerator for a few hours.

In the meantime, make the blueberry compote by combining the blueberries, water, and remaining granulated monkfruit in a saucepan over medium heat until it bubbles. Take off the head. Spoon some of the juice into a little bowl and add a half teaspoon of cornstarch. Stir until incorporated. Pour in the blueberries, stir, and leave to cool.

Once the dough has rested, flour your work surface and the top of the dough. Roll the dough into a thin sheet. You may have to add flour because the dough is sticky. Once rolled, cut circles (I used a small drinking glass) out of the dough. Transfer the dough circles one at a time to a parchment lined pan. Roll them thinner. Spoon a teaspoon of blueberry mixture onto each circle. Fold one half over the other and crimp the edges with a fork. Brush with milk. Bake at 350 for 14-16 minutes until the dough begins to brown. Make the glaze by mixing the juice of one lemon with the confectioners Swerve and lemon zest. Drizzle the glaze over the cooked turnovers.