Blueberry Puff Pastry Bake is a sweet and delicious dessert, made with a simple homemade blueberry filling topped with puff pastry sheets. Then, it is baked until bubbly and the puff pastry has puffed up to a golden brown. It’s an elegant treat that combines the buttery, flaky pastry with the sweetness of the blueberry filling! I also have a from-scratch Blueberry Cobbler you will want to try!
Ingredients & Substitutions
Blueberries: Fresh blueberries are best in this recipe. However, you could also use frozen. The blueberries are cooked on a stovetop so if you are cooking them right from frozen, the time it takes to come to a boil may be increased. When we tested this with blueberry pie filling it lacked flavor and was not nearly as good as making the blueberry sauce.
Cornstarch: Cornstarch is added to thicken the blueberry sauce. When the cornstarch is combined with water and heated, it forms a gel-like mixture that thickens as it cooks.
Puff Pastry: You will need one sheet of store-bought puff pastries, thawed according to package instructions, and cut into small squares. I also have an excellent recipe for a homemade Puff Pastry. Just leave out the cinnamon when making it for this recipe.
Egg: The beaten egg is brushed over the top of the puff pastry pieces for a lovely golden brown color when baked.
Can I Make This Ahead of Time?
Yes! Once you have the blueberry sauce and puff pastry pieces assembled, you can store the dessert in the refrigerator, covered, for up to 24 hours. When ready to bake, uncover and simply transfer the dessert to the oven. You may have to add a couple more minutes to the baking time. Another make-ahead option is to make the blueberry filling and store it in the refrigerator for up to 3-5 days. Then, it’s ready to go when you are ready to bake the dessert.
How to Serve Blueberry Puff Pastry Bake
Blueberry Puff Pastry Bake pairs well with a variety of toppings. Here are a few of my favorites:
- Whipped Topping
- Vanilla Ice Cream
- Cinnamon and Sugar Mixture
- Chopped Nuts (like pecans, walnuts, or almonds)
- Lemon Zest
Can I Make This in a Different Pan?
Yes, although I love cooking desserts in a skillet for the most even cooking and rustic presentation, you could use another dish. In this case, I would recommend a 9-inch square baking dish or a 9 or 10-inch round cake pan. Keep in mind that baking times may vary, depending on the pan you use.
How to Store Blueberry Puff Pastry Bake
Once baked, the puff pastry blueberry bake can be stored at room temperature, and covered, for up to a day. For longer storage, keep it in the refrigerator for up to 3-4 days. You could also freeze the dessert for 1-2 months.
Blueberry Puff Pastry Bake
- 1 cup (200 g) granulated sugar
- 3 tablespoons cornstarch
- ⅛ teaspoon kosher salt
- ¼ cup water
- 4 cups (592 g) fresh blueberries, divided
- 1 sheet frozen puff pastry, thawed according to package directions
- 1 large egg, beaten
- Preheat the oven to 400°F. Set aside a 10-inch oven-safe skillet.
- In a large saucepan over low heat, add sugar, cornstarch, and salt. Slowly drizzle in water, whisking constantly until smooth.
- Add half of the blueberries. Increase the heat to medium and bring the mixture to a boil. Continue cooking until thickened (about 2 minutes). Set aside to cool to room temperature.
- Once cooled, fold in the remaining blueberries. Pour the mixture into the skillet.
- Lay the puff pastry sheet onto a clean work surface. Brush the beaten egg over the pastry**. Cut the sheet into 16 equal-sized squares.
- Arrange the puff pastry squares over the blueberry filling in a circular, overlapping pattern, starting and the largest part of the skillet and working your way toward the center. All of the blueberries should be as covered as possible. (The puff pastry will shrink up a bit and reveal the filling after baking.)
- Bake for 27-30 minutes, or until the pastry has puffed up and browned and the blueberry filling is bubbly.
- Let the blueberry dessert rest before serving.
**It is important to brush the egg over the puff pasty and THEN cut into individual squares. If the egg gets onto the sides of the squares, it may not puff up as beautifully.
Did you make this recipe?
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This looks divine and will probably try it. I was wondering if chopped rhubarb would work in this recipe as I have some frozen in the freezer.
If you are using Rhubarb (my personal favorite), you might want to add some strawberries. It is a great combo
Hi Amanda, can I substitute cherries? I have frozen fresh cherries in m freezer. Thanks