Homemade Blueberry Pop Tarts
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When you’re in need of a truly delicious, sweet, blueberry-filled, buttery, pop tart, try making these Homemade Blueberry Pop Tarts! Made simply with fresh blueberry jam, sandwiched between rich pastry dough. So simple, but so delicious!
Who doesn’t love a pop tart? Over the years, we’ve shared a handful of different recipes (strawberry pop-tarts, marshmallow pop-tarts, even triple chocolate pop-tarts!), but this simple blueberry pop tarts remains a household favorite. It’s one of those fun breakfast recipes like our buttermilk biscuits that we always find ourselves reaching for!
Pop Tart vs Hand Pie?
While they seem similar on the surface, there are a few differences between a hand pie and a pop tart. Typically, a hand pie, like our peach hand pies, will contain fresh (uncooked) fruit, whereas a pop tart will contain a cooked filling (such-as blueberry or strawberry jam!).
There is also slight differences between the dough of hand pies and the dough for pop-tarts! Our pop-tart dough recipe contains eggs, cream, and a dash of baking powder. A hand pie typically consists of a simple mixture of flour, butter, and water.
There Are 3 Delicious Parts To Blueberry Pop-Tarts
It may seem daunting looking at the ingredient list, but each component to these pop tart’s isn’t that hard to make. To simplify it, look at it like this:
- Homemade Blueberry Jam: Or store-bought blueberry jam if you don’t want to make your own!
- Pastry Dough: We make this in the stand mixer for ease and simplicity. It’s just like making it in a food processor, but allows for a bigger size recipe!
- 3 Ingredient Icing: Love extra blueberry? Spoon some jam into your icing to make blueberry icing.
Start With The Blueberry Filling
Just like the list above, we’re starting off with the jam. This is one of the easiest things (other than the icing!) you’ll make today. Combine fresh (or frozen!) blueberries with some sugar and lemon juice. Cook down until the berries have burst and begun to thicken.
⊹ A Quick Tip! ⊹
Want a smooth jam? Puree in a food processor until it’s all visible chunks are gone, or until desired consistency is achieved.
The Easiest (And Flakiest!) Pastry Dough
This may be one of the easiest ways to make a pastry dough! Whenever we need a big batch of dough (like for turnovers!), we always use a mixer. Simply mix just like you would in a food processor. Mix dry ingredients, add butter a few Tablespoons at a time, add egg and cream, and mix until a dough forms. Just be careful to not overmix!
Then, divide the dough in half and refrigerate for about 30 minutes, or until chilled. Roll out one half at a time, cutting into rectangles using a cutter (we like this one!). Repeat with the other half until all the dough is used.
Assembling Your Pop Tarts
Now that we have the dough prepped and ready, it’s time to assemble! Brush the edges of each rectangle with an egg was (we used 1 egg and 1 Tablespoon cream). Spoon jam into the center of pastry and place another piece of dough on top. Seal edges and prick the tops of the pastries to vent them (this helps prevent bursting!).
Once assembled, bake until light brown, about 25 minutes. Finish with a dollop of icing and enjoy!
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When you make these Homemade Blueberry Pop Tarts, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Happy Baking!
x, Caylie
Homemade Blueberry Pop Tarts
Ingredients
Blueberry Filling
- 4 cups blueberries
- 1 cup granulated sugar
- ¼ cup lemon juice
Pastry
- 3 cups all purpose flour
- 1 teaspoon salt
- ¼ teaspoon baking powder
- 1½ Tablespoons granulated sugar
- 1⅛ cup unsalted butter, cold, cut into chunks
- 1 large egg
- 4-5 Tablespoons heavy cream
Egg Wash
- 1 large egg yolk, room temperature
- 2 Tablespoons heavy cream
Frosting
- 1½ cups powdered sugar, sifted
- 2-3 Tablespoons whole milk
- ¼ teaspoon vanilla extract
Instructions
Filling
- Combine blueberries, sugar, and lemon juice in a small saucepan.
- Cook over medium-medium/low heat until sugar dissolves and mixture thickens.
- Remove from heat. Let cool.
- If desired, place blueberry mixture in a food processor and pulse until mostly smooth. Set aside.
Pastry
- Combine flour, salt, baking powder, and sugar in the bowl of a stand mixer fitted with the pastry beater or the flat beater.
- Mix on low to combine.
- Add butter.
- Mix on low/medium-low speed until butter is broken down.
- Add egg and cream.
- Mix on low until just incorporated. Do not over mix.
- Turn out onto a piece of parchment paper and divide in half.
- Wrap each half in plastic wrap.
- Place in refrigerator for 30 minutes.
- Working with one piece of dough at a time, unwrap and place on lightly floured parchment paper.
- Roll out into a rectangle, ¼" thick.
- Using a 4½ inch x 2¼ inch rectangular cutter, cut out 9 rectangles.
- Transfer dough rectangles to a cookie sheet lined with parchment.
- Repeat with 2nd piece of dough.
Egg Wash
- In a small bowl, whisk together the egg yolk and the cream.
Assembly
- Heat oven to 350℉/177℃.
- Line baking sheet with parchment paper.
- Place 9 squares of dough on parchment-lined baking sheet.
- Brush the edges of each square with egg wash.
- Spoon a heaping Tablespoon of blueberry jam in the center of each rectangle.
- Spread the jam out to about ½" from the edge.
- Top with another rectangle.
- Gently press down edges to seal.
- Use a fork on all four sides of each pop tart to make sure they are sealed.
- Using a fork, poke holes in the top of the pastry.
- Bake until light brown, about 25 minutes.
Frosting
- Combine powdered sugar, milk, and vanilla in a small bowl.
- Beat until smooth.
Notes + Tips!
Storing Homemade Blueberry Pop Tarts
Homemade blueberry pop tarts are best enjoyed fresh from the oven, but don’t fret if you have leftovers! Here are the best ways to keep them fresh: Short-term Storage (Up to 3 days)- Refrigerate: Store cooled pop tarts in an airtight container in the refrigerator. This is the ideal method for preserving their texture and flavor for a few days.
- Freeze: For longer storage, freeze your pop tarts.
- Wrap individual pop tarts tightly in plastic wrap, then in aluminum foil for extra protection.
- Place wrapped pop tarts in a freezer-safe bag to prevent freezer burn.
- When ready to enjoy, thaw overnight in the refrigerator before toasting.
- Avoid storing pop tarts at room temperature for extended periods as they may become stale.
Tips for Perfect Homemade Blueberry Pop Tarts
Dough and Filling Tips- Butter is key: The colder your butter, the flakier your dough!
- Don’t overwork the dough: Handle it gently to prevent making it tough.
- Even distribution: Spread the filling evenly to ensure each bite has a big bite of blueberry!
- Perfect seal: Crimp the edges firmly to prevent filling leakage.
- Don’t over bake: Watch the pop tarts closely to avoid overbaking.
- Cooling is essential: Let the pop tarts cool completely before glazing for best results.
- Make ahead: Prepare the dough and filling in advance for time-saving.
- Experiment with flavors: Try adding other fruits or spices to the filling or crust to add something new and delicious!
- Creative glazes: Get creative with your glazes. Try different flavors or colors.
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I have made pop tarts before but was interested in this recipe, as the crust was really different. My food processor is a normal/large size for home use but got overwhelmed by the volume of crust, so I had to finish by hand – the crust ended up fussy and really hard to work with, and I couldn’t roll it out as thin as it should have been, resulting in a high crust-to-filling ratio. BUT! This crust is the closest I’ve ever tasted to actual pop tarts, which is not a regular pie crust. This is denser and more plain, allowing the filling to take center stage. I look forward to making this again – I will just make the crust in 2 batches next time.
Adjustments: I used about half the sugar in the crust and did not make the icing