Homemade Blueberry Pop Tarts

When you’re in need of a truly delicious, sweet, blueberry-filled, buttery, pop tart, try making these Homemade Blueberry Pop Tarts! These little tarts are exactly the same as what we all remember from our childhoods, just better! Made simply with a super simple pie crust that you can make with pantry staple ingredients, and sandwiched between is your very own fresh blueberry jam. Seriously, so good. Oh, and it gets even better! These pop tarts are actually really easy to make! Enjoy them warm, right out of the oven, and drizzled with a sweet vanilla glaze and maybe a little extra fresh jam. They are SO much better than the store-bought version and the perfect throwback to all of our childhoods.

three pop tarts stacked with purple flowers, a napkin, a jar of jam, eucalyptus, a bowl of blueberries, and more pop tarts behind

About The Recipe

I think we all have a memory surrounding pop tarts in some way…whether thats running out the door for school, grabbing a quick snack, or even a sweet bite for dessert. Whatever it may be, the pop tarts were always there and the perfect bite!

I mostly remember my mom always having blueberry pop tarts for herself, chocolate ones for me (oh, and hot fudge sundae), and cookies & cream for my brother!

She also used to always have fresh cut flowers sitting around the kitchen. She had a magnitude of roses and hydrangea’s in the garden, so there were always some fresh cut and sitting in the window seal.

I guess that’s where the picture inspiration from.

pop tarts stacked with flowers on a white plate, a jar of blueberry jam, a messy spoon, and a bowl of blueberries

As for the recipe, I think we all need a little throwback to childhood right now.

There’s just something so soothing and comforting about biting into a home-baked treat. These pop tarts bring me the same sense of comfort and just, “ahhh…”

But, it’s so much better than what I remembered.

As a kid, I never actually liked blueberry pop tarts. They weren’t bad per-say, but it just wasn’t my thing. As a true chocoholic, the only thing I wanted were my sugary, chocolate-y tarts.

These have TOTALLY changed my mind.

Buttery, perfectly-sweet, flaky crust with a delicious homemade blueberry jam sandwiched between? They are so good.

Like, roll your eyes back and close them good.

three stacked pop tarts with one broken open, flowers, and jam

Oh, and when you finish these with the vanilla glaze… It’s seriously the best! It’s never too sweet, super fruity, and just the ultimate pop tart.

And if you aren’t a fan of glazed pop tarts, don’t worry about it! You can easily leave that off and still have a super delicious pop tart.

Equipment Needed

  • Mixing Bowls
  • Food Processor
  • A Medium Sized Pot
  • Parchment Paper
  • Sheet Pans
  • Rectangle Cutter (or a knife/pizza cutter)
  • A Fork

Ingredients

For The Blueberry Jam:

  • Blueberries
  • Lemon Juice
  • Sugar
blueberries, a lemon, and sugar on a marle counter

For The Dough:

  • All-Purpose Flour
  • Sugar
  • Baking Powder
  • Egg
  • Butter
  • Heavy Cream
flour, an egg, milk, salt, sugar, and butter on a marble counter

For The Egg Wash:

  • Egg Yolk
  • Heavy Cream
egg yolk and cream in bowls

Instructions

Place the blueberries in a large bowl and crush them. You can either use your hands or potato masher.

blueberries crushed in a glass bowl

Add in the sugar and lemon juice, mixing it thoroughly. Transfer the mixture into a medium sized pot and let cook over medium heat for about 15 minutes, or until the mixture reduces by half.

Let the jam cool and transfer into the smallest bowl of the food processor. Pulse until smooth. Set aside.

In the largest bowl of the food processor, combine the flour, sugar, and baking powder. Pulse a few times so the mixture is well combined.

Add in a few pads of butter, pulsing a few times before adding more. Repeat this until all the butter is gone and the mixture should resemble sand.

Add in the egg and pulse a few more times. Now, add the cream and pulse until the mixture comes together.

Transfer the dough onto a large piece of plastic wrap and tightly wrap it. Press it down gently to form a disc before setting it in the fridge for about half an hour.

Once the dough has firmed up a bit, take out of the fridge and place on a lightly floured piece of parchment paper. Roll out to about 1/4 inch thick. using a knife or pizza cutter, cut off the uneven edges to form a rectangle.

Now, cut the rectangles. Try and get the most you can out of this! We got 12.

Transfer the rectangles onto two lined sheet pans and place them into the fridge along with the scraps of dough.

six rectangles of pie dough on a sheet pan with parchment paper

While those chill for a few minutes, go ahead and combine the egg yolk and heavy cream.

Once everything has had a few minutes in the fridge, take it back out and brush the edges of the bottom half of the pop tarts with the egg wash.

pie dough being brushed with egg wash

Using a Tablespoon (or just a spoon), spoon out some jam and place it in the center of the pop tarts. Gently spread the jam towards the edges of the pop tart, but not all the way. Leave about 1/8 to a 1/4 of an inch between edge of the pastry and the jam.

Cover the pop tarts with the other six pieces of dough. If they are still cold from the fridge, it’s fine! Just leave them on top until the dough warms up before moving onto the next step.

Once they are all covered, use a fork and gently press down on all four edges of the pop tart to seal the two pieces of pastry together. Then, use your finger and re-seal the edges by gently pressing where you just pressed the fork. Now, poke holes into the top.

Bake the pop tarts for 25 minutes at 350, or until they turn a light brown. Take them out and let cool.

nine pop tarts on a cooling rack

Once the pop tarts have cooled, make the icing! Combine the powdered sugar, milk, and vanilla in a medium sized bowl and stir until the glaze is smooth.

Drizzle or spread the glaze over the pop tarts and enjoy!

a hand grabbing a pop tart off a stack with flowers, jam, and blueberries in the background

How To Store

Okay, we have homemade blueberry pop tarts! But… without the preservatives, how do we store it? The answer is super simple! Just store in large, freezer safe bag, and keep in either the fridge or freezer.

It’s so great! To reheat, just set out on the counter to let them come to room temperature, or pop them into the microwave for a few seconds. They taste just as delicious cold as they do warm!

Oh, and if you chose not to frost them, try putting them in the toaster!

Substitutions

  • You can use a store-bought pastry dough, but we can’t guarantee baking times.
  • Feel free to use your favorite jam rather than making your own!
  • You could also use frozen blueberries to make the jam if you don’t have fresh.
three pop tarts stacked with flowers, eucalyptus, and a jar of jam

Expert Tips

  • When making the dough, be sure not to over work it!
  • The jam will be super thick, and that’s okay.
  • You can make the jam and dough a few days ahead to spread out the work.
  • These pop tarts store really well!
  • Frosting them is optional.
  • You may need to adjust the amount of cream.
  • The pastry dough can also be rolled out onto a lightly floured pastry mat!
  • A food processor is preferable when making the dough, but you can do it by hand.

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.

three pop tarts stacked with purple flowers, a napkin, a jar of jam, eucalyptus, a bowl of blueberries, and more pop tarts behind

Homemade Blueberry Pop Tarts

Traci
Perfectly sweet, flaky, berry-filled, and SO GOOD! These Homemade Blueberry Pop Tarts are better than anything you can buy and super simple to make.
4.73 from 11 votes
Prep Time 25 mins
Cook Time 25 mins
Additional Time 30 mins
Total Time 1 hr 20 mins
Course Breakfast
Cuisine American
Servings 9
Calories 593 kcal

Ingredients
 

Blueberry Filling

  • 4 cups blueberries
  • 1 cup sugar
  • ¼ cup lemon juice

Pastry

  • 3 cups all purpose flour
  • 1 teaspoon salt
  • ¼ teaspoon baking powder
  • 1 ½ Tablespoons sugar
  • 1 ⅛ cup unsalted butter, cut into chunks
  • 1 large egg
  • 4-5 Tablespoons heavy cream

Egg Wash

  • 1 egg yolk
  • 2 Tablespoons heavy cream

Frosting

  • 1 ½ cups powdered sugar, sifted
  • 2-3 Tablespoons milk
  • ¼ teaspoon vanilla

Instructions

Filling

  • Place blueberries in a medium bowl and crush them.
  • In a small saucepan, combine blueberries, sugar, and lemon juice.
  • Cook over medium low heat until sugar dissolves and mixture thickens.
  • Remove from heat. Cool.
  • Place blueberry mixture in a food processor and pulse until mostly smooth. Set aside.

Pastry

  • In the bowl of a food processor, combine flour, salt, baking powder, and sugar.
  • Pulse a few times to combine.
  • Add butter, a few pieces at a time, pulsing after each addition.
  • Add egg and pulse a few times to combine.
  • Add cream and pulse until mixture comes together.
  • Turn out onto a piece of plastic wrap.
  • Lightly form into a ball and press out into a disc.
  • Wrap tightly.
  • Place in refrigerator for 30 minutes.
  • Turn out dough onto lightly floured parchment paper.
  • Roll out into a rectangle, 1/4" thick.
  • Trim edges of pastry.
  • Using a rectangular cutter, cut out as many rectangles as possible.
  • Remove dough rectangles to a cookie sheet lined with parchment.
  • Gather scraps and re-roll.
  • Cut out rectangles. You should have 18 total between the 2 rolls.

Egg Wash

  • In a small bowl, whisk together the egg yolk and the cream.

Putting It Together

  • Preheat oven to 350 degrees.
  • 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 1/2" 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

Substitutions:
  • You can use a store-bought pastry dough, but we can't guarantee baking times.
  • Feel free to use your favorite jam rather than making your own!
  • You could also use frozen blueberries to make the jam if you don't have fresh.
Expert Tips:
  • When making the dough, be sure not to over work it!
  • The jam will be super thick, and that's okay.
  • You can make the jam and dough a few days ahead to spread out the work.
  • These pop tarts store really well!
  • Frosting them is optional.
  • You may need to adjust the amount of cream.
  • The pastry dough can also be rolled out onto a lightly floured pastry mat!
  • A food processor is preferable when making the dough, but you can do it by hand.

Nutrition

Serving: 1Calories: 593kcalCarbohydrates: 87gProtein: 6gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 108mgSodium: 288mgPotassium: 130mgFiber: 3gSugar: 51gVitamin A: 874IUVitamin C: 9mgCalcium: 39mgIron: 2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @abakers_table or hashtag it #BakersTable!

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2 Comments

  1. 4 stars
    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