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4.73 from 11 votes

Homemade Blueberry Pop Tarts

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.
Prep Time25 mins
Cook Time25 mins
Additional Time30 mins
Total Time1 hr 20 mins
Course: Breakfast
Cuisine: American
Servings: 9
Calories: 593kcal
Author: Traci


Blueberry Filling

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


  • 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


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



  • 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.


  • 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.


  • Combine powdered sugar, milk, and vanilla in a small bowl.
  • Beat until smooth.


  • 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.


Serving: 1 | Calories: 593kcal | Carbohydrates: 87g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 288mg | Potassium: 130mg | Fiber: 3g | Sugar: 51g | Vitamin A: 874IU | Vitamin C: 9mg | Calcium: 39mg | Iron: 2mg