These homemade Blueberry Pop Tarts are made with a simple blueberry jam, a tender, buttery pie crust and sweet blueberry icing.

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If there’s anything better than Blueberry Pop Tarts, it’s from-scratch blueberry pop tarts! These flaky, fruit filled treats are completely homemade! Featuring an easy blueberry sauce baked between two layers of buttery homemade pie crust and finished with sweet blueberry icing!
HOMEMADE POP TART RECIPES
I loved pop tarts as a kid (still love them), but believe me when I tell you, homemade pop tarts are so much better than store bought! I love them any flavor and any size!
When I say any size, I really mean any size! I’ve made two giant pop tarts! Check out my Giant Strawberry Pop Tart and my Giant Blueberry Pop Tart. I’ve also made Blueberry Pie Cookies and these Mini Strawberry Pop Tarts which are basically like mini pop tarts!
In terms of pop tart flavors, if you’re a chocolate fan, you must try my Chocolate Pop Tarts!
ABOUT THIS BLUEBERRY POP TART RECIPE
These Blueberry Pop Tarts are the same recipe as the Giant Blueberry Pop Tarts, the only difference being the icing and decoration. They are somewhere in between the giant and minis which is to say, they are your standard pop tart size!
THREE PARTS OF THESE BLUEBERRY POP TARTS
- PIE CRUST: It’s all homemade and can be made using a food processor.
- BLUEBERRY JAM: This jam recipe is full of fresh blueberry flavor and hinted with vanilla and cinnamon.
- BLUEBERRY ICING: It’s simple to mix up and spread on or drizzle on the pop tart. It’s a simple powdered sugar icing, similar to the icing I’ve used on a few other pop tart recipes. The only difference being, I added some of the blueberry jam into the icing to give it more flavor and color!
HOMEMADE BLUEBERRY POP TART FILLING
Since these are homemade pop tarts, I love the idea of using real fruit for the filling. I used the samefruit filling recipe from my Giant Blueberry Pop Tart.
This blueberry pop tart filling is similar to the swirl part of my Blueberry Cream Cheese Pound Cake. If you love blueberries, definitely check that out! Another delicious blueberry recipe you must try are my Blueberry Blondies!
INGREDIENTS FOR BLUEBERRY POP TART FILLING
- Blueberries (fresh or frozen)
- Granulated sugar (to taste)
- Lemon juice
- Lemon zest
- Sea salt
- Cornstarch
- Vanilla extract
- Cinnamon
HOW TO MAKE THE POP TART FILLING
I like to make the jam after the dough since it doesn’t need as much fridge time.
- Add the blueberries, sugar, lemon juice, zest, salt and cornstarch to a medium saucepan. Bring to a boil over medium heat, stirring often for 5-7 minutes or until jam thickens.
- Stir in vanilla and cinnamon then pour jam into a bowl. Place bowl in the fridge to cool. Jam will continue to thicken as it cools.
HOW TO MAKE POP TART CRUST FROM SCRATCH
- Lay out two sheets of plastic wrap on the counter. Chop cold butter into cubes. Place it in the fridge while you assemble the other ingredients. Fill a small bowl with some cold water. Swirl an ice cube around in the water to make sure it’s good and cold. Set aside.
- Pulse to combine the dry ingredients in a food processor. Next, pulse in the chopped butter til it’s pea sized.
- Add the water in a tablespoon at a time while you pulse it into the dry ingredients. You’ll add about 4-5 tablespoons of water until you see that the dough is just coming together and is starting to form a ball. You definitely don’t want it to be wet/sticky.
- Turn the dough out onto on of the sheets of plastic wrap. Push it together if it’s still a little crumbly then divide the dough in half. Place one half on the other sheet of plastic wrap.
- Gently push down on the dough to form two disks. Wrap each disk up with the plastic wrap and put them in the fridge to chill for 2 hours.
HOW TO ASSEMBLE YOUR POP TARTS
- Let one disc stand at room temperature for 30 minutes.
- Roll out the the dough out on a lightly floured surface into a rectangle about 1/8″ thickness and about 9″ x 12″ in size. Sprinkle some freeze dried blueberries (if using) over the dough as you roll it out.
- Cut out 3×4 inch rectangles.
- Place the rectangles on a parchment paper lined baking sheet. Place the baking sheet in the fridge. Roll 2nd disc out into a rectangle and cut into 9 even rectangles like you did with the first half of the dough.
- Remove other baking sheet of rectangles from the refrigerator. Brush egg wash over the whole surface of each rectangle. Place a heaping tablespoon of the blueberry filling into the center of each rectangle. Spread it around, making sure to leave a 1/4 inch of space on the edges. Brush the remaining rectangles (these will be the tops) with egg wash and place each rectangle egg wash side down on top of the rectangles with filling on top. Use your fingertips to press firmly around the filling (this will make sure the filling is sealed inside on all sides). Crimp the edges using the tines of a fork.
- Use a fork or a toothpick to poke holes in the top of each pop tart. Refrigerate the filled pop-tarts uncovered for at least 20 minutes and up to 1 hour.
- Preheat oven to 350 F. When you’re ready to bake your pop tarts, remove them from the fridge and brush tops with egg wash. Bake for about 22-28 minutes (rotate the pans halfway through baking) until golden brown. Let the baked pop tarts cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before topping them with icing.
USEFUL TOOLS FOR MAKING POP TARTS
Once your dough is chilled and ready to go, you’ll want to have the following tools:
- A ruler: If you’re making a rectangle, measure it to 9 by 12 inches. For an oval/egg shape, measure to roughly the same size.
- A floured rolling pin
- A sharp knife or pizza cutter: for trimming the edges
- A fork: for crimping the edges
- A baking sheet lined with parchment paper
- A pastry brush: for brushing on the egg wash
MAKING THE SIMPLE BLUEBERRY ICING
The icing will take you all of two minutes to make. Just stir together powdered sugar, heavy cream, milk and blueberry jam. I like the richness that heavy cream adds but if you don’t have any, you can still make the icing with milk in place of heavy cream.
Just whisk together the powdered sugar, heavy cream or milk, and blueberry jam. Whisk until thick, but runny enough to drizzle. Icing can be spooned onto and spread over pop tarts or drizzled over them.
FREQUENTLY ASKED QUESTIONS
We use cold butter and cold water and chill the dough a couple of times to keep it nice and cold. Keeping the dough cold keeps the butter from melting before it goes into the oven. If the butter melts before it’s baked, you’ll end up with a harder crust. When the cold butter melts in the oven, it creates steam which helps the crust separate into flaky layers resulting in a nice, flaky crust. Yum! Bon Appetit has a great article about Why Cold Butter Is Important.
Dough should be chilled for at least two hours. It can be chilled for up to two days.
Store pop tarts in an airtight container in the fridge for up to 5 days or at room temp for 3 days.
If you love pop tarts, you will love this from scratch Blueberry Pop Tart recipe! They are like the originals only more fresh, more delicious and completely homemade! Make them for breakfast, a treat, or dessert!
Blueberry Pop Tarts
Ingredients
FOR THE POP TARTS
- 2 ½ cups all purpose flour
- 1 teaspoon salt
- 2 teaspoons granulated sugar
- 1 cup unsalted butter cold, cubed
- 4-5 tablespoons ice cold water
- freeze dried blueberries crushed, optional
FOR THE EGG WASH
- 1 egg beaten
- 1 teaspoon milk
FOR THE BLUEBERRY JAM
- Use recipe below or store bought jam
- 1 ½ cups blueberries
- 2 tablespoons-1/4 cup sugar to taste
- ¼ of a lemon juiced and zested
- pinch of sea salt
- ¾-1 teaspoon cornstarch
- ⅛ teaspoon vanilla
- ¼ teaspoon cinnamon
FOR THE BLUEBERRY ICING
- ½ cup powdered sugar
- 1 tablespoon plus 1 teaspoon heavy cream or milk
- ¾ tablespoon blueberry jam filling from recipe above or store bought jam
Instructions
FOR THE BLUEBERRY JAM FILLING
- Add the blueberries, sugar, lemon juice, zest, salt and cornstarch to a medium saucepan. Bring to a boil over medium heat, stirring often for 5-7 minutes or until jam thickens. Stir in vanilla and cinnamon then pour jam into a bowl. Place bowl in the fridge to cool. Jam will continue to thicken as it cools.
FOR THE DOUGH
- Chop butter into cubes and place in the fridge while you assemble the rest of the ingredients.
- Fill a small bowl with some cold water and an ice cube. Stir the ice cube around a bit and set bowl aside.
- In a food processor, pulse together the flour, sugar, and salt. Add the cubed butter and pulse until the dough forms pea sized balls. Add ice water a tablespoon at a time while continuing to pulse mixture until it is just combined.
- Divide dough in half. Place each half on a sheet of plastic wrap. Loosely wrap each ball in plastic wrap and gently press each dough ball into a disc shape. Place each disc in the fridge for at least two hours or up to two days.
- Remove the dough from the fridge and let it stand at room temperature for 30 minutes. Keep the other disc in the refrigerator. Prepare and set aside the egg wash.
- Roll out one disc of dough on a lightly floured surface. Sprinkle freeze dried blueberries (if using) over the dough as you roll it out. If the dough isn’t rolling out smoothly at first, gently pat it down with your hands. The warmth from your hands will make it easier to work with. Roll the first disk out on your floured counter into a rectangle about 1/8″ thickness and about 9″ x 12″ in size. Trim the sides as needed. Use a ruler to help you measure and cut out 3×4 inch rectangles. You should have 6 or seven rectangles).
- Place the rectangles on a parchment paper lined baking sheet. Place the baking sheet in the fridge. Roll the second disc adding freeze dried blueberries as you roll it out. Sprinkle them over the dough and incorporate them with the rolling pin as you roll the dough out. Roll it out the same size as the other disk and cut dough out into 6-7 even rectangles.
- Remove other baking sheet of rectangles from the refrigerator. Brush egg wash over the whole surface of each rectangle. Place a heaping tablespoon of the blueberry filling into the center of each rectangle. Spread it around, making sure to leave a 1/4 inch of space on the edges. Brush the remaining rectangles (these will be the tops) with egg wash and place each rectangle egg wash side down on top of the rectangles with filling on top. Use your fingertips to press firmly around the filling (this will make sure the filling is sealed inside on all sides). Crimp the edges using the tines of a fork.
- Use a fork or a toothpick to poke holes in the top of each pop tart. Refrigerate the filled pop-tarts uncovered for at least 20 minutes and up to 1 hour.
- Preheat oven to 350 F. When ready to bake your pop tarts, remove them from the refrigerator and brush tops with egg wash. Bake for about 22-28 minutes (rotate the pans halfway through baking) until golden brown. Let the baked pop tarts cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before topping them with icing.
FOR THE ICING
- Stir together the powdered sugar, heavy cream or milk, and blueberry jam. Spread or drizzle the icing over the pop tarts!
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Barbara Briggs Ward
Just bought my blueberries. Now to make this yummy Pop Tart!
Natalie
Happy to hear that! Can’t wait for you to make them!