These Blueberry Pop Tarts are buttery, flaky, and bursting with sweet blueberry jam in every bite. The crust shatters like a perfect pie, and that vibrant blueberry icing on top? It's the kind of thing that makes you feel like you're treating yourself to something really special. I started making these one weekend when Emma kept asking for "the toaster kind" from the store, and I thought, why not try making them from scratch? Turns out, they're easier than you'd think, and the taste is worlds better.
If you're craving more sweet breakfast treats, you'll love The Best Chocolate Mug Cake Recipe for a quick dessert fix, or try my Healthy Coconut Easter Cupcakes Recipe for something festive and fun.
What You'll Love About These Blueberry Pop Tarts
Flaky, buttery crust: The pie dough is tender and rich, nothing like the dry pastry you get from the store.
Real blueberry flavor: Between the jam filling and the freeze-dried blueberry icing, these taste like actual blueberries, not artificial flavoring.
Make-ahead friendly: You can prep the dough up to two days ahead, or even freeze it for later use.
Customizable: Use any jam flavor you love. Strawberry, raspberry, or even apricot would be incredible here.
Fun to make: These are a great weekend baking project, especially if you have kids who want to help.
If you're looking for more fruity desserts, check out my Delicious Lemon Bars Recipe for something tangy and sweet.
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Ingredients For Blueberry Pop Tarts
Let me walk you through what you'll need to make these blueberry pop tarts from scratch.
See Recipe Card Below This Post For Ingredient Quantities
For the Crust:
- All-purpose flour: Forms the base of the pastry and creates that tender, flaky texture. Spooning and leveling your flour helps you measure accurately without packing it down.
- Cold salted butter: This is what makes the crust rich and flaky. Cold butter creates steam pockets as it bakes, which gives you those beautiful layers.
- Shortening: Adds extra tenderness to the dough and helps it hold its shape during baking.
- Ice-cold water: Brings the dough together without warming up the butter. Keep it as cold as possible.
- Salt: Balances the sweetness and enhances all the other flavors in the crust.
For the Filling:
- Blueberry jam: The star of the show. You can use any flavor of jam you love, but blueberry is classic and delicious.
- Cornstarch: Thickens the jam slightly so it doesn't leak out during baking.
- Water: Helps dissolve the cornstarch so it mixes smoothly into the jam.
- For the Egg Wash:
- Large egg: Brushed on top to give the pop tarts a golden, glossy finish.
For the Icing:
- Freeze-dried blueberries: These get crushed into a powder and give the icing an intense, natural blueberry flavor and that pretty purple color.
- Powdered sugar: Sweetens the icing and creates a smooth, pourable consistency.
- Heavy cream: Thins the icing to the right texture so it drizzles beautifully over the warm pastries.
- Blueberry jam: Adds even more blueberry flavor to the icing and helps it set with a slight gloss.
How To Make Blueberry Pop Tarts
Here's how to make these homemade blueberry pop tarts step by step.
Make the pie dough: Follow the instructions in my Perfect Pie Crust blog post for detailed guidance on making the dough. Once it's ready, divide it into two equal balls and flatten each one slightly into a disc shape. Wrap them tightly in plastic wrap and refrigerate for at least 2 hours, or up to 48 hours. The chilling time lets the dough hydrate properly and makes it easier to roll out. If you want to freeze the dough, refrigerate it first, then freeze for up to 2 months. Thaw it overnight in the fridge before using.
Make the filling: In a small bowl, whisk together the water and cornstarch until the cornstarch is completely dissolved. Pour this mixture into a separate bowl with the blueberry jam and stir everything together until it's well combined. The cornstarch will help the jam hold its shape inside the pop tarts. Set the filling aside while you prepare the rest.
Preheat the oven: Line a large baking sheet with parchment paper to prevent sticking. Preheat your oven to 350°F (175°C). In a small bowl, beat the egg with a fork until smooth. This will be your egg wash for brushing on the dough.
Assemble the Pop Tarts: Roll out one disc of dough to 12 inches, then cut into 3 x 4.5-inch rectangles. Place half on a baking sheet and add 1-2 tablespoon of blueberry filling to each. Brush edges with egg wash, top with another rectangle, and press to seal. Crimp edges with a fork and poke vent holes. Brush tops with egg wash.
Bake: Slide the baking sheet into the preheated oven and bake for 19 to 23 minutes, or until the pop tarts are golden brown and feel firm when you gently tap the top. Remove them from the oven and repeat the process with the second disc of dough. You can combine any leftover scraps, roll them out, and make one more pop tart if you have enough.
Cool and frost: Carefully transfer the baked pop tarts to a wire cooling rack. While they're cooling, make the icing. Crush the freeze-dried blueberries into a fine powder using a food processor or a zip-top bag and a rolling pin. In a bowl, combine the blueberry powder with the powdered sugar, heavy cream, and blueberry jam. Stir until smooth and pourable. Spoon the icing over the warm pop tarts, or let them cool completely before frosting if you prefer. For extra flair, sprinkle a few more crushed freeze-dried blueberries on top of the wet icing.
Serve and store: Enjoy your homemade blueberry pop tarts right away while they're still warm and the icing is glossy. Store any leftovers in an airtight container in the refrigerator. These are at their best on the first or second day, as the crust can start to soften after that. You can reheat them gently in a toaster oven if you'd like to crisp them back up.
Substitutions and Variations
Different jam flavors: Swap the blueberry jam for strawberry, raspberry, cherry, or apricot. Any thick jam works beautifully here.
Vegan version: Use vegan butter and a plant-based shortening for the crust. Replace the egg wash with a little plant milk, and use coconut cream instead of heavy cream in the icing.
Unfrosted pop tarts: Skip the icing entirely if you prefer a simpler, less sweet version. They're still delicious with just the flaky crust and jam filling.
Add citrus zest: Stir a little lemon or orange zest into the filling for a bright, fresh twist.
Chocolate drizzle: Instead of blueberry icing, drizzle melted chocolate over the cooled pop tarts for a different flavor profile.
Equipment For Blueberry Pop Tarts
- Rolling pin
- Baking sheets
- Parchment paper
- Pastry brush
- Fork
- Small bowls
- Food processor or zip-top bag and rolling pin (for crushing freeze-dried blueberries)
Storage Your Blueberry Pop Tarts
Store your homemade blueberry pop tarts in an airtight container in the refrigerator for up to 3 days. They're best enjoyed within the first day or two, as the crust will start to lose its crispness over time. You can freeze unfrosted, baked pop tarts for up to 2 months. Wrap them individually in plastic wrap, then place them in a freezer-safe bag. Thaw at room temperature and reheat in a toaster oven before adding the icing.
Serving Suggestions
These blueberry pop tarts are wonderful on their own, but here are a few ways to make them even more special:
With coffee or tea: Serve them warm with a hot cup of coffee or a mug of herbal tea for a cozy breakfast or afternoon snack.
Alongside scrambled eggs: Pair them with savory breakfast items like scrambled eggs, bacon, or sausage for a sweet and savory morning meal.
With fresh fruit: Add a side of fresh berries or sliced fruit to balance out the sweetness.
As a dessert: Warm them up and serve with a scoop of vanilla ice cream for an indulgent treat.
Expert Tips
Keep your butter cold: This is the key to a flaky crust. If your kitchen is warm, pop the dough back in the fridge for a few minutes if it starts to soften while you're working with it.
Don't overfill: It's tempting to add more jam, but too much filling will leak out during baking. Stick to 1 to 2 tablespoons per pop tart.
Seal well: Press the edges firmly and crimp with a fork to prevent the filling from escaping. The egg wash helps the layers stick together.
Watch the baking time: Ovens vary, so start checking around 19 minutes. You want them golden and firm, but not too dark.
Let them cool slightly: The filling will be very hot right out of the oven. Let them cool for at least 5 minutes before eating to avoid burns.
FAQ
Are there Blueberry Pop Tarts?
Yes, Kellogg's makes a Blueberry Pop Tart variety. However, homemade blueberry pop tarts like this recipe taste much better because they're made with real butter, real jam, and have a flaky pie crust instead of the dry, processed pastry in the store-bought kind.
What Blueberry Pop Tarts were discontinued?
Several Pop-Tart flavors have been discontinued over the years, including Chocolate Peppermint, Chocolate Vanilla Creme, and Grape. Some flavors come back seasonally, but many are gone for good. That's another reason to make your own at home you can use any flavor you want.
Does Dollar General have Blueberry Pop Tarts?
Dollar General typically carries a variety of Blueberry Pop Tarts flavors, including blueberry, depending on stock and location. It's always best to check your local store or their website for current availability.
Which Pop-Tart flavor is healthiest?
Most Blueberry Pop Tarts flavors are fairly high in sugar and processed ingredients, so none are particularly healthy. The unfrosted varieties have fewer calories and less sugar than the frosted ones. If you're looking for a healthier option, making them at home like this recipe lets you control the ingredients and portion sizes.
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Pairing
These are my favorite dishes to serve with Blueberry Pop Tarts
Blueberry Pop Tarts
Ingredients
For the Crust
- 3 cups all-purpose flour spooned & leveled or weighed out, 390 grams
- 1 cup cold salted butter cubed, 226 grams
- 2 tablespoon shortening for flakiness
- 8-10 tablespoon ice cold water adjust as needed for dough consistency
- ¾ teaspoon salt adds flavor to the dough
For the Filling
- 1 and ¼ cups blueberry jam or your preferred jam flavor
- 1 tablespoon cornstarch to thicken the filling
- 1 tablespoon water to dissolve the cornstarch
For the Egg Wash
- 1 large egg for brushing on dough
For the Icing
- ⅓ cup freeze-dried blueberries to crush into powder
- 1 and ½ cups powdered sugar 173 grams
- 4-5 tablespoon heavy cream for desired icing consistency
- 2 tablespoon blueberry jam for flavor and sweetness
Instructions
- In a large mixing bowl, combine flour, cold butter, shortening, and salt. Using a pastry cutter or your hands, work the butter into the flour until it resembles coarse crumbs. Slowly add in the ice-cold water, a tablespoon at a time, mixing until the dough just comes together. Divide the dough into two equal discs, wrap in plastic wrap, and refrigerate for at least 2 hours.
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In a small bowl, combine the cornstarch and water. Stir until the cornstarch dissolves, then mix it into the blueberry jam. Set aside.
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Flour your countertop and roll out one disc of dough at a time. Roll it into a rectangle about 12 inches long. Trim any rough edges and cut into 3x4.5-inch rectangles. Place half of the rectangles on a parchment-lined baking sheet. Top each with 1-2 tablespoon of blueberry jam, leaving a border. Brush the edges with egg wash.
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Place the remaining dough rectangles over the jam-covered pieces. Press the edges to seal, crimping them with a fork to secure. Poke a few vent holes in the top of each pop tart. Brush with egg wash.
- Preheat your oven to 350°F (175°C). Bake the pop tarts for 19-23 minutes or until golden brown. Allow to cool on a wire rack.
- Pulse the freeze-dried blueberries in a food processor until finely ground. In a bowl, combine the powdered sugar, heavy cream, and blueberry jam, stirring until smooth. Spoon the glaze over the warm pop tarts or let them cool before glazing.
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