Prep Time: 30 minutes
Chilling Time: 1–2 hours
Cooking Time: 30–35 minutes
Total Time: About 2 hours 20 minutes
Yield: 8 pop tarts
Servings: 8
Difficulty: Intermediate
Cuisine: American
Homemade Blueberry Pop Tarts
These homemade blueberry pop tarts feature a buttery, flaky pastry filled with a sweet and tangy blueberry filling and finished with a simple blueberry-lemon glaze. They are perfect for breakfast, brunch, or an afternoon treat.
Ingredients
Pastry
- 2½ cups all-purpose flour
- 1 cup unsalted butter, chilled and cubed
- 4 teaspoons granulated sugar
- 2 teaspoons kosher salt
- ½ cup very cold water
Blueberry Filling
- 450 g fresh or frozen blueberries
- 3 tablespoons honey
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 large egg yolk, beaten
Blueberry Glaze
- 1 cup powdered sugar
- 2 tablespoons reserved blueberry filling
- ½ teaspoon lemon juice
- 1 tablespoon water
- Sprinkles, optional
Instructions
1. Make the Pastry
Add the flour, chilled butter, sugar, and salt to a food processor.
Pulse several times until the butter pieces are approximately pea-sized.
Gradually add the cold water while pulsing until a crumbly dough begins to form.
Transfer the dough to a lightly floured surface and gently bring it together into a ball.
Divide the dough into two equal portions. Flatten each portion into a rectangle about 1 inch thick, wrap, and refrigerate for 1–2 hours.
2. Make the Blueberry Filling
Place the blueberries, honey, lemon juice, and lemon zest in a saucepan over medium heat.
Gently crush some of the blueberries with a spoon or potato masher.
Reduce the heat to medium-low and simmer for 20–25 minutes, stirring and mashing occasionally.
The mixture should become thick and jam-like.
Remove from the heat and allow it to cool completely.
Reserve 2 tablespoons of the blueberry filling for the glaze.
3. Prepare the Oven
Preheat the oven to 150°C / 300°F.
Line a large baking sheet with parchment paper.
4. Roll and Cut the Pastry
Lightly flour your work surface.
Roll one portion of dough into a rectangle approximately ⅛ inch thick.
Trim it into a neat 14 × 10-inch rectangle.
Cut it in half lengthwise, then cut each half into four equal rectangles, creating 8 rectangles.
Repeat with the second portion of dough.
You should have 16 pastry rectangles in total.
5. Fill the Pop Tarts
Using a fork, poke several small holes into the center of 8 pastry rectangles. These will be the tops.
Place approximately 1½ tablespoons of blueberry filling in the center of each of the remaining 8 rectangles.
Leave a clear border around the filling.
Brush the exposed border lightly with beaten egg yolk.
Place a docked pastry rectangle over each filled rectangle.
Press around the edges to seal.
Use the tines of a fork to crimp the edges securely.
6. Bake
Transfer the assembled pop tarts to the prepared baking sheet.
Bake for 30–35 minutes, or until the edges and tops are lightly browned and the bottoms are golden.
Carefully transfer the pop tarts to a wire rack and allow them to cool completely.
7. Make the Blueberry Glaze
Place the reserved 2 tablespoons of blueberry filling in a small bowl.
Add 1 tablespoon of water and stir.
Strain the mixture through a fine-mesh sieve, pressing to extract as much blueberry juice as possible.
Add the powdered sugar and lemon juice to the blueberry juice.
Whisk until smooth.
8. Decorate
Spread the blueberry glaze over the completely cooled pop tarts.
Finish with sprinkles if desired.
Allow the glaze to set before serving.
Nutrition Information
Estimated per pop tart with icing:
- Calories: 455 kcal
- Protein: 4.7 g
- Carbohydrates: 58.1 g
- Fat: 23.6 g
- Fiber: 2.5 g
- Sugar: 25.4 g
- Sodium: 315 mg
Nutrition information is based on the source recipe and may vary depending on ingredient brands and portion sizes.
Baker’s Tips
- Keep the butter and water very cold to create a flaky pastry.
- Do not overwork the dough when bringing it together.
- Make sure the blueberry filling is completely cool before assembling the pop tarts.
- Leave enough pastry around the filling to create a secure seal.
- Crimp the edges firmly with a fork to help prevent the filling from escaping.
- Allow the baked pop tarts to cool completely before glazing.
- If the dough becomes too soft while working, return it to the refrigerator for a few minutes.
Storage
Store leftover pop tarts in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate them for up to 1 week.
They can be gently reheated in a toaster oven or regular oven before serving.
Quick Recipe Summary
Make pastry: 15–20 minutes
Chill: 1–2 hours
Cook filling: 20–25 minutes
Assemble: 20–25 minutes
Bake: 30–35 minutes
Glaze: 5 minutes
Yield: 8 blueberry pop tarts
Best result: Flaky, buttery pastry filled with thick blueberry jam and finished with a sweet blueberry-lemon glaze.
