Blueberry Pop Tarts have a flaky pie crust filled with blueberry jam and topped with a sweet blueberry glaze. They make the most delicious breakfast or dessert!

An up close shot of a blueberry pop tart with blueberry glaze

A homemade blueberry pop tart with a bite out of it

How to make Flaky Pie Crust:

I think that a lot of people are afraid of making your own pie dough. It can be intimidating, but it is so simple. There are a few things you can do to ensure you get a super flaky pie crust for your pop-tarts:

  • Work the dough as little as possible. Don’t knead the dough, just work it gently so that it comes together.
  • Keep the dough cold. The butter in the dough needs to stay cold in order for the pie crust to be flaky. So rest the dough in the fridge as often as possible.
  • Don’t add too much water. Adding too much water to your dough will create a sticky and tough dough instead of a flaky one. Stop adding water as soon as the dough starts clumping up. Then add small amounts as necessary.
Looking down on a tray of homemade pop tarts

Ingredients for Blueberry Pop Tarts:

Ingredients for Homemade Pie Crust:

  • All-Purpose Flour. Measuring the flour correctly is very important. I suggest weighing your flour out (I use this scale). If you want to use a measuring cup, make sure you spoon the flour into the cup and level it off with a knife. Don’t use the cup to scoop directly from the flour.
  • Salt. Salt is a must in baked goods. It will help to balance out the sweetness and improve the overall flavor.
  • Unsalted Butter. I always make sure to use unsalted butter when baking because there is no “standard” for the amount of salt they can add to butter. So if you add salt to a recipe and then use salted butter you could end up with a very salty end product.
  • Water. The water needs to be cold. Add ice cubes until you are ready to add the water to the dry ingredients.

Ingredients for Blueberry Filling:

  • Blueberry Jam. You can use any kind of jam, jelly, or preserves that you prefer.

Ingredients for Blueberry Glaze:

  • Powdered Sugar. This will give our glaze its creaminess and sweetness.
  • Vanilla Extract. This will add flavor to the glaze.
  • Heavy Cream. This will bring the glaze together and make it smooth.
  • Blueberry Jam. See above note.
All of the ingredients needed for this recipe

How to make Blueberry Pop Tarts:

HOMEMADE PIE CRUST

STEP 1: In a medium bowl combine the flour and salt.

STEP 2: Add the cold butter. Using clean hands work it into the flour until the texture is like breadcrumbs. There can be a few large chunks left.

The dry ingredients and butter combined in a bowl

STEP 3: Slowly drizzle the cold water in a little at a time, working it into the dough. When the dough begins to clump together stop adding water.

The wet and dry ingredients combined

STEP 4: Turn the dough out onto a clean and floured surface and bring the dough together until the dry ingredients are fully incorporated.

STEP 5: Form the dough into a disc shape and cover. Chill for at least 2 hours.

STEP 6: Preheat the oven to 375 degrees (F). Flour a clean surface to roll your dough out on.

STEP 7: Roll the dough out to about 1/8 of an inch thick. Cut the dough into rectangles about 3 inches wide and 4 inches long. You should be able to cut at least 10 squares out of the dough, this includes rerolling the scraps. You can cut them smaller if you would like to get more pop-tarts out of this recipe.

STEP 8: You want the dough to stay cold, so place the rectangles on a sheet pan lined with parchment paper or a silicone baking mat and place them in the fridge for 10-15 minutes before adding the filling.

How to Assemble Homemade Blueberry Pop Tarts:

STEP 1: Spoon about 1 tablespoon of blueberry jam into the center of one of the pieces of dough. Spread it out, leaving the edges of the rectangle empty.

A square of homemade pie dough with blueberry jam in the center

STEP 2: Using your finger brush a small amount of water around the edges of the rectangle, this will help the other piece of dough seal together.

STEP 3: Using a clean fork dipped in flour, press the edges of the dough together. Be sure they are actually sealed together or the filling will leak out. Poke three holes in the center of the dough. This allows steam a way out without breaking the seal you just created.

A pop tart before being baked

STEP 4: Place the pop tarts back in the fridge for ten minutes before baking.

STEP 5: In a small bowl beat one egg to create an egg wash. Brush the egg wash over each pop-tart. This will ensure browning.

STEP 6: Bake the pop-tarts for 20-25 minutes or until golden brown.

STEP 7: Remove from oven and allow to cool while you prepare the blueberry glaze for the pop tarts.

Blueberry Glaze

STEP 1: Combine all of the ingredients in a small bowl and whisk until smooth.

The blueberry glaze in a bowl

STEP 2: Spoon the glaze over the homemade blueberry pop tarts.

A homemade pop tart with blueberry glaze dripping off of the sides

More Pop Tart Recipes

Two blueberry pop tarts. One has a bite out of it

More Breakfast Recipes from Kitchen 335

A tray of homemade pop tarts

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Recipe originally posted April 2020.

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5 from 1 vote

Blueberry Pop Tarts

Blueberry Pop Tarts have a flaky pie crust filled with blueberry jam and topped with a sweet blueberry glaze.
Prep Time25 mins
Cook Time25 mins
Resting Time2 hrs
Total Time2 hrs 50 mins
Course: Breakfast, Dessert
Keyword: blueberry, blueberry glaze, blueberry pop tarts, homemade blueberry pop tarts, homemade pop tarts, pop-tarts
Servings: 5 pop tarts
Calories: 349kcal

Ingredients

For Pie Dough:

  • 1 1/4 cup (158 grams) all-purpose flour
  • 1/2 teaspoon salt
  • 9 tablespoons (127 grams) unsalted butter cold and cubed
  • 1/4 cup ice water

For Blueberry Filling:

  • 5 tablespoons blueberry jam

For Blueberry Glaze:

  • 1/2 cup (106 grams) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk
  • 1 tablespoon blueberry jam

Instructions

For Pie Dough:

  • In a medium bowl combine the flour and salt.
  • Add the cold butter. Using clean hands work it into the flour until the texture is like breadcrumbs. There can be a few large chunks left.
  • Slowly drizzle the cold water in a little at a time, working it into the dough. When the dough begins to clump together stop adding water.
  • Turn the dough out onto a clean and floured surface and bring the dough together until the dry ingredients are fully incorporated.
  • Form the dough into a disc shape and cover. Chill for at least 2 hours.
  • Preheat the oven to 375 degrees (F). Flour a clean surface to roll your dough out on. 
  • Roll the dough out to about 1/8 of an inch thick. Cut the dough into rectangles about 3 inches wide and 4 inches long. You should be able to cut at least 10 squares out of the dough.
  • You want the dough to stay cold, so place the rectangles on a sheet pan lined with parchment paper or a silicone baking mat and place them in the fridge for 10-15 minutes before adding the filling.

Assemble Blueberry Pop Tarts:

  • Spoon about 1 tablespoon of blueberry jam into the center of one of the pieces of dough and spread it out, leaving the edges of the rectangle empty.
  • Using your finger brush a small amount of water around the edges of the rectangle, this will help the other piece of dough seal together.
  • Using a clean fork dipped in flour, press the edges of the dough together. Be sure they are actually sealed together or the filling will leak out. Poke three holes in the center of the dough.
  • Place the pop-tarts back in the fridge for ten minutes before baking.
  • In a small bowl beat one egg to create an egg wash. Brush the egg wash over each pop-tart. This will ensure browning.
  • Bake the pop-tarts for 20-25 minutes or until golden brown.
  • Remove from oven and allow to cool while you prepare the blueberry glaze for the pop-tarts.

For Blueberry Glaze:

  • Combine all of the ingredients in a small bowl and whisk until smooth. 
  • Spoon the glaze over the top of the cooled Blueberry Pop Tarts.

Nutrition

Serving: 1pop tart | Calories: 349kcal | Carbohydrates: 39.3g | Protein: 5.1g | Fat: 20.2g | Saturated Fat: 12.7g | Cholesterol: 54mg | Sodium: 244mg | Potassium: 37mg | Fiber: 0.8g | Sugar: 15.1g | Calcium: 9mg | Iron: 1mg
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