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!
I've always been a fan of pop tarts, but I don't love all of ingredients or how processed they are. These Blueberry Pop Tarts are simple
If you're looking for more breakfast or brunch recipes check out these Raspberry Cinnamon Rolls, Cinnamon Sugar Donuts, or Coffee Scones.
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Why You'll Love This Recipe
- They are made with simple ingredients.
- The filling can be easily customized to fit your taste.
- Blueberry Pop Tarts are a fun and nostalgic treat.
- They are so delicious and beautiful.
Ingredients
- Measuring the all-purpose flour correctly is very important. I suggest weighing your flour out. 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 is a must in baked goods. It will help to balance out the sweetness and improve the overall flavor.
- 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.
- The water needs to be cold. Add ice cubes until you are ready to add the water to the dry ingredients.
- You can use any kind of blueberry jam, jelly, or preserves that you prefer.
- Powdered Sugar will give our glaze its creaminess and sweetness.
- Vanilla Extract will add flavor to the glaze.
- Heavy Cream will bring the glaze together and make it smooth.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- The blueberry jam and can be swapped out for any type of jam, jelly, or preserves.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
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.
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.
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 ⅛ 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.
Assembly
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. 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 2: Lay another rectangle of dough on top. 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.
STEP 3: Place the pop tarts back in the fridge for ten minutes before baking.
STEP 4: 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 5: Bake the pop-tarts for 20-25 minutes or until golden brown.
STEP 6: 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.
STEP 2: Spoon the glaze over the homemade blueberry pop tarts.
Expert Tips
- 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.
Recipe FAQs
They can! You can put them together and hold then in the fridge or freezer before baking. I would wait to make the glaze until you are ready to serve.
Yes, you can switch out the jam for any type of jam, jelly, or preserves. You can also check out this Cinnamon Roll Pop Tart recipe!
Storage Tips
ROOM TEMPERATURE
The pop tarts can be stored in an airtight container at room temperature for 3 days.
REFRIGERATOR
If stored correctly in an airtight container the Blueberry Pop Tarts will last up to 1 week in the fridge. The texture of the pie crust will be a bit different after being in the fridge.
FREEZER
If stored correctly in an airtight container they will last up to 2 months in the freezer. The texture of the pie crust will be a bit different after being in the freezer.
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Recipe
Blueberry Pop Tarts
Ingredients
For Pie Dough:
- 1 ¼ cup (158 grams) all-purpose flour
- ½ teaspoon salt
- 9 tablespoons (127 grams) unsalted butter cold and cubed
- ¼ cup ice water
For Blueberry Filling:
- 5 tablespoons blueberry jam
For Blueberry Glaze:
- ½ 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 ⅛ 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.
Notes
- 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.
- The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
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