Name: Homemade Blueberry Pop Tarts Recipe
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 teaspoon sugar; 1 cup unsalted butter, cold and cubed; 4 –5 tablespoons cold water; ½ cup blueberry preserves; 1 egg, beaten (for egg wash); 1 cup powdered sugar; 2 tablespoons milk; ½ teaspoon vanilla extract

If you’ve ever wished you could enjoy the nostalgic delight of Blueberry Pop Tarts straight from your own oven, Homemade Blueberry Pop Tarts are your new best friend. These flaky, buttery treats burst with sweet blueberry preserves and get a glossy, vanilla-kissed glaze on top. Every bite brings together a perfectly golden crust with a gooey, berry-filled center—just as satisfying as you remember, but so much fresher and more rewarding. Whether you’re whipping up breakfast for your family or sneaking a midnight snack, these homemade pop tarts might just become a beloved tradition in your kitchen.

Homemade Blueberry Pop Tarts Recipe - Recipe Image

Ingredients You’ll Need

The magic behind Homemade Blueberry Pop Tarts lies in a handful of everyday ingredients. Each one plays a key role: cold butter for flakiness, flour for structure, luscious preserves for the filling, and a simple glaze that’s pure comfort. Here’s how it all comes together:

All-purpose flour: This is the foundation, giving structure and lightness to your pastry.
Sugar: A touch of sweetness in the dough that balances the tart berries.
Unsalted butter (cold & cubed): Absolutely crucial for those irresistibly flaky, bakery-style layers.
Cold water: Helps bring the dough together without overworking it, keeping things tender.
Blueberry preserves: The star of the show—use a good-quality preserve or jam for bold berry flavor and gorgeous color.
Egg (beaten): This acts as both a glue to seal the tarts and gives a golden shine to the tops.
Powdered sugar: Creates a silky, sweet glaze that pairs so well with the buttery crust.
Milk: Thins the glaze to the perfect drizzling consistency.
Vanilla extract: A little goes a long way in adding warmth and aroma to the final touch.

How to Make Homemade Blueberry Pop Tarts

Step 1: Make the Dough

In a large bowl, combine your flour and sugar, then add the cold, cubed unsalted butter. Use a pastry cutter or your fingers to work the butter in until you see coarse, pea-sized crumbles. This old-school technique allows steam pockets to form, creating that signature flaky texture. Begin adding cold water one tablespoon at a time, stirring gently, until the dough just comes together. Don’t over-mix! Shape the dough into a disk, wrap it tightly, and chill it in the fridge for at least 30 minutes—this rest time ensures the butter stays cold and the dough is easy to roll.

Step 2: Roll and Cut the Dough

Preheat your oven to 375°F (190°C) while the dough chills. On a lightly floured surface, roll out the dough with a gentle hand to about 1/8 inch thick. Work toward a rectangle for minimal scraps—this makes assembly easier and creates those classic, toaster-ready pop tart shapes. Next, use a knife or bench scraper to cut the dough into 3×4-inch rectangles. Precision isn’t everything here; rustic is part of the charm!

Step 3: Add the Blueberry Filling

Take half the rectangles and arrange them on a parchment-lined baking sheet. Spoon about a teaspoon of blueberry preserves into the center of each, leaving a generous border around the edges so you can seal them tightly. Resist the urge to overfill; as tempting as extra filling sounds, it can leak out during baking.

Step 4: Assemble and Seal

Brush the bare edges of each filled rectangle with the beaten egg. Gently lay another pastry rectangle on top, pressing around the edges to seal. Now, grab a fork and crimp all the way around. This not only holds everything together but gives that iconic pop tart look. Give the tops a gentle brush with more egg wash so they bake up glistening and golden.

Step 5: Bake to Perfection

Bake in your preheated oven for 25 to 30 minutes until the pop tarts are beautifully golden and the tops are set. Cool them on the tray for about 5 minutes, then transfer to a rack to cool completely. This wait is hard, but glazing works best when the tarts are cool, so your topping doesn’t melt away.

Step 6: Glaze and Finish

Mix powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable. Drizzle the glaze generously over each cooled pop tart, letting it settle and set into sweet rivulets. Once the glaze firms up, your Homemade Blueberry Pop Tarts are officially ready to savor!

How to Serve Homemade Blueberry Pop Tarts

Garnishes

For that extra-special touch, sprinkle the glazed tarts with freeze-dried blueberry crumbles, colored sanding sugar, or even a few lemon zest ribbons. Not only do these add a pop of color, but they highlight the natural fruity flavor and make each tart feel uniquely yours.

Side Dishes

Pair your pop tarts with a creamy yogurt parfait, slices of fresh fruit, or a simple scrambled egg for a more make-it-a-meal breakfast. Of course, a cozy mug of tea or coffee fits perfectly—these tarts are rich enough that simple sides let their flavor shine.

Creative Ways to Present

If you want to get festive, arrange the Homemade Blueberry Pop Tarts on a cake stand and drizzle with additional glaze in zig-zag patterns. For brunches, individually wrap cooled tarts in colorful parchment or waxed paper and tie with twine for a cheerful, portable treat. Kids especially love cutting the tarts into fun shapes before baking—for birthdays or school snacks, the sky’s the limit!

Make Ahead and Storage

Storing Leftovers

Any leftover tarts can be stored in an airtight container at room temperature for up to 2 days, or refrigerate if you’d like them to last closer to a week. Arrange parchment between layers to prevent sticking, and try to resist nibbling on these every time you pass the kitchen!

Freezing

Homemade Blueberry Pop Tarts freeze wonderfully. Let them cool completely, then wrap each tart tightly in plastic wrap and place in a freezer-safe bag. They’ll keep for up to 2 months and can be thawed overnight in the fridge or baked straight from the freezer for a quick breakfast fix.

Reheating

For the freshest taste, reheat pop tarts in a toaster oven or conventional oven at 350°F for 5-7 minutes—just enough to warm the center and restore the crisp edges. Avoid the microwave if you want to maintain flakiness, though a short zap will do in a pinch.

FAQs

Can I use frozen blueberries instead of preserves for the filling?

You can absolutely use a quick homemade blueberry compote made from frozen blueberries. Just cook them down with a little sugar and a touch of lemon juice until thick, then cool before filling. It’s a great swap that gives the tarts an even more homemade feel!

Do I need to chill the dough for Homemade Blueberry Pop Tarts?

Yes, chilling the dough is essential for flaky layers and easy handling. If you rush this step, the butter may melt too quickly during baking, resulting in a less tender crust. Thirty minutes is all it takes to make a noticeable difference.

Can I make these gluten-free?

With a good quality all-purpose gluten-free flour blend, you can create a dough that’s nearly identical in taste and texture to the original. Just check the blend for xanthan gum or add a pinch yourself to help with the dough structure.

Why didn’t my pop tarts stay sealed?

Sometimes it’s just a question of technique—a generous egg wash, pressing the edges firmly, and using a fork to crimp will almost always do the trick. Also, don’t overfill the tarts, and try not to stretch the top piece when sealing.

What if I want a thicker glaze?

Simply add more powdered sugar to your icing until it reaches the desired thickness. For a particularly sweet tooth, let the first layer set and then drizzle a second layer on top. You can even double the vanilla for extra flavor!

Final Thoughts

Once you taste your own Homemade Blueberry Pop Tarts, it’s honestly tough to go back to the boxed version. With their perfectly flaky crust and real blueberry filling, they’re equal parts nostalgic treat and fresh-baked luxury. Give these a try, swap in your favorite jams, and enjoy sharing (or not sharing!) every homemade bite.

Homemade Blueberry Pop Tarts Recipe

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Flaky, buttery Blueberry Pop Tarts filled with sweet preserves and topped with vanilla glaze—easy to make and perfect for breakfast or a snack.

Author: Paula
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Yield: 8 pop tarts
Category: Breakfast, Snack
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

For the Dough:

2 cups all-purpose flour
1 teaspoon sugar
1 cup unsalted butter, cold and cubed
4 –5 tablespoons cold water

For the Filling:

½ cup blueberry preserves

For Assembly:

1 egg, beaten (for egg wash)

For the Icing:

1 cup powdered sugar
2 tablespoons milk
½ teaspoon vanilla extract

Instructions

Mix Dough: In a large bowl, combine flour and sugar. Cut in cold, cubed butter until the mixture resembles coarse crumbs. Gradually add cold water (1 tbsp at a time) until the dough comes together. Shape into a disk, wrap, and chill for 30 minutes.
Preheat and Roll: Preheat oven to 375°F (190°C). Roll out the chilled dough on a floured surface to about ⅛ inch thick, forming a rectangle.
Cut and Fill: Cut the dough into 3×4-inch rectangles. Spoon 1 tsp of blueberry preserves onto half of the rectangles, leaving space at the edges. Brush the edges with beaten egg.
Assemble and Bake: Top with another rectangle, press the edges gently, and crimp with a fork to seal. Place on a parchment-lined baking sheet, brush the tops with egg wash, and bake for 25–30 minutes until golden brown.
Glaze and Serve: Cool the tarts on the tray for 5 minutes, then transfer to a rack. Combine powdered sugar, milk, and vanilla to make the icing. Drizzle over the cooled tarts.