Homemade Blueberry Pop Tarts

A plump, sweet blueberry filling wrapped inside a buttery flaky crust, these Homemade Blueberry Pop Tarts are a real breakfast treat. Add a cinnamon icing and these are way better than the store-bought variety.

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If I could get away with it, I’d make these Blueberry Pop Tarts a regular breakfast but, alas, I no longer have a teenage metabolism but that just means these little breakfast tarts become a real treat when I have them.

Possibly the most loved of all breakfast pastries, pop tarts are actually quite easy to make from scratch, just a few simple steps. These ones, brimming with a plump, juicy blueberry filling, are one you definitely need to try.

These also make the perfect addition to all the other Sweet Breakfast recipes on the blog already – go ahead and check them all out – after you’ve made these of course.

How to Make Homemade Blueberry Pop Tarts

There are three parts to these homemade Blueberry Pop Tarts – the crust, the filling and the icing. All are made from scratch and are very simple to do.

How to Make the Blueberry Filling:

Start with the filling so that it has time to get cold before filling the pop tarts.

1. Cook: Add fresh or frozen blueberries into a saucepan, along with lemon zest, juice and sugar and bring to a boil.
2. Thicken: Add a slurry of cornstarch and water and let it simmer until it thickens.

How to Make the Pop Tart Crust

This is my absolute favorite pie crust for homemade pop tarts. It’s buttery, crisp and super flaky and takes just minutes to put together.

1. Blend: Add all the ingredients to a food processor and let it run for just a minute or two until combined. Add ice water last while the processor is running.
2. Chill: Gently pull the dough together into a disc, wrap it in plastic wrap and chill it for 45 minutes.
3. Roll Our Dough: Cut the dough in half. While one half goes back into the fridge, roll the other half out into a large rectangle then use a sharp knife or pizza cutter to cut it into 10 small rectangles.
   • NOTE: You should be able to get 10 small rectangles – 8 from the first roll and another 2 from the scraps.
4. Chill Again: Put these onto a baking tray lined with parchment paper and and place back into the fridge to chill.
5. Repeat: Do the process again with the second disk of dough.
6. Assemble the Poptarts: While the second batch goes back into the fridge to chill, pull the first one out and top each with about 1 ½ tablespoons of filling. Dampen the edges with a little water using your finger. Place another chilled piece of dough over the top, seal the edges and crimp together with a fork.
7. Egg Wash: Brush the top with an egg wash and cut two small slits in each one, then place on a baking sheet lined with parchment paper and bake for 25-27 minutes in oven preheated to .

If you don’t have a food processor, you can make this crust by hand by using a knife or pastry cutter to ‘cut’ the ingredients together in a bowl.

Tips for Perfect Pop Tart Crust

I can’t stress enough, the golden rule with this pie crust is not to process or play with it too much. Make sure there are visible small pieces of butter and make sure it stays cold. The cold butter is what creates the flaky texture. If the butter melts – no flakiness.

It’s best to only work with what you need and keep chilling between steps to get the very best results, especially if it’s warm where you are.

For the Pop Tart Icing

This icing is the perfect compliment to the buttery crust and blueberry flavor.

1. Mix: Add the powdered sugar, a pinch of cinnamon and a little milk together to make a thick icing and stir to combine.
   • NOTE: The cinnamon gives these cute little breakfast pastries a nice, cozy kick.

The icing should be of a consistency that is thick but levels out after 10 seconds or so. You can thicken the icing with a little more powdered sugar or thin it out with a little more milk or water.

Make These Blueberry Pop Tarts Your Own

I’m all about being able to customize recipes exactly the way you like them so here’s a few ideas to change up these pop tarts and make them just how you like.

• The filling: You don’t need to stick to blueberries. Use any fresh or frozen berries, or even things like peaches and apricots will work beautifully made the same way as this filling. You can even fill them with Nutella, peanut butter or your favorite preserves.
  • For even more filling ideas, try this Homemade Apple Pie Filling or the gorgeous filling from this Blackberry Marionberry Pie.
• The icing: Add a little lemon juice to the icing instead of milk for a lemon icing.
• Decorating: You can see in these photos, I’ve decorated these 3 different ways. On top of the regular icing, I mixed a little blueberry sauce to some icing and created a purple zig zag drizzle (below). On some I dotted a little blueberry sauce and dragged a toothpick through  the dots (first picture) and others I scattered over some sprinkles (first picture)

Storing Homemade Pop Tarts

​Leftovers should be stored in an airtight container and stored at room temperature. They can be reheated in the microwave or in the oven for just a few minutes.

They also freeze extremely well and only take a few minutes to thaw making it perfect for a quick breakfast on the go!

These pop tarts are ridiculously delicious and totally simple, plus super cute. You can eat them warm or cold, with or without icing, and even freeze them for later so spoil yourself and make a batch – you deserve it.

More Breakfast on the Go Ideas:

• Crumb Pumpkin Muffins
• Cream of Wheat Raspberry Muffins
• Peanut Butter Chocolate Chip Breakfast Cookies
• Air Fryer French Toast Muffins

5 from 2 votes

Blueberry Pop Tarts

By Carrian Cheney

Prep40 minutes mins

Cook25 minutes mins

Total1 hour hr 5 minutes mins

Servings10

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A plump, sweet blueberry filling wrapped inside a buttery flaky crust, these Blueberry Pop Tarts are a real breakfast treat. Add a cinnamon icing and these are way better than the store-bought variety.

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Ingredients 

FOR THE BLUEBERRY FILLING

• 1 lb Fresh or Frozen Blueberries
• 1 teaspoon Lemon Zest
• 1 ½ Tablespoons Lemon Juice
• ⅓ Cup White Granulated Sugar
• 1 Tablespoon Cornstarch
• 1 Tablespoon Water

FOR THE POP TART CRUST

• 1 ½ Sticks Unsalted Butter, ¾ cup, cubed and chilled
• 8 oz All Purpose Flour, (1 3¾) cups
• ⅓ Cup White Granulated Sugar
• ½ teaspoon Salt
• up to ½ Cup Ice Water

TO FINISH

• 1 Egg Yolk
• Dash of Water
• 1 Cup Powdered Sugar
• Good Pinch of Cinnamon
• 1 ½ Tablespoons Milk

Instructions 

FOR THE BLUEBERRY FILLING

• In a medium saucepan, combine the blueberries, lemon zest, juice and sugar and bring to a boil over medium heat.
  1 lb Fresh or Frozen Blueberries, 1 teaspoon Lemon Zest, 1 ½ Tablespoons Lemon Juice, ⅓ Cup White Granulated Sugar
• Mix together the cornstarch and water then stir it into the blueberries.
  1 Tablespoon Cornstarch, 1 Tablespoon Water
• Turn the heat down so the mixture is just simmering.
• Simmer stirring every so often for about 10 minutes until the blueberries have softened and the liquid has thickened. Draw a line across the back of your spoon and the line should hold.
• Remove from heat and allow to cool completely

FOR THE POP TART CRUST

• Place the butter, flour, sugar and salt in a food processor and pulse until it looks like lumply sand. Add the ice water 1 tablespoon at a time and pulse between each until the dough just starts clumping together. Don’t add more water than you need.
  1 ½ Sticks Unsalted Butter, 8 oz All Purpose Flour, ⅓ Cup White Granulated Sugar, ½ teaspoon Salt, up to ½ Cup Ice Water
• Turn the dough out onto a sheet of baking paper and just gently pull it together – don’t knead it too much as you want it to stay cold for it to become flaky.
• Shape the dough into a rough square, then cut in half. Wrap each piece up separately and chill for at least 45 minutes.
• Preheat the oven to 400℉. Line a large baking tray with baking paper.
• Cut the dough in half. Return one half of the dough to the fridge.
• Roll the other out to a rough rectangle approximately 9 inches x 12 inches and about ⅙th of an inch thick.
• Trim it to make straight sides and cut 8 smaller about 2.5 x 4 inches each. Reroll the offcuts to make another 2. Place them all on a baking tray and back into the fridge.
• Repeat with the other piece of dough.

TO ASSEMBLE

• Hold back about 1 tablespoon of the filling if you’d like to use it for decorating.
• Top 10 of the rectangles with about 1 ½ tablespoons of blueberry filling. Keep it quite centered, leaving a ½ inch edge all the way round and don’t be tempted to overfill them.
• Use your finger to brush a line of water around the edge, then top with another rectangle of dough. Use a fork to crimp the sides firmly all the way round.
• Beat together the egg yolk with a dash of water and brush over the tops. Pierce two small slits with a sharp knife.
  1 Egg Yolk, Dash of Water
• Place them on the prepared baking trays and bake for 25-27 minutes, turning at the halfway point, until golden and crisp.

FOR THE ICING

• Sift the powdered sugar and cinnamon into a medium bowl, then mix in the milk. Adjust the consistency so that it settles after about 10 seconds when stirred – powdered sugar will make it thicker, milk or water to thin it.
  1 Cup Powdered Sugar, Good Pinch of Cinnamon, 1 ½ Tablespoons Milk
• For purple icing: push the reserved blueberry filling through a strainer and use the juice to colour the icing.
• For the blueberry dots: use the juice from straining the filling as above and dot it onto the tarts with a toothpick, then run the toothpick through the middle of the dots to make swirls.
• Spread the icing over the cooled pop tarts with a spatula. Serve immediately or wait a few hours for the icing to set up a little.

Recipe Notes

Fresh and frozen blueberries will release a different amount of liquid. If the filling is too thick, just add a touch of water to thin it. If it’s too thin, cook it a little longer or add a touch more cornstarch slurry.

It’s very important not to over-process the dough so that you still have very small lumps of visible butter in it when rolled out.

It’s equally as important to keep the dough cold so chill where recommended, and even more if it is warm where you are.

Pop tarts can be frozen to store longer.