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.

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.

Carrian’s Notes

Using fresh or frozen berries will make a difference to how much liquid there is in this filling – frozen will release more water than fresh. Cook it until you can draw a line through the back of a spoon without the sauce running but if it looks too thick on chilling, just add a dash of water to loosen it up.

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.

Carrian’s Notes

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