If you’re looking for a delightful homemade treat that brings a nostalgic smile with every bite, this Blueberry Pop Tarts Recipe is an absolute winner! Bursting with vibrant blueberry flavor wrapped in flaky, buttery crusts, these pop tarts offer that perfect balance of sweet and tart, making them a comforting breakfast or snack any time of day. What makes this recipe truly special is how simple ingredients come together to create a bakery-quality pastry that’s surprisingly easy to make at home. Once you try these, you’ll wonder why store-bought pop tarts ever got your attention.
Ingredients You’ll Need
These ingredients are straightforward but carefully chosen to build layers of texture and flavor. Each one plays a crucial role, from the flakiness of the pie crust to the luscious blueberry preserves that sweeten things up naturally.
- 2 9-inch refrigerated pie crusts (425 grams): The base for our pop tarts, providing that golden, flaky pastry that’s simply irresistible.
- ½ cup blueberry preserves (170 grams): Bursts of fruity sweetness that are the star of the filling, enhanced with natural berry goodness.
- 2 teaspoons cornstarch (6 grams): A little secret to thicken the filling and keep it perfectly gooey without any runny mess.
- 1 large egg (50 grams): Used to seal and glaze the pastries, giving them that beautiful, glossy finish.
- ½ cup powdered sugar (57 grams): The base for a sweet, smooth icing that drizzles perfectly over each pop tart.
- ¼ cup blueberry preserves (85 grams): Mixed into the icing for an extra layer of flavor and color.
- 1 tablespoon milk (14 grams): Helps create a smooth, pourable consistency for the glaze.
- ½ teaspoon pure vanilla extract (2 grams): Adds warmth and depth to the icing without overpowering the blueberry notes.
How to Make Blueberry Pop Tarts Recipe
Step 1: Prep Your Oven and Workspace
Start by preheating your oven to 375°F and lining a baking sheet with parchment paper to prevent sticking. This ensures everything is ready to go as you shape and fill your pop tarts, so you’re not rushing when the magic begins.
Step 2: Shape the Dough
Roll out one pie crust just a bit on a clean countertop. Then, trim the rounded edges to form a neat large rectangle. Cut this into six equal smaller rectangles. Repeat this step with the second pie crust. This simple prepping divides your dough into perfect pop tart sizes with minimal waste.
Step 3: Prepare Your Filling
In a small bowl, mix the blueberry preserves with cornstarch. This combo thickens the preserves as they bake, preventing any filling oozing out. Spoon about 2-3 tablespoons of this mixture onto the center of each dough rectangle, making sure to leave room around the edges for sealing.
Step 4: Seal with Egg Wash
Whisk your egg and brush it around the edges of each filled dough rectangle. Carefully place an unfilled dough rectangle on top to create a pocket. The egg acts as glue, so the filling stays inside while baking!
Step 5: Crimp and Prepare for Baking
Press the edges of each pop tart with a fork to seal them tightly. Trim any excess dough for a clean look. Place the pop tarts on your parchment-lined baking sheet and brush the tops with the remaining egg wash to give a golden sheen once baked.
Step 6: Vent and Bake
Use a toothpick or fork tines to make one or two small holes on top of each pop tart. This prevents any blowouts during baking by letting steam escape. Bake your pastries for 10-12 minutes, or until they turn a lovely light golden brown on top.
Step 7: Mix the Glaze
While the pop tarts cool, mix together powdered sugar, blueberry preserves, milk, and vanilla extract until smooth and slightly glossy. This blueberry-infused icing is what makes these pop tarts extra special and utterly crave-worthy.
Step 8: Drizzle and Set
Once the pop tarts have cooled to the touch, drizzle the icing over them generously. Give the glaze about 10 minutes to set before serving, so every bite delivers that perfect sweet-tangy finish.
How to Serve Blueberry Pop Tarts Recipe
Garnishes
A sprinkle of fresh blueberries or a dusting of powdered sugar brings added freshness and visual appeal to your homemade Blueberry Pop Tarts Recipe. If you’re feeling fancy, a few edible flowers or a light mint leaf on top can elevate the presentation even more.
Side Dishes
Pair these pop tarts with a cup of your favorite coffee or tea for a cozy morning treat. For a balanced breakfast, try serving them alongside Greek yogurt or a small bowl of mixed fruit salad, which complements the sweet and tart flavors beautifully.
Creative Ways to Present
Cut the tarts into bite-sized squares for a party platter or stack mini versions on a cake stand to create an inviting dessert centerpiece. You can also serve them warm with a scoop of vanilla ice cream or dollops of whipped cream for a decadent twist.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Blueberry Pop Tarts Recipe covered in an airtight container at room temperature for up to two days. This preserves the flaky texture and keeps the filling tasty, though they’re honestly pretty irresistible fresh out of the oven.
Freezing
If you want to enjoy these treats later, freeze your baked and cooled pop tarts in a sealed plastic bag or airtight container for up to two months. When you’re ready, thaw at room temperature or reheat gently in the oven.
Reheating
To warm your Blueberry Pop Tarts Recipe leftovers, pop them in a 350°F oven for about 5-7 minutes or microwave briefly on a low setting. This refreshes that flaky crust and softens the filling to its original glory.
FAQs
Can I use fresh blueberries instead of preserves?
While fresh blueberries are delicious, using them straight in this recipe may result in a runny filling. If you want to use fresh berries, consider cooking them down with sugar and cornstarch first to thicken the mixture before filling.
Do I have to use refrigerated pie crust?
Refrigerated pie crusts are your shortcut to flaky pastry without the fuss. You can make your own from scratch if you prefer, but store-bought crusts save time and still deliver that perfect buttery texture.
How can I make these pop tarts gluten-free?
Look for gluten-free refrigerated pie crusts in the freezer or refrigerated sections of stores. Just make sure all other ingredients, like blueberry preserves, are gluten-free as well. The process remains the same!
Is cornstarch necessary in the filling?
Yes! Cornstarch acts as a thickening agent to prevent the blueberry filling from becoming too runny during baking, which keeps your pop tarts neat and easy to eat.
Can I make these blueberry pop tarts vegan?
To keep them vegan, choose a dairy-free pie crust and substitute the egg wash for a plant-based milk or a flax egg. For the icing, use a non-dairy milk alternative and ensure the powdered sugar is vegan-friendly.
Final Thoughts
Making these Blueberry Pop Tarts Recipe at home is such a joyful, rewarding experience — from rolling out the dough to enjoying that first warm, flaky bite. They’re perfect for sharing (though you might want to keep a few all to yourself). Whether it’s a lazy weekend breakfast or a special treat, these pop tarts bring a comforting, homemade charm to your table you won’t regret. Give them a try and watch them become a new favorite in your kitchen!
Print
Blueberry Pop Tarts Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 pop tarts
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These homemade Blueberry Pop Tarts are a delightful mix of flaky pastry and sweet blueberry filling, topped with a luscious blueberry glaze. Perfect for breakfast or a sweet snack, they combine the convenience of refrigerated pie crust with a delicious homemade touch.
Ingredients
Dough
- 2 9-inch refrigerated pie crusts (425 grams, 1 package)
Filling
- ½ cup blueberry preserves (170 grams)
- 2 teaspoons cornstarch (6 grams)
Egg Wash
- 1 large egg (50 grams)
Icing
- ½ cup powdered sugar (57 grams)
- ¼ cup blueberry preserves (85 grams)
- 1 tablespoon milk (14 grams)
- ½ teaspoon pure vanilla extract (2 grams)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This will ensure your pop tarts bake evenly and do not stick.
- Prepare the Dough Rectangles: Roll out one refrigerated pie crust slightly on your countertop. Trim the rounded edges to form a large rectangle, then cut this rectangle into 6 equal smaller rectangles. Repeat the process with the second pie crust to have a total of 12 rectangles.
- Make the Filling and Add to Dough: In a small bowl, mix the blueberry preserves with cornstarch to thicken the filling. Spoon 2-3 tablespoons of this mixture onto the center of 6 dough rectangles, being careful not to overfill to avoid leakage when sealed.
- Seal the Pop Tarts: Whisk the egg in a small bowl. Brush the edges of the dough rectangles around the filling with the egg wash. Place another dough rectangle on top of each filled rectangle. Press the edges together with a fork to seal, trim any excess dough for clean lines, and transfer them to the prepared baking sheet. Brush the tops with the remaining egg wash.
- Vent the Pastries and Bake: Use a toothpick or fork to gently prick one or two holes in the top of each pop tart to allow steam to escape during baking. Bake in the preheated oven for 10-12 minutes, or until the pop tarts are lightly golden and cooked through.
- Prepare the Icing: While the pop tarts bake, combine powdered sugar, additional blueberry preserves, milk, and vanilla extract in a bowl. Stir until smooth and well blended.
- Glaze and Cool: Once the pop tarts are cool enough to handle, drizzle the blueberry icing over the top. Let the glaze set and dry for about 10 minutes before serving.
Notes
- To prevent soggy pop tarts, avoid overfilling the blueberry preserves mixture.
- Ensure the edges are well sealed to avoid filling leakage during baking.
- The cornstarch in the filling helps thicken the preserves for less runny filling.
- Use toothpicks to vent the pop tarts to prevent them from puffing up unevenly.
- Store baked and iced pop tarts in an airtight container at room temperature for up to 2 days.
- For a vegan version, substitute pie crusts and egg wash with vegan alternatives and use a plant-based milk for the icing.
