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Blueberry Pop Tarts – Better Than Store-Bought & Easy to Make

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Homemade blueberry pop tarts made with flaky pastry dough, a thick blueberry filling, and optional vanilla or lemon icing. These pastries are fresher, fruit-forward, and better than store-bought versions.

  • Author: Emily
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 8 pop tarts 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 2 cups blueberries (fresh or frozen)
  • 1/3 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 2 refrigerated pie crusts or homemade pastry dough
  • 1 egg, beaten (for egg wash)
  • 1 cup powdered sugar
  • 2 tablespoons milk or lemon juice
  • 1/2 teaspoon vanilla extract
  • Sprinkles or coarse sugar (optional)

Instructions

  1. In a saucepan, combine blueberries, sugar, lemon juice, cornstarch, and salt. Cook over medium heat until thick and jammy. Let cool completely.
  2. Roll out the pastry dough and cut into equal rectangles.
  3. Spoon cooled blueberry filling onto half of the rectangles, leaving a border around the edges.
  4. Top with remaining dough rectangles and seal edges with a fork. Cut small vents on top.
  5. Brush with egg wash and bake at 375°F (190°C) until golden brown.
  6. Let pastries cool fully.
  7. Mix powdered sugar, milk or lemon juice, and vanilla to make icing. Spread over cooled pastries and add toppings if desired.

Notes

  • Allow filling to cool completely to prevent leaking.
  • Do not overfill the pastries.
  • Chilling assembled pop tarts before baking improves flakiness.
  • Icing should be added only after pastries are fully cooled.

Nutrition

Find it online: https://recipeshots.com/blueberry-pop-tarts/