These homemade blueberry pop tarts are made with a flaky, buttery pastry, a sweet blueberry filling, and a simple vanilla icing. They are easy to prepare, dairy-free when made with vegan butter and plant-based milk, and a delicious homemade version of the classic toaster pastry.
Easy homemade blueberry pop tarts
If you grew up loving Pop-Tarts, you already know the comfort of a warm pastry with a sweet fruit filling. This homemade blueberry pop tarts recipe gives you that same nostalgic flavor, but with a fresher taste, a flakier crust, and a simple blueberry jam made right on the stovetop.
The pastry is made with all-purpose flour, cold butter, sugar, and ice water. When baked, it turns golden, crisp around the edges, and tender in the center. The blueberry filling is bright, sweet, and slightly tart thanks to fresh lemon juice. Once the pop tarts have cooled, they are finished with a smooth vanilla glaze and either crushed freeze-dried blueberries or sprinkles.
This recipe is vegan-friendly when you use dairy-free butter and plant-based milk. It is also approachable for home bakers because the dough comes together quickly in a food processor, and the filling only needs a few ingredients. You do not need advanced baking skills, just a little patience while the dough chills and the pastries cool before icing.
Are pop tarts vegan?
Not every store-bought Pop-Tart is vegan, as some varieties may contain milk, butter, or other dairy-based ingredients. These homemade blueberry pop tarts can be made completely vegan by using vegan butter in the crust and almond milk or oat milk in the icing. If you are not following a dairy-free diet, regular butter also works well.
Ingredients you’ll need:
This blueberry pop tart recipe uses simple baking ingredients and fresh or frozen blueberries. Here is what you need to make the crust, filling, and icing.
The Pop Tarts:
- All-Purpose Flour: Creates the base of the flaky pastry. Spoon and level the flour for the best texture.
- Butter: Use vegan butter for a dairy-free version or regular butter if preferred. It must be cold so the dough bakes up flaky.
- Sugar: A small amount adds light sweetness to the crust.
- Ice Water: Helps the dough come together without melting the butter. Add it gradually so the dough does not become too wet.
The Blueberry Jam:
- Blueberries: Fresh or frozen blueberries both work.
- Coconut Sugar: Sweetens the filling and helps create a jam-like texture.
- Lemon Juice: Adds brightness and balances the sweetness.
- Starch: Arrowroot starch, cornstarch, or tapioca flour helps thicken the filling.
For the Icing:
- Powdered Sugar: The base of the glaze. Sift it if you want an extra-smooth finish.
- Salt: A pinch balances the sweetness.
- Milk: Use almond milk, oat milk, or another milk of choice. Add slowly until the icing reaches your desired thickness.
- Vanilla Extract: Adds classic flavor to the glaze.
How to make vegan blueberry pop tarts
These homemade blueberry pop tarts are made in a few easy stages: prepare the pastry dough, cook the blueberry filling, assemble the pastries, bake, and glaze. Keep the dough cold as you work for the best flaky texture.
Step One: Cube the butter and place it in the freezer for 3 to 4 minutes while you measure the flour. The butter should be very cold before mixing.
Step Two: Add the flour and sugar to a food processor. Add the cold butter and pulse until the butter is broken into uneven pieces, with some pea-sized bits and some slightly larger chunks.
Step Three: Add 6 tablespoons of ice water and pulse until the dough begins to come together. Transfer it to a floured surface and add more ice water only as needed, until the dough holds together when pressed.
Step Four: Divide the dough into two discs, wrap them, and chill for 30 to 40 minutes.
Step Five: Make the filling by cooking the blueberries, coconut sugar, and lemon juice in a saucepan until the berries burst and the mixture thickens. Stir in the reserved blueberries and starch, then let the filling cool.
Step Six: Preheat the oven to 400°F and line baking sheets with parchment paper.
Step Seven: Roll each dough disc on a lightly floured surface, trim into rectangles, and place the pieces on the prepared baking sheets. Add blueberry filling to each piece, fold the dough over, and seal the edges with a fork.
Step Eight: Cut a small slit in the top of each pop tart so steam can escape while baking.
Step Nine: Bake for 25 to 27 minutes, or until the pastry is golden around the edges.
Step Ten: Whisk together the powdered sugar, salt, hot milk, and vanilla extract. Let the pop tarts cool completely, then glaze and decorate with freeze-dried blueberries or sprinkles. Allow the icing to set before serving.
Expert recipe tips:
- Keep the butter cold. Cold butter creates the flaky layers in the pastry. If it softens too much, chill the dough before continuing.
- Do not skip the chilling time. Resting the dough makes it easier to roll and helps the pastry keep its shape.
- Measure the flour carefully. Spoon the flour into the measuring cup and level it off. Too much flour can make the dough dry.
- Seal the edges well. Press firmly with a fork to help keep the blueberry filling inside during baking.
- Add a vent. A small slit on top of each pop tart allows steam to escape and helps the pastry bake evenly.
Frequently Asked Questions
Can I use regular butter instead of vegan butter?
Yes. If you do not need the recipe to be vegan or dairy-free, regular butter works well. Keep it very cold for the best pastry texture.
Can I use premade jam for these pop tarts?
Yes. You can use 2 to 3 tablespoons of your favorite store-bought jam instead of making the blueberry filling from scratch.
Can I use a different fruit for the jam?
Yes. Strawberries, raspberries, or mixed berries can be used in place of blueberries.
Can I make the dough without a food processor?
Yes. Add the flour and sugar to a mixing bowl, then cut the cold butter into the flour with two knives, a pastry cutter, or your fingertips. Work quickly so the butter stays cold.
Can I make the dough ahead of time?
Yes. The dough can be prepared and chilled in the refrigerator for up to 2 days. You can also freeze it for longer storage and thaw it in the refrigerator before rolling.
How do I store leftover pop tarts?
Store leftover pop tarts in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 1 month.
If you love this recipe, try these next!
- Vegan Monkey Bread
- Chocolate Zucchini Banana Bread
- Blueberry Crumble Bars
- Apple Cider Donuts
- Peach Cobbler Pound Cake
- Blueberry Scones
Did you make this recipe?
If you make these homemade blueberry pop tarts, leave a comment and rating below. They are perfect for breakfast, brunch, dessert, or anytime you want a sweet berry-filled pastry.
📖 Recipe
Blueberry Pop Tarts Recipe
Ingredients
Pop Tart Crust:
- 2 ½ cups all-purpose flour, spooned and leveled
- 8 oz (2 sticks) butter, vegan or regular
- 2 tablespoons granulated sugar
- 8 – 12 tablespoons ice water
Blueberry Filling:
- 1 pint blueberries, about 2.5 cups, with ¼ cup reserved
- ¾ cup coconut sugar
- 1 tablespoon lemon juice
- ½ – 1 tablespoon arrowroot starch, cornstarch, or tapioca flour
Glaze & Topping:
- 2 cups powdered sugar
- ¼ teaspoon salt
- 5 tablespoons hot milk, oat milk or almond milk for a dairy-free glaze
- 1 teaspoon vanilla extract
- 2 tablespoons crushed freeze-dried blueberries or sprinkles
Instructions
Make the Dough:
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Cube the butter and place it in the freezer for 3 to 4 minutes while you measure the flour.
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In a food processor, combine the flour and sugar. Add the cold butter and pulse until the butter forms uneven pieces.
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Add 6 tablespoons of ice water and pulse until the dough starts to come together.
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Transfer the dough to a floured surface and gently press it together. Add 2 to 6 more tablespoons of ice water if needed. The dough should hold together when squeezed.
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Divide the dough into two discs, wrap them, and chill in the refrigerator for 30 to 40 minutes.
Make the Blueberry Filling:
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In a medium saucepan, combine the blueberries, except for the reserved ¼ cup, with the coconut sugar. Cook over medium heat for 8 to 10 minutes, stirring often, until the blueberries begin to burst.
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Add the lemon juice and continue cooking until the mixture thickens. Remove from heat and transfer to a small bowl.
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Stir in the reserved blueberries and arrowroot starch. Let the filling cool; it will thicken more as it rests.
Make the Pop Tarts:
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Preheat the oven to 400°F and line two large baking trays with parchment paper.
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Roll one dough disc on a floured surface and trim it into an 8×10-inch rectangle. Cut into 5×3-inch rectangles. Repeat with the second disc.
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Place the dough rectangles on the baking trays. Spoon 2 to 4 tablespoons of blueberry filling onto the bottom half of each piece.
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Fold the dough over the filling and seal the edges with a fork. Trim the edges if desired and cut a small slit in the top of each pastry.
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If the dough becomes warm or stretchy, chill it for 10 minutes before baking.
Bake & Decorate:
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Bake for 25 to 27 minutes, or until the edges are golden. A little blueberry filling may leak out, which is normal.
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While the pop tarts bake, whisk together the powdered sugar, salt, hot milk, and vanilla extract to make the glaze.
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Cool the pop tarts completely before icing. Add glaze and top with freeze-dried blueberries or sprinkles. Let the glaze set before serving.
Notes
Store-bought jam: You can use 2 to 3 tablespoons of your favorite jam instead of the homemade blueberry filling.
No food processor: Cut the butter into the flour by hand with two knives, a pastry cutter, or your fingertips until the mixture has uneven butter pieces.
Storing: Keep leftover pop tarts in an airtight container at room temperature for 3 to 4 days or in the refrigerator for 4 to 5 days.
Reheating: If the pop tarts are already glazed, reheating is not recommended.
Nutrition
| Carbohydrates: 37g
| Protein: 4g
| Fat: 22g
| Sugar: 16g
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