Blueberry Pop Tarts—Flaky, Fruity, and Glazed with Love
Homemade blueberry pop tarts are a nostalgic favorite, elevated with buttery, flaky pastry and a luscious blueberry center. Forget the store-bought version—these are richer, fresher, and made entirely from scratch (or nearly scratch, if you use store-bought dough). Each pop tart is filled with a thick blueberry jam that bubbles slightly as it bakes, tucked inside layers of golden pastry, and topped with a shiny glaze and colorful sprinkles. They’re perfect for breakfast, dessert, or an anytime snack that feels homemade and fun. The best part? You can prep them ahead, freeze them, and even toast them just like the boxed kind—but with way more flavor and heart.
Why These Pop Tarts Hit the Sweet Spot
They’re crisp and flaky on the outside, sweet and jammy on the inside. The dough is buttery and soft, the filling is thick and fruity without being runny, and the glaze adds a satisfying bite of sweetness. You can use fresh or frozen blueberries, and you can even swap the filling with other berries or jams. Whether you’re baking for your kids, your brunch table, or your inner child, these blueberry pop tarts bring joy in every bite.
Ingredients
For the Dough
• 2½ cups all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp salt
• 1 cup (2 sticks) cold unsalted butter, cubed
• ¼ cup cold water (plus more as needed)
• 1 egg, for egg wash
For the Filling
• 1½ cups fresh or frozen blueberries
• ¼ cup granulated sugar
• 2 tsp lemon juice
• 1 tbsp cornstarch mixed with 1 tbsp cold water
• ½ tsp vanilla extract
For the Glaze
• 1 cup powdered sugar
• 1–2 tbsp milk
• ½ tsp vanilla extract
• Sprinkles (optional)
Instructions
- In a large bowl, whisk flour, sugar, and salt.
- Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Slowly add cold water and stir just until the dough comes together. Divide into two disks, wrap in plastic, and chill for at least 30 minutes.
- Meanwhile, make the filling: in a saucepan over medium heat, combine blueberries, sugar, and lemon juice. Cook until berries burst, about 5 minutes.
- Stir in cornstarch slurry and cook until thickened. Remove from heat, stir in vanilla, and let cool.
- Roll out one dough disk on a floured surface and cut into rectangles (about 3×4 inches).
- Place half the rectangles on a lined baking sheet. Add a spoonful of blueberry filling in the center of each.
- Brush edges with egg wash, then top with another rectangle of dough. Press edges with a fork to seal.
- Brush tops with more egg wash. Chill assembled pop tarts for 15 minutes while oven preheats to 375°F.
- Bake for 20–23 minutes or until golden brown. Let cool on a wire rack.
- Whisk glaze ingredients until smooth and spread over cooled pop tarts. Top with sprinkles if desired.
Tips for Perfect Pop Tarts
Keep the butter and dough cold for the flakiest pastry. Don’t overfill the centers—just 1–1½ tablespoons is enough. If using store-bought pie crust, reduce chill time and bake slightly less. Let pop tarts cool before glazing so the icing sets beautifully.
Fun Flavor Swaps
Use strawberry, raspberry, or cherry filling instead. Add cream cheese to the center for a blueberry cheesecake version. Mix in a pinch of cinnamon or cardamom for warmth. Try a lemon glaze for a tangy twist.
Storage
Store in an airtight container at room temp for up to 3 days or refrigerate for up to 5. Reheat in a toaster oven for a crisp finish. Freeze unglazed pop tarts for up to 2 months—just bake or toast from frozen and glaze after heating.
Final Thoughts
Blueberry pop tarts are sweet, nostalgic, and made even better when crafted at home. From the flaky crust to the real-fruit filling and glossy glaze, they’re a breakfast treat worth waking up for.
Stick around—every visit tastes better than the last at The Buttered Bliss.
