There’s something so nostalgic about blueberry pop tarts. If you grew up in the 80s, you’ll know what I mean! Maybe it’s the sweet jammy centre, the buttery crust, or the icing with sprinkles on top. But once you make them from scratch, you’ll realize just how much better homemade can be. These blueberry pop tarts are flaky, buttery, filled with real blueberry goodness, and finished with a simple glaze that makes them bakery-worthy.
Perfect for slow weekend mornings, brunch spreads, or even a cozy late-night treat, this recipe brings comfort and flavor together in every bite. Feel free to customize these tarts with strawberries, raspberries, or any other berry in season!
1. Make the Dough
In a food processor, combine flour, salt, sugar, and cold butter. Pulse until the mixture resembles coarse crumbs. Slowly add ice water and pulse just until the dough comes together.
Turn the dough out onto a lightly floured surface, form it into a ball, wrap tightly in plastic wrap, and refrigerate for at least 2 hours.
2. Prepare the Filling
While the dough chills, add blueberries, sugar, and cornstarch to a small saucepan over low heat. Stir regularly until the mixture thickens into a jam-like consistency.
Allow the filling to cool completely before assembling.
3. Roll and Assemble
Remove the dough from the fridge about 45 minutes before baking to soften slightly.
Preheat your oven to 180°C (356°F).
Roll the dough out to about 1/8 inch thick. Cut into 8 rectangles (approximately 3 x 4 inches). You may get more depending on thickness.
Spoon about 2 tablespoons of blueberry filling onto half of the rectangles, leaving a small border around the edges. Place the remaining rectangles on top and seal the edges with a fork.
Lightly brush the tops with milk and sprinkle with a little sugar.
4. Bake
Bake for 40 minutes or until golden brown. Let the pop tarts cool on a rack for 20–30 minutes.
5. Add the Icing
Whisk together powdered sugar and milk until smooth. For a subtle lavender hue, mix in a small amount of blueberry juice. Drizzle over the cooled pop tarts and finish with sprinkles if desired.
Blueberry Pop Tarts
Ingredients
Crust Ingredients:
- 3 cups all purpose flour
- 2 tbsp granulated white sugar
- 1 tsp salt
- 3/4 cup cold butter sub for vegan butter
- 1/3 cup ice cold water
- 1 tbsp milk for the top of the pie sub for plant milk
- 2 tsp granulated sugar for sprinkling over the top of the tarts
Filling Ingredients:
- 2 cups wild frozen blueberries
- 2 tbsp cornstarch
- 1/4 cup granulated sugar
Icing:
- 1 cup powdered sugar
- 1 tbsp milk
- 1 tbsp blueberry juice from the blueberry filling
Instructions
- Start by making the pastry dough. Place the flour, salt, 2 tablespoons sugar, and chilled butter into a food processor and pulse until the mixture resembles coarse crumbs.
- Gradually pour in the ice water, pulsing just until the dough comes together. If the mixture is still very dry and a dough is not forming, add a little more ice water.
- Turn the dough out onto a lightly floured surface and shape it into a ball. Wrap it tightly in plastic wrap and refrigerate for at least 2 hours.
- While the dough chills, prepare the blueberry filling. In a small saucepan over low heat, combine the blueberries, sugar, and cornstarch.
- Stir frequently until the mixture thickens. Let it cool for about 30 minutes, then transfer it to a glass jar and refrigerate.
- Take the dough out of the fridge 45 minutes before baking to let it soften slightly.
- When you’re ready to assemble the tarts, preheat your oven to 180°C (356°F).
- Roll the dough out with a rolling pin until it’s about 1/8 inch thick. This may take a little time, so be patient.
- Cut the dough into 8 rectangles, approximately 3 x 4 inches each (you may get up to 10, depending on thickness of your dough).
- Spoon 2 tablespoons of blueberry filling onto half of the rectangles. Place the remaining rectangles on top to form pastries.
- Seal the edges by pressing them together with a fork. Lightly brush the tops with milk and sprinkle with a bit of sugar.
- Bake for about 40 minutes, or until golden brown.
- Remove from the oven and let the pop tarts cool for 20–30 minutes.
- While they cool, prepare the icing by mixing powdered sugar with milk. This step is optional, but you can add a little blueberry juice to give the icing a light lavender colour.
- Finish with sprinkles if desired, and enjoy!
