Homemade Blueberry Pop Tarts Recipe

Introduction

These homemade blueberry pop tarts bring the joy of a classic breakfast treat right to your kitchen. With a flaky, buttery crust and a sweet, slightly tangy blueberry filling, they’re perfect for a weekend morning or a special snack.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup unsalted butter (cold)
• 1/4 cup granulated sugar
• 1 cup fresh blueberries
• 1 egg (beaten for wash)
• 1 tsp vanilla extract
• 1 cup powdered sugar

Instructions

1. Step 1: Prepare the dough by whisking together the flour and granulated sugar in a bowl. Cut in the cold butter until the mixture becomes crumbly.
2. Step 2: Gradually add ice water a tablespoon at a time, mixing gently until the dough just comes together. Wrap the dough in plastic wrap and chill for 30 minutes.
3. Step 3: While the dough chills, make the filling by combining the blueberries, remaining sugar, and vanilla extract in a bowl. Lightly mash the mixture, leaving some berries whole for texture.
4. Step 4: On a floured surface, divide the chilled dough in half and roll each portion into rectangles about 3 by 4 inches.
5. Step 5: Place half of the dough rectangles on a baking sheet. Spoon the blueberry filling over each, then cover with the remaining rectangles. Press the edges together to seal well.
6. Step 6: Preheat the oven to 375°F (190°C). Brush the tops of the pop tarts with the beaten egg and cut small slits on top to allow steam to escape.
7. Step 7: Bake for 20-25 minutes or until the crust is golden brown. Let cool slightly before serving.

Tips & Variations

• For a sweeter filling, add a tablespoon of honey or maple syrup to the blueberry mixture.
• Try adding a sprinkle of cinnamon to the dough for a warm, cozy flavor.
• If fresh blueberries aren’t available, frozen berries work well—just thaw and drain excess liquid before using.
• Use fruit preserves instead of fresh fruit to save prep time.

Storage

Store leftover pop tarts in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to one month. Reheat in a toaster oven or regular oven to crisp the crust before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries can be used. Make sure to thaw and drain any excess liquid before mixing to avoid a soggy filling.

How can I make the crust flakier?

Keep the butter cold and avoid overworking the dough. Chilling the dough before rolling also helps create a flakier texture.

Homemade Blueberry Pop Tarts Recipe

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★★★★★

4.8 from 115 reviews

These homemade blueberry pop tarts are a delicious and fun breakfast treat made from scratch with flaky buttery dough and a sweet blueberry filling. Perfectly golden-baked with a shiny egg wash and lightly sweetened blueberry compote inside, they offer a nostalgic taste with fresh fruit goodness and a tender, flaky crust.

• Author: Naya
• Prep Time: 40 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6–8 pop tarts 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Dough

• 2 cups all-purpose flour
• 1/2 cup unsalted butter (cold)
• 1/4 cup granulated sugar
• Ice water, as needed (approximately 2-4 tablespoons)

Blueberry Filling

• 1 cup fresh blueberries
• 1/4 cup granulated sugar
• 1 tsp vanilla extract

Finishing

• 1 egg (beaten for egg wash)
• 1 cup powdered sugar (optional, typically for glazing but not used in instructions)

Instructions

1. Prepare the Dough: In a large bowl, whisk together the all-purpose flour and granulated sugar. Cut in the cold unsalted butter using a pastry cutter or your fingers until the mixture becomes crumbly. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together without being sticky. Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes to chill.
2. Make the Filling: In another bowl, combine the fresh blueberries with granulated sugar and vanilla extract. Gently mash the mixture to release juices but leave some blueberries whole to maintain texture and bursts of flavor.
3. Roll Out Dough: On a floured surface, divide the chilled dough into portions. Roll each portion into rectangles measuring approximately 3 by 4 inches, ensuring an even thickness for uniform baking.
4. Assemble the Pop Tarts: Place half of the rolled dough rectangles onto a baking sheet lined with parchment paper. Spoon a generous amount of the blueberry filling onto each rectangle, leaving a small border around the edges. Cover with the remaining rectangles, gently pressing the edges to seal. You can crimp the edges with a fork for a secure seal.
5. Bake: Preheat the oven to 375°F (190°C). Brush the tops of the assembled pop tarts with the beaten egg wash to achieve a shiny, golden finish. Use a knife to cut small slits on top of each tart to allow steam to escape while baking. Bake in the preheated oven for 20 to 25 minutes, or until the pop tarts are puffed and golden brown.

Notes

• Ensure the butter is cold to create a flaky pie-like crust.
• Don’t overfill the pop tarts to prevent filling leakage during baking.
• Chilling the dough helps prevent shrinkage and makes it easier to handle.
• Optional: After baking, you can drizzle a simple powdered sugar glaze for added sweetness.
• Store leftovers in an airtight container and consume within 2 days for best freshness.

Keywords: blueberry pop tarts, homemade pop tarts, blueberry pastry, breakfast tarts, flaky crust pop tarts