These blueberry pop tarts have a warm and gooey blueberry filling, flaky crust, and a creamy rich blueberry glaze. They’re easy to make and taste way better than store-bought. These pop tarts are like mini frosted blueberry pies. You can make them mini or even into lots of fun shapes!
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Why you will LOVE this recipe:
- Easy: They're so easy to make and can be made even easier with store-bought pie crust.
- Blueberry filling: The filling is easy to make and can be made a few days ahead. It tastes like blueberry pie filling!
- Blueberry glaze: The easy, 3 ingredient glaze is thick, creamy, and tastes like blueberry frosting.
- All-butter homemade crust: Flaky, tender, buttery, and crisp. There's nothing better than homemade pie crust.
Jump to:
Frosting-like glaze
The glaze is made in the leftover container from the blueberry filling to give it a purple tint and blueberry flavour.
Typically glaze is made using milk but this glaze is made with heavy cream. It gives it a frosting-like rich mouthfeel. It's just powdered sugar and cream. You don't need an electric mixer.
Filling
The filling comes together in a saucepan. Just simmer all the ingredients on medium-low heat until thickened. It creates a thick, gooey, blueberry filling - almost like a pie filling.
I like to add a bit of cinnamon into all of my blueberry desserts because it gives them this warm, pie-like flavour. You should check out these no knead blueberry cinnamon rolls if you're also a fan!
Make ahead
The best part about this blueberry pop tarts recipe is that all the components can easily be made ahead. You can prep the pie crust and make the filling up to two days ahead of time. Store them in the fridge until ready to roll out and bake.
You can also freeze leftovers (in an airtight container or bag for up to two months) but I doubt you'll have any left over.
Key ingredients
Full steps and ingredients in recipe card below. But read through these for all the tips you will need for success!
Blueberries: Fresh or frozen both work great.
Heavy whipping cream: This makes a creamy frosting-like glaze. You can use milk in a pinch.
Butter: Use good quality real butter for the best results.
Cinnamon: This gives the blueberry filling a warm, pie-like flavour.
All purpose flour: Weigh the flour to get the most accurate results. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.
How to make pop tart crust
Step 1 - Combine ice water and apple cider vinegar, set aside for later.
Step 2 - Into a large bowl, sift flour and salt. Mix until combined. Add cold butter (cut into small cubes), and mix until all the cubes are covered in flour.
Step 3 - Use a pastry cutter, knife, or food processor to mix in the flour until it resembles coarse breadcrumbs with some larger pieces. Work quickly so the butter doesn’t melt.
Step 4 - Add a few tablespoons of ice water and vinegar mixture to the flour and butter. Mix until distributed. Add vinegar water a tablespoon at a time, mixing just until a dough forms if you pack the mixture tightly.
Step 5 - Using your hands and working quickly, combine the mixture to form a dough, packing it tightly into a ball. Squish to flatten and fold in half. Repeat. Cut the dough to divide in half and roughly form each half into a square. Wrap with wax paper or cling wrap and refrigerate for at least 45 minutes (or overnight).
Blueberry filling
Step 1 - Combine all of the ingredients in a medium saucepan and stir to combine. Mix and heat on medium-low heat until it comes to a simmer.
Step 2 - Let the filling thicken, stirring frequently to prevent burning. Once thickened, remove from heat and immediately transfer to a non-metal heat safe bowl or container to cool. Let cool to room temperature (or refrigerate).
Assembly
Step 1 - Whisk egg and milk until even, set the egg wash aside for later.
Step 2 - On a lightly floured surface, roll out both pieces of crust to form two squares, ¼ inch thick. Trim the edges even.
Step 3 - Use a knife to score one of the rolled out pieces into 6 rectangles (or more if you prefer smaller pop tarts). Fill the middle of each with cooled blueberry filling. Reserve the bowl from the blueberry filling for the glaze. Brush egg wash in between the fillings to help the crusts seal.
Step 4 - Place the second square on top and use your fingers to press down in between each pop tart to help seal the edges. Use a pizza cutter or sharp knife, cut into individual pop tarts.
Step 5 - Use a fork to firmly press down on all the edges to seal. Poke the tops to allow steam to escape. Transfer to a parchment lined baking sheet leaving 1-2 inches between each pop tart.
Step 6 - Place pop tarts into the freezer for 10 minutes. While they’re chilling, Preheat the oven to 375°F (190°C).
Step 7 - Brush tops of the chilled pop tarts with egg wash and sprinkle liberally with coarse sugar. Bake for 20 minutes, until they are golden brown. Let the pop tarts cool on the baking sheet for 10 minutes.
Step 8 - Add powdered sugar into the reserved bowl from the blueberry filling. Add heavy whipping cream, a tablespoon at a time until it forms a thick glaze. Spread on top of cooled blueberry pop tarts and enjoy!
FAQ
Yes you can, use it the same way as you would the pie crust in this recipe.
Yes you can, I recommend store-bought or premade pie crust in a pinch.
Yes you can, keep in mind that if your jam is very sweet, it will make the pop tarts very sweet as well. That's why I prefer using a blueberry pie filling - you can buy store-bought in a pinch.
Yes! Use a plant based butter (margarine will be too soft).
Yes, all kinds of berries will work in this recipe - blueberries, raspberries, cherries... Add 1 extra tablespoon of cornstarch to the filling if using strawberries because they tend to have a higher water content.
Just brush the tops with milk or heavy cream. Heavy cream will create a richer brown crust.
Check out these other recipes:
Happy baking!
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📖 Recipe
Blueberry Pop Tarts
Equipment
Ingredients
Crust
- 1 cup water with ice
- 1 tablespoon apple cider vinegar
- 2 ½ cups all purpose flour 300g
- ½ teaspoon sea salt
- 1 cup butter cold
- 1 large egg
- 1 tablespoon milk or water
- 2 tablespoons coarse sugar
Filling
- 2 cups blueberries fresh or frozen
- ¼ cup granulated sugar
- 1-2 tablespoons lemon juice from 1 lemon
- 1 tablespoon cornstarch or flour
- ½ teaspoon ground cinnamon
- 2 tablespoons water
Glaze
- 1 cup powdered sugar
- 1-3 tablespoons heavy whipping cream
Instructions
Crust
- Combine ice water and apple cider vinegar, set aside for later.1 cup water with ice, 1 tablespoon apple cider vinegar
- Into a large bowl, sift flour and salt. Mix until combined. Add cold butter (cut into small cubes), and mix until all the cubes are covered in flour.2 ½ cups all purpose flour, ½ teaspoon sea salt, 1 cup butter
- Use a pastry cutter, knife, or food processor to mix in the flour until it resembles coarse breadcrumbs with some larger pieces. Work quickly so the butter doesn’t melt.
- Add a few tablespoons of ice water and vinegar mixture to the flour and butter. Mix until distributed. Add vinegar water a tablespoon at a time, mixing just until a dough forms if you pack the mixture tightly.
- Using your hands and working quickly, combine the mixture to form a dough, packing it tightly into a ball. Squish to flatten and fold in half. Repeat. Cut the dough to divide in half and roughly form each half into a square. Wrap with wax paper or cling wrap and refrigerate for at least 45 minutes (or overnight).
Filling
- Combine all of the ingredients in a medium saucepan and stir to combine. Mix and heat on medium-low heat until it comes to a simmer.2 cups blueberries, ¼ cup granulated sugar, 1-2 tablespoons lemon juice, 1 tablespoon cornstarch, ½ teaspoon ground cinnamon, 2 tablespoons water
- Let the filling thicken, stirring frequently to prevent burning. Once thickened, remove from heat and immediately transfer to a non-metal heat safe bowl or container to cool. Let cool to room temperature (or refrigerate).
Assembly
- Whisk egg and milk until smooth, set the egg wash aside for later.1 large egg, 1 tablespoon milk
- On a lightly floured surface, roll out both pieces of crust to form two squares, ¼ inch thick. Trim the edges even.
- Use a knife to score one of the rolled out pieces into 6 rectangles (or more if you prefer smaller pop tarts). Fill the middle of each with cooled blueberry filling. Reserve the bowl from the blueberry filling for the glaze. Brush in between the fillings to help the crusts seal.
- Place the second square on top and use your fingers to press down in between each pop tart to help seal the edges. Use a pizza cutter or sharp knife, cut into individual pop tarts.
- Use a fork to firmly press down on all the edges to seal. Poke the tops to allow steam to escape. Transfer to a parchment lined baking sheet leaving 1-2 inches between each pop tart.
- Place pop tarts into the freezer for 10 minutes. While they’re chilling, Preheat the oven to 375°F (190°C).
- Brush tops of the chilled pop tarts with egg wash and sprinkle liberally with coarse sugar. Bake for 20 minutes, until they are golden brown. Let the pop tarts cool on the baking sheet for 10 minutes.2 tablespoons coarse sugar
Glaze
- Add powdered sugar into the reserved bowl from blueberry filling. Add heavy whipping cream, a tablespoon at a time until it forms a thick glaze. Spread on top of cooled pop tarts and enjoy!1 cup powdered sugar, 1-3 tablespoons heavy whipping cream
Did you make this recipe? Let me know!