Blueberry Pop Tarts

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I love a sweet treat with my morning coffee, and these homemade blueberry pop tarts are perfect for spring and summer. Using store-bought pie dough makes them super easy. Check out the tips below to ensure they turn out perfect!


  • Pie Dough: I use store-bought dough for convenience, but homemade works too! Let the dough sit out for a bit to warm up before rolling it out, but don’t let it get too soft.
  • Shaping the Pop Tarts: Roll the dough into a 9-inch square, then cut it into three 3-inch rectangular strips. Brush the edges with egg wash, add filling to the center, and fold the longer side over. Press the edges to seal so the filling won’t leak.
  • Blueberry Jam: Making jam is easy! Cook all the ingredients on the stove over medium heat, stirring occasionally. When the blueberries pop and the mixture thickens, it’s done. You might have extra jam, which can be stored in the fridge for 5 days—perfect for toast or waffles!
  • Icing: Use whole milk or heavy cream for the icing. It should be thick enough to set but not run all over. You can add different extracts like lemon or blueberry for extra flavor.

Blueberry Pop Tarts

Prep Time 30 minutes
Cook Time 16 minutes
Course Breakfast
Servings 6 pop tarts


#### For the pop tarts:

  • 2 refrigerated pie crusts 1 package with 2 inside
  • 1 egg
  • 3 cups blueberries
  • 2 tbsp water
  • cup granulated sugar
  • Zest of 1 small lemon
  • 1 tbsp lemon juice
  • 2 tbsp corn starch

#### For the icing:

  • 1 cup powdered sugar
  • 2-4 tbsp milk
  • ½ tsp vanilla extract


#### For the blueberry jam:

  • Add 2 cups of blueberries, water, granulated sugar, lemon juice, lemon zest, and corn starch to a small pot. Cook over medium heat until the blueberries pop and the mixture thickens, about 5 minutes. Stir occasionally. Once thickened, remove from heat and pour over the remaining blueberries. Set aside.

#### For the pop tarts:

  • Preheat the oven to 400°F and line a baking sheet with parchment paper. In a small bowl, whisk the egg to make an egg wash.
  • Roll out the refrigerated pie crusts and trim the edges to form two 9-inch squares. Cut each square into three 3-inch wide strips.
  • Brush the edges of each strip with egg wash, add about 2 tablespoons of blueberry filling in the center, and fold the strip over. Press the edges to seal and crimp with a fork. Place on the prepared baking sheet, brush the tops with the remaining egg wash, and bake until golden, about 15-16 minutes.

#### For the icing:

  • Once the pop tarts have cooled for at least 10 minutes, mix powdered sugar, vanilla, and milk or cream to your desired consistency. Spread the icing on top and garnish with extra blueberries. Enjoy!


Store the pop tarts in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 6 days. Reheat in the microwave or bake in a 350°F oven for 10 minutes.

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