Homemade blueberry pop tarts are a perfectly portioned treat that can be enjoyed at breakfast, brunch or dessert!
Ever since the beginning of spring, Jeff has been craving pop tarts. It’s unusual since he’s not typically a sweets guy. I think we’re all craving a bit of extra comfort right now, and he grew up with pop tarts, so it makes sense. Instead of only buying him the packaged brand, I thought I’d try and make them from scratch so that the ingredients would be a little better (I can’t say healthier, but… less processed?)
We’re both very pleased with the results! These blueberry pop tarts have a perfect crust that’s firm yet flaky, with just the right amount of filling. You could frost these with a powdered sugar glaze to make them look more like the real ones, but I find them to be sweet enough on their own.
- All-purpose flour
- Blueberries (fresh or frozen)
- Brown sugar
How to Make Blueberry Pop Tarts
If you’ve made homemade dough before, this is a pretty straight forward recipe. Honestly, the trickiest part is dividing the dough into two rectangles with 9 smaller rectangles each. If you have a ruler and a pizza cutter, it’s very easy. If you don’t have a pizza cutter, a knife will work just fine. I measured everything out on a piece of parchment paper to make it extra easy. You can see some of the marks on the photo below if you look closely.
The pieces don’t have to be perfectly even; mine aren’t! You can always trim the edges or leave them a bit uneven. Homemade isn’t supposed to look perfect.
To prepare the filling, you simply combine all of the ingredients in a bowl. Then you add 1 tablespoon to the center of a small rectangle of dough. Brush some egg wash around the edges, which will act like a glue.
Place a second piece of dough on top, then use a fork to crimp the edges all the way around, sealing in the filling.
It’s ok if a little bit of filling oozes out. That happened to me with a couple of them and it didn’t make the final product any less delicious. Use the fork or a pairing knife to make some holes in the top of the pastry for steam to escape while baking.
Then simply bake and enjoy. Try not to eat them all at once!
Recipe Notes and Substitutions
- I used frozen wild blueberries for this recipe. Wild blueberries are smaller, so I found that they fit better into the tarts. However, you can use regular blueberries, frozen or fresh. Do not thaw frozen berries before using or they’ll release too much juice.
- Typically, I chill dough before baking. I skipped that step here because when blueberries and sugar combine, the juices start to extract from the berries. I didn’t want this to cause the dough to become soggy.
- You can get away with using store-bought pie dough with this recipe if you don’t want to make homemade dough. I highly recommend using the homemade version, though. It’s tasty!
Store leftovers in an airtight container in the refrigerator for up to one week, or freeze for up to one month. Reheat in a toaster oven or in the microwave (don’t use a regular toaster).
More Blueberry Recipes
You can also see my full archive of blueberry recipes here!
Blueberry Pop Tarts
For the Crust
- 9 ounces all-purpose flour (2 cups using Spoon & Level Method)
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 8 ounces unsalted butter, cubed and cut into small pieces
- 1 large egg
- 2 tablespoons milk (whole or 2% preferably)
For the Filling
- 1/2 cup + 2 tablespoons blueberries (see notes)
- 3 tablespoons light brown sugar
- 1 1/2 tablespoons cornstarch
- 1 1/2 teaspoons ground cinnamon
- 1 large egg, lightly beaten
- Prepare the Dough: Place the flour, sugar and salt in the bowl of a food processor. (If you don’t have a food processor, you can do the following steps by hand in a bowl with a whisk and fork). Pulse the ingredients a few times to combine, then add the butter and pulse several more times until the ingredients look like coarse cornmeal with larger pieces of butter scattered around. Add the egg and milk to the stand mixer while the machine is running until the ingredients are just combined.
- Divide the dough in half, wrap in plastic film, flatten, and chill for 30 minutes.
- Prepare the Filling: In a small bowl, stir together the blueberries, brown sugar, cornstarch and cinnamon until evenly combined.
- Preheat to 325 degrees F. Note: If you have parchment sheets, you can use one in the next step one to draw out your measurements with a ruler before rolling out the dough. Then roll the dough directly onto the parchment, staying within the lines. A pizza cutter is also very helpful if you have one.
- Place one piece of dough on a floured surface and roll into a rectangle that can be trimmed to 9x12 inches. Transfer to a parchment-lined baking sheet. Follow the same steps with the second piece of dough so each is on its own baking sheet.
- Use a ruler to divide each rectangle into thirds, both lengthwise and crosswise. You’ll wind up with nine 3x4-inch rectangles (this is when the pizza cutter is very helpful).
- Brush the edges of one 3x4 rectangle with egg, then scoop 1 tablespoon of filling into the center. Top with a second rectangle, then use a fork to crimp the edges all the way around. Repeat this process until you have 9 tarts. Prick the top of each tart 3 times with either a fork or a paring knife so steam can escape.
- Bake for 25-30 minutes, or until the tarts are a light golden brown. Allow them to cool on the pan before serving.
- Store leftovers in an airtight container in the refrigerator for up to one week, or freeze for up to one month. Reheat in a toaster oven or in the microwave (don’t use a regular toaster).
Please read my full post for additional recipe notes, tips, and serving suggestions!
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