Some Saturday mornings are just begging for a little adventure in the kitchen—and on one of those slow, sunny mornings, I dusted flour across my countertop with an unusual sense of calm. The usual rush was gone. No deadlines, no errands, just the quiet hum of the oven heating up.
I had a half-used jar of blueberry preserves in the fridge, cold butter ready to go, and a craving for something sweet but not too sugary. Not the kind of sweet that makes you crash an hour later—but something nostalgic, flaky, and fruity.
Pop Tarts came to mind—not the shiny, foil-wrapped ones from the store, but the real kind. Made by hand. Buttery pastry hugging warm blueberry filling, topped with a drizzle of icing that hardens just slightly for the perfect bite. I remembered how unimpressive the boxed versions had become over the years—too sweet, too dry. So I set out to make my own, something simple but lovely, the kind of treat that works just as well with morning coffee as it does for dessert after dinner.
That morning, I shaped dough with my hands, sealed it over spoonfuls of jam, and waited as the kitchen filled with the scent of baked blueberries and butter. And when the timer dinged, it was better than I expected. Each tart came out golden, slightly crisp at the edges, soft in the middle, and completely satisfying. Now it’s a go-to in my home—fun to make, easy to share, and always a hit with anyone lucky enough to snag one fresh off the rack.
Short Description
Flaky, buttery homemade Blueberry Pop Tarts filled with sweet blueberry preserves and topped with a light vanilla glaze. These hand pies are simple to make, naturally sweetened with fruit, and perfect for breakfast or snacking.
Key Ingredients
For the Dough:
- 2 cups all-purpose flour
- 1 teaspoon sugar
- 1 cup unsalted butter, cold and cubed
- 4–5 tablespoons cold water
For the Filling:
-
½ cup blueberry preserves
For Assembly:
-
1 egg, beaten (for egg wash)
For the Icing:
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Tools Needed
- Mixing bowls
- Pastry cutter or fork
- Rolling pin
- Baking sheet
- Parchment paper
- Pastry brush
- Small spoon or teaspoon
- Cooling rack
Cooking Instructions
Step 1: Make the Dough
In a large bowl, mix flour and sugar. Add the cold, cubed butter and cut it in using a pastry cutter or fork until the mixture resembles coarse crumbs.
Gradually add cold water, one tablespoon at a time, mixing until the dough just comes together. Form into a disk, wrap in plastic, and chill in the fridge for 30 minutes.
Step 2: Roll the Dough
Preheat oven to 375°F (190°C). Lightly flour your surface and roll the chilled dough out to about ⅛-inch thickness. Try to keep the shape as rectangular as possible for easy cutting.
Step 3: Cut and Fill
Cut the dough into even rectangles, about 3×4 inches. Place a small spoonful (about 1 teaspoon) of blueberry preserves in the center of half the rectangles. Leave a border around the edges.
Step 4: Seal the Edges
Brush the edges with beaten egg. Place a second rectangle over each filled piece. Gently press down the edges and seal with a fork to crimp all around.
Step 5: Bake
Line a baking sheet with parchment paper and place your filled pop tarts about 1 inch apart. Brush the tops lightly with egg wash. Bake for 25–30 minutes, or until golden brown and crisp at the edges.
Step 6: Cool and Ice
Let the pop tarts cool on the tray for 5 minutes, then transfer to a wire rack. In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle the icing over the cooled pastries.
Why You’ll Love This Recipe
Better than store-bought: No preservatives, artificial flavors, or overly sweet fillings.
Simple ingredients: You probably have everything on hand already.
Versatile treat: Enjoy it for breakfast, a snack, or dessert.
Make-ahead friendly: The dough and filling can be prepped in advance.
Customizable: Swap the filling or adjust the icing to your taste.
Mistakes to Avoid & Solutions
Dough too dry? Add cold water 1 tablespoon at a time until it comes together—don’t overwork it.
Butter too soft? Keep everything cold; warm butter melts too quickly and ruins the flaky texture.
Filling overflow? Avoid overfilling—just 1 teaspoon of preserves is enough.
Tarts opening in the oven? Press the edges well and use a fork to crimp tightly. Brush with egg wash for a stronger seal.
Icing sliding off? Wait until tarts are completely cool before glazing.
Serving and Pairing Suggestions
Serve warm or at room temperature, ideally with coffee, tea, or a glass of milk.
Top with fresh berries or a dollop of whipped cream for dessert-style flair.
For brunch, pair with yogurt and granola on the side.
Try slicing and arranging them on a breakfast board with fruit and nuts for entertaining.
Storage and Reheating Tips
Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keep in a sealed container for up to 5 days.
Freezer: Freeze un-iced tarts in a zip-top bag for up to 2 months.
Reheating: Warm in a toaster oven at 350°F for 5–7 minutes or microwave in 10-second bursts (icing may melt slightly).
FAQs
1. Can I use store-bought pie crust instead of making my own?
Yes, but homemade yields better flavor and texture. If using store-bought, choose one without added sugar.
2. What’s the best way to prevent the filling from leaking?
Don’t overfill and make sure to crimp the edges well. A thin egg wash on the inside edges helps seal them tightly.
3. Can I use fresh blueberries instead of preserves?
You can, but you’ll need to cook them down into a thick jam first or they may leak and make the crust soggy.
4. Can I make the dough ahead of time?
Absolutely. It can be made a day in advance and stored in the fridge, or frozen for up to a month.
5. How do I keep the icing from being too runny or too thick?
Add the milk slowly and whisk until you get a smooth, slightly thick consistency. If it’s too thin, add more powdered sugar.
Tips & Tricks
For extra flakiness, chill the shaped pop tarts in the fridge for 10 minutes before baking.
Use a ruler when cutting dough for uniform size and even baking.
Try brushing the tops with milk or cream instead of egg wash for a softer finish.
Let kids help fill and seal the tarts—it’s a fun weekend activity.
Add a pinch of lemon zest to the icing for a subtle citrus twist.
Recipe Variations
1. Strawberry Almond Pop Tarts
Swap the blueberry preserves for strawberry jam. Add 1 tablespoon of finely chopped almonds over the jam before sealing. Top with almond-flavored icing (replace vanilla with almond extract in the glaze).
2. Apple Cinnamon Pop Tarts
Use ½ cup of cooked, finely diced apples with ½ teaspoon cinnamon and a touch of honey. Fill and bake the same way. For the icing, add a pinch of cinnamon to the glaze.
3. Chocolate Hazelnut Pop Tarts
Replace the fruit preserves with 1 teaspoon of chocolate hazelnut spread (like Nutella). Skip the icing or top with a light chocolate drizzle.
4. Maple Brown Sugar Pop Tarts
Mix 2 tablespoons brown sugar with 1 tablespoon maple syrup and a pinch of cinnamon for the filling. Use a simple maple glaze (powdered sugar + maple syrup + splash of milk) on top.
Final Thoughts
These Homemade Blueberry Pop Tarts have become a quiet celebration of flavor—sweet, flaky, and beautifully simple. There’s a kind of magic in folding dough around a little pocket of jam, knowing that in just half an hour, you’ll pull golden pastries from the oven that feel nostalgic and new all at once.
They’re the kind of recipe that encourages slowing down, enjoying the process, and sharing something warm with the people you love. I hope this becomes one of those kitchen rituals you look forward to, too. Give them a try, tweak the fillings, or double the batch—these little pastries deserve to be a regular on your table.
Homemade Blueberry Pop Tarts
Ingredients
For the Dough:
- 2 cups all-purpose flour
- 1 teaspoon sugar
- 1 cup unsalted butter cold and cubed
- 4 –5 tablespoons cold water
For the Filling:
- ½ cup blueberry preserves
For Assembly:
- 1 egg beaten (for egg wash)
For the Icing:
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Mix flour and sugar in a large bowl. Cut in cold, cubed butter until the texture looks like coarse crumbs. Gradually stir in cold water (1 tbsp at a time) until the dough forms. Shape into a disk, wrap, and chill for 30 minutes.
- Preheat oven to 375°F (190°C). Roll dough on a floured surface to about ⅛ inch thick, aiming for a rectangle.
- Cut dough into 3x4-inch rectangles. Spoon 1 tsp blueberry preserves onto the center of half the pieces, leaving space at the edges.
- Brush edges with beaten egg. Top with another rectangle. Press edges gently and crimp with a fork to seal.
- Place tarts on a parchment-lined baking sheet. Brush tops with egg wash. Bake for 25–30 minutes until golden brown.
- Cool on the tray 5 minutes, then transfer to a rack. Mix powdered sugar, milk, and vanilla until smooth, and drizzle over cooled tarts.
