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–+ servings
featured blueberry pop tarts.

Blueberry Pop Tarts Recipe

Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6
Calories: 432kcal
Author: Becky Hardin
It's so easy to make your own pop tarts at home, and these blueberry ones are nothing short of delicious! This simple recipe is perfect for a novice baker, and they are so fun to make!
Print Recipe

Equipment

Ingredients

For the Pop Tarts

For the Icing

  • ½ cup powdered sugar 57 grams
  • ¼ cup blueberry preserves 85 grams
  • 1 tablespoon milk 14 grams
  • ½ teaspoon pure vanilla extract 2 grams

Instructions

  • Preheat oven to 375°F and line a baking sheet with parchment paper. Set aside.
    overhead view of ingredients for blueberry pop tarts.
  • Roll one of the pie crusts out a bit on a countertop. Cut off the rounded edges to make a large rectangle. Cut 6 equal smaller rectangles from the dough, then repeat with the other pie crust.
    2 9-inch refrigerated pie crusts
    premade pie dough cut into 6 rectangles.
  • Mix the blueberry preserves with the cornstarch in a small bowl, then add 2-3 tablespoons of it to the center of one of the dough rectangles. (Don’t overfill the dough or you will get overflow once you seal the edges.)
    ½ cup blueberry preserves, 2 teaspoons cornstarch
    blueberry filling on a rectangle of pie crust next to a second rectangle of pie dough.
  • Whisk the egg in a small bowl then brush it around the sides of the dough and set another piece of dough on top.
    1 large egg
  • Press the edges of the dough down with a fork to seal the dough together, trim off any excess to create clean lines, then set the pop tart on the baking pan and brush some egg on top. Repeat this process with the remaining dough and preserves.
    overhead view of 6 sealed blueberry pop tarts on a baking sheet.
  • Gently prick one or two holes in the top of each pastry with a toothpick or the tines of a fork to prevent blowouts, then bake for 10-12 minutes or until light and golden on top.
  • While they are baking, make the icing. Mix the powdered sugar, blueberry preserves, milk, and vanilla together until smooth.
    ½ cup powdered sugar, 1 tablespoon milk, ½ teaspoon pure vanilla extract, ¼ cup blueberry preserves
    blueberry icing for blueberry pop tarts in a white bowl.
  • Drizzle the icing on top of the pop tarts once they are cool to the touch, and let them dry for 10 minutes before serving.

Notes

  • Don't be tempted to overload the filling or it will overflow once you seal them.
  • Bake the pop tarts on a lined baking sheet so that they don't stick, and if some of the filling does escape it will be easy to clean up.
  • Allow them to cool before adding the icing, if they are still hot, the icing will run off.
  • For a quick breakfast, freeze a big batch of pop tarts and pop one or two in a 350°F oven for 10 minutes.
Storage: Store pop tarts in an airtight container without the icing for up to 3 days. Store icing separately in an airtight container in the refrigerator for up to 6 days. Freeze pop tarts in an airtight container for up to 3 months.

Nutrition

Serving: 1pastry | Calories: 432kcal | Carbohydrates: 68g | Protein: 5g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 257mg | Potassium: 102mg | Fiber: 2g | Sugar: 31g | Vitamin A: 44IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 2mg