This homemade blueberry pop tarts recipe has a flaky, buttery pastry and is topped with a simple, sweet icing. They're a delicious, easy-to-make, dairy-free twist on the classic. Better than any store-bought version!
Easy homemade blueberry pop tarts
I loved Pop-Tarts as a kid—there's just something about that warm, buttery smell from the toaster. And the taste? Even better!
These homemade blueberry ones are on a whole other level. They're vegan, with a flaky pastry that melts in your mouth and a filling of healthy, homemade blueberry jam.
I top them with a quick royal icing and some freeze-dried blueberries, but feel free to go with sprinkles if that's your vibe!
Best part? You only need a few simple ingredients: flour, vegan butter, coconut sugar, fresh blueberries, and a few extras. No fancy baking skills are required; I've kept the steps super easy to follow. Plus, this blueberry pop tart recipe is vegan-friendly!
Are pop tarts vegan?
Not all Pop-Tarts are vegan since many contain butter or milk. But this homemade Pop-Tart recipe is totally vegan. We swap in dairy-free butter and plant-based milk, and they taste even better than the store-bought ones!
Ingredients you'll need:
This blueberry pop tart recipe calls for simple ingredients and is vegan-friendly. Don't worry; they're super easy to bake! Here's everything you'll need:
The Pop Tarts:
- All-Purpose Flour: For a flaky pastry base. Be sure to spoon and level the flour for the best texture!
- Butter: You can use vegan butter like Earth Balance for a buttery flavor or regular butter. Keep it cold so the pastry stays light and flaky.
- Sugar: Just 2 tablespoons for a hint of sweetness.
- Ice Water: This helps bring the dough together. Ensure it is cold so the butter doesn't melt, and add it slowly to avoid making the dough too wet.
The Blueberry Jam:
- Blueberries: You can use fresh or frozen blueberries for this recipe!
- Coconut Sugar: For a naturally sweet jam without refined suagr.
- Lemon Juice: Adds brightness and balances the sweetness.
- Starch: This helps thicken the jam. You can use arrowroot starch, cornstarch, or tapioca flour.
For the Icing:
- Powdered Sugar: For the glaze. Sift it for a smooth texture.
- Salt: Just a pinch for a perfect sweet-salty balance.
- Milk: 5 tablespoons almond or oat milk. Start with a little and add more for your ideal icing thickness.
- Vanilla Extract: Adds flavor.
How to make vegan blueberry pop tarts
These homemade blueberry Pop-Tarts are super easy to make in three simple steps. You can use homemade jam or your favorite store brand. Here's to make them:
Step One: Cube the butter and place it in the freezer for 3-4 minutes while you measure the flour. The butter should be very cold to the touch.
Step Two: Add flour and cold butter to a food processor. Pulse until the butter is in small chunks.
Step Three: Add 6 tablespoons of ice water and pulse until the dough starts to form. Dump the dough onto a floured surface, adding more water if needed until it holds together.
Step Four: Split dough into two discs, wrap, and chill for 30-40 minutes.
Step Five: For the jam, heat blueberries (saving ¼ cup), coconut sugar, and lemon juice in a saucepan over medium for 8-10 minutes until it thickens. Stir in reserved blueberries and arrowroot, then set aside to cool.
Step Six: Preheat oven to 400°F and line baking sheets.
Step Seven: Roll each dough disc into an 8x10-inch rectangle and cut into four 5x3-inch pieces. Then, place rectangles on the baking sheet, add jam, fold over, and seal with a fork. Cut a small slit on top.
Step Eight: Roll out one dough disc on a floured surface to about 10 inches, then trim it to an 8x10-inch rectangle. Cut into four 5x3-inch rectangles. Repeat with the second disc.
Step Nine: Bake for 25-27 minutes until golden.
Step Ten: Finally, make the glaze with powdered sugar, salt, milk, and vanilla. Let Pop-Tarts cool, glaze, and top with freeze-dried blueberries or sprinkles. Let them cool and set before serving. Enjoy 🙂
Expert recipe tips:
- Keep everything cold. Make sure your butter is really cold when making the dough. If it gets too warm, the pastry won't be as flaky. Pop it in the freezer for a few minutes before using it.
- Don't skip chilling the dough. After forming your dough discs, chill them in the fridge for 30-40 minutes. This helps the butter firm up and makes the pastry easier to handle.
- Measure flour correctly. Spoon flour into the measuring cup, then level it off with a knife. Avoid scooping directly from the bag, which can pack in extra flour and make the dough dry.
- Seal edges tightly. Use a fork to seal the pop tart edges well so the filling doesn't spill out during baking. A little leakage is typical, though!
- Cut a vent hole. Don't forget to make a small slit on top of each pop tart. This lets the steam escape while baking, so the pastry cooks evenly.
Frequently Asked Questions
Can I use regular butter instead of vegan butter?
Yes! If you're not vegan, feel free to use regular butter. Just keep it cold for the best flaky texture.
Can I use premade jam for these pop-tarts?
Absolutely! If you'd rather skip making homemade jam, you can use 2-3 tablespoons of your favorite store-bought jam. I personally love using raspberry jam for a fun twist!
Can I use a different fruit for the jam?
Yes, you can! Feel free to swap the blueberries for other fruits like strawberries, raspberries, or even a mix of berries.
Can I make the dough without a food processor?
Yes, you can! Use a mixing bowl and "cut" the cold butter into the flour using two knives or your hands. Keep working until the butter forms varying-sized chunks, some pea-sized and others a bit larger. It's a bit more hands-on, but it still works great!
Can I make the dough ahead of time?
Absolutely! You can prepare and chill the dough for up to 2 days in the fridge or freeze it for longer storage. Just let it thaw in the refrigerator before rolling it out.
How do I store leftover pop tarts?
Store leftover pop tarts in an airtight container at room temperature for up to 3 days. You can also freeze them for up to a month.
If you love this recipe, try these next!
- Vegan Monkey Bread
- Chocolate Zucchini Banana Bread
- Blueberry Crumble Bars
- Apple Cider Donuts
- Peach Cobbler Pound Cake
- Starbucks Blueberry Scones
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Blueberry Pop Tarts Recipe
Ingredients
Poptart Crust:
- 2 ½ cups all-purpose flour, spooned and leveled
- 8 oz (2 sticks) butter (vegan or regular), Earth Balance Sticks is best vegan butter for baking
- 2 tablespoon granulated sugar
- 8 - 12 tablespoon ice water
Blueberry Filling:
- 1 pint blueberries, about 2.5 cups (save ¼ cup to the side)
- ¾ cup coconut sugar
- 1 tablespoon lemon juice
- ½ - 1 tablespoon arrowroot starch, cornstarch or tapioca flour
Glaze & Sprinkles:
- 2 cups powdered sugar
- ¼ teaspoon salt
- 5 tablespoon hot milk, (oat milk or almond milk, microwave like 30 seconds until hot)
- 1 teaspoon vanilla extract
- 2 tablespoon crushed freeze-dried blueberries or sprinkles
Instructions
Make the Dough:
- Cube the butter and place it in the freezer for 3-4 minutes while you measure the flour. It should be cold to the touch.
- In a food processor, combine the flour and sugar. Add the cold butter cubes and pulse until the butter forms varying-sized chunks (some pea-sized, some larger).
- Add 6 tablespoons of ice water and pulse again until the dough starts to come together.
- Transfer the dough to a lightly floured surface and gently squeeze it together with your hands. Add 2-6 more tablespoons of water if needed. The dough should be slightly shaggy with a few dry spots but should hold together when squeezed.
- Divide the dough into two discs, wrap them in plastic wrap, and chill in the fridge for 30-40 minutes.
Make the Blueberry Filling:
- In a medium saucepan, combine the blueberries (reserve ¼ cup) and coconut sugar. Heat over medium and cook for 8-10 minutes, stirring often, until the sugar melts and the blueberries begin to burst.
- Add the lemon juice and continue boiling for 8-10 minutes on medium-high heat, stirring often. Once it thickens, remove from heat and pour into a small bowl.
- Stir in the reserved ¼ cup of blueberries and ½-1 tablespoon of arrowroot. Set aside to cool. The jam will continue to thicken as it cools.
Make the Pop Tarts:
- Preheat the oven to 400°F and line two large baking trays with parchment paper.
- Dust your surface with flour. Remove the dough discs from the fridge and roll one disc into a 10-inch circle. Trim it to an 8x10-inch rectangle. Cut it into 5x3-inch rectangles. Repeat with the second disc.
- Arrange four dough rectangles on each baking tray. Spoon 2-4 tablespoons of blueberry filling onto the bottom half of each rectangle.
- Fold the top half over the filling and press the edges with a fork to seal. Trim the edges to even them out, then cut a small slit in the top to vent steam.
- If the dough becomes warm or stretchy, place it back in the fridge or freeze for 10 minutes before baking.
Bake & Decorate:
- Bake for 25-27 minutes, or until the edges are golden. Some blueberry juice spillage is normal.
- Meanwhile, make the glaze by mixing powdered sugar, salt, hot milk, and vanilla extract.
- Let the pop tarts cool completely before icing. Once cool, drizzle with glaze and decorate with freeze-dried blueberries or sprinkles. For best results, let the glaze set for 1 hour or overnight.
Notes
Nutrition
I only recommend products I love and use myself. In full disclosure, I may receive a small compensation for purchasing a product I recommend. Thank you for supporting Healthful Blondie!
Sharing is caring!
Andrea says
These were really fun to make with my daughter. They were delicious too!
Maribel Murillo says
If you're on edge, please do yourself a favor and go ahead and make these! You will thank yourself later!!! These are a treat! SUPER EASY AND SO SO TASTY! Never going back to packaged pop tarts. I made these with my personal trainer's green light and am having these as my pre-workout all week!
Tati Chermayeff says
Hi Maribel! Thank you so much for leaving this kind review. I am so happy to hear this!! This is literally my favorite too.