Topped with a deliciously natural blueberry glaze, my Homemade Blueberry Pop Tarts are a golden buttery breakfast pastry that will be sure to please everyone! 
I have to admit that I’ve never actually eaten a store-bought Pop Tart. It’s not something that was readily available in Australia when my boys were little, so I think I only bought them once or twice. And to be honest, they didn’t really appeal to me!
But these Homemade Blueberry Pop Tarts are a whole new ball game! Give me these babies any day for a breakfast treat! And my son’s girlfriend said they remind her of the ones you get at Disney, which is even more reason to bake them!
WHY HOMEMADE BLUEBERRY POP TARTS ARE SO MUCH BETTER
- buttery, homemade pastry that just melts in your mouth.
- filled with juicy, fat blueberries and a touch of cinnamon.
- that gorgeous purple glaze is made with real blueberries.
HOW TO MAKE BLUEBERRY POP TARTS
- First you need to make the filling, so that it cools in time for the pastry.
- The blueberries are cooked in a small saucepan, along with a little bit of sugar, cinnamon and lemon juice. The fun part is here, where you get to pop the blueberries as they soften!
- Add a little cornflour slurry that thicken the blueberry filling, to make the most delicious (not too runny) Blueberry Pop Tarts.
- While the filling cools make the pastry
- The pastry is super easy and is whipped up in a food processor in no time!
- Divide the dough into 3 balls and then chill in the refrigerator for 30 minutes. Once cooled, roll out the dough and fill with that delicious blueberry filling.
ROLLING THE DOUGH
- I roll my dough on a very lightly floured silicone mat, but you can also roll it between 2 sheets of baking paper.
- Each finished Pop Tart will be 7.5cm x 10cm.
- Each of the 3 dough balls will be rolled to a rectangle, measuring 15cm x 20cm, which will then be cut into 4 smaller rectangles of 7.5 x 10
- Once you have your 12 smaller rectangles you’re ready to fill the Pop Tarts
CONSTRUCTING THE POP TARTS
- Place a small dessertspoonful of the blueberry mixture onto each of 6 of the rectangles, leaving a border to allow the edges to seal.
- Brush egg wash onto the edge of the filled rectangles, then place the other 6 rectangles onto the blueberry filled ones.
- Use a fork to seal and crimp the edges together, then egg wash the tops.
- Use a sharp knife to cut a few holes into the top of the Pop Tarts, to allow steam to escape during baking.
- Bake for 20 minutes, until golden.
- Once cooled, drizzle your Homemade Blueberry Pop Tarts with that delicious purple blueberry glaze.
I know you’re going to love these golden, buttery and delicious Homemade Blueberry Pop Tarts! They might sound like a little bit of work, but believe me -they’re super easy to make!
And if you do make them, please leave a comment (or just rate them) below.
For more great breakfast and brunch ideas, check out
The Best Homemade Cinnamon Rolls -the dough can be made the day before, then baked fresh in the morning.
Brioche French Toast with Salted Caramel Sauce -to satisfy any sweet tooth!
Fluffy Ricotta Hotcakes -my favourite for a big family brunch.
Homemade Blueberry Pop Tarts
Ingredients
Filling
- 125 g Blueberries
- 2 tbsp Sugar
- 1 pinch Cinnamon
- 1 tsp Lemon juice
- 1½ tsp Cornflour
- 1 tbsp Water
Pastry
- 270 g Plain flour
- 40 g Caster sugar
- 150 g Butter, cold and cubed
- 3 tbsp Ice cold water
Blueberry Glaze
- ½ tsp Blueberry filling reserved
- 3 tsp Warm milk
- ¼ tsp Vanilla extract
- 80 g Pure icing sugar
Egg Wash
- 1 egg
- 1 tsp milk whisked into the egg
Sprinkles to decorate
Instructions
Blueberry Filling
- Place blueberries, sugar, cinnamon and lemon juice in a medium saucepan
- Cook over medium heat, stirring for 5 minutes. The berries will get juicy and break down (or you can pop them for fun!)
- In a cup, combine the cornflour and water, then add to the berry mix. Continue to cook for another minute, allowing the mix to thicken.
- Set aside to cool while you make the pastry.
Pastry
- Pre heat oven to 180°C/350°F/160°FF
- Add the flour, sugar and butter to a food processor and process until the mixture resembles fine breadcrumbs.
- Keep the motor running and drizzle in the iced water. Mix just until it becomes a smooth dough.
- Lightly knead the dough, divide into 3 balls (160g each) then wrap separately in plastic and refrigerate for 30 minutes.
- Roll each pastry ball, one at a time, into a rectangle measuring 15cm x 20cm. Using a knife or pastry cutter, cut that rectangle into 4 smaller rectangles, each measuring 7.5cm x 10cm. Using the 3 dough balls, you will end up with 12 rectangles.
- Reserving a little of the filling for the glaze, place a small dessertspoon of the blueberry filling onto 6 of the rectangles. Keep the filling clear of the edges, to allow space for sealing the dough.
- Brush the egg wash onto the edges of the filled rectangles, then cover them with the remaining 6 rectangles (you can gently stretch the dough a little, to ease it over the filling).
- Use a fork to seal and crimp the edges of the pop tarts (you can re-cut the edges if you want to neaten them up).
- Egg wash the top of each Pop Tart then cut small holes into the top, to allow steam to escape during baking.
- Bake for 20 minutes, until golden, then set on a cake rack to cool completely. You may get little cracks in the pastry, but they will be covered with the blueberry glaze.
Blueberry Glaze
- Add the warm milk, vanilla and blueberry filling to the icing sugar and whisk until smooth.
- Thicken by adding more icing sugar, or use a little more milk to thin out if necessary.
- Drizzle glaze over the cooled Pop Tarts and sprinkle with your chosen decorations.
- Keep in an airtight container for a few days.
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