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!
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Homemade Blueberry Pop Tarts Recipe
Pop tarts were one of my favorite treats as a kid, and I’ll be honest, they still are now! But, did you know how crazy easy they are to make at home?!
These blueberry hand pies are made with just a few basic ingredients and every bite takes you straight back to childhood.
Be sure to try my Blueberry Sheet Pan Pancakes and Blueberry Muffins too!
Why You’ll Love this Copycat Pop Tarts recipe:
- QUICK AND EASY: Ready to enjoy in 30 minutes, these sweet treats are simple to make.
- KID-FRIENDLY: Kids obviously love eating these, but they can also give a helping hand in the kitchen making them.
- DELICIOUS: Whether you enjoy these for breakfast or a mid day snack, these blueberry pop tarts are a hit with everyone!
Trademark Note: In the spirit of transparency, I want to note that this is a copycat recipe for a trademarked product. Pop-Tarts® is a proprietary brand that I want to acknowledge and give credit to.
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How to Make Blueberry Pop Tarts from Scratch
You can jump to the recipe card for full ingredients & instructions!
- Roll out the pie crusts and cut into rectangles.
- Mix the blueberry preserves with cornstarch and add to the dough.
- Seal the dough together and brush with beaten egg.
- Bake.
- Let cool, add the icing and enjoy!
If you don’t plan on enjoying these straight away, it’s best not to add the icing. Once they have fully cooled, transfer your blueberry pop tarts to an airtight container. They will keep well at room temperature for 3 days, or up to 6 days in the fridge. The icing can be stored separately and added when you are ready to serve.
You can of course enjoy these homemade pop tarts cold, but they are delicious when warmed slightly. You can reheat them in the microwave, but I find that reheating in the oven at 350°F on a baking sheet for 10 minutes yields the best results.
I’m a huge lover of blueberry, but you can definitely make these with other fruit preserves. Strawberry, blackcurrant, and cherry are my other favorite flavors!
Yes! If you choose to freeze the pop tarts iced, please reheat them on a baking sheet in case the icing begins to melt and slide off. Trust me, this will avoid a big mess and a potential fire hazard!
Storage Instructions
These blueberry pop tarts can be stored in an airtight container at room temperature without the icing for up to 3 days or in the refrigerator for up to 6 days. The blueberry icing can be stored in an airtight container in the refrigerator for up to 6 days. I suggest you warm the pop tarts, then spread the icing on top. The heat from the pop tarts will help make the icing more spreadable.
Freezer Instructions
To freeze these pop tarts, let cool completely, then spread them out evenly on a baking sheet so that they aren’t touching. Freeze the pop tarts until solid, about 1 hour, then transfer to an airtight container and store in the freezer for up to 3 months. When you’re ready to eat one, pop it in the oven or toaster oven at 350°F for 10 minutes.
Oozing Pop Tarts
If you find that your pop tarts are oozing in the oven, you may be dealing with one of two problems:
- Your pop tarts may be overfilled. Cut back on the filling amount in the next batch
- Your pop tarts were not properly sealed. Ensure you are thoroughly coating the edges with egg, and press down firmly with the fork to ensure a strong seal.
Tips!
- 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.
These homemade blueberry pop tarts will transport you right back to childhood. So simple and easy to make, these sweet treats will become a new family favorite!
More Delicious Breakfast Recipes We Love
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Blueberry Pop Tarts Recipe
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Ingredients
For the Pop Tarts
- 2 9-inch refrigerated pie crusts 425 grams (1 package)
- ½ cup blueberry preserves 170 grams
- 2 teaspoons cornstarch 6 grams
- 1 large egg 50 grams
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
Recommended Equipment
- Kitchen Scale (optional)
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper. Set aside.
- 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
- 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
- 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.
- 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
- 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.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- 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.
Nutrition Information
I don’t have a pic yet but I was wondering if these pop tarts could be made with frozen blueberries? I don’t have preserves but I have lots of frozen blueberries.
You’ll want to make preserves out of the frozen blueberries!