Homemade Blueberry Pop Tarts

I bought 30 pints of blueberries from a local teenager who is working her tail off this summer to make money.  The berries are grown at a nearby farm that used to offer U-pick but hired two awesome youth to take over for them, and they are just doing a bang-up job of managing it.  I make a lot of pies to sell, so the 30 pints will translate into about 10 pies.  But I went to bed thinking, all night, I’ve just got to make something special for US to eat with those blueberries tomorrow… And in the morning, I “popped” out of bed and made the following smash hit breakfast pastries(which I ate for lunch!):
for Homemade Blueberry Pop Tarts
  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • ½ teaspoon salt
  • 1 cup unsalted butter, cold
  • 2 tablespoons heavy cream
  • 2-3 tablespoons ice water
  • fresh blueberry filling(recipe follows)
  • 2 tablespoons heavy cream, for brushing
for the lemon drizzle
  • 1 cup powdered sugar
  • zest of one lemon
  • juice of one lemon
  • edible flowers, for garnish
Pop Tart dough
  1. In a large bowl, mix together flour, sugar, and salt. Slice butter into small pieces, then work butter into flour mixture using a pastry blender or large forks, until it resembles fine meal.
  2. Add heavy cream and 2 tablespoons ice water, then finish combining with your hands. Work quickly so as not to melt the butter. If your dough is too dry, add another tablespoon of water. Form dough into 2 equal sized disks and wrap each with plastic wrap. I find it easier to manipulate the plastic wrapped dough and shape it into a rectangle before placing in fridge for at least 1 hour, but up to 2 days.

Blueberry filling

  •  12 oz fresh or frozen blueberries(we had some very very fresh local berries to use!)
  • zest and juice from one lemon
  • 1/4 cup of sugar
  •  1 heaping tablespoon of corn starch
  •  1/2 tsp of cinnamon
  • 1/4 tsp of sea salt

1.  Combine  blueberries, lemon zest, juice, sugar, cinnamon, salt & corn starch in a one quart sauce pan.  Cook over medium heat, stirring often to avoid burning on the bottom.  Mixture will thicken after approximately 10 minutes.  Allow mixture to cool while preparing crusts.

To assemble the pop tarts
  1. Remove one of the doughs from the fridge. Place a large piece of plastic wrap over a work surface, then sprinkle flour over it. Flour a rolling pin. Working quickly, roll the dough out into a 10″x13″ rectangle.
  2. Using a ruler and a long knife, cut your dough into a perfect 9″x12″ rectangle. Then, cut your rectangle into 9 equal pieces, each 3″x4″.
  3. Lift a corner of the plastic wrap up off of your surface to help gently release the rectangles from their place. Transfer to a large, parchment-lined baking sheet, leaving at least 1 inch between each rectangle. Once all 9 rectangles are moved onto the baking sheet, place the sheet in the freezer while you repeat the rolling & cutting process with the second half of the dough.
  4. Once all of your dough is cut, preheat your oven to 350°F.
  5. Remove the baking sheet from the freezer. Brush the edges of each of your 9 pop tart bases with heavy cream (this will help the dough to stick together.)
  6. Spoon a rounded tablespoon of blueberry filling into the center of each pop tart.
  7. Place the remaining dough over the filling of the pop tart. Press down on the edges slightly to seal the dough together. Then, using a fork, press indentations around the entire pop tart to seal and decorate the pastry.
  8. Brush the heavy cream wash over the pastries. Bake for 30 minutes, keeping an eye on them in case they are done sooner, then allow to cool completely.
make the icing
  1. Once the pop tarts are baked, drizzle a simple icing atop:  Whisk together the powdered sugar & lemon juice, add in grated zest. You can top the pop tarts with a few pretty posies, such as violets or pansies, to add color & beauty.


Blueberry Pop Tarts without top crust
Blueberry Pop Tarts without top crust
Brushing icing atop Blueberry Pop Tarts
Brushing icing atop Blueberry Pop Tarts
Homemade Blueberry Pop Tarts with Lemon Drizzle Icing
Homemade Blueberry Pop Tarts with Lemon Drizzle Icing