This homemade blueberry poptart recipe is one of my absolute favorite things to make if you are in the mood for a baking project, or if you just want to have homemade poptarts on the weekend. This recipe is adapted from Claire Safftiz’s recipe on “Gourmet Makes,” but there are some tweaks, adaptations and changes that make this less of a ~gourmet~ recipe and more approachable for the casual home baker. I tried to cut down on the supplies, the cooking time and the cooking methods, just to make this an easy poptart recipe you can complete in a couple of hours! This is of course no shade at the original recipe (Claire is, as we say, a queen), I just looked at the original recipe and changed what worked for her vs. what works for me! Along with what shortcuts I could take and what steps needed to stay. Which overall, made a pretty great poptart recipe.
Plus, justice for the blueberry poptart. No one gives love to the blueberry poptart anymore??
Table of contents
Ok, but what are poptarts?
Poptarts are an American convenience food that is typically served at breakfast. They were created in 1964 by Kelloggs, and there are many stories about what spurred their invention. The most common being that a Kellogg executive asked a food developer to get creative with breakfast foods, and he said, “For example, for breakfast my daughter eats cake.” And the poptart was sparked from that.
Whoever is that cake-for-breakfast-girl, I need to thank her.
The three components to make homemade blueberry poptarts
Even though they do make icing-free potarts (a crime, truly), I believe there are three mandatory components for a good poptart. And we’ll make them all separately in this blueberry potarts recipe. The three things we’ll obviously focus on are:
- The dough – it needs to be thin and crisp like a pie crust, but without any large flakes or golden coloring that ususally comes from a flakey pie dough. This recipe cuts the butter into smaller pieces in the dough so that you get that classic, light and buttery poptart crust flavor.
- The filling – blueberry is the focus of this recipe, but this recipe also works for strawberries, raspberries, or any fruit you’d like to experiment with!
- Icing – it wouldn’t be a poptart without it, and while this poptart recipe has a simple icing, it is gooooood.
Ingredients for these homemade blueberry poptarts
In my adaptation of this recipe, I cut out the ingredients that I wouldn’t want to use up on a baking project, while still keeping the same poptart-quality. For me that meant keeping this recipe egg-free, omitting the lemon juice (you won’t miss it!) and adding in oat milk as the binder to help seal up the pastries. Here is everything you’ll need to make these homemade blueberry poptarts:
For the dough
- 1 & 1/4 cup all-purpose flour, 175 grams, plus more for rolling
- 1 tsp granulated sugar
- 1/2 tsp Diamond Crystal kosher salt, use half if using Morton’s
- 10 tbsp salted butter, 141 grams, chilled
- 3 tbsp ice water
For the blueberry filling
- 2 cups frozen blueberries, 275 grams
- 2 tbsp granulated sugar
- 1/8 tsp Diamond Crystal kosher salt
- 1/4 cup water
The icing topping
- 2 cups powdered sugar, 250 grams
- 1/4 cup oat milk or milk of choice, 60 mL, plus more for brushing
Optional toppings
- 2 tsp colored sprinkles of choice
How to make blueberry poptarts at home
As with all baking-project-recipes, the instructions are pretty long, but they are all here to make sure your poptarts are a success. Here is everything for this recipe in ste-by-step order:
Prepping the componenets
- Begin by making the dough. Add the flour, sugar and salt to a bowl and whisk.
- Cube the butter and toss it into the bowl. Toss with your hands to coat all the butter cubes, then smash each with your fingers to break them into small pieces, each no bigger than a pencil eraser. Continue to smash and toss in the flour until you get a crumbly texture.
- Drizzle in the water and work the crumbly flour mixture into a dough. Lay this flat in the center of some saran wrap and press it down until it is about 1″ high. Wrap tightly and roll out the wrapped dough with a rolling pin to smooth it out. Store in the fridge while you prep the rest of the recipe.
- Put a saucepan on medium heat. Add in the blueberries, granulated sugar and salt. Pour in the 1/4 cup of water and let the mixture sit, stirring occasionally, until the blueberries thaw, about 2-3 minutes.
- Transfer this mixture to a small blender and give it a few seconds to cool slightly. Then blend until smooth.
- Add this back to the sauce pot and keep the heat on medium to medium low. You don’t want the mixture to boil, but you want it at a gentle, slow bubble. Stir with a spatula, scraping the bottom to make sure nothing scorches. Cook for 15-20 minutes, or until you can scrape the bottom of the saucepan with the spatula and see the bottom for a few seconds before the jam fills it in. You want it pretty thick! Turn off the heat and keep the jam on the stove until you need it.
After the ingredients are prepped
- Take the dough out of the fridge. Generously flour a work surface.
- Cut the dough in thirds and roll out the first third into a rectangle 8″ tall and 12″ long. Mark this sheet of dough into four 4″x6″ “poptarts.” Take the pieces from the work surface and put them on a parchment lined baking sheet. Repeat this process with the other 2 pieces of dough until you have 12 rectangular pieces on parchment paper. Chill them in the fridge for 15 minutes.
- During this 15 minutes, make the icing by whisking together the icing ingredients. Set aside.
- Preheat the oven to 325°F.
- Take the dough out of the fridge and use a toothpick to mark half of the pieces with a little rectangle inside them for the jam, about 1″ from the edges. Using 1-2 tbsp of jam per each tart, layer it in and spread it to the edges of the rectangle you drew.
- For the other rectangles, pierce them lightly with a fork across the top to create indents. See blog post for reference images.
- Dab the edges of the blueberry-filled rectangles with oat milk. Gently place the pierced rectangles on top of each. Use a fork to crimp down the edges.
- Bake the poptarts at 325°F for 35-45 minutes, or until they are cooked but have not browned. Let them cool.
- When the homemade blueberry poptarts are cooled, spread the icing on top with a toothpick or brush. Scatter with sprinkles and serve!
FAQ
Totally! Store the dough, jam and icing all separately in the fridge and then pick up the recipe where you left off when you are ready. The dough will keep for up to 7 days, and the jam and icing will keep for up to 10.
Absolutely. This recipe works really well with strawberries and raspberries, you can use the same measurements!
I like to store these in an airtight container where they have enough room to rest on top of each other (they are pretty delicate!) Store them in your pantry or another cool, dry place and eat within the week!
Of course! I am all for skipping corners if you’d like. I know many who can vouch for store bought icing and jam in this recipe, but I would advise that you steer clear of store bought pastry dough for this. It tends to puff up a bit too much, leaving you with a domed poptart surface
Absolutely! Just use vegan butter for the dough and you should be all set!
Looking for similar recipes?
If you are looking for a dessert that could also double as breakfast, here are some other baking project that are reader favorites!
And that’s it for this homemade blueberry poptart recipe!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you.
Homemade Blueberry Poptarts
Equipment
- Seran wrap
- 1 sauce pot
- 1 small blender
- 1 measuring tape
- 1 bench scraper
- 1 Rolling Pin
- 2 parchment lined baking sheets
Ingredients
For the poptart dough
- 1 & 1/4 cup all-purpose flour 175 grams, plus more for rolling
- 1 tsp granulated sugar
- 1/2 tsp Diamond Crystal kosher salt use half if using Morton's
- 10 tbsp salted butter 141 grams, chilled
- 3 tbsp ice water
For the blueberry filling
- 2 cups frozen blueberries 275 grams
- 2 tbsp granulated sugar
- 1/8 tsp Diamond Crystal kosher salt
- 1/4 cup water
For the icing topping
- 2 cups powdered sugar 250 grams
- 1/4 cup oat milk or milk of choice 60 mL, plus more for brushing
Optional toppings
- 2 tsp colored sprinkles of choice
Instructions
- Begin by making the dough. Add the flour, sugar and salt to a bowl and whisk.
- Cube the butter and toss it into the bowl. Toss with your hands to coat all the butter cubes, then smash each with your fingers to break them into small pieces, each no bigger than a pencil eraser. Continue to smash and toss in the flour until you get a crumbly texture.
- Drizzle in the water and work the crumbly flour mixture into a dough. Lay this flat in the center of some saran wrap and press it down until it is about 1" high. Wrap tightly and roll out the wrapped dough with a rolling pin to smooth it out. Store in the fridge while you prep the rest of the recipe.
- Put a saucepan on medium heat. Add in the blueberries, granulated sugar and salt. Pour in the 1/4 cup of water and let the mixture sit, stirring occasionally, until the blueberries thaw, about 2-3 minutes.
- Transfer this mixture to a small blender and give it a few seconds to cool slightly. Then blend until smooth.
- Add this back to the sauce pot and keep the heat on medium to medium low. You don't want the mixture to boil, but you want it at a gentle, slow bubble. Stir with a spatula, scraping the bottom to make sure nothing scorches. Cook for 15-20 minutes or until you can scrape the bottom of the saucepan with the spatula and see the bottom for a few seconds before the jam fills it in. You want it pretty thick! Turn off the heat and keep the jam on the stove until you need it.
- Take the dough out of the fridge. Generously flour a work surface.
- Cut the dough in thirds and roll out the first third into a rectangle 8" tall and 12" long. Mark this sheet of dough into four 4"x6" "poptarts." Take the pieces from the work surface and put them on a parchment lined baking sheet. Repeat this process with the other 2 pieces of dough until you have 12 rectangular pieces on parchment paper. Chill them in the fridge for 15 minutes.
- During this 15 minutes, make the icing by whisking together the icing ingredients. Set aside.
- Preheat the oven to 325°F.
- Take the dough out of the fridge and use a toothpick to mark half of the pieces with a little rectangle inside them for the jam, about 1" from the edges. Using 1-2 tbsp of jam per each tart, layer it in and spread it to the edges of the rectangle you marked.
- For the other rectangles, pierce them lightly with a fork across the top to create indents. See blog post for reference images.
- Dab the edges of the blueberry-filled rectangles with oat milk. Gently place the pierced rectangles on top of each. Use a fork to crimp down the edges.
- Bake the poptarts at 325°F for 35-45 minutes, or until they are cooked but have not browned. Let them cool.
- When the poptarts are cooled, spread the icing on top with a toothpick or brush. Scatter with sprinkles and serve!
