Homemade Blueberry Poptarts

Kristin | October 1, 2015

Talk about a #tbt. The smell of cinnamon pop tarts takes me back to Saturday mornings, hanging out with my twin brother Michael, and watching the Power Rangers :) I haven't bought pop tarts in years, but who could resist homemade pop tarts with sweet, delicious blueberries. Mmmm.

The kitchen here at California Giant smelled SO good while these were baking. Oh my gosh. Our office is in a two story building, and my co-workers downstairs said they could smell the combination of blueberries and cinnamon through the vents! #nomnomnom

The best thing about these pop tarts? They don't have to be perfect. I'm sure we have all fallen victim to the "Pinterest fail", when our creation looks nothing like the picture on Pinterest.  The pop tarts I made look nothing close to the classic pop tart! I think they look sort of rustic. And they definitely look homemade. Homemade > store bought.

And the glaze is to die for. Really. One tip about the glaze – wait to make it until after your pop tarts are done cooling. I started making the glaze while the pop tarts were still baking, and my glaze hardened in the pan! So wait until your pop tarts are done cooling, make the glaze, drizzle it on your pop tarts, and the glaze will harden perfectly in 5-10 minutes!

Feel free to use your favorite pie crust recipe. This has become my favorite go to recipe:

Ingredients for crust:

1 1/2 (3 sticks) cups cold butter, cut into small cubes

1 cup all purpose flour

2 cups whole wheat pastry flour (I use Bob’s Red Mill)

1 egg, beaten

5 tablespoons cold water

1 tablespoon apple cider vinegar

1 teaspoon salt


Ingredients for filling:

12 ounces of California Giant Blueberries

The zest and juice from one lemon

¼ cup of sugar

½ teaspoon of cinnamon

¼ teaspoon of sea salt


Ingredients for glaze:

¼ cup of butter (browned)

2/3 cup + 2 tablespoons of powdered sugar

2 tablespoons of pure maple syrup

1 ½ teaspoons of vanilla extract

Cinnamon and sugar for sprinkling



Prepare your favorite pie crust recipe. Place your prepared crust in the fridge, until you are ready to roll out.

For the filling, combine blueberries, lemon zest and juice, sugar, cinnamon and salt in a bowl. Set to the side.

On a floured surface, roll out your pie dough. Cut the dough into rectangles (about 4”x 6”). Spread a layer of the blueberry mixture over one of the rectangles, and then cover with another rectangle of dough. Crimp the edges with a fork. Repeat until you have used all of the dough.

Bake in the oven for 20-25 minutes or until golden brown. It’s ok if the blueberry filling starts to run, I think they are even more beautiful that way!

While the pop tarts cool, prepare the glaze. In a medium size pan, brown the butter. Then whisk in powdered sugar, maple syrup and vanilla. The glaze should be slightly thick. Drizzle the glaze over the pop tarts, then sprinkle with cinnamon and sugar.

What do you think? Will you try them this weekend? Sound off in the comments below! 

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Some might call our salesperson by day/food blogger by night, Kristin, "eclectic," and they'd be right on.

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