This post is in partnership with Driscoll’s Berries and the FeedFeed.
Blueberry pop tarts filled with fresh blueberry jam then finished with a blueberry icing. These blueberry pop tarts are simple to make and perfect for breakfast or as a snack.
Happy Sunday!
Today, we’re making pop tarts!
Did you eat pop tarts growing up? For a little while, we had pop tarts. They were so convenient. You can easily pop them into the toaster and have warm jammy pastries ready in just minutes. You can easily take it to go for a quick breakfast or as an afternoon snack.
So, I thought it would be fun for us to make our own.
These pop tarts are made with pie crust dough and filled with homemade blueberry jam. I made my own jam with fresh blueberries from Driscoll’s. A few months ago, I teamed up with Driscoll’s and the Feedfeed to create recipes using fresh berries. Driscoll’s berries definitely have some of the sweetest berries I’ve ever had. So of course, I used them for these pop tarts.
Once these pop tarts come out of the oven, I drizzle blueberry flavored icing all over the top and add sprinkles for that extra touch. These pop tarts are simple to make and soo delicious. The blueberry flavor really stands out! If you’re a fan of blueberries, these pop tarts are definitely for you.
And if you don’t want to add the blueberry icing, you can definitely leave it out. You’ll just have blueberry hand pies instead. They’re just as good! Either way works! And you can still serve them as breakfast or as a snack.
In a small pot, add fresh blueberries, granulated sugar, and a teaspoon of water. Cook the blueberries for several minutes until the blueberries burst open and start to appear jammy. Remove the blueberries from heat and set aside for now. As the jam cools, it will thicken.
Preheat the oven to 350F. Line a baking sheet with parchment paper and set aside for now.
Unroll the pie crust and cut off the edges to make the dough as rectangular as possible. Cut each of the dough into 6 rectangles for a total of 12 rectangles.
Place 6 of these rectangles onto the baking sheet.
Spoon about 1 ½ -2 tablespoons of the blueberry jam onto rectangles on the baking sheet.
Place the rest of the pie crust dough on top. Seal the pop tarts using the tines of the fork.
If you like, you can use the extra pie crust dough to create designs on top.
In a small bowl, mix together an egg and a tablespoon of milk to make the eggwash. Use a brush to brush the eggwash over the pie crust. Sprinkle coarse turbinado sugar on top if desired.
Bake the pop tarts for about 25-30 minutes until the top has browned.
Remove the pop tarts from the oven and allow it to cool for at least several minutes.
In a small mixing bowl, mix together powdered sugar, the liquid from the leftover blueberry jam, and water until the icing comes together. Allow it to thicken for about 5 minutes.
Use a spoon to drizzle the blueberry icing over the pop tarts and add sprinkles on top.
Serve the blueberry pop tarts for breakfast or as a snack.
Enjoy!
- 1 ½ cups blueberries
- 3 teaspoons granulated sugar
- 1 teaspoon water
- 2 – 9 inch pie crusts
- 1 large egg
- 1 tablespoon milk
- 1 cup powdered sugar
- ½ tablespoon blueberry jam
- 1 ½ -2 tablespoons water
- In a small pot, add fresh blueberries, granulated sugar, and a teaspoon of water. Cook the blueberries for several minutes until the blueberries burst open and start to appear jammy. Remove the blueberries from heat and set aside for now. As the jam cools, it will thicken.
- Preheat the oven to 350F. Line a baking sheet with parchment paper and set aside for now.
- Unroll the pie crust and cut off the edges to make the dough as rectangular as possible. Cut each of the dough into 6 rectangles for a total of 12 rectangles.
- Place 6 of these rectangles onto the baking sheet.
- Spoon about 1 ½ -2 tablespoons of the blueberry jam onto rectangles on the baking sheet.
- Place the rest of the pie crust dough on top. Seal the pop tarts using the tines of the fork.
- In a small bowl, mix together an egg and a tablespoon of milk to make the eggwash. Use a brush to brush the eggwash over the pie crust. Sprinkle coarse turbinado sugar on top if desired.
- Bake the pop tarts for about 25-30 minutes until the top has browned.
- Remove the pop tarts from the oven and allow it to cool for at least several minutes.
- In a small mixing bowl, mix together powdered sugar, the liquid from the leftover blueberry jam, and water until the icing comes together. Allow it to thicken for about 5 minutes.
- Use a spoon to drizzle the blueberry icing over the pop tarts and add sprinkles on top.
- Serve the blueberry pop tarts for breakfast or as a snack.
You made this recipe look easy enough that I might even give a try. Thanks.