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Delicious homemade blueberry poptarts featuring a buttery, thin crust, a sweet and slightly tart blueberry filling, and a simple powdered sugar icing. Perfect for a special weekend breakfast or snack.

Ingredients

Scale
  • For the dough: 1 and 1/4 cups all-purpose flour (about 175 grams), plus extra for rolling out
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon Diamond Crystal kosher salt (or 1/4 teaspoon Morton’s kosher salt)
  • 10 tablespoons salted butter (about 141 grams), chilled and cubed
  • 3 tablespoons ice-cold water

Instructions

  1. In a mixing bowl, combine the flour, granulated sugar, and kosher salt. Whisk together until evenly mixed.
  2. Add the chilled, cubed butter to the flour mixture. Using your hands, coat the butter cubes with flour, then gently press and smash each cube with your fingers until pieces are about the size of a pencil eraser and mixture feels crumbly.
  3. Drizzle in the ice water slowly while stirring the crumbly mixture to bring it together into a dough. When it holds together, transfer it onto plastic wrap and flatten to about 1 inch thickness. Wrap tightly and gently roll out while wrapped to even out. Refrigerate to chill while preparing filling and icing.
  4. To prepare the blueberry filling, heat a saucepan over medium heat. Add 2 cups frozen blueberries (about 275 grams), 2 tablespoons granulated sugar, 1/8 teaspoon kosher salt, and 1/4 cup water. Stir occasionally as blueberries thaw (about 2–3 minutes).
  5. Transfer blueberry mixture to a small blender and pulse a few seconds to cool slightly, then blend until smooth. Return mixture to saucepan.
  6. Simmer the pureed blueberry filling on low to medium-low heat, stirring regularly and scraping the bottom, for 15–20 minutes until thickened and jam-like. Remove from heat.
  7. Divide chilled dough into thirds on a floured surface. Roll out one third into an 8 x 12 inch rectangle. Mark with a knife or ruler into four 4 x 6 inch rectangles. Transfer these cut shapes to a parchment-lined baking sheet. Repeat with remaining dough to have 12 rectangles total. Refrigerate the baking sheet for 15 minutes.
  8. While dough chills, whisk together 2 cups powdered sugar (about 250 grams) and 1/4 cup oat milk (60 mL) to make the icing; set aside.
  9. Preheat oven to 325°F (160°C).
  10. Remove chilled dough from fridge. On half the rectangles, use a toothpick to draw a smaller rectangle 1 inch inside the edges as a guide.
  11. Spoon 1 to 2 tablespoons of thickened blueberry jam inside the inner rectangles, spreading evenly but not over the edges.
  12. On the other half rectangles, prick all over with a fork to create vents.
  13. Lightly brush edges of jam-filled rectangles with oat milk to help sealing. Place vented rectangles on top. Press edges gently with a fork to crimp and seal completely.
  14. Bake poptarts for 35 to 45 minutes until crust is cooked through, pale, and crisp but not golden brown.
  15. Allow poptarts to cool completely on a wire rack.
  16. When cool, spread icing evenly over the tops with a small brush or toothpick. Optionally add 2 teaspoons colored sprinkles for decoration.

Notes

This recipe is egg-free and uses oat milk as a binder and for the icing, making it suitable for vegans if using vegan butter., You can substitute frozen blueberries with fresh blueberries (adjust cooking time to thicken jam)., Poptarts can be made ahead: dough, jam, and icing can be prepared separately and stored in fridge (dough up to 7 days; jam and icing up to 10 days). Assemble and bake before serving., For storage, keep cooled poptarts in an airtight container at room temperature up to one week. They can be frozen individually wrapped for longer storage., Alternative fillings including strawberries, raspberries, or mixed berries work well with this recipe., Use vegan butter to make these poptarts fully vegan., Avoid using pre-made pastry dough as it tends to puff up too much and alters texture., Make mini poptarts by adjusting dough cut sizes and baking time slightly., Serve warm or at room temperature with coffee, tea, scrambled eggs, or fresh fruit for a complete breakfast or snack.

Nutrition

Find it online: https://cozyovenkitchen.com/homemade-blueberry-poptarts/