Homemade Blueberry Pop Tarts: A Deliciously Nostalgic Treat
Who doesn’t love a warm, flaky pop tart filled with sweet blueberry goodness? These Homemade Blueberry Pop Tarts are a wholesome twist on the classic store-bought variety, featuring a buttery, gluten-free crust made from almond and tapioca flour and a vibrant blueberry chia filling. They’re perfect for breakfast, a snack, or even dessert, with a drizzle of sweet icing to top them off.
Not only are they made with simple, natural ingredients, but they’re also easy to customize. You can enjoy them as-is or swap the filling for your favorite fruit jam! Let’s get started on making this fun and delicious treat.
Ingredients:
For the Blueberry Filling:
- 1 cup frozen blueberries (fresh works too)
- 1 tablespoon maple syrup
- 1 tablespoon lemon juice
- 1 tablespoon chia seeds
For the Crust:
- 2 cups almond flour
- 1 cup tapioca flour (plus more for rolling)
- 4-5 tablespoons ice water
- 4-5 tablespoons solid coconut oil
- 2 tablespoons maple syrup
- 1 egg for egg wash (optional)
For the Icing:
- 1 cup powdered sugar
- 1 tablespoon unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 tablespoon extra blueberry jam filling
Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Make the Blueberry Filling:
In a medium-sized pot over medium-low heat, combine 1 cup of blueberries, 1 tablespoon of maple syrup, and 1 tablespoon of lemon juice. Let the mixture simmer for 5-10 minutes, stirring occasionally until the blueberries soften and release their juices. Break them up with a fork or spatula. Stir in 1 tablespoon of chia seeds, which will help thicken the mixture. Set aside to cool while you prepare the dough.
3. Prepare the Dough:
In a food processor or stand mixer, pulse together 2 cups of almond flour and 1 cup of tapioca flour until well combined. Add 4-5 tablespoons of solid coconut oil, 4-5 tablespoons of ice water, and 2 tablespoons of maple syrup. Pulse the mixture until a sticky dough forms. If the dough feels too dry, add more water, one tablespoon at a time. If it’s too wet, add a bit more tapioca flour.
4. Roll Out the Dough:
Divide the dough into two halves. On a floured piece of parchment paper, roll out each half to about ¼-inch thickness. Using a knife or a pastry cutter, cut the dough into six 3×5 inch rectangles. Place them on the prepared baking sheet, spaced about 2 inches apart.
5. Fill and Seal the Pop Tarts:
Spoon 2-3 tablespoons of blueberry filling onto the center of each dough rectangle, leaving some space around the edges. Roll out the remaining dough, cut it into six rectangles, and carefully place each piece over the filling. Press the edges of the dough together with the back of a fork to seal them. If desired, brush the tops with egg wash (1 beaten egg) or melted coconut oil and sprinkle with coarse sugar for a golden finish.
6. Bake the Pop Tarts:
Bake the pop tarts in the preheated oven for 12-14 minutes, or until the edges are golden brown. Allow the pop tarts to cool completely before adding the icing.
7. Make the Icing:
While the pop tarts cool, prepare the icing. In a small bowl, whisk together 1 cup powdered sugar, 1 tablespoon unsweetened almond milk, 1 teaspoon vanilla extract, and 1 tablespoon of the reserved blueberry jam. Stir until smooth and glossy.
8. Drizzle and Enjoy:
Once the pop tarts are completely cooled, drizzle the icing over the top using a spoon or piping bag. Let the icing set for a few minutes before serving.
Recipe Details:
- Prep Time: 20 minutes
- Cook Time: 12-14 minutes
- Total Time: 35 minutes
- Servings: 6 pop tarts
- Calories per Serving: 350 calories
Why You’ll Love These Homemade Blueberry Pop Tarts:
- Wholesome Ingredients: Made with almond flour and tapioca flour, these pop tarts are gluten-free and naturally sweetened with maple syrup and blueberries.
- Vibrant Blueberry Filling: The blueberry chia jam is not only delicious but also packed with fiber and antioxidants, making it a healthier alternative to store-bought fillings.
- Customizable: Swap the blueberry filling for your favorite jam or add different flavors to the icing—get creative with this recipe!
- Fun to Make: These pop tarts are fun to assemble and perfect for getting the kids involved in the kitchen. They’re also great for making ahead and freezing for a quick breakfast or snack.
Tips for Success:
- Chill the Dough: If your dough feels too soft to handle, pop it in the fridge for 10-15 minutes before rolling it out. This will make it easier to cut and transfer.
- Don’t Overfill: Be careful not to overfill the pop tarts with the blueberry mixture, as this can cause the filling to leak out during baking. Leave a little room around the edges to help them seal properly.
- Use Cold Coconut Oil: Make sure your coconut oil is solid (not melted) when adding it to the dough. This helps create a flakier crust.
Variations:
- Mixed Berry Pop Tarts: Add a combination of strawberries, raspberries, or blackberries to the filling for a delicious mixed berry version.
- Chocolate Pop Tarts: Replace the blueberry filling with a chocolate spread, like Nutella or homemade chocolate ganache, and drizzle with chocolate icing.
- Cinnamon Sugar Tarts: Skip the fruit and fill the tarts with a cinnamon-sugar mixture. Top with a vanilla glaze for a classic cinnamon sugar pop tart.
Serving Suggestions:
- For Breakfast: Enjoy these pop tarts warm with a cup of coffee or tea for a delightful homemade breakfast treat.
- As a Snack: Pack these pop tarts as a midday snack or an after-school treat for the kids. They’re just as fun to eat as they are to make!
- Dessert: Serve them as a light dessert topped with a scoop of vanilla ice cream for an extra indulgent twist.
Final Thoughts:
These Homemade Blueberry Pop Tarts are a nostalgic yet healthier twist on a beloved childhood favorite. With their flaky almond flour crust, sweet blueberry chia filling, and beautiful drizzle of icing, they’re as delicious as they are visually appealing. Whether you’re making them for breakfast, a snack, or dessert, these pop tarts are sure to impress. Give this recipe a try and enjoy the perfect combination of homemade comfort and classic flavor!
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Blueberry Pop Tarts
- Total Time: 35 minutes
- Yield: 6 1x
Description
These homemade blueberry pop tarts feature a tender, flaky almond and tapioca flour crust filled with a sweet, tangy blueberry chia jam. Naturally sweetened with maple syrup and lemon juice, these pop tarts are a healthier, gluten-free, and optionally vegan take on the classic treat. Topped with a blueberry-infused icing, they are perfect for breakfast or a snack and can be enjoyed by both kids and adults alike!
Ingredients
For the Filling:
1 cup frozen blueberries (fresh works too)
1 tablespoon maple syrup
1 tablespoon lemon juice
1 tablespoon chia seeds
For the Crust:
2 cups almond flour
1 cup tapioca flour (plus more for rolling)
4–5 tablespoons ice water
4–5 tablespoons solid coconut oil
2 tablespoons maple syrup
1 egg for egg wash (optional)
For the Icing:
1 cup powdered sugar
1 tablespoon unsweetened almond milk
1 teaspoon vanilla extract
1 tablespoon extra blueberry jam filling
Instructions
Preheat oven to 350°F (175°C).
In a pot over medium-low heat, cook the blueberries with lemon juice and maple syrup. Let it simmer for 5-10 minutes until the blueberries soften. Break them up with a fork or spatula. Stir in chia seeds and set aside to cool.
Prepare the dough:
In a food processor or stand mixer, pulse together the almond flour and tapioca flour until well mixed. Add the coconut oil, water, and maple syrup, pulsing until a sticky dough forms. If it’s too dry, add more water. If too wet, add more tapioca flour.
Roll out the dough:
Divide the dough in half. On floured parchment paper, roll out each half to ¼-inch thickness. Cut the dough into six 3×5 inch rectangles. Place them 2 inches apart on parchment paper.
Fill and seal the pop tarts:
Spoon 2-3 tablespoons of blueberry filling onto the dough rectangles, leaving space around the edges. Roll out the other half of the dough, cut into rectangles, and place on top of the filling. Seal the edges using the back of a fork. Optionally, brush with egg wash or melted coconut oil, and sprinkle with coarse sugar.
Bake:
Bake the pop tarts for 12-14 minutes, until the edges are golden brown. Let them cool before icing.
Make the icing:
In a bowl, whisk together powdered sugar, almond milk, vanilla, and the reserved blueberry jam until smooth. Drizzle the icing over the cooled pop tarts and enjoy!
- Prep Time: 20 minutes
- Cook Time: 12-14 minutes
Nutrition
- Calories: 350