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Blueberry Brown Sugar Pop-Tarts

Blueberry Brown Sugar Pop-Tarts
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The following recipe and photography was provided by recipe developer and food photographer, Ashley Durand of Plate & Pen.

Growing up, pop-tarts were always on my list of breakfast essentials in rotation with toaster strudel, cereal and biscuits from a can.

As much as I love indulging in this childhood treat from time-to-time, I figure a homemade version is a bit more “adult friendly,” and healthier too!

Blueberry Brown Sugar Pop-Tarts

I love anything with blueberry, so that’s exactly what’s inside of these tasty little toaster tarts.

To make life easier, I used blueberry preserves with brown sugar, but you can easily make blueberry preserves by simmering fresh blueberries with sugar and a little cornstarch.

Blueberry Brown Sugar Pop-Tarts

Blueberry Brown Sugar Pop-Tarts


For the Dough

  • 2 2/3 cup all-purpose flour
  • 3/4 cup cold butter, cubed
  • 2 Tbsp. powdered sugar
  • 2 egg yolks
  • 4 Tbsp. water
  • A generous pinch of salt
  • 1 large egg mixed with 2 tsp. milk

For the Filling

  • 1 Tbsp. blueberry jam (per tart)
  • 1/2 tsp. brown sugar (per tart)

For the Glaze

  • 3/4 cup powdered sugar, sifted
  • 1 Tbsp. milk, plus more if needed
  • 1/4 tsp. vanilla extract


  1. In a food processor, combine the flour, sugar, and salt.
  2. Add the cold cubed butter and pulse until crumbly.
  3. Mix together the egg yolks and water and add to the dry ingredients. Pulse until a dough forms. Knead briefly and divide evenly into two equal halves.
  4. Wrap the dough with plastic wrap and refrigerate for 30 minutes to 1 hour (or overnight). I recommend overnight.
  5. When ready to assemble the pop-tarts, remove the dough from the refrigerator and let rest at room temperature for 15 minutes.
  6. Roll one of the dough halves on a floured surface into a 9×12-inch rectangle. The dough should be about 1/8-inch thick.
  7. Cut the dough into 8 even rectangles.
  8. Repeat steps 6 and 7 with the second dough half.
  9. Combine the egg and milk to form and egg wash.
  10. Brush the egg wash on one of the dough rectangles and sprinkle brown sugar over top.
  11. Add the blueberry jam to the center of the dough, making sure to not overfill.
  12. Add another dough rectangle on top of the filling and crimp with a fork to seal the edges together. I also prick the top with a fork to allow for steam to release while baking
  13. Brush another layer of egg wash on top. This will help create a beautiful golden color when baking.
  14. Repeat steps 10-13 until all of the dough rectangles have been used.
  15. Place pop tarts on parchment-lined baking sheet and refrigerate for 15-20 minutes.
  16. Bake at 400°F for 22-25 minutes, or until a light golden brown.
  17. Once fully baked, remove from the oven and let cool on a wire rack.
  18. Combine the powdered sugar, vanilla extract and milk to create the glaze.
  19. Once the pop-tarts have cooled, carefully spoon the glaze over top. I recommend doing this over a baking sheet to avoid messes.

Blueberry Brown Sugar Pop-Tarts

Ashley Durand

By Ashley Durand

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