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Homemade Blueberry Vegan Pop Tarts

January 9, 2019
•
Shanika | Orchids + Sweet Tea

DISCLAIMER: This post may contain affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Please read my policy page!

Indulge in these Homemade Blueberry Vegan Pop Tarts, featuring a sweet blueberry filling and a flaky, golden crust. They're a delightful and easy-to-make treat that brings back childhood memories!
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Homemade Blueberry Vegan Pop Tarts

Just like the original, but WAY better, my Homemade Blueberry Vegan Pop-Tarts are the flakiest, most tender + sweetest pastries you will ever eat! The homemade flaky dough is stuffed with tart blueberry jam before topping with a sweet blueberry glaze. Not only is this dish beautiful, but it is SO nostalgic! Gluten-free option.

Homemade Blueberry Vegan Pop Tarts on a wire rack.

Pop-Tarts—a true childhood favorite! If you've followed Orchids + Sweet Tea, you know how much I loved them growing up. Traditional Pop-Tarts had a boring crust and overly sweet icing, but we can definitely do better now. That's why I made these Homemade Blueberry Vegan Pop-Tarts! You can fill them with anything, but I picked blueberries for their amazing taste and beautiful color.

Those little flaky, square sweet treats were practically my life! But as you all know, I'm on a health-conscious journey, and many of my old habits have gone out the window...Mostly. Haha. While I no longer reach for that familiar blue box of pop-tarts, I've become quite the homemade pop-tart master, from the classic Strawberry Pop Tarts, to Vegan Apple-Cinnamon Pop Tarts, and not to forget these big beauties... Giant Pop Tart filled with Orange Marmalade and Wild Blueberry Almond Giant Pop Tart.

But this Blueberry Vegan Pop-Tarts recipe is such a classic flavor combo, it is a breeze to make + has a mouthwatering taste that's on par with the store-bought version. It's a hit with kids and adults, making it a family favorite that's sure to please any crowd. These adorable pastries can be a quick breakfast on the go, a satisfying snack, or a delightful dessert. Once they're baked, they can be eaten ALL week long. This homemade nostalgic treat checks all the right boxes!

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Why You Will LOVE Vegan Blueberry Pop Tarts

  • Irresistible fruity blueberry flavor in every bite.
  • A great portable, hand-held treat for those busy days or back-to-school runs.
  • Homemade goodness with a nostalgic twist.
  • The perfect fun breakfast + snack.
  • Quick + easy 35-minute recipe.
  • Family-friendly + kid-approved.
  • Plus the most important reason... They are downright delicious.

Are Pop Tarts Vegan?

Traditionally, the OG classic pop-tarts from Kellogg’s are not vegan at all. Most flavors contain gelatin and cow's milk which we all know can be quite harsh on the stomach for my lactose-intolerant peeps. Not to mention all the other questionable ingredients in there, so it's best to avoid store-bought pop-tarts, but that doesn't mean you have to give up the childhood classic!

Homemade Blueberry Vegan Pop Tarts piled on a marble countertop.

How To Make Homemade Blueberry Vegan Pop-Tarts

It's as simple as making your 'vegan' buttermilk by mixing your choice of milk with a bit of apple cider vinegar or lemon juice. Then, you whip up the flaky crust, blueberry filling, and glaze. Assemble, bake, and ice, and you'll have the perfect handheld treat to enjoy all week long!

Ingredients

The Crust:

  • All-purpose flour. I use organic all-purpose flour from Bob's Red Mill. See FAQ for GF options.
  • Pastry flour. Adds tenderness to the crust. Again I love using Bob's Red Mill.
  • Cane sugar. Sweetens the crust!
  • Sea salt. Just a pinch of finely ground sea salt to bring out the flavor.
  • Ground cinnamon. Adds a hint of warm spice.
  • Vegan butter sticks. Cold + cubed. I love the brand Earth Balance.
  • Vegan buttermilk. Almond milk, very cold + apple cider vinegar. See below for how to make vegan buttermilk. (You can also use a different kind of vegan milk if you prefer)

Blueberry Filling:

  • Blueberry preserves/jam. I love Bonne Maman.
  • Lemon juice. Freshly-squeezed.

For the Blueberry Glaze:

  • Powdered sugar. Sifted is best for the smoothest consitancy.
  • Almond milk. You can use store-bought or make your own Almond Milk without soaking! (You can also use your fave plant-based milk!)
  • Blueberry preserves/jam.
  • Vegan rainbow sprinkles. Not all sprinkles are vegan ---- See my fave natural + vegan sprinkles here.

How To Make Buttermilk

In a bowl, whisk together the milk (regular milk or plant-based works fine) and add apple cider vinegar or lemon juice, and set aside for 5-10 minutes until everything "activates" to create the "buttermilk".

SHOP MY FAVORITE BAKEWARE ITEMS AND ACCESSORIES!

Here, I’ve curated a list of bakeware essentials that I use to achieve my favorite baking treats, especially with this vegan pop-tart recipe. Everything from my fave baking sheets, parchment paper, mixing bowls, and more. SEE THEM HERE!

Homemade Blueberry Vegan Pop Tarts on a wire rack

Tips For Perfect Pop Tarts EVERY TIME.

TIP #1: MAKE YOUR FILLING FIRST!

Yes, I know. You’re probably wondering why I said this, however, when making your filling from scratch, it definitely helps to make your filling ahead of time so that it cools completely.

Also, this gives you enough time to ensure that it comes out as perfect and thick as you’d like before having to use it in your recipe.

TIP #2: MORE PASTRY FLOUR = MORE FLAKINESS!

OK, so this one is a HUGE MUST, especially if you want to have an extremely flaky crust! Much like other pastries (i.e. Hand Pies, Pie Crusts, etc.), using pastry flour more heavily than All-Purpose Flour helps to create a nice outer-layer.

Granted, cold cubed butter does help with this as well, however, I’ve discovered that adding pastry flour to the mix creates a better situation!

TIP #3: DIMENSIONS MATTER!

I must admit that in my previous attempt to make Pop Tarts, I randomly cut the squares, which obviously came out super uneven.

However, with this recipe, I did a bit of research and found that cutting them 3” x 4” worked magic and made them so even and perfect!

Also, keep in mind that when rolling out your dough, making sure that it’s at least ¼” thick is super important. This ensures that your filling stays inside and everything doesn’t fall a part.

TIP #4: LET THEM COOL, COOL, COOL!

Now, if you’re anything like me then you’re probably just as impatient to try these goodies before they fully cool, so that means that you might also prematurely add the glaze and watch it melt off like a snowman in heat. Haha.

BUT you must let your Pop Tarts FULLY cool (place them in a cool room or open window to speed things up!) before glazing them. No exceptions!

Homemade Blueberry Vegan Pop Tarts with blueberries on a white surface.

Pop Tart Filling: Real Fruits vs. Jam.

OK, so let’s talk about the filling. Usually when making my homemade vegan pop tarts recipe, I create my filling using real fruit or frozen ones. However, you can always use your favorite organic preserves or jam.

If choosing to make your own homemade filling, that can be done easily by heating your fruit (whether fresh or frozen) in a saucepan along with a healthy sweetener (Wholesome Sweet’s pure cane sugar, organic brown sugar, Agave, etc.), followed by a touch of lemon juice (for acidity) and a little arrowroot starch or cornstarch as a thickener. It's that simple.

Blueberries and Homemade Blueberry Vegan Pop Tarts, one of which is missing a bite.

How To Reheat Homemade Blueberry Pop-Tarts

If you're someone who, like me, enjoys baking in large batches to savor later, here are some helpful tips for reheating your frozen pop tarts.

  • Preheat your oven to 350°F (175°C).
  • Place the pop tarts on a baking sheet lined with parchment paper.
  • Heat them in the oven for about 5-10 minutes or until they are warmed through and the crust is slightly crispy.
  • Remove from the oven and let them cool for a minute or two before enjoying.

TOASTER OVEN METHOD:

  • Preheat your toaster oven to a low to medium setting.
  • Place the pop tart in the toaster oven and heat for 2-4 minutes or until warm.
  • Keep an eye on them to prevent overcooking or burning.
  • If you're in a hurry, you can use the microwave, but be aware that the crust may become soft rather than crispy.
  • Place the pop tart on a microwave-safe plate.
  • Heat in short 15-20 second bursts, checking after each burst until they reach your desired temperature.
  • Be cautious not to overheat, as the filling can become very hot.

Remember that the oven method is the best way to reheat pop tarts as it helps maintain their crispy texture. However, the microwave or toaster oven can be used for a quicker option when in a pinch!

Missing a bite.

Making Your Pop-Tarts Gluten-Free.

To make these GF, simply substitute All-Purpose Flour with 2 cups Gluten-Free Flour (Bob’s Red Mill has a great one!) and the Pastry Flour with ½ cup coconut flour. If your GF Flour doesn’t have Xanthan Gum included, add 1tsp in the recipe. Also, reduce vegan butter to 1 ¾ sticks instead of 2. Simply continue the recipe per usual after that.

Can I Use Another Plant-Based Milk?

Yes, you can use any dairy-free milk you like. Here are some easy recipes to make your own milk that’s cheaper and so easy!

On a wire rack.

Common Q + A's For Homemade Blueberry Vegan Pop Tarts

How to store?

Leftover pop tarts can be stored in an airtight container for 1-3 days. To serve warm, heat in the microwave, or flat in a toaster oven. 

Can these vegan pop tarts be frozen?

Yes!!! For longer storage–pop tarts can be stored in the freezer. After they have baked and are completely cooled, simply place your pop tarts onto a baking sheet (spaced apart) and freeze them for 2-3 hours. Once frozen, transfer them to a zip loc bag and reheat when ready to eat!

Can I use store-bought pastry dough?

Yes, if you're short on time, you can use store-bought pastry dough. Just make sure it's vegan if you're keeping the recipe fully vegan. I like the DUFOUR brand.

Can I make the dough ahead of time?

Absolutely ---- you can prepare the dough ahead and store it in the refrigerator for up to 2 days or freeze it for up to 3 months. Just thaw it in the fridge overnight before using.

Can I use a different filling besides blueberry?

Absolutely! The dough is versatile, so feel free to use any fruit filling like strawberry, apricot or apple cinnamon!

More Vegan Breakfast + Brunch Recipes

If you are a breakfast/brunch lover and enjoyed this Homemade Blueberry Vegan Pop Tarts recipe be sure to try out these delicious recipes too!

MADE OUR RECIPE(S)?

If you tried Homemade Blueberry Vegan Pop Tarts recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea! I love hearing from you!

Homemade Blueberry Vegan Pop Tarts with blueberries on a white surface.

Homemade Blueberry Vegan Pop Tarts

January 9, 2019 •
By Shanika
5 from 13 votes
These Homemade Blueberry Vegan Pop Tarts are nothing short of flaky, naturally sweet, and bursting with blueberry flavors, both inside + out. Complete homage to the classic childhood favorite, these pop tarts are a sure crowd-pleaser. The perfect bite for breakfast, brunch, or a nice in between snack. Gluten-free option available.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Serves: 8 Pop Tarts
Units:
US Customary|Metric
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Ingredients

CRUST:

  • 1 cup organic all-purpose flour (I use Bob’s Red Mill; See Notes for GF version!)
  • 1 ½ cups organic pastry flour  (I use Bob’s Red Mill; See Notes for GF version!)
  • 2 Tbsps organic cane sugar
  • pinch of finely-ground sea salt
  • pinch of ground cinnamon
  • ¾ cup vegan buttery sticks (cold + cubbed)
  • 1 cup Almond milk, Very COLD! (You can use your fave plant-based milk!)
  • 1 tablespoon apple cider vinegar

BLUEBERRY FILLING:

  • ¼ cup Blueberry preserve/jam
  • 1 teaspoon freshly-squeezed lemon juice

BLUEBERRY GLAZE + TOPPING:

  • 1 ½ cups organic powdered sugar, sifted
  • 1 tablespoon Almond milk (You can use your fave plant-based milk!)
  • 2 Tbsps Blueberry preserve/jam
  • Vegan rainbow sprinkles

OTHER:

  • 2 Tbsps Almond milk + 1 tablespoon maple syrup

Instructions

TO MAKE THE VEGAN BUTTERMILK:

  • In a measuring cup, add the cold milk and apple cider vinegar and set aside.

FOR CRUST:

  • In a bowl, add the all-purpose flour, pastry flour, salt, cinnamon, and sugar, whisking them all together until combined.
  • Add the cubed vegan butter sticks (or regular vegan butter) and using a pastry blender, blend butter into dry ingredients until the mixture becomes “peas-like” and crumbly.
  • Slowly pour the cold apple cider vinegar-milk mixture (using ½ cup initially and adding more as you feel the dough become moist enough) and stir (working it together with one hand) until the dry ingredients are moistened. NOTE: If the ingredients feels a little too dry, add 1 tablespoon of cold water at a time, until it’s moistened BUT not too wet! If too wet, add 1 tablespoon more flour at a time until the dough can be formed into a ball easily.
  • Now, shape the dough into a ball and wrap it in plastic wrap and flatten it slightly and chill for at least 1 hour.

FOR BLUEBERRY FILLING:

  • In a small bowl, add 1 cup of blueberry preserves and lemon juice together and stir until preserve/jam becomes light and easy to stir. Set aside.

ASSEMBLY:

  • Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
  • Once chilled, remove the dough from the refrigerator and place on a lightly floured surface, rolling it out into a large rectangle (about 3 mm thick). Cut into small-medium rectangles (3″ wide and 4″ long), until all dough it used.
  • On all rectangular cuts, lightly brush vegan butter to ensure that they close together best! On one cut dough, add 1 tablespoon of the blueberry filling and carefully cover it with another rectangular piece, gently pressing the edges down. Using a fork, carefully “crimp” around the edges and place on the baking sheet.
  • Repeat until all pop tarts are made.
  • Once all are laid flat on the baking sheet, gently prick a set of holes on the tops using a fork. To make the vegan 'egg wash', mix together 2 Tbsps milk + 1 tablespoon of maple syrup until combined.

BAKE THE POP TARTS:

  • Lightly brush all pop tart tops with vegan 'egg wash' mixture and bake in the oven 20-25 minutes, until golden brown and the filling begins to become bubbly and begins to slightly seep out.
  • Once done, remove from the oven and let them cool COMPLETELY!

FOR BLUEBERRY GLAZE:

  • In a medium bowl, whisk together the powdered sugar, blueberry preserve/jam, and milk until smooth. NOTE: For more thickness, add additional powdered sugar, 1 tablespoon at a time. If too thick, add almond milk, 1 tablespoon at a time.
  • Once pop tarts have cooled completely, spoon 1-2 Tbsps of blueberry glaze atop each and sprinkle with vegan sprinkles. Let pop tarts sit for another 1-2 minutes so that frosting hardens. Enjoy.
  • Bon Appetit!

Tips & Tricks

  • STORAGE: Leftover pop tarts can be stored in an airtight container for 1-3 days. To serve warm, heat in the microwave, or flat in a toaster oven. 
  • FREEZE: For longer storage–pop tarts can be stored in the freezer. After they have baked and are completely cooled, simply place your pop tarts onto a baking sheet (spaced apart) and freeze them for 2-3 hours. Once frozen, transfer them to a zip loc bag and reheat when ready to eat!
  • FOOD PROCESSOR FOR CRUST: If using a food processor to incorporate water to flour/butter mixture, ONLY ADD ¼ cup of water AT A TIME to your dough, keeping it on “pulse” to avoid the dough from breaking down too much and it becoming “watery”. With this method, you may not need the entire 1 cup of water.
  • TIPS FOR PERFECT POP TARTS: Be sure to read tips within the post!
  • FLOUR: If you don’t have Pastry Flour available, simply substitute for All-Purpose Flour.
  • GLUTEN-FREE VERSION: To make these GF, simply substitute All-Purpose Flour with 2 cups Gluten-Free Flour (Bob’s Red Mill has a great one!) and the Pastry Flour with ½ cup coconut flour. If your GF Flour doesn’t have Xanthan Gum included, add 1 teaspoon in recipe. Also, reduce vegan butter to 1 ¾ sticks instead of 2. Continue all other steps!

Nutrition

Calories: 383kcal | Carbohydrates: 66g | Protein: 5g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 4g | Sodium: 222mg | Potassium: 120mg | Fiber: 3g | Sugar: 11g | Vitamin A: 2IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 2mg

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  1. My dough turned out super runny too… am thinking it’s because I didn’t gradually add the milk and vinegar mixture slow. Added more flour and its in the fridge now so we shall see 😉
    looks so yummy!

    Reply

    • Hi Lindsey! I'm so glad that you were able to salvage the dough! I really hope that you enjoyed these! 🙂

      Reply

  2. This dough is incredibly wet.
    Did not add any water, just the plant milk/ACV & still had to add additional flour. Is the flour/water ratio currently listed correct? Once rolled out on a heavily floured bench, almost couldn't lift them to place upon their other half.

    also, your website buttons are not responsive.

    Reply

    • Hi Wendy! Thanks so much for reaching out! Yes, the measurements are correct and the dough shouldn't be extremely wet. I always mention adding a bit more flour and/or liquid if needed to ensure that the dough is just right. However, while adding the wet ingredients, it's always great to knead it using your hands to ensure that the ingredients combine well. Also, I'm so sorry to hear about the buttons on my site not being responsive. Can you be specific as to which buttons aren't working exactly?

      Reply

  3. I did this vegan/gf and swapped out blueberries for rhubarb and raspberries. It turned out great! My only complaint would be that the times are really misleading. It definitely took me more than 10 minutes to prep and put these together. Not to mention the dough has to sit in the fridge for an hour, so that should be included... The total time for me was closer to 2 hours vs 35 minutes.

    One other thing is that anytime it said see the notes section, I would go to the notes section and it wouldn't see anything pertaining to tips about that specific topic.

    Reply

    • Hi Alexa! I'm so happy to hear that you enjoyed this recipe! Definitely one of my faves! Thanks so much for your feedback on including the dough chill time, etc as well as the prep time. 🙂 I'll take that into consideration going forward! Also, the tips for the pop tarts are in the actual post. Within my Recipe Notes section, it states the following: "TIPS FOR PERFECT POP TARTS: Be sure to read tips within the post!" So sorry for the confusion!

      Reply

  5. They look delicious. I want to make strawberry, blueberry, and apple poptarts. I'm wondering if i could freeze them?

    Reply

  6. I haven't tried them yet. They look delicious. Can you freeze them? I was thinking of making blueberries, strawberries, and apple poptarts. You said that they can be stored in the refrigerator up to 3 days.

    Reply

    • Hi Linda! Thanks so much! Yes you can freeze them. After they have baked and are completely cooled, simply place your pop tarts onto a baking sheet and freeze them for 2-3 hours. Once frozen, transfer them to a zip loc bag and reheat when ready to eat! Be sure to let me know how they turn out! 🙂

      Reply

    • Hi Kenna! So sorry! Did t realize that this was missing! They make about 7-8 pop tarts!

      Reply

  8. These look so fun! I am def making these for my son soon. I will get some cool mom points for making homemade pop tarts forsure!

    Reply

  9. Such delicious looking pop tarts - makes you wonder why you would ever buy some when you can make such perfect ones at home! I love that they are vegans too, I know my vegan friends will love them! Thanks for the recipe 🙂

    Reply

  10. These homemade Pop-Tarts are literally the best thing I've eaten in forever! They're great for a quick breakfast and they are flaky and fruity, I mean yum! I'll make them again, thanks!

    Reply

  11. What a delicious way to start the day! I love this recipe - and the fact they're vegan is so lovely!
    They are a super impressive brunch dish to make!

    Reply

  14. I just made the crust and used my food processor as I find I get a great crust quickly. When I opened the lid after adding the water, I found a soup! I had to add probably 1.5 more cups of flour to get even a barely usable consistency. Is 1 cup of water the proper amount to add? It seemed like a lot to me before I even started. It's chilling now, I will update if they turn out or not.

    Reply

    • Hi Shana! I’m so sorry to hear that! When adding the water, I usually do so slowly as I work the dough with my hands so that I know when it gets too sticky. Im guessing when using a food processor, it breaks down the dry ingredients too much which caused the water to have more weight and make everything “watery”. I’ll definitely add this in my notes for anyone who might use a food processor instead of their hands!

      Reply

  16. Pop Tarts are one of my guilty pleasures in life, even though I know they are filled with garbage. Your healthier version looks much more appetizing! 🙂

    Reply

  17. These look WAY better than store bought which I admit I would never buy these days, bit that blueberry glaze looks so good and would definitely tempt me!

    Reply