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Wild Blueberry Almond Giant Pop Tart

This recipe for an adorable Wild Blueberry Almond Giant Pop Tart is a homemade treat that tastes like childhood, all grown up. 

Wild Blueberry Almond Giant Pop Tart

This Wild Blueberry Almond Giant Pop Tart is wrapped in a crisp, flaky crust and are bursting with juicy blueberry filling. It's topped with a light drizzle of almond icing and toasted sliced almonds. Plus, it's vegan with a gluten-free option!

Blueberry Almond Pop Tart

I used to eat the store-bought versions religiously. Now, however, I'm all about homemade pop tarts. When I make my own, I get to control the ingredients and I can me the crust EXTRA, EXTRA flaky, which honestly is the best part.

These Homemade Blueberry Vegan Pop-Tarts are definitely one of my faves that created the inspiration for this Wild Blueberry Almond Giant Pop Tart.

Why You'll Love Wild Blueberry Almond Giant Pop Tarts:

  • They are SO easy to make and once you've made it once, the process just gets easier and easier.
  • Aren't they just the cutest?
  • They make the perfect snack or breakfast treat for the entire family.
  • Want to add your favorite filling/flavor? These are easy to personalize based on your taste buds.
  • A great portable, hand-held treat for those busy days or back-to-school runs.
  • They're fully vegan and easy to make gluten-free

Tips to Make the Best Wild Blueberry Almond Pop Tarts

Tip #1: Make your Filling first!

When making your filling from scratch, it definitely helps to make your filling ahead of time so that it cools completely. Otherwise, hot filling will cause the butter in your crust to melt out and you'll have limp, soggy pop tarts. 

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!

This one is a HUGE MUST, especially if you want to have an extremely flaky crust! Much like other pastries, using pastry flour more heavily than All-Purpose Flour helps to create a nice outer-layer.

In addition, using cold cubed butter also helps with this. However, I’ve discovered that adding pastry flour to the mix creates a better situation!

Blueberry Almond Pop Tart

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!

Ok, so that’s the important revelations that I had when remaking these lovelies and I can guarantee that it’ll bring forth such sweet perfection!

Blueberry Almond Pop Tart

Wild Blueberry Pop Tart Filling: Real Fruits vs. Jam.

Usually, when making homemade pop tarts, I create my filling using real fruit or frozen ones.

However, for a quick short-cut, I use my favorite preserves from Bonne Maman. They are my favorite brand because their preserves are organic, have no GMOs, no high fructose syrup, no food colorings, or preservatives.

Plus, they have a ton of other flavors, therefore, you can mix and match as you please.

For that reason, I felt comfortable using this instead of making my own filling.

How to Make Homemade Fruit Filling

If you want to make your own filling, it's easy. Simply cook your fruit (whether fresh or frozen) in a saucepan along with a healthy sweetener (Wholesome Sweet’s pure cane sugar, Sugar in the Raw’s organic brown sugar, Agave, etc.), followed by a touch of lemon juice (for acidity) and a little arrowroot starch or cornstarch as a thickener. 

Making Your Wild Blueberry Almond Giant Pop Tart Gluten-Free.

To make these gluten-free, simply substitute all-purpose flour with 2 cups Gluten-Free Flour (Bob’s Red Mill has a great one!). In addition, swap the the Pastry Flour with ½ cup coconut flour. If your gluten-free flour doesn’t have Xanthan Gum included, add 1 teaspoon to the recipe. And finally, reduce the vegan butter to 1 ¾ sticks instead of 2. Simply continue the recipe per usual after that.

Blueberry Almond Pop Tart

How to Make Blueberry Almond Pop Tarts

Start by making the crust:

In a measuring cup, add the cold water and apple cider vinegar along with an ice cube and set aside.

In a large bowl, add the all-purpose flour, pastry flour, sea salt, cinnamon, and organic pure cane sugar, whisking them all together.

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.

Pour the cold apple cider vinegar-water mixture (slowly + without the ice) and stir (working it together with one hand) until the dry ingredients are moistened. **NOTE: If the ingredients feel a little too dry, add 1 tablespoon of cold water at a time, until it’s moistened BUT not too wet!**

Now, shape the dough into a ball and wrap it in plastic wrap and flatten it slightly and chill for at least 1 hour.

In the meantime, make the Wild Blueberry Filling.

Next, make the filling:

In a small bowl, add 1 cup of wild blueberry preserves and lightly squeeze 1 tablespoon of lemon juice in it and stir together until incorporated.

Assemble the Pop Tarts (for regular sizes):

Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.

Once chilled, remove the dough from the refrigerator. Place it on a lightly floured surface and roll it out into a large rectangle (about 3 mm thick). Cut into small-medium rectangles (3″ wide and 4″ long).

Lightly brush the pieces of dough with melted vegan butter. Add 1 tablespoon of the Wild Blueberry filling to one square of dough. Then carefully place a second rectangular piece on top, 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. Arrange the pastries on a baking sheet.

Once all of your blueberry pop tarts are arranged on the baking sheet, gently prick a set of holes on the tops using a fork.

Lightly brush all pop tart tops with melted vegan butter. Bake in the oven for 20-25 minutes, until the pastries golden brown and the filling begins to become bubbly and begins to slightly seep out.

After baking, remove the baking sheet from the oven and let them cool for a few minutes (10 minutes or so). Transfer the pastries to a wire rack to cool fully before frosting.

For Simple Blueberry Almond Glaze/Frosting:

In a medium bowl, whisk together the powdered sugar, blueberry preserves, almond extract, and almond milk until smooth. 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 Almond Glaze atop each and sprinkle with sliced almonds. Let pop tarts sit for another 1-2 minutes so that frosting hardens. Enjoy.

Blueberry Almond Pop Tart

Other Pop Tart Recipes That I Love

Love these Wild Blueberry Almond Giant Pop Tart and want more pop tart delights? Here are some of my faves!

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If you make this Wild Blueberry Almond Giant Pop Tart recipe or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love, rate, comment below, + share

Blueberry Almond Pop Tart

Wild Blueberry Almond Giant Pop Tart

5 from 5 votes
This recipe for an adorable Wild Blueberry Almond Giant Pop Tart is a homemade treat that tastes like childhood, all grown up. 
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Serves: 8 servings

Ingredients

CRUST:

  • 2 ½ cups organic all-purpose flour
  • 2 Tbsps organic cane sugar 
  • 1 teaspoon ground cinnamon
  • Pinch of sea salt
  • ¾ cup vegan butter, COLD + cut into pieces
  • 1 cup VERY COLD Almond milk (You can use your favorite plant-based milk)
  • 1 tablespoon apple cider vinegar

FILLING:

  • 1 cup wild blueberry preserves, organic
  • ½ lemon, freshly-squeezed
  • 1 large organic egg, whisked
  • 1 tablespoon Almond milk

BLUEBERRY ALMOND GLAZE:

  • 2 ½ cups organic powdered sugar
  • 1 teaspoon almond extract
  • 1 tablespoon wild blueberry preserves, organic
  • 1-2 Tbsps Almond milk (You can use your favorite plant-based milk)

TOPPING:

  • Sliced almonds, toasted (See Notes!)

Instructions

FOR THE CRUST:

  • In a measuring cup, add the COLD milk and apple cider vinegar, stirring together until combined. Set aside to activate for 5 minutes.
  • In a large bowl, add the flour, sea salt, cinnamon, and sugar, whisking them all together until combined.
  • Add the vegan butter pieces and using a pastry blender, blend butter into dry ingredients until the mixture becomes “peas-like” and crumbly.
  • Pour the cold apple cider vinegar-milk mixture 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 milk at a time, until it’s moistened BUT not too wet!
  • Now, shape the dough into a ball and wrap it in plastic wrap and flatten it slightly and chill for at least 1 hour.
  • In the meantime, make the Filling.

FOR THE FILLING:

  • In a small bowl, add the wild blueberry preserves and lightly-squeezed lemon juice together and stir until combined and easier 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, cutting it in equal halves and roll each half out into a large rectangle (about 3 mm thick) and cut into 4″ wide and 5-6″ long.
  • In a small bowl, add the milk in with whisked egg to create 'egg wash'.
  • Place one half of the large rectangular cut onto the prepared baking sheet and lightly brush egg wash around edges of dough to ensure that both crust pieces close together best! Add blueberry filling to the center and carefully cover it with the other half of the rectangular piece, gently pressing the edges down. Using a fork, carefully “crimp” around the edges.
  • Gently prick a set of holes on the top of crust using a fork.
  • Lightly brush the top with remaining egg wash and bake in the oven for 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 it cool completely.

TO MAKE THE GLAZE/FROSTING:

  • In a medium bowl, whisk together the powdered sugar, wild blueberry preserve almond extract, and almond milk until smooth. 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 tart has cooled completely, spoon a few Tbsps of wild bluberry almond glaze atop pop tart and sprinkle toasted almonds atop. Let pop tart sit for another 1-2 minutes so that frosting hardens and 'sets'. Enjoy.
  • To serve, cut into 8 medium-sized pieces and 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 milk to flour/butter mixture, ONLY ADD ¼ cup of milk 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 milk.
  • 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 1tsp in recipe. Also, reduce vegan butter to 1 ¾ sticks instead of 2. Continue all other steps!

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  1. Absolutely delicious; thank you for this fantastic recipe! Very straightforward and easy to make. The dish came out perfectly. I will make it again!!

  2. What a fun breakfast idea to make for the whole family! 🙂 Loving that glaze too.

  3. This is just SO gorgeous - like no pop tart I ever had as a kid! Can't wait to try the recipe.