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Homemade Wild Blueberry Almond Pop Tarts

These Homemade Wild Blueberry Almond Pop Tarts are wrapped in a perfectly crisp, flaky crust, bursting with bold wild blueberry filling, and topped with a light drizzle of almond icing and toasted sliced almonds. This recipe is the perfect sweet indulge for the entire family. All Vegan ingredients. Gluten-Free option available.
Course Breakfast, Brunch, Snack
Keyword almond, baked, Berries, blueberry, breakfast, brunch, classic, crust, dairy-free, dessert, easy, fall recipe, flaky, gluten-free, hand pie, healthy, homemade, indulge, pastry, plant-based, pop tarts, recipe, snack, sweet, vegan
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 Pop Tarts
Author Shanika | Orchids + Sweet Tea


  • 1 cup organic all-purpose flour (I use Bob’s Red Mill; See Notes for GF version!)
  • 1 1/2 cups organic pastry flour (I use Bob’s Red Mill; See Notes for GF version!)
  • 2 Tbsps organic pure cane sugar (I use Wholesome Sweets)
  • 1 tsp ground cinnamon
  • pinch of sea salt
  • 1 cup vegan buttery sticks, cold + cubbed (I use Earth's Balance; That's 2 sticks!)
  • 1 cup VERY COLD fresh water
  • 2 Tbsps apple cider vinegar (I use Bragg's)


  • 1 cup wild blueberry preserves
  • juice of 1/2 lemon

Simple Almond Glaze/Frosting:

  • 1 1/2 cups organic powdered sugar
  • 1 tsp almond extract
  • 1-2 Tbsps Almond milk (I use Califia Farms; You can use your fave plant-based milk!)


  • handful of sliced almonds (I use Diamond Nuts)


For 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 feels a little too dry, add 1 Tbsp 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.

For the Filling:

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


  • Preheat the oven to 350 degrees Fahrenheit and line two baking sheets 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 Tbsp of the Wild 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.
  • Lightly brush all pop tart tops with melted vegan butter 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 for a few minutes (10 minutes or so).

For Simple Almond Glaze/Frosting:

  • In a medium bowl, whisk together the powdered sugar, almond extract, and almond milk until smooth. For more thickness, add additional powdered sugar, 1 Tbsp at a time. If too thick, add almond milk, 1 Tbsp at a time.
  • Once pop tarts have cooled completely, spoon 1-2 Tbsps of Almond Frosting atop each and sprinkle with sliced almonds. Let pop tarts sit for another 1-2 minutes so that frosting hardens. Enjoy.
  • Bon Appetit!


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 1/4 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 1/2 cup coconut flour. If your GF Flour doesn’t have Xanthan Gum included, add 1tsp in recipe. Also, reduce vegan butter to 1 3/4 sticks instead of 2. Continue all other steps!