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Homemade Blueberry Vegan Pop Tarts with blueberries on a white surface.
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5 from 13 votes

Homemade Blueberry Vegan Pop Tarts

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 Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast, Brunch
Keyword: blueberry, breakfast, brunch, classic, dairy-free, easy, homemade, plant-based, pop tarts, snack, sprinkles, sweets, vegan
Servings: 8 Pop Tarts
Calories: 383kcal
Author: Shanika

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!

Notes

  • 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