Homemade Blueberry Pop Tarts with Lemon Glaze
These Homemade Blueberry Pop Tarts with Lemon Glaze are buttery, flaky pastries filled with sweet blueberry jam and topped with a zesty lemon glaze. Perfect for breakfast, brunch, or a delightful treat, they combine a nostalgic classic with a fresh, citrusy twist
Equipment
- Mixing bowls
- Rolling Pin
- Baking sheet
- Parchment paper
- fork
- Pastry brush
- Cooling rack
- Whisk
Ingredients
- For the pastry:
- 2 ½ cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 cup unsalted butter cold and cubed
- 5 –6 tbsp ice water
- For the blueberry filling:
- 1 cup fresh or frozen blueberries
- 2 tbsp granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp lemon zest
- For the lemon glaze:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 –2 tsp milk optional for consistency
Instructions
- Prepare the pastry: In a bowl, mix flour, sugar, and salt. Cut in the cold butter until crumbly. Add ice water gradually until dough forms. Divide in half, flatten into discs, wrap, and refrigerate for 30 minutes.
- Make the blueberry filling: In a saucepan, combine blueberries, sugar, cornstarch, lemon juice, and zest. Cook over medium heat until thickened. Cool completely.
- Assemble the pop tarts: Roll out dough to ⅛-inch thickness. Cut into rectangles (about 3x4 inches). Place half on a lined baking sheet. Add 1–2 tbsp filling to the center.
- Seal and bake: Top with another rectangle, press edges with a fork, and brush with milk or egg wash. Bake at 375°F (190°C) for 20–25 minutes or until golden.
- Make the glaze: Whisk together powdered sugar, lemon juice, and zest. Add milk if needed for desired consistency.
- Finish: Drizzle glaze over cooled pop tarts and let set before serving.
Notes
Nutrition Facts (per serving):
Calories: 290
Fat: 14g
Carbohydrates: 38g
Protein: 3g
Sugar: 18g
Fiber: 2g
Sodium: 120mg