Homemade Lemon Blueberry Pop-tarts

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These Lemon Blueberry pop tarts are the perfect homemade treat. Thinking back as a kid, a favorite was always a blueberry pop tart. Now as an adult of course, tastebuds have elevated but I still love pop tarts.

For these blueberry lemon pop-tarts, a delicious and flaky pie crust is filled with the perfect blueberry filling and topped with a delicious lemon glaze.

Why this recipe?

So there is a little “secret” ingredient in this recipe that I think really elevates the flavor. This recipe is perfect to make for the family or to take as a dessert to a party. The flavors of lemon and blueberry together really scream “summer” to me. So its the perfect summer time dessert! They are easy to store and reheat or eat at room temperature the next day (if they make it to the next day!)

What is in these lemon blueberry pop tarts?

There are 3 parts to this recipe: the crust, the filling and the glaze/icing. (be sure to see full recipe below for all the exact measurements)

For the crust

  • All purpose flour
  • sugar
  • unsalted butter (chilled)
  • ice cold water
  • ice cold *blueberry* vodka (the “secret” ingredient)
  • salt

For the filling

  • fresh blueberries
  • lemon
  • water
  • granulated sugar
  • vanilla extract
  • cornstarch

For the Glaze

  • Powdered sugar
  • unsalted butter
  • lemon juice

also if you have colorful sprinkles, those are always fun to add on top! (optional)

Ingredient Notes:

  • Blueberry Vodka – While using the blueberry vodka is highly recommended, it is absolutely not necessary. Swapping out the vodka for water is the easiest swap for this ingredient.
  • Blueberries – Fresh blueberries are the best, however frozen is fine too. Just thaw them out for about a 2 hours before using them.
  • Powdered Sugar – trust me when I say, you want to use a good quality brand here. I opted for the store brand not too long ago, and the quality of that powdered sugar versus the quality of a good brand is very apparent in taste.
  • Lemons – the zest and juice will be used of the lemons. I suggest zesting your lemons first and then cut in half to juice them. If you don’t have a lemon juicer, you can also use a small strainer to keep the seeds from getting in the filling and glaze

Instructions for the Pie Crust

First thing to note here about the pie crust is that it needs to be made at least 2 hours prior to using it. I usually make mine the night before I plan on baking my lemon blueberry pop tarts. The gluten needs time to relax.

  1. Add the flour, sugar and salt to a large food processor, or mixing bowl if you are using a pastry blender.
  2. Pulse about 5-10 times to mix the dry ingredients together.
  3. Then cube the chilled butter into small pieces and add on top of the flour mixture.
  4. Pulse the flour and butter together about 30-40 times. There should be a few larger chunks of butter in there and thats okay.
  5. Mix the ice cold water and ice cold vodka together in a measuring cup that will make it easy to pour out of.
  6. While Pulsing the dough mixture, slowly pour the water-vodka mixture into the food processor via the opening if it has one. If using a pastry blender, pour a little bit at a time and work the liquid into the dough.
  7. As the dough comes together and begins to clump more, remove it from the food processor onto a piece of plastic wrap. Work the dough just a little bit to make sure its all together and not crumbling.
  8. Separate into two plastic wraps, form a flat disc for each dough piece and wrap in plastic and refrigerate for at least 2 hours.

Instructions for the filling

This filling can be made up to 5 days in advance. It can easily be stored in a Tupperware container in the fridge and will be ready to use when baking time comes. Its best to make this either right before you put your dough together or right after to make sure that it has enough time to cool before using.

  1. In a medium sauce pot, add blueberries, 1/2 of the water, vodka and sugar to the pot and bring to a boil.
  2. In a separate measuring cup or small cup, add the other half of the water and the cornstarch and mix together until the cornstarch is dissolved.
  3. add the cornstarch-water to the boiling blueberry mixture and stir.
  4. reduce to a simmer
  5. add in the lemon zest, lemon juice and vanilla extract and stir.
  6. Let simmer for 5 minutes then remove from heat.
  7. Allow to cool completely for about 2 hours.

Instructions for the glaze

This glaze is the perfect topping for these pop tarts. The way the blueberry and lemon flavors join together is seriously euphoric. I recommend waiting until your pop tarts are out of the oven and cooling to make the glaze.

  1. Melt the butter in the microwave for about 30 seconds. (make sure to cover it so you don’t get a mess!)
  2. Add the butter to a small mixing bowl, then add the powdered sugar on top of that.
  3. Next add the lemon zest and lemon juice and mix together with a fork until smooth.

Putting it all together

So we have all the components made and now it’s time to put it all together.

  1. Pull the dough out of the fridge about 15-30 minutes before rolling it out.
  2. Lightly flour a surface and roll the dough out into a 9×12 inch rectangular piece. Make sure the dough is quite thin, should be 1/3 to 1/4cm thick. If the dough is too thick then it may not bake all the way thru.
  3. Cut the uneven edges off and make a rectangle of the dough with a pizza cutter.
  4. Cut the 9 inch side in half and then the 12 inch side into 4 sections, measuring 3 inches each. (this step is not absolutely necessary, you can have fun with the shape but this is how I’ve done mine)
  5. Take the filling and scoop about 1 tablespoon into the middle of half of the rectangles, making sure to leave plenty of room around the edges so it doesn’t seep out.
  6. Then add the other half of the rectangles on top of the filling rectangles and press the edges together.
  7. With a fork, push in the edges so they seal together. Then with a pizza cutter, clean the edges up so you still can see the fork marks but the edges will be clean and straight.
  8. set poptarts on a baking tray lined with parchment baking paper
  9. Take a toothpick and poke a few small holes on the top.
  10. Bake @ 350°F for 12-13 minutes.
  11. While the pop tarts are cooling, make the lemon glaze.
  12. Add lemon glaze on top of pop tarts and add sprinkles if you so desire and enjoy the heck out of these pop tarts!! ?

Tips for the best pop tarts

  • Make the dough and filling ahead of time when possible, like the day or night before.
  • Make sure not to add the cornstarch to the boiling filling directly, it will clump up. Add just 1/2 of the water and the cornstarch in a separate small container and mix until the cornstarch is dissolved.
  • Use a good quality powdered sugar for the glaze for the best flavor.
  • Make your glaze as the pop tarts are cooling. If you make it too far in advance it will solidify and not be the right consistency for pouring on the pop tarts.
  • have fun with the shape and size! I made mine 4.5 by 3 inches but you can make them smaller or different shapes if your heart desires!!

Homemade Lemon Blueberry Pop tarts

A childhood classic treat taken to a whole new level with a classic flavor combination of lemon and blueberries.
Servings 12 pop tarts
Prep Time 3 hrs
Cook Time 13 mins

Equipment

  • 1 Food processor or a pastry blender is fine too
  • 1 Pizza Cutter for making dough cutting easier

Ingredients

Dough

  • 2 1/2 cups all purpose flour
  • 1/3 cup sugar
  • 1 cups butter, cubed and chilled (2 sticks)
  • 1/4 cup ice cold water
  • 1/4 cup blueberry vodka
  • 1 tsp salt

Filling

  • 12 oz fresh blueberries
  • 1/4 cup water
  • 2 tbsp blueberry vodka
  • 2/3 cup sugar
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 1/2 tsp lemon zest
  • 2 tsp cornstarch

Glaze

  • 1 1/2 regular sized lemons
  • 2 cups powdered sugar
  • 6 tbsp melted butter

Instructions

Dough Instructions

  • Add the flour, sugar and salt to a large food processor, or mixing bowl if you are using a pastry blender.
  • Pulse about 5-10 times to mix the dry ingredients together.
  • Then cube the chilled butter into small pieces and add on top of the flour mixture.
  • Pulse the flour and butter together about 30-40 times. There should be a few larger chunks of butter in there and thats okay.
  • Mix the ice cold water and ice cold vodka together in a measuring cup that will make it easy to pour out of.
  • While Pulsing the dough mixture, slowly pour the water-vodka mixture into the food processor via the opening if it has one. If using a pastry blender, pour a little bit at a time and work the liquid into the dough.
  • As the dough comes together and begins to clump more, remove it from the food processor onto a piece of plastic wrap. Work the dough just a little bit to make sure its all together and not crumbling.
  • Separate into two plastic wraps, form a flat disc for each dough piece and wrap in plastic and refrigerate for at least 2 hours.

Filling Instructions

  • In a medium sauce pot, add blueberries, 1/2 of the water, vodka and sugar to the pot and bring to a boil.
  • In a separate measuring cup or small cup, add the other half of the water and the cornstarch and mix together until the cornstarch is dissolved. 
  • add the cornstarch-water to the boiling blueberry mixture and stir.
  • reduce to a simmer
  • add in the lemon zest, lemon juice and vanilla extract and stir.
  • Let simmer for 5 minutes then remove from heat.
  • Allow to cool completely for about 2 hours.

Glaze Instructions

  • Melt the butter in the microwave for about 30 seconds. (make sure to cover it so you don't get a mess!)
  • Add the butter to a small mixing bowl, then add the powdered sugar on top of that.
  • Next add the lemon zest and lemon juice and mix together with a fork until smooth.

Putting it all together

  • Pull the dough out of the fridge about 15-30 minutes before rolling it out.
  • Lightly flour a surface and roll the dough out into a 9×12 inch rectangular piece. Make sure the dough is quite thin, should be 1/3 to 1/4cm thick. If the dough is too thick then it may not bake all the way thru.
  • Cut the uneven edges off and make a rectangle of the dough with a pizza cutter.
  • Cut the 9 inch side in half and then the 12 inch side into 4 sections, measuring 3 inches each. (this step is not absolutely necessary, you can have fun with the shape but this is how I've done mine)
  • Take the filling and scoop about 1 tablespoon into the middle of half of the rectangles, making sure to leave plenty of room around the edges so it doesn't seep out.
  • Then add the other half of the rectangles on top of the filling rectangles and press the edges together. 
  • With a fork, push in the edges so they seal together. Then with a pizza cutter, clean the edges up so you still can see the fork marks but the edges will be clean and straight.
  • set poptarts on a baking tray lined with parchment baking paper
  • Take a toothpick and poke a few small holes on the top.
  • Bake @ 350°F for 12-13 minutes.
  • While the pop tarts are cooling, make the lemon glaze.
  • Add lemon glaze on top of pop tarts and add sprinkles if you so desire and enjoy the heck out of these pop tarts!! ? 

Notes

Feel free to have fun with the size and shape of the pop tarts!  I personally made mine 4.5 by 3 inches.  You can make them smaller to have more or even do circles, hearts, etc!  Just have fun 🙂 
Course: Dessert
Cuisine: American
Keyword: homemade pop tarts, lemon blueberry pop tarts, pop tarts

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