Name: Homemade Blueberry Vegan Pop Tarts
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 1 cup organic all-purpose flour (or gluten-free substitute); 1½ cups organic pastry flour (or gluten-free blend); 2 Tbsp organic cane sugar; Pinch of fine sea salt; Pinch of ground cinnamon; ¾ cup cold vegan buttery sticks, cubed; 1 cup very cold almond milk (or other plant-based milk); 1 Tbsp apple cider vinegar; ¼ cup blueberry preserves or jam; 1 tsp freshly squeezed lemon juice; 1½ cups organic powdered sugar, sifted; 1 Tbsp almond milk (or other plant-based milk); 2 Tbsp blueberry preserves/jam; Vegan rainbow sprinkles; 2 Tbsp almond milk (for vegan egg wash); 1 Tbsp maple syrup (for vegan egg wash)

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Short description

Flaky, tender pop tarts filled with vibrant blueberry jam, topped with a matching blueberry glaze and rainbow sprinkles—all completely vegan and irresistibly nostalgic.

Why You’ll Love This Recipe

Totally vegan and adaptable: plant‑based milk and butter throughout
Flaky, buttery crust: pastry flour + cold vegan butter create the perfect texture
Bright blueberry flavor: both inside and on top
Make‑ahead friendly: bake or freeze for quick, warm breakfasts

Ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

Crust

1 cup organic all‑purpose flour (or gluten‑free substitute)
1½ cups organic pastry flour (or gluten‑free blend)
2 Tbsp organic cane sugar
pinch of fine sea salt
pinch of ground cinnamon
¾ cup cold vegan buttery sticks, cubed
1 cup very cold almond milk (or other plant‑based milk)
1 Tbsp apple cider vinegar

Blueberry Filling

¼ cup blueberry preserves or jam
1 tsp freshly squeezed lemon juice

Blueberry Glaze & Topping

1½ cups organic powdered sugar, sifted
1 Tbsp almond milk (or other plant‑based milk)
2 Tbsp blueberry preserves/jam
vegan rainbow sprinkles

Vegan “Egg Wash”

2 Tbsp almond milk
1 Tbsp maple syrup

Directions

1. Make vegan “buttermilk”

Combine cold almond milk and apple cider vinegar in a measuring cup; set aside.

2. Prepare crust

In a bowl, whisk together flours, sugar, salt, and cinnamon.
Add cubed vegan butter and use a pastry blender (or food processor pulsing) to blend until mixture looks like coarse peas.
Gradually add the cold milk-vinegar mixture—starting with ½ cup—while stirring until dough holds together. Add cold water or flour by tablespoon as needed so it’s moist but not wet.
Form dough into a ball, flatten slightly, wrap in plastic, and chill at least 1 hour.

3. Make blueberry filling

In a small bowl, stir together ¼ cup blueberry preserves and lemon juice until smooth; set aside.

4. Shape pop tarts

Preheat oven to 350 °F and line a baking sheet with parchment.
Roll chilled dough on a floured surface into a rectangle about 3 mm thick.
Cut into 3″ × 4″ rectangles.
Lightly brush the edges of half the rectangles with vegan butter.
Add ~1 Tbsp blueberry filling onto the center of each bottom rectangle then top with another rectangle. Press edges together and crimp with a fork.
Place on baking sheet, poke a few holes in the top of each.
Brush the tops with a mixture of almond milk and maple syrup.

5. Bake

Bake for 20–25 minutes, until golden and filling bubbles.

6. Glaze and finish

Let pop tarts cool completely.
Whisk together powdered sugar, almond milk, and blueberry preserves until smooth (add more sugar or milk to adjust thickness).
Spoon 1–2 Tbsp glaze on each pop tart and top with vegan sprinkles. Let set 1–2 minutes. Enjoy!

Servings and timing

Yield: About 12–16 pop tarts (depending on dough size)
Prep time: 20 minutes (plus 1 hour chilling)
Bake time: 20–25 minutes
Total time: ~1 hour 45 minutes active (plus chill time)

Variations

Gluten‑free version: Use 2 cups gluten‑free blend + ½ cup coconut flour; add 1 tsp xanthan gum if missing; reduce vegan butter to 1¾ sticks.
Flavor tweak: Add lemon zest to filling or glaze for bright citrus notes.
Berry mix: Swap in raspberry or mixed berry jam.
Savory twist: Reduce sugar and fill with vegan cheese and caramelized onions.
Mini versions: Cut smaller rectangles to make bite‑sized tarts for snacks.

Storage/reheating

Room temp: Store in an airtight container for 1–3 days.
Reheat: Microwave briefly or warm in a toaster oven.
Freeze: After baking and cooling, freeze on a tray for a few hours, then bag. Reheat from frozen or thawed.

FAQs

1. Can I use other plant milks?

Yes—soy, oat, or cashew milk all work well.

2. Why chill the dough?

Chilling solidifies the butter so it makes flakier layers when baked.

3. Can I prepare these ahead of time?

Yes—assemble and refrigerate or freeze unbaked tarts. Bake from chilled/frozen, adjusting time slightly.

4. How do I prevent soggy bottoms?

Ensure the filling isn’t too runny and bake on parchment-lined sheet. You can bake on a pre-heated baking stone for extra crisp.

5. Can I use homemade jam?

Absolutely! Homemade blueberry jam works beautifully.

6. What if I don’t have pastry flour?

Use all-purpose flour instead; the texture will still be nicely tender.

7. Are these vegan?

Yes—using plant butter, almond milk, and vegan sprinkles makes them fully vegan.

8. Can I omit the glaze?

Yes—you can skip the glaze and sprinkles if desired for a plainer version.

9. How to make the crust flakier?

Handle dough cold and avoid over-mixing; chill before cutting and baking.

10. Do I need to poke holes on top?

Yes—pricking vents allows steam to escape and prevents leaks.

Conclusion

These Homemade Blueberry Vegan Pop Tarts are flaky, fruity, and fun to make ahead or bake fresh. With a luscious blueberry core, matching glaze, and cheerful sprinkles, they bring nostalgic joy in a compassionate, plant-based package. Enjoy them warm with a mug of tea or enjoy them straight from the freezer for breakfast treat magic.

Homemade Blueberry Vegan Pop Tarts

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Author: Ezabella
Total Time: 1 hour 45 minutes
Yield: 12–16 pop tarts
Diet: Vegan

Print Recipe

Description

Flaky, tender pop tarts filled with vibrant blueberry jam, topped with a matching blueberry glaze and rainbow sprinkles—all completely vegan and irresistibly nostalgic.

Instructions

Combine cold almond milk and apple cider vinegar in a measuring cup; set aside to make vegan “buttermilk.”
In a bowl, whisk together flours, sugar, salt, and cinnamon. Cut in vegan butter until mixture resembles coarse peas.
Gradually add the milk-vinegar mix, starting with ½ cup. Stir until dough holds together. Adjust with water or flour as needed.
Form dough into a ball, flatten, wrap in plastic, and chill for at least 1 hour.
In a small bowl, mix ¼ cup blueberry preserves and lemon juice until smooth; set aside.
Preheat oven to 350°F and line a baking sheet with parchment.
Roll dough on a floured surface to 3mm thick. Cut into 3″ × 4″ rectangles.
Brush edges of half the rectangles with almond milk. Add 1 Tbsp filling in center, top with another rectangle, press edges, and crimp with fork.
Place on baking sheet, poke holes in tops, and brush with almond milk-maple syrup mixture.
Bake for 20–25 minutes until golden and filling bubbles. Cool completely.
Mix powdered sugar, almond milk, and blueberry preserves to make glaze. Adjust consistency with sugar or milk.
Spoon glaze over cooled tarts and top with sprinkles. Let set for 1–2 minutes before serving.