Giant Frosted Blueberry Pop Tart
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Our Giant Frosted Blueberry Pop Tart is so fun! This homemade giant version was inspired by those childhood mornings eating blueberry frosted pop tarts straight from the toaster. With sweet blueberry preserves and a deliciously simple glaze, it’s an irresistible treat everyone will adore!
Love blueberries? Try these next:
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Easy Blueberry Crisp – warm, fruity, and simple.
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Best Blueberry Oat Muffins – hearty and perfect for breakfast.
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Glazed Blueberry Donuts – baked, soft, and super easy.
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Why You’ll Love This Giant Blueberry Pop Tart!
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Perfectly nostalgic. Reminiscent of store-bought blueberry frosted pop tarts, but even better because they’re homemade.
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Family-sized fun! One giant pastry means less fuss and more deliciousness to share.
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Easy to customize. Play around with fillings or glaze thickness to suit your preference. It’s versatile and tasty every time.
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Great for brunch or dessert. A frosted blueberry pop tart that’s both a breakfast treat and a delightful dessert? Count me in!
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Kid-friendly baking project. This recipe is easy enough to involve your kids, making baking memories in your own kitchen. Perfect for slumber parties!
Ingredients For Our Giant Frosted Blueberry Pop Tart
Pie Crusts
- 2 – 9 inch pie crusts – I used store bought
- 1 egg or 1 tablespoon milk or cream for pastry wash
Blueberry Preserves Filling
- 1 cup blueberry preserves, blueberry jam or any blueberry pie filling
- 3 teaspoons cornstarch
For the blueberry glaze – double if you want more glaze
- ½ cup powdered sugar
- ¼ cup blueberry preserves
- 1 tablespoon milk
- ½ teaspoon pure vanilla extract
Instructions How to Make the Giant Blueberry Pop Tart
Blueberry pop tart
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Preheat oven to 350F.
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Mix together the blueberry preserves or blueberry pie filling with cornstarch. Set aside.
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On a baking sheet or cookie sheet lined with parchment paper, place one, round, 9′ pie dough crust.
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Place blueberry filling mixture on pie crust, leaving a 1″ circle perimeter on the outside of crust uncovered. Baste edges of the pie crust with egg wash.
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Place second pie crust directly on top of first. Press the edges together. Crimp edges using a fork and baste the entire top with egg wash. Using a fork or a wooden stick, press the tips randomly into the top of the pop tart for the steam to escape.
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Bake for 20-25 minutes until golden brown.
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Cool for 1 hour before icing and cutting.
Making the Blueberry Glaze
- Once the pop tart has cooled, you can make the glaze. In a medium sized bowl, add the powdered sugar, blueberry preserves, milk and vanilla and whisk together to get a nice, thick glaze. Double the glaze if you like more?
- Spoon the blueberry glaze on top of the pop tart, keeping it from the 1 inch circle perimeter on the outside of the pop tart.
- Add sprinkles or whatever toppings you want while the glaze is still wet to ensure the sprinkles adhere.
- Once the glaze has set, cut into wedges and enjoy!!
How to Store
- Store leftover blueberry pop tart wedges in an airtight container at room temperature for up to 2 days or refrigerate in the fridge for up to 5 days. Gently warm leftovers in the toaster oven or microwave if desired.
More Variations
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Lemon Blueberry: Stir in a teaspoon of lemon zest to the filling or glaze for a fresh, citrusy twist that brightens up the blueberry flavor.
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Strawberry Jam + Cream Cheese: Swap the blueberry preserves for strawberry jam and add a few dollops of softened cream cheese for a tangy-sweet combo.
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Mixed Berry Medley: Use a blend of blueberry, raspberry, and blackberry preserves for a rich, jammy filling with more depth.
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Peach & Blueberry: Combine peach preserves with blueberry for a sweet and juicy summer fruit flavor that’s hard to beat.
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Nutella & Banana: Swap the jam for Nutella and layer in thin banana slices for a totally different (and decadent) pop tart experience.
FAQs
Can I use fresh blueberries instead of preserves?
Yes! Just cook fresh blueberries with sugar and cornstarch until thickened, then cool before filling.
How do I prevent the crust from getting soggy?
Adding cornstarch to the blueberry filling helps thicken it and prevents sogginess. You can also lightly sprinkle the bottom crust with breadcrumbs or ground graham crackers before adding filling.
Can I freeze my blueberry pop tart?
Definitely! Freeze baked, unglazed pop tart wrapped tightly for up to 3 months. Thaw and glaze just before serving.
Made with only the freshest, juiciest blueberries and topped with a generous layer of creamy frosting, this flaky pie crust pop tart is sure to satisfy the cravings. Don’t settle for store-bought when you can indulge in a homemade treat that will leave you wanting more. Trust us, this is one pop tart you won’t want to miss out on. So why wait? Grab a fork and take a bite of pure pop tart perfection!
Want more quick ideas and dessert inspo? Follow on Pinterest, Instagram and Facebook for recipe updates, baking tips, and lots of sweet inspiration.
More Fun Desserts!
- Ultimate Reese’s Marshmallow Cookie Pizza
- Super Easy Strawberry Brownies
- OMG S’mores Bars
- 25 Buzz-Worthy Blueberry Desserts to Bake
- Candy Cookie Pie
- Marvelous Chocolate Chip Party Cookie Cake
Giant Frosted Blueberry Pop Tart
Ingredients
Blueberry Pop Tart
- 2 9-inch pie crusts (store-bought or homemade)
- 1 cup blueberry preserves or blueberry pie filling, add more if needed
- 3 teaspoons cornstarch
- 1 egg or 1 tablespoon milk or cream, for pastry wash
Blueberry Glaze
- ¼ cup blueberry preserves for glaze
- ½ cup powdered sugar
- 1 tablespoon milk
- ½ teaspoon pure vanilla extract
- Optional: Sprinkles for topping
Instructions
Blueberry Pop Tart
- Preheat oven to 350°F.
- In a small bowl, mix blueberry preserves or pie filling with cornstarch. Set aside.
- Place one pie crust on a parchment-lined baking sheet.
- Spread blueberry filling over the crust, leaving a 1-inch border around the edges.
- Brush edges with egg wash (or milk/cream).
- Place the second pie crust on top. Press and crimp edges with a fork to seal.
- Brush the top crust with egg wash. Poke small holes on top with a fork to allow steam to escape.
- Bake for 20–25 minutes, or until golden brown. Let cool for 1 hour.
Blueberry Glaze
- In a bowl, whisk together powdered sugar, blueberry preserves, milk, and vanilla to make the glaze.
- Spoon glaze over the cooled pop tart, avoiding the edges.
- Top with sprinkles while the glaze is still wet.
- Let glaze set, then slice and serve.
Notes
Nutrition
