Jammy Blueberry-Vanilla Pop-Tarts

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These homemade Jammy Blueberry Vegan Pop-Tarts have a delicate pastry parcel with an easy homemade blueberry-vanilla jam centre. Topped off with 2 ingredient icing and a sprinkle of freeze dried blueberries. They’re totally vegan and make a great homemade gift!

Store bought pop-tarts are unfortunately not vegan, or even vegetarian, due to having gelatine in the icing so if you’re looking for a homemade version that’s *slightly* healthier and definitely more plant-based, these are for you.  There’s no need to be too neat when you’re making them – that homemade look is all part of the charm!

The blueberry and vanilla jam filling is completely delicious and this recipe will give you a small jar’s worth spare to enjoy on toast or in porridge once the pop tarts have been eaten, because they won’t last long!

A oval white and blue floral dish holding a batch of freshly cooked blueberry vanilla vegan pop tarts, topped with icing and freeze dried blueberries.

A blueberry vanilla vegan pop tart on a cooling rack, cut in half to expose the jammy centre

These homemade Jammy Blueberry-Vanilla Pop-Tarts:

Have a crisp, sweet pastry

Sticky, jammy centre

Made with fresh blueberries

A dash of vanilla

And topped with a sweet 2-ingredient icing

Totally vegan and delicious!

I have no doubt that you will LOVE this recipe – be sure to tag me on Instagram when you make it @aveganvisit 🙂

A top down view of a batch of blueberry vanilla vegan pop tarts, topped with icing and freeze dried blueberries.

The Video Recipe:

The Written Recipe:

Blueberry-Vanilla Poptarts 3 sq

Jammy Blueberry-Vanilla Pop-Tarts

These homemade Jammy Blueberry Pop-Tarts have a delicate pastry parcel with an easy homemade blueberry-vanilla jam centre. Topped off with 2 ingredient icing and a sprinkle of freeze dried blueberries.
5 from 4 votes
Print Pin Rate
Course: Breakfast, Dessert, Sweet Treat
Cuisine: American
Prep: 30 minutes
Cook: 40 minutes
Total: 2 hours 40 minutes
Serves: 8 Pop-Tarts
Calories: 564kcal
Author: Tara


Blueberry-Vanilla Jam:

  • 400 g blueberries
  • 200 g sugar (granulated)
  • ½ tsp vanilla extract
  • 30 ml lemon juice
  • 1 tbsp pectin


  • 300 g plain flour
  • 120 g icing sugar
  • 200 g dairy free margarine (cold)
  • 2 tbsp water (ice cold)
  • 20 ml dairy free milk (for glazing)

Icing & Decoration:

  • 125 g icing sugar
  • 4 tsp dairy milk
  • 4 tbsp freeze dried blueberries (optional decoration)


To make the blueberry-vanilla jam:

  • Add the blueberries, sugar, vanilla and lemon juice to a saucepan and stir to combine.
    400 g blueberries, 200 g sugar, 1/2 tsp vanilla extract, 30 ml lemon juice
  • Crush the blueberries with a potato masher or the back of a fork.
  • Bring the mixture to the boil and then boil for 15-20 mins until thickened. The blueberries will release some liquid and then the mixture will start to thicken.
  • Add the pectin and boil vigorously for 5 more minutes. Set aside to cool completely - the jam should set relatively firmly.
    1 tbsp pectin

To make the pastry:

  • Add the flour, 120g icing sugar and margarine to a bowl and rub it to fine breadcrumbs.
    300 g plain flour, 120 g icing sugar, 200 g dairy free margarine
  • Add 2 tbsp of cold water to the mixture and try to bring the pastry together into a ball. If it won’t come together try adding 1 tsp more, until it comes together into a nice smooth ball.
    2 tbsp water
  • Split the dough into two, wrap each section in cling film or a reusable wrap and refrigerate it for 1 hour.

Make the Pop-Tarts:

  • Once the pastry has chilled, take one half of it out of the fridge.
  • Dust a smooth surface and rolling pin with flour.
  • Roll out the pastry to around 1/4 cm (1/8") thick (ideally at least 20cm x 30cm / 8" x 12").
  • Cut out 4 long rectangles 7cm wide x 20cm long (3" x 8") each (you’re going to be folding them over). Lay them on a baking tray covered in baking paper.
  • Repeat with the 2nd batch of pastry.
  • Loosen up the jam (which should be completely cold before you use it) by stirring it vigorously.
  • Spoon 1 tablespoon of jam into the centre of the bottom half of each of the the pastry rectangles, leaving at least a 1cm border around the edge.
  • Fold the top half over and seal the edges by pressing down until firmly sealed.
  • Cover with cling film and then put back in the fridge for 30 minutes to chill.

Bake your Pop-Tarts:

  • Preheat the oven to 175°C fan (195°C conventional / 400°F / gas mark 6).
  • Bring the pop-tarts out of the fridge and crimp the edges gently with a fork.
  • Stab each pop-tart 4 times with a knife.
  • Brush the tops with dairy free milk to glaze.
    20 ml dairy free milk
  • Bake them for 20-25 minutes until they are golden.
  • Transfer the cooked pop-tarts to a cooling rack and cool completely before icing.

The finishing touches:

  • Add the icing sugar and 2 tsp of dairy free milk to a bowl. Mix together to form an icing. If you need more diary free milk then add it 1 tsp at a time, you don’t want the icing to be too runny.
    125 g icing sugar, 4 tsp dairy milk
  • Spoon or drizzle the icing over the top of each pop-tart.
  • If you’d like some extra decoration try whole or crumbled freeze dried blueberries.
    4 tbsp freeze dried blueberries
  • Brush each pastry strip with dairy free milk.



Vegan / Dairy Free / Egg Free / Nut Free
Recipe inspired by:  USA
Please check the allergens on the ingredients you purchase before use.  The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.  Nutritional values are estimated.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.


Calories: 564kcal | Carbohydrates: 100g | Protein: 5g | Fat: 17g | Saturated Fat: 4g | Sodium: 172mg | Fiber: 3g | Sugar: 64g | Net Carbohydrates: 97g
Have you tried this recipe?Tag @aveganvisit on Instagram or hashtag it #aveganvisit!


Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.