If you’re looking for a fun and delicious way to use up your sourdough discard, these Blueberry Lemon Sourdough Pop Tarts are it. Flaky, buttery pastry meets a bright, tangy-sweet blueberry lemon filling—and yes, they’re way better than anything that comes in a silver foil wrapper.
I created this recipe as a nostalgic nod to childhood pop tarts, but with a grown-up twist thanks to sourdough discard, real fruit, and a fresh citrus glaze. Whether you’re deep into sourdough baking or just hate wasting discard, this recipe turns leftovers into a breakfast (or dessert) worth savouring.
What you will need:
- Mixing Bowl-My favourite mixing bowls here!
- Rolling Pin
- Baking Sheet
- Sharp Knife
- Pastry Brush
- Fork
Ingredients:
- 2 Cups of All Purpose Flour
- 1 Tsp Salt
- 1 Tbsp Sugar
- 1 Cup Cold Butter- grated
- 1 Cup Sourdough Discard – Flat (Need your own Sourdough Starter? FREE Guide Here!)
- 1/2 Cup of Blueberry Jam- For Filling
For The Glaze:
- 1 Lemon (For Zest & Juice)
- 1/2 Cup of Powdered Sugar
How to make Blueberry Lemon Sourdough Pop Tarts?
Making The Dough:
You are going to start by placing all the dry ingredients in the mixing bowl (2 cups flour, 1 tsp salt, & 1 tbsp sugar). Give it a light whisk until it is mixed together. Then on top of your dry mixture, you are going to add your butter (1 cup of cold butter- grated). If you are still cubing and cutting in your butter for pastry….. STOP NOW! Grating is hands down the best way to do it! Give everything a mix until the flour and butter come together in an evenly crumbly mixture.
Once the butter has been worked in evenly, it is time to add the sourdough discard. For these sourdough pop tarts, and the same as in a sourdough pie crust, you really want flat inactive sourdough discard. Any activity and bubbles, will take away from the buttery flaky texture, and make it puff up more. Add your sourdough discard (1 cup), and mix in as the dough comes together. Depending on the thickness of your discard, if your dough is seeming dry, and difficult to come together, you can add 1-2 tbsp very cold water.
Once your dough has come together, give it a few kneads so that it becomes a bit smoother and well incorporated. Wrap the dough in some plastic wrap or cover in a bowl, and let it sit on the counter for 1 hour. At which point it will go into the fridge, for about 30 minutes. Just long enough for it to chill, so it is easier to roll out. If you leave it in there longer, that is okay but you may need to let it warm up to roll out.
Assembling the Blueberry Lemon Sourdough Pop Tarts:
After the sourdough pop tart dough has chilled, it is time to roll it out. Start by lightly flouring your surface, and divide the dough in half. You don’t need to half it, but I think it rolls out better in smaller pieces.
Roll out the dough evenly, until it is about 1/4′ thick, you do not want them too thick, or they become more of a hand pie versus a “pop tart”.
Once the dough is rolled out, trim off the uneven edges until it is a rectangle shape. Save the edges to roll back out with the next portion of dough. Cut the dough into 8 even pieces. You can make them however big or small you would like, I sometimes make a variety of sizes.
Now it is time to fill them! Grab your blueberry jam- or really any flavour jam you want! If you have no jam but have fresh or frozen blueberries- you can boil them down with some sugar and lemon juice, until the liquid starts to evaporate and the blueberries thicken. It is basically a jam and you can use that to fill them!
Place a dollop of jam- about 1-2 tbsp, on half of the cut out rectangles, the other half will be the tops. Try not to put too much jam inside. It can be tempting, but the end result will be more like a hand pie over a sourdough pop tart. Some of the filling may bubble out the sides once baked, if you over fill them.
When the jam is on, it is time to brush the edges with an egg wash. In a small bowl gently beat one egg. Using a pastry brush, gently brush all edges of the dough rectangles with the egg wash. Place the tops on and press along the edges with a fork, to seal them.
Once you have the first set of pop tarts assembled- roll out the other half of the dough and repeat the assembling. Sometimes I will gather scrap edges at the end and make round pop tarts or a few small triangular ones. After all of your sourdough pop tarts are assembled and sealed, brush each one with the egg wash.
Bake The Sourdough Pop Tarts:
Heat your oven to 350F. Once preheated, bake pop tarts for 20- 25 minutes, until they are golden brown.
While the sourdough pop tarts are cooling off, mix up your glaze!
To a small bowl, add 1/2 cup powdered sugar, the zest of half of a lemon and 2 tsp of lemon juice, mix until smooth.
Once the pop tarts have cooled, drizzle glaze over the tops & enjoy!
Storage Notes:
These can be stored in a sealed container in the fridge for up to 2 weeks. They can be warmed in the oven before eating, or eaten straight from the fridge!
Tart and Tangy: Sourdough Blueberry Lemon Pop Tarts You’ll Love
Ingredients
Sourdough Pop Tart Dough
- 2 cups All Purpose Flour
- 1 tsp Salt
- 1 tbsp Sugar
- 1 cup Cold Butter Grated
- 1 cup Sourdough Discard
- 2 tbsp Cold Water Optional
Lemon Glaze
- ½ cup Powdered Sugar
- ½ Lemon Zested
- 2 tsp Lemon Juice
Filling
- ½ cup Blueberry Jam
Instructions
Make Dough
- Into mixing bowl, add 2 cups of flour, 1 tsp of salt, and 2 tbsp of sugar, and whisk together.
- To the mixing bowl, grate butter on top of flour mixture. Mix together, until the butter is evenly combined. Should be a crumbly mixture.
- Next add sourdough discard.
- Mix everything together until a dough starts to form. If the dough seems particularly dry, you can add 1-2 tbsp of very cold water.
- When dough comes together, continue to knead until the dough is smoother and well combined.
- Cover dough and allow it to rest on the counter for 1 hour, and then move into the refrigerator until the dough is chilled. Usually about 30 minutes. (This makes it easier to roll out)
Assembling Pop Tarts
- Preheat oven to 350℉
- Once dough is lightly chilled, bring dough out onto floured surface and divide it in half.
- Roll out each half separately, until they are about 1/4' thick.
- Cut off uneven edges and divide dough into equal squares or rectangles. I typically do about 8 – 10 depending on the size.
- Place a small dollop (about 1 tbsp) of blueberry jam into the centre of half of the cut out squares. The other half without the jam, will be the tops.
- Beat one egg in small bowl, and brush the edges of each dough cut out.
- Place the tops on top of the cut outs that have the blueberry jam, and seal edges with a fork.
- Move pop tarts onto baking sheet.
- Bake pop tarts for about 20-25 minutes, until they start to golden.
- Bring pop tarts out and allow them to cool.
Making Glaze
- While pop tarts are cooling, add 1/2 cup powdered sugar, zest of a half lemon, and 2 tsp of lemon juice to a bowl & mix. If you need more liquid you can add either milk or more lemon juice.
- Once pop tarts have cooled off, drizzle lemon glaze over with a spoon & enjoy!
