Blueberry Toaster Pastries
Updated Dec 11, 2025, Published Dec 15, 2022
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Homemade, Gluten-Free Treats for Any Time of Day
If you’ve ever wished for a nostalgic toaster pastry that’s bursting with juicy blueberry flavor but made with better-for-you, gluten-free ingredients, these Blueberry Toaster Pastries are a dream come true. Flaky, tender crust meets sweet blueberry filling in a handheld pastry that’s perfect for breakfast, brunch, lunchboxes, or an irresistible snack any time the craving hits.
These homemade toaster pastries prove you don’t need store-bought convenience foods to satisfy that sweet, fruity itch — and they taste way better than anything out of a packet.
Table of Contents
What You’ll Need
For the Pastry Dough
- Gluten‑free all‑purpose flour
- Granulated sugar
- Baking powder
- Kosher or fine sea salt
- Cold unsalted butter or dairy‑free alternative
- Eggs
- Milk or dairy‑free milk
For the Blueberry Filling
- Fresh or frozen blueberries
- Granulated sugar
- Lemon zest (for brightness)
- Cornstarch or tapioca starch (for thickening)
- A splash of lemon juice
Optional Topping (Sweet Glaze)
- Powdered sugar
- Milk or dairy‑free milk
- A touch of vanilla extract or lemon juice
With just a few simple ingredients — most of which you likely already bake with — you can whip up toaster pastries that are crisp on the outside, juicy in the center, and baked to golden perfection.
What Makes These Blueberry Pastries So Special
Better‑Than‑Boxed Flavor and Texture
Rather than relying on boxed mixes or preservatives, these pastries are made from scratch with fresh ingredients. The crust is tender and flaky, and the blueberry filling tastes like real fruit — vibrant, not artificial.
Perfectly Portable & Fun to Eat
Whether you’re packing lunches, feeding kids after school, or enjoying brunch at the table, these pastries hold up well and travel easily. They’re sweet, satisfying, and just the right size.
Endless Customization
Swap in raspberries or strawberries for a berry medley. Add a sprinkle of cinnamon to the filling for warmth. Or dunk them in a buttery glaze for extra indulgence. These pastries are a perfect canvas for your favorite flavors.
Ideal for All Ages
Kids love the handheld, fruity sweetness; adults appreciate the fresh fruit filling and homemade crust. These pastries make snack time fun — and homemade instead of store-bought.
When to Serve Blueberry Toaster Pastries
These treats are wonderfully versatile and fit into lots of occasions:
- Breakfast on the go: Pair with coffee, tea, or fresh juice.
- Brunch gatherings: Serve warm alongside yogurt, fruit, and quiche.
- Lunchboxes or snack packs: A sweet surprise that travels well.
- Dessert: A single pastry is just sweet enough with a scoop of vanilla ice cream.
- Weekend baking: Get the family involved — kids can help with filling and glazing!
Serve them warm for juicy goodness, or cool with a light glaze for a sweet finish.
Tips & Variations
- Use frozen berries: No need to thaw; toss them straight into the filling and add a little extra cornstarch to absorb juice.
- Make dairy‑free: Swap dairy milk and butter with plant‑based alternatives.
- Add texture: Stir in a handful of finely chopped nuts or seeds for crunch.
- Try different glazes: Lemon icing adds bright zing, while vanilla glaze keeps it classic.
- Freeze extras: Bake a big batch, cool completely, and freeze in airtight containers for quick warm snacks later.
Why You’ll Make These Again and Again
Blueberry Toaster Pastries bring together fresh fruit, tender pastry, and nostalgic flavor with a homemade twist that’s both gluten‑free and utterly delicious. They’re easy enough to make any weekend, yet special enough for birthdays, brunches, or holiday breakfasts.
Once you experience the burst of real blueberry goodness wrapped in a golden crust, these pastries might just replace boxed versions in your kitchen forever.
Blueberry Toaster Pastries – Pop-Tarts Copycat
Ingredients
For the filling:
- 1½ cups (220 g) frozen blueberries (or use raspberries, strawberries, or blackberries)
- 3 tablespoons (37.5 g) white sugar
- 1 tablespoon (15 mL) lemon juice
- 1 tablespoon (8 g) gluten-free all-purpose flour with xanthan gum
- ¼ teaspoon (0.7 g) ground cinnamon
- 3 tablespoons (45 mL) water
For the pastry:
- ⅓ cup (80 mL) melted coconut oil, unsalted butter, or vegan buttery sticks
- ¼ cup (50 g) white sugar
- 2 large eggs
- 1 cup (120 g) gluten-free all-purpose flour with xanthan gum (I used Bob’s Red Mill 1 to 1 Baking Flour)
- 1 teaspoon (4 g) baking powder
- ½ teaspoon (1.5 g) xanthan gum
- ½ teaspoon (3 g) kosher or fine sea salt
- 2 teaspoons (10 mL) water
For the icing:
- ½ cup (62 g) powdered sugar
- 2 tablespoons (30 mL) milk, dairy-free milk, or water
- Sprinkles, , optional
Instructions
- Make the filling: Place all the filling ingredients into a medium saucepan. Turn heat to medium and cook for 15-20 minutes until reduced and thick. Keep an eye on it and stir continuously with a rubber spatula. Transfer to a bowl and refrigerate while you make the pastry.
- Make the pastry: Add melted coconut oil, sugar, and 1 egg to a large bowl. Whisk together.
- Add the flour, baking powder, xanthan gum, and salt to the same bowl. Use a whisk or fork to gently swirl the dry ingredients together on top, then switch to a spatula and mix to fully incorporate the dough together. It may also be easier to use your hands. Add water by the teaspoon if the dough is a bit crumbly. It should be smooth and soft. Form into a ball.
- Once the dough is formed, preheat the oven to 375°F. Line a large baking sheet with parchment paper. Cut 2 additional pieces of parchment paper, about the size of your baking sheet.
- Place the dough ball in between the 2 pieces of parchment paper. Use a rolling pin on top of the parchment to roll the dough to ⅛-inch thickness. It should be slightly see-through but still thick enough to handle without ripping. Use a sharp knife or pizza cutter to slice into 3×4-inch rectangles. You may have to re-form the scraps and roll again. You will need 12 rectangles total. Place 6 on the parchment-lined baking sheet with space between them.
- Assemble: Place 1 tablespoon of chilled blueberry filling in the middle of each of the 6 rectangles, leaving a border of empty dough around the outside. Dip a finger in water and run it around the edges of the rectangles to help the top dough stick.
- Place the other 6 pieces of dough on top of each of the filled pastries. Crimp the edges all the way around by pressing with a fork to seal the dough. Stab the top of each pastry twice with the fork as an air release.
- Whisk the second egg in a bowl. Brush the egg wash on the tops of the pastries. Bake for 20 minutes, until golden.
- Mix powdered sugar and milk in a small bowl and set aside. Allow pastries to cool on the baking sheet. After 10 minutes, place a tablespoon of icing on top of each pastry. The heat will help it to melt and spread. Top with sprinkles or coarse sugar, if desired. Enjoy warm.
- Note: Finished pastries can be stored in an airtight container in the fridge for up to 3 days, or in the freezer for 2 months. To reheat, pop in the toaster or bake at 400ºF for 5-6 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
