Blueberry-Lavender Pop Tarts

Always be prepared to head out on your next excursion by having some grab-and-go goodies on your checklist. These hand pies are perfect travel companions, as a fruit-filled breakfast on the go or a tasty snack to keep you energized to your next destination.

By / Photography By Stefanie Keeler | July 07, 2016


Combine flour and salt in a bowl. Add cold, cubed butter and work into the flour with your hands. Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Chill dough for at least one hour.

While dough is chilling, prepare filling. Mix all ingredients except lavender and beaten egg in a bowl. Preheat oven to 375°F.

When dough has chilled, roll out and cut into 24 (3- by 4-inch) rectangles. To assemble, spoon filling onto half of the rectangles, leaving a little room around all edges. Sprinkle lavender over the berries and brush egg wash around edges of dough. Place remaining rectangles over filling and crease all edges with a fork. Brush remaining egg wash on top of pop tarts and place on a baking sheet covered with parchment paper. Bake for 30 minutes. Immediately place pop tarts on a cooling rack.

While pop tarts are cooling, make glaze. Sift powdered sugar in a medium bowl and whisk in milk until it is pouring consistency. When pop tarts are completely cooled, cover each with glaze.



Blueberry Picking Season

Head to a farm near you to get your fill of fresh blueberries and don't forget to pick extra for the freezer.


  • 3 cups flour
  • 1 teaspoon salt
  • 1 cup butter
  • 1/2 cup ice water
  • 4 cups fresh blueberries
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon vanilla
  • 3 tablespoons dried lavender
  • 1 egg, beaten
  • 1-1/2 cups powdered sugar
  • 4 tablespoons milk
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