How to Make Vegan Sourdough Blackberry Jam Pop-Tarts

Mystie Tanner
Aug 20
3 min read

Oh my goodness these are dangerously good!!

Flaky, tangy, sweet, and absolutely irresistible!

If you’ve never had a homemade Pop-Tart before, prepare yourself — these aren’t anything like the boxed version from your childhood. These vegan sourdough blackberry jam Pop-Tarts have a tender, flaky crust with a subtle tang from sourdough starter, a sweet-tart blackberry jam center, and a luscious glaze on top. They’re a treat that’s part nostalgic indulgence, part artisanal bake.

Plus, making them yourself means you control the ingredients: no dairy, no eggs, just pure plant-based deliciousness.

Why Sourdough?

Sourdough starter gives the pastry a slightly tangy flavor and tender texture that pairs perfectly with sweet fruit filling. It also makes this recipe a great way to use up sourdough discard. Don’t worry — no hours-long fermentation here; the starter is mainly for flavor and texture.

Ingredients

For the Sourdough Pastry:

1 cup + 1 teaspoon (125 g) all-purpose flour
6 tablespoons (113 g) coconut oil (cold)
½ teaspoon fine sea salt
2 tablespoons (30 g) granulated sugar or maple syrup
½ cup (125 g) sourdough discard
1 teaspoon (5 g) white vinegar

For the Filling:

1/2 cup blackberry jam (store-bought or homemade) * I prefer homeade
1 tbsp cornstarch (optional, to thicken if jam is runny)

For the Glaze:

1 cup powdered sugar
1–2 tbsp water
1/2 tsp vanilla extract
Sprinkles for fun

Step-by-Step Instructions

1. Make the Pastry Dough

In a mixing bowl, whisk flour and salt.
Cut in the coconut oil using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add sourdough starter and sweetener
Add vinegar, just until dough comes together.
Add a tsp of cold cold water if it's too dry.
Shape into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes, I prefer over night.

2. Prepare the Filling

If your blackberry jam is very thin, stir in cornstarch and heat gently until it thickens. Let it cool before filling.

3. Assemble the Pop-Tarts

Preheat oven to 350°F Line a baking sheet with parchment paper.
Roll out chilled dough to about 1/8 inch thick on a lightly floured surface.
Cut into rectangles (about 3 x 4 inches).
Place half of the rectangles on the baking sheet.
Spoon 1–2 teaspoons of jam into the center of each, leaving a border around the edges.
Brush edges with a bit of water, then top with remaining rectangles.
Press edges together with a fork to seal.
Prick the tops with a fork to allow steam to escape.

4. Bake

Bake on a lined try *this is where i love to use my Silpat (As you can see we use them a lot) for 22–26 minutes, or until golden and crisp. Cool completely before glazing.

5. Glaze & Decorate

Whisk together powdered sugar, water, and vanilla until smooth. Spread or drizzle over cooled Pop-Tarts. Sprinkle with crushed freeze-dried blackberries or sprinkles for a pop of color and flavor.

Tips for Success

For a flakier crust: Keep everything cold — the butter, the starter, even the water.
Make ahead: You can assemble and freeze unbaked Pop-Tarts for a quick future treat.
Flavor swaps: Try raspberry, strawberry, or even peach jam for different seasonal vibes.

Final Bite

These vegan sourdough blackberry jam Pop-Tarts are the perfect mix of rustic and fun — ideal for weekend baking, brunch spreads, or just a sweet pick-me-up. Once you try homemade, you’ll never go back to the toaster aisle.

I also make a quick homemade blackberry jam recipe to include so the Pop-Tarts are fully from scratch. See my blackberry jam recipe recipes

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