I am BANANAS about blueberries! I love them on their own, in my cereal, or in baked goods.
In the summer when it’s hot I don’t feel much like baking, but with this recipe, your oven is only on for 12 short minutes and the results are sooo worth it!
What you’ll need:
If you’re feeling ambitious you can make your own, but I use 12 Tenderflake Mini Tart Shells. Available at all fine grocery stores 😉
- 3 cups fresh blueberries
- ½ cup of white sugar
- 2 tbsp of cornstarch
- A pinch salt
- 2 tbsp of fresh lemon juice
What to do:
- Bake your tart shells in a preheated oven at 375F for 10 to 12 minutes
- Add 1 1/2 cups of your blueberries into a medium saucepan and set to medium heat.
- Mix your sugar, cornstarch and salt in a bowl, then add the mixture to the saucepan. Add in your fresh lemon juice. Bring to a simmer. Your blueberries should be soft and bursting and beautiful! Stirring often, your berries will come to a boil. Let it boil, whilst continuously stirring with a rubber spatula for one minute or until the berries are nice and thick.
- Remove saucepan from heat and stir in the rest of your blueberries. Cool for 2 minutes, then scoop the berries into your tart shells. They should be nice and full and gorgeous!
Next, Eat them up, buttercup! XO
~Amy
