Blueberry Shortbread Bites

First off, can I just thank you all for your kind notes on my post Friday.  It really warmed my heart on a really tough day.  I truly appreciate it.

Don't you love summer?  The weather here in California hasn't really been California-y, but it is summer no less.  And with summer comes yummy fruits and veggies that we don't get the rest of the seasons!  A couple weeks ago I shared a scrumptious strawberry pie recipe, and with blueberries being one of my favorites, I had to share this recipe with you.

Now it is a shortbread recipe, so let's just say you don't want to try to figure out the calories.  But sometimes, those are the best kind!

Preheat the oven to 350 degrees.

Then start with blending all the dry ingredients in a food processor: flour, sugar, cornstarch, salt, lemon zest, and a little juice of lemon.

Wash about 1 cup of fresh blueberries.  Remove mixture from food processor and stir in the blueberries.

You will need a mini muffin pan.  Pack in each muffin with the mixture using about 2 to 3 buleberries each.  Bake for 15 to 20 minutes and voila!

Easy peezy, right?  Simple summer recipe.  Try them, you will most certainly have to come back to thank me.  They are divine.

I probably had too many.  But you know how it goes, diet starts Monday!!

Happy Father's Day to all those daddy's out there!  Enjoy your day!

1 1/2 Cup Flour
2/3 cup sugar
1/4 cup cornstarch
1 Tbsp lemon zest
1/4 tsp salt
3/4 cup cold butter, cut into cubes
1 Cup of blueberries

HEat oven to 350 degrees.  In a food processor, whirl dry ingredients together.  Add cubed butter until pulsed into fin crumbles.  Remove from food processor and stir in blueberries.

Put about 2 Tbsp of mixture into mini muffin pans.  Bake until golden, about 15-20 minutes.