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.
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.