One thing I know for certain is that when I am feeling down (hello 2020), I can guarantee, that if I go to, I’ll find a recipe to feed my soul. For those of you who have not lucked out, and stumbled upon this food blog, the brains behind the operation, is Colorado girl Tieghan Gerard. Each of her recipes are mouth-watering and pretty easy for the every day, average cook, but are magical in that they make you look like a seasoned chef. Pun intended. This, my friends, is a heart-warming, super easy dish to make for breakfast, or dessert! I’ve had to make this without the thyme, and they were still equally delicious. Not only are these fool proof, but they are also, just so damn pretty to look at. You guys, this is my version of self care. 


2 1/2-3 cups fresh or frozen blueberries

1-2 tablespoon cornstarch (See note.)

1/4 cup honey or granulated sugar

1 tablespoon lemon zest + 1 teaspoon lemon juice

1 tablespoon fresh thyme leaves (or 2 teaspoons dried thyme)

1 teaspoon vanilla extract

1 sheet frozen puff pastry, thawed

1 egg, beaten

coarse sugar, for sprinkling (optional)

vanilla ice cream, for serving (optional)


1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

2. In a medium bowl, toss together the blueberries and 1 tablespoon cornstarch. Add the honey, lemon zest, lemon juice, thyme, and vanilla.

3. On a lightly floured surface, roll the puff pastry out until 1/4 inch thick. Cut into 4 rectangles, placing each on the prepared baking sheet. Arrange the blueberries evenly over each rectangle, leaving a 1/2 inch border. Fold the edges up and over the blueberries.

4. Brush the edges of the pastry with beaten egg and sprinkle with coarse sugar. Transfer to the oven and bake for 20-25 minutes or until golden brown. It is OK if the edges get dark. 

5. Let cool slightly and serve with ice cream. Enjoy! 

* Cornstarch Note: If you prefer a runny tart, use only 1 tablespoon cornstarch. Or if you would like a thicker berry filling, use 2 tablespoons cornstarch.

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