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Meanwhile, in a small bowl, stir together the cornstarch and 2 tablespoons water. Add the cornstarch slurry to the saucepan and stir until thickened, a couple of minutes longer. Remove from heat and stir in the remaining ¼ cup of blueberries. Transfer to a bowl and set aside. Preheat the oven to 375°F.

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Begin by beating the egg whites on medium-high speed for several minutes until frothy. Add 1/4 cup of the powdered sugar and a pinch of salt, and mix until combined. Slowly add in the rest of the sugar while mixing on medium speed until incorporated. Beat on high until soft peaks form, about 4 to 5 minutes.

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Step 1 - Whisk egg and milk until even, set the egg wash aside for later. Step 2 - On a lightly floured surface, roll out both pieces of crust to form two squares, ¼ inch thick. Trim the edges even. Step 3 - Use a knife to score one of the rolled out pieces into 6 rectangles (or more if you prefer smaller pop tarts).

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Put a saucepan on medium heat. Add in the blueberries, granulated sugar and salt. Pour in the 1/4 cup of water and let the mixture sit, stirring occasionally, until the blueberries thaw, about 2-3 minutes. Transfer this mixture to a small blender and give it a few seconds to cool slightly. Then blend until smooth.

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A mini take on your favorite Pop-Tarts® toaster pastries, these bite-sized Pop-Tarts® are filled with the delicious flavor of blueberry and topped with rainbow blue pastry crunch. They're perfect for snacking anytime, anywhere!

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Prepare the filling. Over the stove on medium heat, combine the blueberries, granulated sugar and lemon juice, stirring constantly. Once the blueberries are soft, smash them with the back of a spatula/spoon so they release their juices. Let simmer while stirring occasionally until thickened, about 5-10 minutes.

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Make the filling: Add the water and starch to a small bowl and stir together until the starch is dissolved. Add this mixture to a bowl with the blueberry jam and stir until well combined. Set aside. Line a large baking sheet with parchment paper or a silicone baking mat. Preheat the oven to 350 degrees.

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Ingredients: Enriched flour (wheat flour, niacin, reduced iron, vitamin B1 [thiamin mononitrate], vitamin B2 [riboflavin], folic acid), corn syrup, high fructose corn syrup, soybean and palm oil (with TBHQ for freshness), dextrose, sugar. Contains 2% or less of bleached wheat flour, wheat starch, salt, dried blueberries, dried grapes, leavening.

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Nutrition of Sourdough Blueberry Poptarts. These healthy blueberry sourdough pop tarts are made with simple, real ingredients and are naturally fermented with sourdough culture. This ancient practice unlocks deep nutrition and powerful health benefits. Here is the nutrition label for one blueberry sourdough poptart with icing.

FileMaturing blueberry.jpg Wikipedia

Wrap each piece up separately and chill for at least 45 minutes. Preheat the oven to 395F. Line a large baking tray with baking paper. Cut the dough in half. Return one half of the dough to the fridge. Roll the other out to a rough rectangle approximately 9 inches x 12 inches and about 1/6th of an inch thick.

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920. $ 1253. Pop-Tarts Breakfast Toaster Pastries, Frosted Blueberry Flavored, 22 Oz (12 Count) Pop-Tarts, Breakfast Toaster Pastries, Frosted Blueberry, 6.772Lb Case (32 Count) $ 1915. Kelloggs Pop-Tarts Unfrosted - Toaster Pastries Breakfast For Kids, 16 Count, 27 Oz (Unfrosted Blueberry) $ 9800.

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Make the Blueberry Filling: In a medium saucepan, combine blueberries (save 1/4 cup to the side) and coconut sugar. Coat the blueberries in the sugar, then heat over medium and cook the blueberries for 8 - 10 minutes until sugar is melted and blueberries begin to boil and burst. Make sure to stir often!

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Place another rectangular slice on top of the blueberry filling, like a sandwich. 7. Seal the edges and prick the edges with a fork. Sprinkle reserved sugar over each tart. 8. Preheat your oven to 350°F (176°C). 9. Chill the pop tarts in the freezer while the oven preheats and remove after 10 minutes. 10.

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Mix the powdered sugar, blueberry preserves, milk, and vanilla together until smooth. ½ cup powdered sugar, 1 tablespoon milk, ½ teaspoon pure vanilla extract, ¼ cup blueberry preserves. Drizzle the icing on top of the pop tarts once they are cool to the touch, and let them dry for 10 minutes before serving. Last step!

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Crimp the edges using the tines of a fork. Use a fork or a toothpick to poke holes in the top of each pop tart. Refrigerate the filled pop-tarts uncovered for at least 20 minutes and up to 1 hour. Preheat oven to 350 F. When ready to bake your pop tarts, remove them from the refrigerator and brush tops with egg wash.

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Using a toaster oven or conventional oven, bake on a lined baking sheet for about 12-15 minutes at 350˚ or until golden brown. Please note: temperature may need to be increased when using a conventional oven and cook time may vary. While the blueberry tarts bake, prepare the icing by mixing powdered sugar with milk.