Blueberry Empanadas

Blueberry Empanadas


  • package empanada dough, thawed
  • 1 1/2 to 2 cups blueberries, fresh or frozen
  • 2 T flour
  • ¼ cup organic sugar
  • A sprinkle cinnamon
  • 1 teaspoon vanilla extract
  • ½ tablespoon lemon juice
  • Pinch salt
  • 1 tablespoon butter, melted or cooking spray
  • Serve with vanilla ice-cream or sifted powdered sugar


  1. Pre-heat oven to 400 degrees. Combine the flour, sugar, cinnamon, and salt. Add blueberries and toss with mixture. Add vanilla and lemon juice and gently combine. Place about 2 tablespoons filling on empanada round. Fold in half creating a moon shape. Press around the edges to seal the dough and then crimp with a fork. Place the empanadas on a lightly greased or parchment lined baking sheet. Brush with melted butter or spray lightly with cooking spray. Bake for 15 to 18 minutes, until golden. Serve with powdered sugar or vanilla ice-cream.

Here are a few of the health benefits of blueberries.