Puree until no chunks appear and the fruit is the consistency of a thick smoothie.

Pour the pureed blueberries onto a small cookie sheet that is lined with parchment paper.

Spread blueberry mixture flat. Do not leave thin areas as this will cause mixture to stick in the drying process.

Place in oven for around 3 to 3.5 hours and bake at 175 degrees.

Once the mixture has dried out in the oven, remove it to cool down.

Once cool, place the dried fruit over onto another clean parchment paper. Then cut the fruit in strips laying on the parchment paper.

Roll up fruit like you would a fruit roll up. You can store it in the cupboard.