If desired, in small bowl, mix 8 blueberries with 1 teaspoon lemon juice. Roll berries in sanding sugar and place on waxed paper-lined cookie sheet. Refrigerate until dry. Place 1 blueberry on top of each mini flatbread and serve immediately.
Make dough rounds ahead of time and wrap in foil. Prior to serving, reheat 5 minutes in a 350°F oven and let cool prior to serving.
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