Ever come into so many blueberries you can’t eat them all? We were just in Michigan and picked 5 pounds of blueberries. 5 pounds! We set to work on eating all the blueberry pancakes and blueberry waffles, but still had a massive mound of berries. So why not freeze them? Turns out that freezing fresh blueberries is the best way to preserve them. And in many blueberry recipes, you can simply use them right from frozen!
How to freeze blueberries
Whether you went to a U Pick or simply have more blueberries than you can eat in your fridge, freezing blueberries is the best way to preserve them before they get overripe or moldy. Here’s a simple method for how to freeze blueberries.
Place the blueberries in a single layer on a rimmed baking sheet. Place in the freezer for 1 hour.Transfer to a freezer safe storage container or food storage bag and store for up to 6 months.Use right from frozen in smoothies, crisps, crumbles, pies and pancakes (dropped right into the cakes on the griddle). If you’re using them in a baked recipe, see below.
How to use frozen blueberries
Now that you know how to freeze blueberries, keep in mind that frozen berries have a wetter texture than fresh, and can even tint baked goods a shade of purple! Make sure to keep in mind the following when using them:
Muffins or scones: Frozen blueberries can tint baked goods like muffins to a purple color. You can still use the frozen berries, but do this important step first. Rinse them several times under cold water, then pat them dry with paper towels on the top and bottom. (See more details at King Arthur Baking.)Cobblers: In a blueberry cobbler, we’d suggest rinsing the berries as noted above.Crisps, crumbles, galettes, and pies: In something like a blueberry crisp or blueberry galette, the tinting issue does not apply: frozen works the same as fresh. Pancakes: Simply drop the berries right into the pancakes cooking on the griddle just like you would with fresh berries (but don’t mix them into the batter).
Recipes using frozen blueberries
Frozen berries work in all kinds of recipes, some better than others! Here’s where we’d suggest to use them:
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