Blueberries are delectable morsels of fruit that are actually deep purple, but appear blue in color. Useful in pies, muffins, breads, desserts and sauces. Because they freeze well and easily, you may enjoy their summertime flavor throughout the year.
Blueberries freeze very well. Simply sort the fruit, don’t wash, and pack in freezer bags or boxes.
When you use the frozen fruit, simply wash in running water and use. Don’t thaw. This is especially nice when adding blueberries to fruit salad or muffins where you don’t want the rest of the product to turn purple.
If you’ve already washed the berries, let them dry before freezing. Droplets of water will cause freezer burn.
Add thoroughly dry berries to a freezer bag and get as much of the air out as possible. Seal tight. Add to a deep part of the freezer, where it’s coldest and no-where near the freezer door. The fruit are delicate, and even a slight rise in temperature can cause them to begin defrosting, causing condensation and freezer burn.
Many favor eating blueberries “straight up” without sauces, cream or juices.
For breakfast try the berries in cooked rice (brown, white, what ever) with a little cinnamon and/or clove.