Our local blueberry season is about to end. It’s my goal to get one more gallon picked and flash frozen before the end of August. Whether you’re picking locally or purchasing at a farmer’s market or stock-up price at Aldi for 1.19, here’s how you flash freezer your berries so they are covenient for smoothies, compote, muffins, pancakes and more.
1. Pick through your berries for stems and debris.
2. Place them on a single layer cookie sheet and freeze for several hours until solid. I usually freeze overnight and deal with them in the a.m.
3. Place them in a labeled gallon or quart size bags, squeezing the air out.
Oh how I’m loving Starbuck’s low-fat blueberry muffins for breakfast…
and natural blueberry compote on waffles, pancakes, yogurt and toast. It’s so yummy and easy.
I may not have many blueberries for the fall/winter at this rate.
What recipes would you flash freeze blueberries for?