I recently was given massive amounts of blueberries - my grandparents own an organic blueberry farm in west Tennessee and apparently they have more than they can handle this year. So my sweet, darling grandmother decided to send me over 4 gallons in the mail and they surprisingly all made it. However, I have to confess, for a girl that was raised with endless amounts of blueberries each year, I don’t really like to eat blueberries plain. I prefer them in smoothies, pies, cobblers, muffins, etc. The great thing is, they freeze well and there are so many different things you can do with them. Here are a few ways I found to use excess amounts of blueberries:
First, I gave over a gallon away. Then I decided to freeze some and save them for future baking and smoothie blending endeavors. Here are some tips to consider when freezing your blueberries (courtesy of my grandmother, Lois, The Blueberry Queen):
- Do not wash the blueberries before freezing! This causes them to get soggy and start to deteriorate more quickly before they are fully frozen.
- Cover baking sheets with aluminum foil or wax paper beforehand to avoid staining them like I did with purple blueberry juice.
- Spread the blueberries out on baking sheets and allow them to freeze individually before placing them all together in a bag or container. This takes time and you may have to do it in batches, but it is worth it because you don’t want them freezing in a massive blueberry blob.
Next, I decided to find something delicious that I could make out of the berries right away and I decided on a Blueberry Crisp á La Mode. It’s easy, delicious, and uses staple ingredients that I already have in my pantry. It also doesn’t take up too much time in the oven during these blazing hot summer months.
And there’s plenty more where that came from. For more great blueberry recipes, click here.