It’s THAT time of year… when berries are fresh and sold by the pound at a fraction of the cost that they normally are sold for. However, when you buy fresh berries, you must tend to them immediately either by freezing or consuming. This weekend I purchased a $4.00 2lb box of vibrant blueberries and immediately decided to try out a new recipe– Lemon Blueberry Muffins (with flax seed and summer squash puree). I plan to warm them up and serve them at breakfast tomorrow. The rest of the berries I’ve washed and put in the freezer for future Blueberry Banana Smoothies (Xander’s fav), Blueberry syrup, Blueberry yogurt pops, or Blueberry pancakes. Freezing blueberries is simple… wash and pat dry. Then place on a baking sheet in a single layer. Place in the freezer and freeze. When frozen, take out of the freezer and place in small airtight containers or Ziploc baggies. I use glass Pyrex containers.
Here’s Nigella’s yummy recipe for Blueberry Syrup (you MUST try it!!):
- 1/2 cup maple syrup
- 1 1/2 cups blueberries
Put the syrup and blueberries into a pan and bring to the boil.
Let bubble for 2 to 3 minutes and allow blueberries to burst, and then pour into a jug and bring to the breakfast table with the pancakes.