How to Freeze Blueberries

Blueberries, one of the healthiest

 foods on the planet.

Rich in vitamins and antioxidants.

So why not freeze them when they

 are in season to enjoy year around.

The blueberry season here is 

August-Sept.

It is better to wash blueberries after they are frozen,
when you take them out of the freezer to use.
Washing before freezing can make their skins tough.
Before freezing make sure your berries are dry. 
You don't want them to freeze in one large clump.
If mine are wet, I use Scott Towel to dry them.
Pick them over to remove any stems etc.
Spread them in a single layer on a cookie sheet and put in the freezer 3-4 hrs. or overnight.

When they are frozen, remove from tray and put them in 

freezer bags. Vacuum bags are great.

Plastic containers or glass jars are good also.

I use Glad Freezer Bags, Medium,  available at the Dollarstore.

To prevent drying or freezer burn, I put a straw in the bag and suck air out before closing the bag.

Place them back in the freezer to enjoy in the Winter.

Great for pies, jams, pancakes, muffins, cereal toppers, etc.
Wild blueberries are available in my region.
Check out some of my recipes: click on the name.

 Wild Blueberry Pie

Also Wild Blueberry Muffins

 and  these fibre filled
 Blueberry-Bran-Molasses Muffins.

Here in Québec, Eastern Canada, wild blueberries are
 harvested on two types of land;
forests and developed blueberry fields.
Forest harvesting is done in areas where logging 
or forest fires have occurred.
As for blueberry fields, they are developed on sites 
where blueberries grow naturally.
Wild Blueberries are sold in most frozen section of 
grocery stores.
We are fortunate to have them growing in our forests
 here in the Gaspé. 

Thanks for your visit xo

Wild Blueberry Pie

Fresh wild blueberries,
 high in antioxidants
and Vitamin C.

 Makes delicious desserts
including this Wild Blueberry Pie.

Prepare your favorite the pie crust.
I use an all vegetable shortening. 
Easy instructions on the box.
Or, you can buy premade pie crust in grocery stores.

Prepare the blueberry filling for pies.
Yields enough for one large 9" pie.
I prefer to make 2 -7inch pies. 

4 cups Wild Blueberries or Cultivated Blueberries.

These are "Forest Picked Wild Blueberries".

In a small bowl add 1/2 cup white sugar, 

2 tblsp cornstarch, 2 tblsp. lemon juice 

and  the zest of a lemon.

Add sugar mixture to blueberries, gently toss to combine.

Dump blueberry mixture in prepared pie shell. 
Cover with top crust.

Optional:To have a nice golden crust, brush the top crust with a beaten egg and sprinkle with sugar. .( I didn't do this, I'm missing eggs.)

 I place the pies on a cookie sheet, 

It makes spills easier to clean. 

Bake 400 deg.F for 20 mins,

then 350deg.F  for 35-45 minutes.

Enjoy with whipping cream or vanilla ice cream.

Here in Québec, Eastern Canada, 

wild blueberries are harvested
on two types of land: forests and 

developed blueberry fields.
Forest harvesting is done in areas where 

logging or forest fires have occurred.
As for blueberry fields, they are developed 

on sites where blueberries grow naturally.

They are sold in most frozen section of grocery stores.


To view my blog on "Wild Blueberry Muffins," click here
also my blog on `How to Freeze Blueberries``

Thanks for your visit xo

Wild Blueberry Muffins

I love blueberries and fortunate

to have them growing in our forests

 here in the Gaspé, Eastern Canada.

 We had a lot of rain this summer

 which gave us a good harvest.

Forest picked wild blueberries,

good for baking or eating raw.

(Great cereal toppers)

These nutritious muffins, 

bursting with berries

 are low in sugar,great for breakfast

 or snack any time of the day.

Preheat oven 375deg.F

Whisk together:

2 cups Flour

2 tsp. baking powder

pinch of salt.

1/2 cup Sugar

zest of one orange or lemon.

In another bowl mix together:

2 eggs beaten

1 cup Milk

1/4 cup melted butter

1 tsp. pure vanilla extract.

Pour the egg mixture into the flour mixture and

 stir quickly until ingredients are just mixed 

and batter is lumpy in appearance.

Fold in 2 cups lightly floured Blueberries .

(Raspberries or Cranberries may be used also.)

Fill muffin tins 2/3 fill.

An ice cream scoop works well for filling

Bake 20-25 mins at 375deg. F

tip:

The secret of good muffins is to 

stir the batter until the flour is just dampened.

The batter should be lumpy. 

Over mixing causes tunnels

 and a tough texture.

Perfect muffins are light and 

tender with rough shiny golden crusts.

Check out a story on
Blue Willow dishes.

Thanks for your visit xo

To view my blog on  

"Wild Blueberry Pie" click here

also my blog on How to Freeze Blueberries