The US Highbush Blueberry Council has listed the TOP 10 Blueberry Usage Tips…
Blueberries can be used in many different ways, below is a list of tips to get the best out of NJ’s favorite fruit.
- Blueberries fit easily into a variety of formulations thanks to the range of formats, such as fresh, frozen, dried, liquid and canned.
- Use fillings with substantial amounts of blueberry so the fruit is visible.
- Fresh and individual quick frozen (IQF) blueberries may be used in soft cookies and cake-like bars. Available all year round, use IQF blueberries right out of the box. No need to thaw and there is less breakage.
- Dehydrated blueberries work nicely in crisp cookies and biscuits, soft baked products, mini-muffins and bagels. Check with the supplier regarding the format, such as whole, flakes, crumbles and slices.
- The blueberry’s authentic indigo-blue color adds excitement. Take advantage of the natural colorful hue to jazz up your frosting.
- Coat frozen whole blueberries with flour or starch to soak up juices and put directly into batters.
- Adding frozen blueberries to thicker, heavier batters helps minimize sinking berries. If berries sink, your batter might be too thin.
- Carefully fold in fruit without over mixing.
- Use blueberries in fillings, for buns, swirl in cinnamon rolls, fill layer cakes, turn-overs, croissants, tarts, and pastries.
- When using fresh blueberries in baking, it’s best to purchase extra blueberries in case you eat them all before you can finish baking.