We absolutely love antioxidant-rich, sweet/tart blueberries — mother nature’s gusher. But let’s be real – they are a little high maintenance. One day they add magic to your life, and the next, they could be a sour, moldy mush wreaking havoc in your parfait. But we keep going back to them – for cocktails, pies, muffins, chutneys, and literally everything in between, so we wanted to share how to keep your high maintenance summer addiction in check.
Look for berries that are light blue / grey and dry when buying at the market. If they are dark blue or they are already moist, they probably won’t last as long.
To keep freshly picked berries for up to a week, do not wash them, but transfer them into a dry, sealed container and store in the fridge.
To extend berry fridge life, try a vinegar rinse to remove any mold spores. Pat dry and store in a sealed container in the fridge. Here’s a full explanation of this method.
Our favorite storage method for year long blueberry indulgence is to freeze them. Wash and pat dry, spread out in a single layer, and freeze overnight. Then transfer to a freezer bag and store for up to 12 months.
Go ahead, be lazy =) The beauty of using blueberries in your eats is there is no peeling, coring, or cutting necessary to use them!
Vegan Blueberry Chocolate Cheesecake
“Blueberry cashew cheesecake! Totally vegan and gluten free.”
2 cups walnuts
1/2 cup gluten free oats
3 tbsp coconut flakes
2 tbsp maple syrup
1 tbsp of melted coconut oil
Chocolate layer (optional)
3/4 cup chocolate chips
1 tsp of coconut oil
3 cups cashew meal
1/2 cup wild blueberries
1/4 cup coconut oil
1 1/4 cup almond milk
1/2 cup maple syrup
2 tsp lemon juice
3 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp salt
1/2 tsp nutmeg
Wild Blueberry topping
1/2 cup blueberries
1 tbsp lemon juice
1/4 cup maple crystals
Featured Blueberry Recipes from Foodstand Posts!
Wondering how to make that inspiring post you saw on Foodstand? Here are your fellow Foodstand friends with their recipes!
Apple Spelt Pancakes with Blueberries
1 cup almond milk (or any other milk)
1.5 cup spelt flour
1/2 tsp baking powder
2 tbs coconut sugar (or raw cane sugar)
1/2 tsp ground cinnamon
1/4 tsp vanilla extract
pinch of salt
1 large red apple, peeled and grated
Blueberry Oatmeal Crumble Bars
Homemade by WhatsCookingwithJim
The latest recipe on my food flog, Blueberry Oatmeal Crumble Bars
RecipeTakes about 55 mins, yields 8 servings
For the Crust and Crumble Topping
1/2 cup melted butter (1 stick)
1 cup flour
3/4 cup old-fashioned whole oats
1/2 cup sugar
1/4 cup brown sugar
1 pinch of salt
For Blueberry Layer:
2 cups blueberries
1/3 cup sugar
Juice squeezed from 1 lemon
Preheat to 350F and prepare 10-inch baking dish or 8×8 inch pan. Mix together crust and crumble ingredients in a medium mixing bowl. Set aside 1 cup of mixture. Add remaining mixture to prepared pan to create smooth, flat crust and set aside. Toss blueberries with sugar and lemon juice in medium mixing bowl. Distribute blueberries on crust and sprinkle the reserved mixture over blueberries. Bake for 45-55 mins.
Adapted from: WhatsCookingwithJim
More Blueberries around Foodstand!
Why I love summer #10,987: fresh local blueberries for my favorite yogurt breakfast.
Ingredients: Blueberries, Pecan nuts, Plain yogurt, Coconut flakes, Ground flax seeds, Cacao nibs
Posted by: annefood
Ingredients: Almond milk, Blueberries, Cherries, Quinoa, Raspberries, Sunflower seeds, Kasha, Mint, Raw cacao powder, Saigon cinnamon, Hemp seeds
Posted by: Jennifer Emilson
Fresh Blueberries from the market to make this ice cream!!! So very fresh and yummy!!
Ingredients: Blueberries, Granulated sugar, Heavy whipping cream
Posted by: Anita
Crab cakes with blueberry-corn salsa –from Seriously Delish by #JessicaMerchant
Ingredients: Blueberries, Sweet yellow corn, Blueberries
Posted by: justcooknyc