Blueberries have been popular for centuries, lending their sweet flavor and vivid color to desserts and preserves. In recent years, they've also come to the forefront as a dietary source of antioxidants, which are thought to provide protection against some cancers. The blueberry season only lasts for part of the summer, but good quality frozen blueberries are available all year round. Frozen blueberries may be used for almost any recipe that calls for fresh blueberries.
Substitute frozen blueberries in blueberry pancakes by adding the frozen berries in small handfuls to each pancake as it cooks. The berries will sink into the batter and will be hot and juicy after the pancake is turned and cooking is completed. Do not add frozen berries directly to the batter because their juice will tint the batter purple and change the texture of the pancakes.
Add frozen blueberries to cake or muffin batter at the very end of the mixing time. If frozen berries are added too early, their juices will discolor the batter and may make it too runny.
Cook frozen blueberries in exactly the same manner as fresh berries for jam or preserves. Cooking time may be shortened somewhat because the frozen berries give up their juices more quickly than fresh ones.
Prepare blueberry pie filling with either frozen or thawed blueberries. Either way, the frozen berries will release their juices more quickly than fresh berries, meaning that the frozen berries will, paradoxically, often have a fresher flavor. This is especially so if you collect juice from the thawed berries and cook and thicken it, and then stir in the berries at the end.
Use frozen blueberries in exactly the same way as fresh blueberries in cobbler, crisp, crumble, "grunt" and other simple home-style desserts.
Frozen blueberries are not suitable for use as a garnish or in cereal.
Frozen blueberries release their juices sooner and in greater quantity as they thaw, so make any necessary adjustments to compensate for this.