Recipes Using Frozen Blueberries Food

FROZEN BLUEBERRY PIE

Steps:

• Wash the berries and pat dry. Mash up half of the blueberries in a small bowl.
• In a medium bowl, whisk together the sugar, salt and tapioca flour. Add the mashed blueberries, orange juice and orange zest and stir to combine. Let the mixture sit for 15 minutes. Fold in the whole berries.
• Line a 9-inch pie plate with aluminum foil. Place the blueberry mixture into the foil and place in the freezer until solid, approximately 6 to 8 hours.
• Once the filling is frozen, remove from the aluminum foil and wrap in plastic wrap and store in a freezer bag for up to 3 months.
• Preheat the oven to 325 degrees F.
• Unroll first piece of dough and place into a 9-inch pie pan, making sure the dough reaches to the lip of the pie pan. Trim excess, if necessary. Prick the bottom and sides with a fork and set aside. Unroll second piece of dough and cut into 1 1/8-inch wide strips that are at least 10-inches long. Using a ruler that is 1 1/8-inches wide, lay the ruler on the dough at 1 edge and roll across dough using the edge of the ruler as you go to cut through the dough.
• Remove the frozen pie filling from the freezer and place into the prepared dough in the pan. Lightly brush the edge of the crust with the egg yolk. Lay 4 strips of dough across the top of the filling horizontally, leaving an even amount of space in between each strip. Fold back 2 alternating strips and lay down another strip in the middle of the pie, perpendicular to the other strips. Return the strips that are laid back to their original position. Next, fold back the other 2 strips and lay down a strip to the left of the center perpendicular strip. Return the strips that are laid back to their original position and repeat on the other side of the perpendicular strip, folding back the same 2 strips as you did on the other side. Once you have a lattice, brush all the strips of dough with the egg yolk, trim excess dough and pinch strips and edge of crust in order to seal. Place on the bottom rack of the oven and bake for about 1 hour 15 minutes. The pie should be bubbling lightly around the edges. If the lattice is not browned enough in the center, place under the broiler for 1 to 2 minutes.
• Place the pie on a rack and allow to cool to room temperature before serving, approximately 1 1/2 to 2 hours.

BLUEBERRY BAKED OATMEAL

Steps:

• Preheat the oven to 375 degrees. Grease a 9-inch square baking dish. Once the oven has finished preheating, pour the nuts onto a rimmed baking sheet. Toast for 4 to 5 minutes, until fragrant.
• In a medium mixing bowl, combine the oats, toasted nuts, cinnamon, baking powder, salt and nutmeg. Whisk to combine.
• In a smaller mixing bowl, combine the milk, maple syrup or honey, egg, half of the butter or coconut oil, and vanilla. Whisk until blended. (If you used coconut oil and it solidified in contact with the cold ingredients, briefly microwave the bowl in 30 second increments, just until the coconut oil melts again.)
• Reserve about ½ cup of the berries for topping the baked oatmeal, then arrange the remaining berries evenly over the bottom of the baking dish (no need to defrost frozen fruit first). Cover the fruit with the dry oat mixture, then drizzle the wet ingredients over the oats. Wiggle the baking dish to make sure the milk moves down through the oats, then gently pat down any dry oats resting on top.
• Scatter the remaining berries across the top. Sprinkle some raw sugar on top if you'd like some extra sweetness and crunch.
• Bake for 42 to 45 minutes (if using frozen berries, 45 to 50 minutes), until the top is nice and golden. Remove your baked oatmeal from the oven and let it cool for a few minutes. Drizzle the remaining melted butter on the top before serving.
• Serve as-is or with toppings of your choice. I prefer this baked oatmeal served warm, but it is also good at room temperature or chilled. This oatmeal keeps well in the refrigerator, covered, for 4 to 5 days. If desired, simply reheat individual portions in the microwave before serving.

BLUEBERRY COBBLER

Steps:

• Preheat oven to 350 degrees F.
• Slice butter into pieces and add to a 9x13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.
• Add blueberries, sugar and zest to a bowl and stir to combine.
• In a separate bowl mix together the batter ingredients: flour, sugar, baking powder, and salt. Stir in the milk, just until combined.
• Pour blueberries over melted butter in pan. Drizzle batter over the top. Sprinkle with a little bit of cinnamon.
• Bake at 350 degrees for about 35-40 minutes, or until lightly golden on top.
• Serve warm, with a scoop of ice cream, if desired!

EASY BLUEBERRY SCONES (FROZEN OR FRESH BERRIES)

Steps:

• Add dry ingredients to a large mixing bowl. Sift 1 to 2 times.
• In a small bowl mix eggs, heavy cream, and vanilla together. Set aside.
• Add dry ingredients to a large mixing bowl. Sift 1 to 2 times. Then add the cold grated butter. With a pastry cutter or fork, work the butter into the flour until small crumbs are formed. The flour should have a crumbly consistency.
• If Using Fresh Berries: toss them in with the flour mixture. Then make a well in the middle of the butter/flour mixture and pour in the wet mixture. If Using Frozen Berries: First make a well in the middle of the butter/flour mixture and pour in the wet mixture. Begin to mix a fork. Once it looks about halfway mixed, sprinkle the frozen berries over the dough mixture.
• With a fork or danish dough whisk, mix gently until all the ingredients are incorporated. Form into a disk about 2 inches tall. and cut into 8 wedges. You can also form into a rectangle, cut in half into two squares and then cut those two squares in half diagonally and then again to give you 8 wedges.
• Place the scones on a parchment-lined baking sheet about a 1/2 inch apart. Place in the freezer for at least 10 minutes or chill in the refrigerator for 30 minutes or until the scones are hard to the touch.
• Bake in 400° F preheated oven for 15-18 minutes or until lightly brown. Just before baking, brush the scones with a little cream and a sprinkle of raw, turbinado sugar or coarse sugar if you like. It adds sparkle and a sweet little crunch. You can also drizzle these scones with a glaze. Mix a little lemon juice with some powdered sugar and mix until there are no lumps left. Drizzle over the scones after they have cooled for at least 5 minutes. They can be warm but not hot or the glaze will melt off the scone. Enjoy!

FROZEN BLUEBERRY MUFFINS

Steps:

• In a large bowl, combine the flour, baking powder and salt. In a large bowl, cream butter and sugar. Add eggs, milk and vanilla; mix well. Stir in dry ingredients just until moistened. Fold in frozen blueberries. , Fill 24 greased or paper-lined muffin cups two-thirds full. Combine sugar and nutmeg; sprinkle over muffins. Bake at 375° until a toothpick comes out clean, 20-25 minutes. Cool in pan for 10 minutes before removing to a wire rack.

FROZEN BLUEBERRY MARGARITAS

Steps:

• dip rims of margarita glasses in orange or lime juice and dip in sugar crystals to coat if desired.
• process ice and next 5 ingredients in a blender till smooth --
• serve in prepared glasses --
• makes about 5 1/2 cups.

FROZEN BLUEBERRY MUFFINS

Steps:

• In a large bowl, combine the flour, baking powder and salt. In a large bowl, cream butter and sugar. Add eggs, milk and vanilla; mix well. Stir in dry ingredients just until moistened. Fold in frozen blueberries.
• Fill greased or paper-lined muffin cups two-thirds full. Combine sugar and nutmeg; sprinkle over muffins. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes before removing to a wire rack. Yield: about 2 dozen.
• Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
• * When I made these the batter was VERY thick.I found it easier to use a ice cream scoop to fill muffin cups.