An easy and versatile blueberry cake you’ll want to make over and over again! I’ve made this cake so often recently, my friends and family must be sick of it. It can as easily be served in the morning with … Continue reading
Blueberries are in season here in northern Michigan! And in case you missed the name of this blog…I love blueberries. They’re powerhouses of nutrition, as well as super delicious. Yesterday morning, before work, I dragged my baby sister to the blueberry farm to pick berries. In a little less than an hour, we picked 13 pounds. YUM!
Not only do I love eating the fresh, but freezing them to eat later is the best. It’s like a tiny bit of summer in the middle of winter.
First, find a spot to pick berries. Check out pickyourown.org for farms in your area.
When you get home, wash them in a colander and remove any stray stems. Spread them in an even layer on a freezer paper lined cookie sheet (shiny side of the paper up).
Slide the tray(s) into the freezer and leave them for an hour or two. You do this so they don’t freeze in gigantic clumps, as they would if they went right from colander to ziploc bag.
Once frozen, transfer to ziploc bags and return to the freezer.
Need some ideas for your blueberries? Our favorite is this easy blueberry compote–put it on ice cream or pancakes or smear in on toast. It cooks up quickly, and tastes like heaven. If you’re more adventurous, try blueberry scones, mini blueberry pies, chicken with blueberry sauce (it’s good!), or blueberry muffins. You can make each one with fresh or frozen blueberries.
Making a blueberry compote takes pancakes from here to here, if you know what I mean. Syrup is great. Peanut butter is fine. Powdered sugar is delicious. But none of it will compare to this simple compote.
Serves 2. Multiply as needed.
- 1 cup frozen blueberries
- 1 Tbs. sugar or honey
- 1 tsp. lemon juice
1. Add all ingredients to a small saucepan over medium high heat.
2. Stirring regularly, cook until desired consistency is reached, approximately 10 minutes. Serve warm on top of whatever your heart desires.
This recipe makes a great addition to ice cream, waffles, shortcake, french toast, cheesecake, and crepes.