There are muffins, of course. And pancakes. And the obligatory fruit salad. But then what? After all the usual suspects, how do you handle a seasonal abundance of blueberries?
As long as you’re willing to consider a few fresh approaches, it’s actually easy and delicious to press them into service. Start by ditching the idea that they work only in sweets. The juicy, slightly acidic berries work wonders with meat. In fact, the American Indians used blueberries to season dried meats.
But first, a few storage tips. Blueberries keep best when stored dry. In other words, wash them only as you use them. Until then, keep them lightly covered and refrigerated. If you freeze them, the flavor will be fine but the texture will be different. So, once frozen, it’s best to use them only in recipes that involve cooking them.
To freeze blueberries, wash them, then spread them on a rimmed baking sheet. Gently dry them with paper towels, then freeze them in a single layer on the baking sheet. Once frozen, the berries can be bagged.
Fresh ways with fresh blueberries