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In your busy seasons – which are probably all of them – you need your go-tos. Your favorite jeans. Your favorite song. Your favorite foods. Frozen blueberries are there for you throughout the year, with all the good stuff locked in: nutrients, freshness and flavor. With blueberries in the freezer, it’s easy to brighten up any day... or any recipe. Sweet or savory, warm or chilled – whatever you’re craving, everyone wins with frozen blueberries. They’re truly goodness, frozen.
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Cooking with frozen blueberries is easy – and delicious. Each of these recipes features frozen blueberries, made to enjoy all year long.
Blueberry Apple Mini Muffins . . ................................................. 7
Blueberry Banana Baby & Toddler Purée .. ............................ 9
Blueberry Cinnamon Pull Apart Bread . . .............................. 11
Blueberry Oat Smoothie ........................................................... 13
Blueberry Pumpkin Whoopie Pies ........................................ 15
Blueberry Salad Flatbreads ...................................................... 17
Blueberry Smoothie Breakfast Bowl .. ................................... 19
Blueberry Stuffed Crumb Cake .............................................. 21
Blueberry Thyme Scones .......................................................... 23
Blueberry Cupcakes with Lemon Frosting . . ...................... 25
Blueberry Hand Pies .. .................................................................. 27
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Ingredients • 1 ½ cups all-purpose flour • 1 cup oats • 2 ¼ teaspoons baking powder • 1 teaspoon ground cinnamon • ½ teaspoon salt • ½ cup sugar • 2 large eggs • 1 stick unsalted butter, melted and cooled • ½ cup milk • 1 apple, peeled and cut into small cubes, approximately 1 cup • 1 cup frozen blueberries
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Instructions 1. Preheat oven to 350°F. Line three mini muffin tins with baking cups or grease lightly. 2. In a medium bowl, whisk together flour, oats, baking powder, cinnamon and salt. 3. .In a separate bowl, whisk together sugar, eggs, butter and milk. 4. Add wet ingredients into dry ingredients and combine. Stir in apple and blueberries. 5. .Spoon batter into muffin cups. Bake until tops are golden brown, 20-25 minutes. Yield: 36 mini muffins FOR STANDARD SIZE MUFFINS: line one muffin tin with baking cups or grease lightly. Prepare batter according to recipe above and spoon batter into muffin cups. Bake until tops are golden brown, 30-35 minutes. Yield: 12 standard size muffins Back to Contents
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Ingredients • 2 cups frozen blueberries • 1 cup sliced banana • 2 tablespoons liquid of choice
Instructions Purée blueberries, banana and liquid of choice until smooth. Yield: 2 cups
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Blueberry Compote Ingredients • 1 bag (16 ounces) frozen blueberries • ½ cup sugar • 2 tablespoons cornstarch
Pull Apart Bread Ingredients • • • •
1 tube (16.3 ounces) refrigerated jumbo biscuits ½ cup sugar 2 tablespoons ground cinnamon 4 tablespoons butter
Blueberry Compote Instructions 1. 2.
Combine frozen blueberries, sugar and cornstarch in medium saucepan and bring to a boil over medium-high heat, stirring frequently. Reduce heat and simmer 5 minutes, stirring occasionally. Remove from heat and cool to room temperature. Refrigerate until mixture is a thick jam-like consistency, at least 8 hours.
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Pull Apart Bread Instructions 1. 2. 3. 4. 5. 6. 7. 8.
Preheat oven to 375°F. Generously grease a 9-inch x 5-inch loaf pan with nonstick cooking spray or butter. Divide each piece of biscuit dough into thirds. Spoon 1 teaspoon chilled blueberry compote into the center of one dough piece. Carefully fold dough over top of the blueberry compote and firmly pinch the seams closed. If necessary, wet edges of dough with cold water to secure seams. Roll filled dough gently between your hands to smooth out the seams and form a ball. Repeat until all pieces of dough are filled. (You will have additional blueberry compote left to serve with baked pull apart bread.) Microwave butter in a bowl until melted. Combine sugar and cinnamon in another bowl. Dip each stuffed dough ball in melted butter, then roll in cinnamon sugar and arrange in prepared loaf pan, forming two layers. Bake 30-35 minutes or until top of loaf is golden brown, has puffed up and is baked through. Let stand for 10 minutes. Serve hot with remaining blueberry compote.
Yield: 6 servings
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Ingredients • ½ cup old-fashioned rolled oats • 2 cups frozen blueberries • 1 container (5.3 ounces) non-fat blueberry Greek yogurt • 1 banana • ½ cup coconut water • 2 tablespoons honey
Instructions I n blender, process oats for 30 seconds. Add remaining ingredients and purée until blended. Yield: 2 servings
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Pumpkin Cookie Ingredients • • • • •
1 package (16.5 ounces) spice cake mix* 1 can (14 ounces) 100% pure pumpkin purée ½ cup butter, softened 2 large eggs 1 cup frozen blueberries
Pumpkin Filling Ingredients • 1 package (8 ounces) cream cheese • ½ cup butter • 2 cups confectioners’ sugar
Pumpkin Cookie Instructions 1. Preheat oven to 350°F. Grease baking sheet with butter or nonstick cooking spray.
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2. In bowl with mixer on medium-high, beat cake mix, pumpkin purée, butter and eggs until thick and blended. Stir in blueberries. 3. Drop by 2 tablespoonfuls onto baking sheet 3-inches apart. Gently press into 2-inch diameter rounds and bake 15 minutes or until center springs back when gently touched. Cool 2 minutes on pan. Transfer to wire rack and cool completely.
Pumpkin Filling Instructions 1. In bowl with mixer on medium-high, beat cream cheese and butter until blended and smooth. Gradually add confectioners’ sugar and beat until light and fluffy. 2. Spread filling over flat sides of half of the pumpkin cookies, about 1 tablespoonful per cookie. Top with remaining pumpkin cookies, flat side down. Yield: 36 whoopie pies *If spice cake mix is not available substitute vanilla cake mix and 1 tablespoon pumpkin pie spice. Back to Contents
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Ingredients • 2 balls pizza dough, (14.1 ounce package) • 1 cup shredded mozzarella cheese • 2 cups mixed baby greens, packed • ½ cup frozen blueberries, thawed • 1 tablespoon thinly sliced red onion • 1 tablespoon olive oil • 1 tablespoon fresh lemon juice • 1 teaspoon honey • 1∕8 teaspoon kosher salt • 1/16 teaspoon cracked black pepper • ½ teaspoon lemon zest
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Instructions 1. Preheat oven to 425°F. 2. On lightly floured surface, roll each dough piece into oblong shape about 11-inches long. Arrange each piece of dough on baking sheet and poke with a fork. Bake 8 minutes or until just beginning to cook through. 3. Remove from oven and top each dough piece with ½ cup shredded cheese. Place flatbreads .directly on oven rack, cheese sides up, and cook until cheese is melted and slightly golden and flatbread is crispy, 8-10 minutes. 4. In bowl, combine olive oil, lemon juice, honey, kosher salt and cracked black pepper. Add mixed baby greens, blueberries and red onion and toss until lightly coated. 5. Arrange salad mixture on flatbreads, dividing evenly, and sprinkle with lemon zest. Cut and serve. Yield: 8-10 slices Back to Contents
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Smoothie Ingredients • 2 cups frozen blueberries • 1 container (5.3 ounces) peach Greek yogurt • ½ banana • 3 tablespoons almond milk • 1 tablespoon honey
Topping Ingredients • ½ cup frozen blueberries, thawed • ½ banana, sliced • ½ cup sliced frozen peaches, thawed • ¼ cup granola • 2 tablespoons chia seeds
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• 2 tablespoons sliced almonds • 2 tablespoons flaked coconut, toasted
Smoothie Instructions Purée blueberries, yogurt, banana, almond milk and honey in blender until smooth. Transfer to two bowls, dividing evenly.
Topping Instructions Top each bowl with berries, sliced banana, sliced peaches, granola, chia seeds, almonds and coconut, dividing evenly between bowls. Yield: 2 servings (2 cups smoothie mixture + toppings)
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Blueberry Mixture Ingredients • 2 cups frozen blueberries • ½ cup sugar
• 1 tablespoon cornstarch
Cake Ingredients • ¾ cup butter, room temperature • 1 1⁄3 cups sugar • 3 large eggs • 1 cup sour cream • 1 teaspoon vanilla
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2 ¼ cups flour ½ teaspoon baking powder ½ teaspoon salt ¼ teaspoon baking soda 2 teaspoons lemon zest
Crumb Ingredients • 1 ¾ cups flour • 1⁄3 cup sugar • 1⁄3 cup packed brown sugar • 1 ½ teaspoons ground cinnamon
• ¾ cup butter, melted • Confectioners’ sugar (optional)
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Instructions Preheat oven to 350°F. Spray 9-inch spring form pan with cooking spray. BLUEBERRY MIXTURE: In saucepan, bring blueberries, sugar and cornstarch to a boil over medium-high heat. Reduce heat to medium-low and simmer until thickened, about 10 minutes, stirring occasionally. Remove from heat and let cool. CAKE: Beat butter and sugar until light and fluffy. Add eggs, one at a time, beating after each addition. Stir in flour, baking powder, baking soda and salt until blended. Beat in sour cream and vanilla until smooth. Stir in lemon zest. Transfer batter to prepared spring form pan and bake 30 minutes. Remove cake from oven and carefully spread blueberry mixture over top of cake. CRUMBS: In bowl combine flour, sugar, brown sugar and cinnamon. Stir in melted butter. Using hands, shape into crumbs and arrange over blueberry mixture. Return cake to oven and bake 45 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes in pan. Run knife around edges of pan and release from sides. Transfer to wire rack and cool completely. Sprinkle with confectioners’ sugar, if desired.
Yield: 8-10 slices Back to Contents
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Ingredients • 2 cups flour • ¼ cup sugar • 2 teaspoons baking powder • ¼ teaspoon salt • 8 tablespoons cold butter, cut in small pieces • 1 cup frozen blueberries • 2 teaspoons fresh thyme leaves • 1 teaspoon lemon zest • ¼ teaspoon freshly cracked black pepper • ½ - 2∕3 cup milk • 1 egg, lightly beaten
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Instructions 1. Preheat oven to 400°F. Grease baking sheet with nonstick cooking spray. 2.
In bowl combine flour, sugar, baking powder and salt. Using pastry cutter, or two knives, cut in butter until mixture is size of very coarse crumbs. Stir in blueberries, thyme leaves, lemon zest and cracked black pepper. Stir in ½ cup milk until mixture just holds together, add remaining milk if mixture is too dry.
3. On lightly floured surface knead dough and shape into an 8-inch circle, about 1-inch thick. .Cut into 8 wedges and transfer to prepared baking sheet. Brush tops with beaten egg and bake 20 minutes or until tops are golden. 4. Cool 2 minutes on baking sheet. Transfer to wire rack and cool slightly. Serve warm or at room temperature. Yield: 8 scones Back to Contents
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Cake Ingredients • • • • •
2 cups frozen blueberries 3 cups flour, divided 1 cup butter, room temperature 2 cups sugar 4 eggs
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1 tablespoon baking powder ½ teaspoon cinnamon ½ teaspoon salt 1∕3 cup milk 2 teaspoons vanilla
Frosting Ingredients • • • •
1 cup butter 2 cups confectioners’ sugar ¼ cup lemon curd 1 tablespoon lemon zest
Cake Instructions 1. 2. 3. 4. 5. 6. 7.
Preheat oven to 350°F. Grease and flour two cupcake pans. Print/Share Recipe In bowl, toss blueberries with 1 tablespoon flour until evenly coated. Set aside. In large bowl, beat butter and sugar until light and fluffy, scraping sides occasionally. Add eggs, one at a time, beating after each addition. Add remaining flour, baking powder, cinnamon and salt and beat until blended. Add milk and vanilla and beat until thick and creamy. Fold in reserved blueberries. Spoon batter evenly into prepared pans. Bake 25 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Transfer to wire rack and cool completely.
Frosting Instructions
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Beat butter until light and fluffy. Gradually add confectioners’ sugar until blended. Add lemon curd and beat until light and fluffy. Stir in lemon zest. Spread over top of cupcakes
Yield: 24 cupcakes Back to Contents
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Ingredients • 1 ¼ cups frozen blueberries • 3 tablespoons blueberry preserves • 1 ½ teaspoons cornstarch • 1 teaspoon fresh lemon juice • ½ teaspoon lemon zest • ¼ teaspoon ground cinnamon • 2 tubes (7.5 ounces each) refrigerated buttermilk biscuits, 8 biscuits per tube
Instructions 1. Preheat oven to 375°F. Grease baking sheet with butter or nonstick cooking spray. 2. In bowl combine blueberries, preserves, cornstarch, lemon juice, lemon zest and cinnamon; set aside. 3.
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On lightly floured surface, roll each biscuit dough into a 3 ½-inch diameter circle. Divide reserved blueberry mixture evenly between 8 biscuits (about 2 tablespoons per) arranging in center of each dough circle to within ½-inch of edge. Top with remaining biscuits and seal edges securely with a fork. Cut “stem” at top of each hand pie.
4. Arrange hand pies on prepared baking sheet and bake 10-12 minutes or until golden and baked through. Transfer to wire rack and cool at least 20 minutes. GLAZE & DECORATIONS: In bowl combine confectioners’ sugar, 6 teaspoons warm water and orange gel food .color, stirring until smooth, and adding additional 1-2 teaspoons water if needed. Glaze and decorate tops of hand pies, attaching raisin stems and gummy candy stems and/or leaves with glaze. Add additional orange gel color to some of the glaze to make darker orange glaze for the pumpkin outlines and/or jack-o-lantern faces. Yield: 8 mini hand pies Back to Contents
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