Blueberry season is here. I love taking the kids to U-pick fresh fruits and veggies. This year I got an incredible deal at Aldi, even better than U-Pick, so I stocked up on fresh blueberries. There was no way we could eat them all at once. I made some of these Blueberry Banana Muffins, used some in this Copycat Chick-Fil-A Market Salad, and the rest went in the freezer for another day.
You can’t just toss the containers in the freezer and hope for the best.
How to Freeze Blueberries.
Wash your blueberries well. Make sure to soak them to get all of the dirt and pesticides off.
Pat your blueberries dry with a towel. Yes, it seems funny but you will thank me when you don’t end up with a brick-o-berries.
Cover a baking sheet with parchment paper, and spread berries out in a single layer. Place in the freezer for at least 2 hours.
Transfer frozen berries to a freezer bag and keep in the freezer for up to 6 months. I have actually kept them for longer and they have been fine.
Some recipes are found to use frozen berries right out of the freezer. For all others, empty the berries into a bowl and let them sit until they reach room temperature. The berries will be soft, but perfect to use in pies, pancakes, muffins, or smoothies. They are also delicious just to snack on.