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Recipes for Commercially Frozen Blueberries and/or Strawberries

masha Nov 16, 2008 08:15 AM

A while back I purchased a bag of frozen blueberies and one of strawberries, and they are just sitting in my freezer. What can I do with them -- aside from making a sauce or smoothies, neither of which is of interest? I am thinking of some sort of baked goods, such as muffins or a coffee cake. Can they be substituted for fresh berries in a reciped? My concern is that there will be a greater volume of liquid that will affect the recipe. Ideas?

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  1. NYCkaren RE: masha Nov 16, 2008 08:39 AM

    Frozen blueberries can definitely be substituted for fresh in any baking recipe. You might want to drain them to get rid of the extra liquid. Frozen strawberries would end up kind of mushy. You could make jam with them.

    1. l
      Liz K RE: masha Nov 16, 2008 08:59 AM

      I don't thaw or drain, just dump into muffin batter frozen. Never a problem, and keeps the batter from turning blue.

      1. chloe103 RE: masha Nov 16, 2008 11:23 AM

        Second the worry-free recommendation re: blueberries in muffin, pancake, etc. batter. Never had a problem.

        Strawberries you can defrost and stir, along with a bit of honey, into yogurt for breakfast. Or use this recipe (which calls specifically for frozen berries), and make a crisp: http://www.epicurious.com/recipes/foo...

        1 Reply
        1. re: chloe103
          masha RE: chloe103 Nov 16, 2008 04:35 PM

          Thank you Chloe. This recipe from epicurious looks great (and it's for exactly the amount of berries that I am trying to use up).

        2. a
          adamshoe RE: masha Nov 16, 2008 05:09 PM

          America's (Nazi) test Kitchen has a great recipe for blueberry cobbler w/ a buttermilk biscuit topping, although in summer I used raspberries, nectarines, peaches, whatever. Their recipe specifically calls for frozen blues, so it should be good w/ strawbs, too. It's the one where you cook the berries first in a pie plate and then spoon on the biscuit dough after and cook it again. Too delish...just adjust the sugar/ cornstarch according to your taste and thickness prefs. You can always sub milk w/ lemon juice for the buttermilk, too. Adam

          3 Replies
          1. re: adamshoe
            girlwonder88 RE: adamshoe Nov 16, 2008 08:24 PM

            Their blueberry pie is the first I've ever liked and it works very, very well with unthawed frozen blueberries.

            1. re: girlwonder88
              Antilope RE: girlwonder88 Jan 29, 2012 05:57 PM

              Cook's Illustrated Blueberry Muffins

              Part of the blueberries are used to make jam and the jam is used as a filling to enhance the blueberry flavor. Can use fresh or frozen for the recipe. They are really good, one of the best I have tasted.

              1. re: Antilope
                iL Divo RE: Antilope Jan 30, 2012 06:15 PM

                I have made those after taping the show. don't know why I don't remember more about the results, I do remember them saying you make a jam out of the berry's but not much else. They must have been good.

          2. r
            RJJR RE: masha Nov 17, 2008 04:00 AM

            I have used a recipe in the past for a Strawberry Nut bread, that everyone loves. I got it years ago in one of the Southern Living Annual cookbooks - I believe it was 1984 - not sure now - I know I have it at home. It is very easy and uses the frozen containers or now bags of Strawberries. I still make it once or twice a year.

            1. m
              mfrances RE: masha Nov 18, 2008 02:27 AM

              I have been making microwave strawberry jam using frozen berries for years. The recipe is from Sunset. 1 pound berries, 1 1/2 tbs lemon juice, 1 1/2 cups sugar, 1/2 tesp butter. Put the berries into a large microwavable bowl. When berries are defrosted, crush with a potato masher. Add sugar, butter, and lemon juice and wait about 30 minutes for juices to form. Cook, uncovered, on high power for about 6 to 8 minutes until mixture boils, stir it. Continue cooking, stirring every 2 to 3 minutes. When jam has cooked a total of about 13 minutes, spoon out a little into a custard cup and cool in refrigerator for 15 minutes, then test consistency. If you like it thicker, reheat jam to boiling, boil 2 minutes, then test consistency again. You will probably only have to do this the first time you make it and know how long it takes for your taste. I don't like stiff jam so it only takes 13 minutes for me. The jam must be stored in the refrigerator.

              1. w
                William P Marseglia RE: masha Jan 29, 2012 12:20 PM

                RazzelDazzel Berry Pie hot out of the oven. ................ Add frozen Blueberries to cool it down and cut some of the sweetness and make it semi-healthy.

                1. iL Divo RE: masha Jan 29, 2012 12:58 PM

                  I've used both in baking dishes.

                  My thoughts are also that the result can be mushy. In things like cupcakes or muffins, it's not as big a problem.

                  Sometimes I've put them in the blender so it's more a puree that impacts the flavor into the baked dish.

                  Either way, the mere mention of blueberries makes me think of Golden Corrals blueberry pie. I'm sure they're frozen packets used in the recipe but oh so good. Also, if you intend to go to GC, just grab a piece before you even attempt your real meal, and set aside, they go like hotcakes :}

                  3 Replies
                  1. re: iL Divo
                    William P Marseglia RE: iL Divo Jan 29, 2012 05:33 PM

                    yea but frozen blueberrys real are terrible in my opinion by the selves compared to fresh

                    1. re: William P Marseglia
                      cgarner RE: William P Marseglia Jan 31, 2012 05:40 AM

                      Frozen blueberries get a ... tea like after taste to them. Even the fresh Jersey Blues I froze from the summer have it. The strawberries on the other hand, amazing! I was scanning this tread because I still have two rather large bags from the summer and figured ch'ers would have good ideas,(I was right)

                      1. re: cgarner
                        julesrules RE: cgarner Jan 31, 2012 05:50 AM

                        You have a point! I just googled tannins in blueberries and apparently most berries have tannis as does tea of course, I wonder if that is the flavour you are noticing. That said I still use frozen blueberries for just about any application where they will be cooked/baked - I think they work great for blueberry pie. Here in Canada the frozen ones are generally the smaller "wild" variety, which are only available fresh for a weeks in the summer, at great cost and mostly at higher end stores. I'm just as happy with the results from the frozen ones. The fresh ones, whether wild or the larger variety, we just get eat out of hand.

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