Freezing Blueberries {Best Way to Preserve Quality & Flavor}

How to Freeze Blueberries - best way to preserve flavor for smoothies

Today we are talking about freezing blueberries. Oh sweet blueberries.

There is just something about blueberries that tells me summer is here. I wanted to take the kids to a U-pick blueberry farm this year, but I was gone out of town during the time our local area had them ready to pick. So I went looking for blueberries at our local farmers market instead. Lucky for me, there were still some local farmers selling blueberries.   I couldn’t help myself but to buy a huge box of them. We ate up a few right away and the rest I decided to freeze so I could enjoy them all winter long. Freezing blueberries is great for snacking on  (I love to eat them little blue babies frozen right out of the bag) or I add them to my smoothies.

There are lots of ways of freezing blueberries; some say to wash them, some say to not wash. Some say to lay out on cookie sheets, freeze and then add to bags. But I read from my favorite magazine (Cook’s Illustrated) about their tests to find which method best preserved fresh blueberries.  They said the best way is to gently wash the berries, pat dry, add some sugar or syrup, then freeze. So I tried out this method and it worked! It worked beautifully. The sugar helps to keep them all from sticking together.  If you don’t like the idea of adding sugar, don’t worry. Just before you use them just give them a quick rinse off with water,and you still have beautifully preserved blueberries.

Here is the best method to freezing blueberries.

Ho to Freeze Blueberries - best way to preserve flavor for smoothies

Step 1:  Gently wash the blueberries, getting any stems or leaves out.

Ho to Freeze Blueberries - best way to preserve flavor for smoothies

Step 2: Gently pat dry the blueberries.

Ho to Freeze Blueberries - best way to preserve flavor for smoothies

Step 3: Add some sugar to the blueberries. Cooks Illustrated says for every 2 cups of blueberries use 1/3 cup of sugar.

Ho to Freeze Blueberries - best way to preserve flavor for smoothies

Step 4: Mix them all up gently.

Ho to Freeze Blueberries - best way to preserve flavor for smoothies

Step 5: Add your blueberries to quart sized freezer bags and freeze them.

These blueberries should last up to 6 months in your freezer, maybe even longer. Freezing blueberries every year makes me feel a little bit of that summer love even in those cold winter months.

Have you frozen blueberries before? What do you make with them?18 Comments

Freezing Blueberries {Best Way to Preserve Quality & Flavor} was last modified: July 12th, 2014 by Karrie

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  1. Do you think that splenda would work okay instead of the sugar?

  2. Our favorite things to use frozen blueberries in are lemonade and quick breads. Rather than toss them in sugar, though, we spread them out on a cookie sheet to freeze individually, then bag them.

  3. Jan Jacklin says:

    I wash my blueberries in a vinegar water solution…just like I wash all my vegetables & fruit….blot them dry and place in 1 quart freezer bags….NO sugar…
    Mostly, I use mine for smoothies, on yogurt or granola for breakfast and in muffins or other baked goods…
    They are as good a year later as they were the day I picked them….

  4. I freeze mine on a cookie sheet. But I might try your way for something different. I use them for smoothies and in my homemade buttermilk pancakes.

  5. Hi there,
    I have been freezing blueberries for about 4 years. I rinse them really well, dry them in a salad spinner, measure out 4 cups, and put them in quart freezer bags. I don’t use sugar because i do a lot of baking with them. I found a bag that has been in the freezer for almost a year and they r still amazing 🙂

  6. I have blueberry bushes and just put the berries in freezer bags and freeze them. No special treatment. When I use them, I might wipe them off a little, but mostly add sugar when a recipe calls for it. I like to put some in a small pot and add some sugar and a little water, and let them simmer down to a syrup, which is great on vanilla ice cream or cake or pancakes. I do use them in muffins, but our favorite way is in pound cake. A great pound cake I make in a bundt pan, is the following: I add 2 sticks of softened butter to 3 cups self-rising flour, and 2 cups sugar. I mix in 4 eggs, 1 tsp. lemon juice, and 1 tsp. vanilla. It will be a thick batter. Roll 3 cups blueberries in flour, and stir into the batter, then add the mixture to the bundt pan. Bake at 350 degrees for an hour and ten minutes. It’s amazing!

  7. I LOVE blueberries. I don’t add sugar to them though. They are wonderful all throughout the year in muffins, breads, pancakes, in oatmeal, in yogurt…the possibilities are endless. 🙂

  8. I have acres of blueberries growing wild right in my backyard and along our hydro line, so I pick a lot every year. I just rinse them with the sprayer and let them air dry for a bit and then bag them. I use them for salads, and baking. They don’t really stick too bad either. I pick about 20-30 quarts a year and they go fast. My grandson loves them just as they are so I pull out a few every time he comes and just rinse with water to unfreeze quickly.

  9. Rachelle Benson says:

    Yay for you Karrie. We don’t sugar ours.. just freeze ( and we make jam/jelly/syrup ). We have an organic u pick within a mile from us… we picked just at 50 lbs this year. WHOO HOO!!! We use them for everything. the kids LOVE to make their ‘own’ ice cream… frozen blueberries… sprinkle with sugar… and add just a enough milk/cream to slush… they made ice cream… I know its healthy… (er) than store bought… esp when the cream is straight from the cow… 🙂 Ready for tomatoes? Its almost time for sauce/salsa/ketchup/paste/juice/spaghetti sauce. 🙂 LOVE the blog makeover.. 🙂

  10. I just put them in freezer bags straight from the container, and put them in the freezer. I wash them when I take them out to use. No sticking together or anything.

  11. Mary Koon says:

    I wash them and pick out the stems. I then spread them out on a parchment lined baking sheet and let them air dry. Once they’re dry, I place the tray in the freezer. Once they’re frozen, I bag them in freezer bags. They store beautifully and don’t get stuck together. Not near as much work as it sounds like and then you can grab a handful or however much you’d like without thawing an entire bag.

  12. I freeze mine straight from the store. Because they are dry they dont stick together when frozen. I rinse them off as I need them. I love to sprinkle them frozen over vanilla ice cream or sprinkle a few in with oven baked french toast

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