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Baking with Frozen Blueberries




Source of Recipe


King Arthur Flour


Recipe Introduction


I was wanting to make some lemon blueberry pound cake. It wasn’t blueberry season, so I was going to use frozen berries. I hate how they bleed all over the batter and settle themselves in the bottom of whatever I bake. I did some research and found this method for preventing the “bleeding” on the King Arthur website. They don’t say anything about this method preventing the sinking of the berries in the baked goods, but mine were distributed beautifully (I’ve never had any luck with the flour method). I used the method for pound cake, but they mention muffins, so I think it would work in pretty much any baked good.


Recipe Link: https://www.kingarthurbaking.com/blog/2013/09/08/too-blue-the-secret-to-baking-with-frozen-blueberries

List of Ingredients




Frozen Blueberries

Recipe



METHOD:
Do not thaw the berries. Measure out what you need and GENTLY rinse them in until the water runs a pale, watery blue instead of dark blue. Then GENTLY dry them top and bottom with a few layers of paper towels and proceed to GENTLY fold them into the batter. The berries should be the last ingredient added to the batter before putting it in the baking pan(s).