Substitute Frozen Berries in Blueberry Recipes
A Blueberry Lemon Mousse Highlights Frozen Blueberry Versatility
Oct 12, 2009
Unlike many berries or fruits, blueberries freeze and keep well. They can be easily substituted for fresh berries in recipes by using just a few simple techniques.
Blueberries have always been popular but, like strawberries and raspberries, they used to be considered purely as a seasonal treat. Unlike many of their fruit cousins, though, blueberries freeze well and can be stored for up to a year in the freezer while maintaining their taste and shape. And blueberries have the highest anti-oxidant content of any fruit, making them remarkably healthy. All-in-all, there is no reason not to enjoy them all year long.
Using Frozen Blueberries
There are only a few details to remember when using frozen blueberries:
- There are two types of blueberrires that can be purchased—wild and cutivated.They're very easy to differentiate as the wild blueberries are much smaller than the cultivated. The latter are perfectly acceptable; however, the wild berries have a more intense flavor and are sweeter. If available, they are the better choice at the store. Wyman's makes a very good brand of frozen blueberries.
- Use the blueberries right out of the freezer. It makes no difference in cooking time, but by keeping them frozen, they will not begin to "bleed" colored water as they defrost. Unfortunately, and this is a problem when using fresh blueberries, blueberry juice will dye most baked goods an unappetizing grey; keeping them frozen prevents this problem.
- If used in a baked good, hold back a tablespoon of flour from the main recipes. Toss the frozen blueberries in the flour. When added, the blueberries will neither clump nor sink to the bottom of the batter, improving distribution.
- However, remember that blueberries are good for more than just baked goods or on top of cereal. If used in a dessert, such as the recipe below, that doesn't use flour, just toss with powdered sugar.
- Frozen blueberries can be substituted on a one-to-one basis with fresh blueberries.
Ridiculously Easy Blueberry Lemon Mousse
Serves 6
There are several good jarred lemon curds available, such as Crosse & Blackwell or Trader Joe's. They can be found in the British specialty foods aisle, or with the jams and jellies.
Ingredients
- 1/4 cup powdered sugar
- 8 ounces frozen blueberries
- 1 cup jarred lemon curd
- 1 pint heavy cream
- 1 tablespoon chopped crystallized ginger
Instructions
- Put a large bowl and beaters in the freezer or refrigerator to chill.
- In a small bowl, toss the sugar and berries together, lightly coating the berries.
- In the chilled bowl, whip the heavy cream to the chantilly stage (the cream holds a very soft peak when the beater is lifted).
- Fold in the lemon curd until there are no more white specks, then gently fold in the blueberries until evenly distributed. Refrigerate.
- To serve, spoon the mousse into a large stemmed glass or attractive dessert bowl and top with one-sixth of the chopped ginger.
The copyright of the article Substitute Frozen Berries in Blueberry Recipes in Baking & Desserts is owned by Lindsay McSweeney. Permission to republish Substitute Frozen Berries in Blueberry Recipes in print or online must be granted by the author in writing.
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