Delicious, versatile, and packed with flavor, frozen blueberries are a kitchen superhero waiting to transform your meals! Whether you’re whipping up a quick breakfast, a cozy dessert, or a refreshing summer treat, these little gems make it easy to add a burst of sweetness to any dish. Dive into our roundup of 20 irresistible recipes—there’s something for every craving and occasion!
Frozen Blueberry Smoothie Bowl
Ditch the morning rush with this vibrant frozen blueberry smoothie bowl—thick, creamy, and packed with antioxidants. It’s a no-fuss breakfast that balances sweetness and tang in every spoonful.
Ingredients
- 1 cup frozen wild blueberries
- 1/2 cup full-fat Greek yogurt
- 1/4 cup unsweetened almond milk
- 1 tbsp raw honey
- 1/2 tsp pure vanilla extract
- 1 tbsp chia seeds
- 1/4 cup granola
- 1 tbsp sliced almonds
Instructions
- Combine frozen wild blueberries, full-fat Greek yogurt, unsweetened almond milk, raw honey, and pure vanilla extract in a high-speed blender.
- Blend on high for 45 seconds, scraping down the sides once, until completely smooth and thick. Tip: For a creamier texture, let the blueberries thaw slightly before blending.
- Pour the mixture into a shallow bowl.
- Sprinkle chia seeds evenly over the surface to add crunch and omega-3s. Tip: Toast the chia seeds lightly in a dry pan for 1 minute to enhance their nutty flavor.
- Top with granola and sliced almonds for contrasting texture. Tip: Use a spoon to create swirls in the smoothie base for visual appeal.
Just spoon through the velvety blend—each bite delivers a burst of berry brightness against the crunch of almonds and granola. Serve immediately with a drizzle of extra honey for a touch of decadence.
Blueberry Oatmeal Muffins with Frozen Blueberries
You’ll love these blueberry oatmeal muffins—moist, hearty, and packed with juicy frozen blueberries. Perfect for breakfast or a quick snack.
Ingredients
- 1 ½ cups all-purpose flour, sifted
- 1 cup rolled oats
- ¾ cup granulated sugar
- 2 tsp baking powder
- ½ tsp kosher salt
- 1 tsp ground cinnamon
- 2 pasture-raised eggs, lightly beaten
- ½ cup unsalted butter, melted and cooled
- ¾ cup whole milk
- 1 tsp pure vanilla extract
- 1 ½ cups frozen blueberries, unthawed
Instructions
- Preheat oven to 375°F. Line a 12-cup muffin tin with parchment liners.
- In a large bowl, whisk together sifted flour, oats, sugar, baking powder, salt, and cinnamon.
- In a separate bowl, combine beaten eggs, melted butter, milk, and vanilla extract. Tip: Cool melted butter slightly to avoid cooking the eggs.
- Pour wet ingredients into dry ingredients. Stir until just combined—do not overmix.
- Gently fold in frozen blueberries. Tip: Toss blueberries in 1 tbsp flour to prevent sinking.
- Divide batter evenly among muffin cups, filling each ¾ full.
- Bake for 22–25 minutes, or until a toothpick inserted comes out clean. Tip: Rotate the pan halfway for even browning.
- Cool in the tin for 5 minutes, then transfer to a wire rack.
Rich with cinnamon and studded with bursts of blueberry, these muffins stay tender for days. Serve warm with a drizzle of honey or a smear of cultured butter.
Frozen Blueberry Lemonade
Outrageously refreshing, this frozen blueberry lemonade balances tart and sweet with minimal effort. Perfect for scorching summer days.
Ingredients
– 2 cups frozen wild blueberries
– 1 cup freshly squeezed lemon juice (about 6–8 lemons)
– 1/2 cup granulated sugar
– 1 1/2 cups cold filtered water
– 1 cup crushed ice
– Fresh mint sprigs (for garnish)
Instructions
1. Combine 1/2 cup granulated sugar and 1/2 cup cold filtered water in a small saucepan over medium heat. Stir until sugar fully dissolves, about 3 minutes. Remove from heat; cool to room temperature.
2. In a high-powered blender, add 2 cups frozen wild blueberries, 1 cup freshly squeezed lemon juice, the cooled sugar syrup, and remaining 1 cup cold filtered water. Blend on high until smooth, about 45 seconds.
3. Add 1 cup crushed ice; blend again until slushy, 20–30 seconds. (Tip: For a thicker texture, freeze the mixture for 15 minutes before serving.)
4. Pour into chilled glasses. (Tip: Rim glasses with sugar for extra sweetness.)
5. Garnish with fresh mint sprigs. Serve immediately. (Tip: Add a splash of sparkling water for effervescence.)
A vibrant, icy blend with a bold berry tang and citrus punch. Serve in hollowed-out lemons for a playful twist.
Blueberry Chia Pudding with Frozen Blueberries
Whip up a creamy, nutrient-packed breakfast in minutes with this no-cook blueberry chia pudding. Frozen blueberries add a frosty sweetness, while chia seeds thicken into a luscious texture overnight.
Ingredients
– 1/2 cup frozen wild blueberries
– 1/4 cup chia seeds
– 1 cup unsweetened almond milk
– 1 tbsp pure maple syrup
– 1/2 tsp vanilla extract
– 1/8 tsp fine sea salt
Instructions
1. In a 12-oz mason jar, combine chia seeds, almond milk, maple syrup, vanilla extract, and sea salt.
2. Seal the jar and shake vigorously for 30 seconds to prevent clumping.
3. Let the mixture at room temperature for 10 minutes, then shake again to break up any residual lumps.
4. Refrigerate uncovered for 4 hours or overnight until the pudding reaches a spoonable consistency.
5. Just before serving, fold in frozen blueberries—their chill will slightly thicken the pudding further.
6. For a smoother texture, blend the pudding after chilling and before adding blueberries.
7. Layer with granola or coconut yogurt for added crunch.
This pudding sets into a velvety, jam-like texture with bursts of icy berry sweetness. Try topping with lemon zest or swapping almond milk for oat milk for a creamier finish.
Frozen Blueberry Pancakes
Grab a stack of fluffy, fruity pancakes straight from the freezer—no thawing required. These frozen blueberry pancakes deliver sweet-tart bursts and golden edges in minutes.
Ingredients
– 1 cup all-purpose flour, sifted
– 1 tbsp granulated sugar
– 1 tsp baking powder
– 1/2 tsp fine sea salt
– 1 large pasture-raised egg, lightly beaten
– 3/4 cup whole milk
– 1 tbsp clarified butter, melted
– 1/2 cup wild blueberries, frozen
– 1 tbsp neutral oil (e.g., grapeseed)
Instructions
1. Whisk sifted flour, sugar, baking powder, and salt in a large bowl.
2. In a separate bowl, combine beaten egg, milk, and melted clarified butter.
3. Pour wet ingredients into dry ingredients. Stir until just combined; lumps are fine.
4. Gently fold in frozen blueberries to avoid crushing them.
5. Heat a nonstick skillet over medium-low heat (325°F). Add 1 tsp oil, swirling to coat.
6. Pour 1/4 cup batter per pancake. Cook until bubbles form and edges set, 2–3 minutes.
7. Flip pancakes. Cook until golden brown, 1–2 minutes more.
8. Transfer to a wire rack. Repeat with remaining batter, oiling skillet between batches.
9. Cool completely on rack. Freeze in a single layer on a parchment-lined tray for 1 hour.
10. Transfer to an airtight container. Store up to 1 month.
Buttery crisp exteriors give way to tender centers studded with jammy blueberries. Reheat in a toaster for a quick breakfast or layer with yogurt for a parfait twist.
Blueberry Yogurt Parfait with Frozen Blueberries
Perfect for a quick breakfast or snack, this blueberry yogurt parfait layers creamy yogurt with sweet-tart frozen blueberries for a refreshing treat.
Ingredients
- 1 cup whole-milk Greek yogurt, strained
- 1/2 cup frozen wild blueberries, thawed slightly
- 2 tbsp raw honey, warmed to liquid consistency
- 1/4 cup granola, toasted
- 1 tsp fresh lemon zest, finely grated
Instructions
- In a small bowl, gently fold the warmed honey into the strained Greek yogurt until fully incorporated.
- In a separate bowl, toss the slightly thawed frozen blueberries with the lemon zest to evenly coat.
- Layer half the yogurt mixture into the bottom of a 12-oz parfait glass.
- Top with half the blueberry mixture, spreading evenly.
- Sprinkle 2 tbsp of toasted granola over the blueberries.
- Repeat the layers with the remaining yogurt, blueberries, and granola.
- Chill the parfait in the refrigerator for 10 minutes to set the layers before serving.
Yielded a parfait with contrasting textures—creamy yogurt, juicy blueberries, and crunchy granola. For a brunch twist, serve in individual mason jars with a sprig of mint.
Frozen Blueberry Cobbler
Easy summer desserts don’t get simpler than this. Frozen blueberries shine in a buttery, golden cobbler topping.
Ingredients
– 4 cups frozen wild blueberries (unthawed)
– 1 cup granulated sugar, divided
– 1 tbsp fresh lemon juice
– 1 1/2 cups all-purpose flour
– 1 1/2 tsp baking powder
– 1/2 tsp fine sea salt
– 6 tbsp cold unsalted butter, cubed
– 3/4 cup whole milk
– 1 large pasture-raised egg, lightly beaten
Instructions
1. Preheat oven to 375°F. Grease a 9-inch cast-iron skillet with butter.
2. In a bowl, toss frozen blueberries with 1/2 cup sugar and lemon juice. Set aside.
3. Whisk flour, remaining 1/2 cup sugar, baking powder, and salt in a separate bowl.
4. Cut cold butter into flour mixture until pea-sized crumbs form. Tip: Use a pastry cutter for even distribution.
5. Stir in milk and beaten egg until just combined. Avoid overmixing to keep the topping tender.
6. Spread blueberry mixture evenly in the skillet. Dollop batter over berries, leaving small gaps for bubbling.
7. Bake for 45 minutes or until topping is golden and blueberries bubble vigorously at the edges. Tip: Place a baking sheet underneath to catch drips.
8. Cool for 15 minutes before serving. Tip: Serve warm for optimal texture contrast.
Warm cobbler boasts a crisp, sugar-crusted top with jammy blueberries underneath. Pair with vanilla bean ice cream for a classic contrast.
Blueberry Banana Bread with Frozen Blueberries
Satisfy your sweet tooth with this moist, fruity twist on classic banana bread. Frozen blueberries add bursts of tangy flavor, while ripe bananas keep it tender.
Ingredients
- 1 ½ cups all-purpose flour, sifted
- 1 tsp baking soda
- ½ tsp fine sea salt
- ¾ cup granulated sugar
- 2 pasture-raised eggs, lightly beaten
- ⅓ cup unsalted butter, melted and cooled
- 3 overripe bananas, mashed
- 1 cup frozen blueberries, unthawed
- 1 tsp pure vanilla extract
Instructions
- Preheat oven to 350°F. Grease a 9×5-inch loaf pan with butter and line with parchment paper.
- Whisk sifted flour, baking soda, and sea salt in a medium bowl. Set aside.
- In a large bowl, combine sugar and melted butter. Mix until pale and fluffy, about 2 minutes.
- Add beaten eggs one at a time, mixing fully after each addition.
- Fold in mashed bananas and vanilla extract until just incorporated.
- Gently stir dry ingredients into wet ingredients with a spatula. Do not overmix.
- Toss frozen blueberries in 1 tbsp flour to prevent sinking. Fold into batter.
- Pour batter into prepared pan. Bake for 55–60 minutes, or until a toothpick inserted comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack.
Keep it simple with a dusting of powdered sugar or elevate it with a dollop of crème fraîche. The bread stays moist for days, making it perfect for meal prep or gifting.
Frozen Blueberry Sorbet
Whip up this vibrant frozen blueberry sorbet for a refreshing, no-churn dessert that’s bursting with summer flavor. It’s just 3 ingredients and minimal effort for a silky-smooth result.
Ingredients
– 3 cups fresh or frozen wild blueberries (thawed if frozen)
– 3/4 cup granulated sugar
– 1 tbsp freshly squeezed lemon juice
– 1/4 cup cold water
Instructions
1. Combine blueberries, sugar, lemon juice, and water in a blender. Blend on high for 1 minute until completely smooth.
2. Strain the mixture through a fine-mesh sieve into a bowl, pressing with a spatula to remove skins and seeds. Discard solids.
3. Pour the strained liquid into a 9×5-inch loaf pan. Freeze for 1 hour.
4. After 1 hour, scrape the mixture with a fork to break up ice crystals. Repeat scraping every 30 minutes for 3–4 hours until uniformly frozen but still scoopable.
5. For a smoother texture, transfer partially frozen sorbet to a food processor and pulse 3–4 times until creamy. Return to the pan.
6. Freeze for 1 additional hour before serving.
This sorbet has a bright, tangy-sweet flavor and velvety texture. Serve with a drizzle of honey or alongside vanilla bean ice cream for contrast.
Blueberry Cheesecake Bars with Frozen Blueberries
Mouthwatering and effortless, these blueberry cheesecake bars deliver creamy richness with a tangy fruit swirl. Frozen blueberries ensure year-round convenience without sacrificing flavor.
Ingredients
– 2 cups graham cracker crumbs (about 14 sheets)
– 1/2 cup unsalted butter, melted and cooled
– 16 oz cream cheese, room temperature
– 1/2 cup granulated sugar
– 2 pasture-raised eggs, lightly beaten
– 1 tsp pure vanilla extract
– 1 1/2 cups frozen blueberries
– 1 tbsp cornstarch
– 1 tbsp lemon juice
Instructions
1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides.
2. Combine graham cracker crumbs and melted butter in a bowl. Press firmly into the prepared pan in an even layer. Bake for 10 minutes. Cool slightly.
3. Beat cream cheese and sugar in a stand mixer on medium speed until smooth, about 2 minutes. Scrape bowl.
4. Add eggs one at a time, mixing just until incorporated. Stir in vanilla.
5. Pour filling over crust. Smooth top with an offset spatula.
6. Toss frozen blueberries, cornstarch, and lemon juice in a bowl until berries are coated. Scatter evenly over filling.
7. Bake for 35–40 minutes until edges are set but center jiggles slightly. Cool 1 hour at room temperature.
8. Chill for 4 hours or overnight before slicing. Run a hot knife under water for clean cuts.
Rich yet balanced, these bars contrast velvety cheesecake with bursts of tart blueberry. Serve chilled with a drizzle of honey or crumbled graham crackers for extra crunch.
Frozen Blueberry Popsicles
Ditch the store-bought treats—these frozen blueberry popsicles are a breeze to make and packed with vibrant flavor.
Ingredients
– 2 cups fresh wild blueberries, rinsed and dried – 1/2 cup organic cane sugar – 1 cup full-fat Greek yogurt – 1 tbsp freshly squeezed lemon juice – 1 tsp pure vanilla extract
Instructions
1. In a medium saucepan over medium heat, combine blueberries and sugar. Cook for 5 minutes, stirring occasionally, until berries burst and release juices. 2. Remove from heat and stir in lemon juice and vanilla extract. Let cool to room temperature, about 15 minutes. Tip: For a smoother texture, blend the mixture briefly with an immersion blender. 3. Fold in Greek yogurt until fully incorporated but streaks remain for a marbled effect. Tip: Avoid overmixing to maintain a swirled appearance. 4. Divide mixture evenly among 8 popsicle molds, leaving 1/4 inch at the top for expansion. 5. Insert popsicle sticks and freeze for at least 6 hours, or until solid. Tip: Run molds under warm water for 10 seconds to release popsicles cleanly. Unmold and enjoy these creamy, tangy-sweet popsicles straight from the freezer—or drizzle with melted dark chocolate for an elegant twist.
Blueberry Sauce for Pancakes using Frozen Blueberries
Unlock the full potential of frozen blueberries with this quick, versatile sauce. It’s a foolproof way to elevate pancakes, waffles, or even yogurt.
Ingredients
- 2 cups frozen wild blueberries
- 1/4 cup granulated sugar
- 1 tbsp freshly squeezed lemon juice
- 1/2 tsp pure vanilla extract
- 1/4 tsp fine sea salt
- 1 tbsp cold unsalted butter, cubed
Instructions
- Combine blueberries, sugar, lemon juice, vanilla extract, and salt in a medium saucepan over medium heat.
- Stir gently until sugar dissolves, about 2 minutes. Tip: Avoid over-stirring to preserve berry texture.
- Bring mixture to a simmer, then reduce heat to low. Cook for 8–10 minutes, stirring occasionally, until berries soften and sauce thickens slightly.
- Remove from heat. Immediately whisk in cold butter until fully melted and emulsified. Tip: Cold butter prevents separation for a glossy finish.
- Let sauce cool for 5 minutes to thicken further. Tip: For a smoother consistency, lightly mash berries with a fork before serving.
Yield a vibrant, jammy sauce with balanced sweetness and a hint of tartness. Drizzle warm over buttermilk pancakes or swirl into Greek yogurt for a breakfast upgrade.
Frozen Blueberry Granola Bars
Mornings just got easier with these no-bake frozen blueberry granola bars. They’re packed with wholesome ingredients and perfect for a quick grab-and-go breakfast or snack.
Ingredients
- 2 cups rolled oats, toasted
- 1 cup almond butter, creamy and unsweetened
- 1/3 cup pure maple syrup
- 1 tsp vanilla extract, pure
- 1/4 tsp fine sea salt
- 1 cup frozen wild blueberries, thawed and drained
- 1/4 cup chia seeds
- 1/4 cup unsweetened shredded coconut
Instructions
- Line an 8×8-inch baking dish with parchment paper, leaving overhang on two sides for easy removal.
- In a large mixing bowl, combine toasted oats, almond butter, maple syrup, vanilla extract, and sea salt. Stir until fully incorporated.
- Gently fold in thawed blueberries, chia seeds, and shredded coconut until evenly distributed. Tip: Overmixing will crush the blueberries—aim for a marbled effect.
- Transfer the mixture to the prepared baking dish. Use a spatula to press firmly into an even layer, ensuring no gaps.
- Freeze for at least 2 hours, or until completely firm. Tip: For cleaner cuts, chill the bars for 30 minutes before slicing.
- Lift the slab from the dish using the parchment overhang. Cut into 12 even bars with a sharp knife. Tip: Wipe the knife between cuts for neat edges.
- Store bars in an airtight container in the freezer for up to 2 weeks.
Bursting with juicy blueberries and nutty crunch, these bars strike a balance between chewy and crisp. Try crumbling one over Greek yogurt for a parfait twist.
Blueberry Spinach Salad with Frozen Blueberries
Hectic weeknights call for bright, no-fuss meals like this blueberry spinach salad. Frozen blueberries add a chill, while toasted nuts bring crunch.
Ingredients
– 5 oz baby spinach leaves, stems removed – 1 cup frozen wild blueberries, thawed – 1/4 cup raw pecans, roughly chopped – 2 oz crumbled goat cheese – 1 tbsp extra-virgin olive oil – 1 tbsp aged balsamic vinegar – 1/2 tsp flaky sea salt
Instructions
1. Preheat a dry skillet over medium heat. Toast pecans for 3 minutes, shaking pan frequently, until fragrant and lightly browned. Transfer to a plate. 2. In a large bowl, combine olive oil, balsamic vinegar, and sea salt. Whisk vigorously for 15 seconds until emulsified. 3. Add spinach to the bowl. Toss with dressing until leaves are evenly coated. 4. Gently fold in thawed blueberries to avoid crushing. 5. Sprinkle toasted pecans and goat cheese over the salad. Serve immediately. Crisp spinach contrasts with juicy blueberries, while the goat cheese melts slightly into the dressing. For a heartier meal, top with grilled chicken or flaked smoked trout.
Frozen Blueberry Ice Cream
Ultra-creamy and bursting with fruit, this frozen blueberry ice cream requires no churning. Just blend, freeze, and enjoy.
Ingredients
– 2 cups fresh or frozen wild blueberries (thawed if frozen)
– 1 cup heavy cream, cold
– 1/2 cup granulated sugar
– 1/4 cup whole milk
– 1 tbsp freshly squeezed lemon juice
– 1 tsp pure vanilla extract
– 1/4 tsp fine sea salt
Instructions
1. Combine blueberries, sugar, lemon juice, and salt in a blender. Blend on high until completely smooth, about 1 minute.
2. Pour the blueberry puree through a fine-mesh sieve into a bowl, pressing with a spatula to remove skins. Discard solids.
3. Whisk heavy cream, milk, and vanilla into the strained puree until fully incorporated.
4. Pour the mixture into a 9×5-inch loaf pan. Cover tightly with plastic wrap, pressing it directly onto the surface to prevent ice crystals.
5. Freeze for at least 6 hours or until firm. For optimal texture, let sit at room temperature for 5 minutes before scooping.
Juicy blueberries shine in this velvety ice cream, with a tangy-sweet balance. Serve atop warm almond cake or with a drizzle of honey for contrast.
Blueberry Compote with Frozen Blueberries
You’ll love how this blueberry compote transforms frozen berries into a vibrant, versatile topping. It’s a 10-minute upgrade for pancakes, yogurt, or ice cream.
Ingredients
- 3 cups frozen wild blueberries
- 1/3 cup granulated sugar
- 2 tbsp freshly squeezed lemon juice
- 1/4 tsp fine sea salt
- 1/2 tsp pure vanilla extract
Instructions
- Combine frozen blueberries, sugar, lemon juice, and salt in a medium saucepan over medium heat. Tip: Stir gently to avoid crushing berries prematurely.
- Cook for 5 minutes, stirring occasionally, until sugar dissolves and berries release juices.
- Increase heat to medium-high and simmer for 4–5 minutes, skimming foam with a spoon. Tip: A rolling boil ensures proper thickening.
- Reduce heat to low; stir in vanilla extract. Simmer for 1 minute until glossy. Tip: For thicker compote, mash a few berries against the pan.
- Remove from heat; cool for 10 minutes before serving.
Silky with bursts of whole berries, this compote balances tart and sweet. Drizzle warm over brie or fold into whipped cream for an instant dessert.
Frozen Blueberry French Toast Casserole
Mornings just got easier with this make-ahead breakfast casserole. Frozen blueberries add a burst of flavor without the prep work.
Ingredients
- 1 loaf brioche bread, cut into 1-inch cubes
- 2 cups frozen wild blueberries
- 6 pasture-raised eggs, lightly beaten
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/3 cup pure maple syrup
- 1 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp fine sea salt
- 2 tbsp unsalted butter, melted
- 1/4 cup turbinado sugar
Instructions
- Grease a 9×13-inch baking dish with melted butter.
- Arrange brioche cubes in a single layer in the dish.
- Scatter frozen blueberries evenly over the bread.
- In a large bowl, whisk together eggs, milk, cream, maple syrup, vanilla, cinnamon, and salt until fully combined.
- Pour custard mixture evenly over bread and blueberries, pressing down gently to submerge.
- Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight.
- Preheat oven to 350°F (175°C) and remove casserole from fridge 30 minutes before baking.
- Sprinkle turbinado sugar evenly over the top for a caramelized crust.
- Bake uncovered for 45-50 minutes until golden brown and center is set.
- Let rest for 10 minutes before serving to allow custard to firm up.
Perfect for lazy weekends or holiday brunches, this casserole delivers crisp edges with a custardy center. Try drizzling with warm blueberry compote or dusting with powdered sugar for extra flair.
Blueberry Smoothie with Frozen Blueberries and Spinach
Keep mornings simple with this vibrant, nutrient-packed smoothie—ready in minutes and loaded with antioxidants. Frozen blueberries ensure a thick, frosty texture, while fresh spinach blends in seamlessly for a boost of greens.
Ingredients
– 1 cup frozen wild blueberries
– 1 cup fresh baby spinach, tightly packed
– 1/2 cup plain Greek yogurt (whole milk)
– 1/2 cup unsweetened almond milk
– 1 tbsp raw honey
– 1/2 tsp pure vanilla extract
– 1/4 tsp ground cinnamon
Instructions
1. Add 1 cup frozen wild blueberries to a high-speed blender.
2. Layer 1 cup fresh baby spinach on top of the blueberries to help it blend evenly.
3. Pour in 1/2 cup plain Greek yogurt and 1/2 cup unsweetened almond milk.
4. Drizzle 1 tbsp raw honey and 1/2 tsp pure vanilla extract over the mixture.
5. Sprinkle 1/4 tsp ground cinnamon into the blender.
6. Secure the lid and blend on high for 45–60 seconds, stopping once to scrape down the sides if needed, until completely smooth.
7. Pour into a chilled glass and serve immediately.
Smooth, creamy, and subtly sweet, this smoothie balances tart blueberries with earthy spinach. Try topping with a sprinkle of granola or chia seeds for added crunch.
Frozen Blueberry Jam
A quick, no-cook frozen blueberry jam delivers bold summer sweetness without the fuss. Perfect for toast, yogurt, or desserts, it’s ready in minutes and packed with fresh flavor.
Ingredients
– 2 cups fresh blueberries, rinsed and patted dry
– 1/4 cup granulated sugar
– 1 tbsp freshly squeezed lemon juice
– 1/2 tsp fine sea salt
Instructions
1. Combine blueberries, sugar, lemon juice, and salt in a food processor. Pulse 5 times to break down berries roughly.
2. Scrape down sides with a rubber spatula. Process on high for 30 seconds until mixture is pulpy but still slightly chunky.
3. Transfer to an airtight container, pressing a sheet of parchment paper directly onto the surface to prevent oxidation.
4. Freeze for at least 4 hours or until firm. Thaw 15 minutes at room temperature before serving.
5. For a smoother texture, strain through a fine-mesh sieve after processing, pressing with a spoon to extract maximum jam.
The jam sets with a vibrant, spoonable gel-like consistency and bursts of tart-sweet blueberry. Swirl into vanilla ice cream or layer with mascarpone on shortbread for an elegant twist.
Blueberry Pie with Frozen Blueberries
Nothing beats a classic blueberry pie, especially when made with frozen berries for convenience. This recipe delivers a flaky crust and jammy filling with minimal fuss.
Ingredients
– 2 1/2 cups all-purpose flour, plus extra for dusting
– 1 cup unsalted butter, chilled and cubed
– 1/2 tsp fine sea salt
– 1/4 cup ice water
– 4 cups frozen blueberries (do not thaw)
– 3/4 cup granulated sugar
– 2 tbsp cornstarch
– 1 tbsp freshly squeezed lemon juice
– 1/2 tsp ground cinnamon
– 1 large pasture-raised egg, lightly beaten (for egg wash)
– 1 tbsp turbinado sugar (for sprinkling)
Instructions
1. In a food processor, pulse flour, salt, and chilled butter until mixture resembles coarse crumbs.
2. Gradually add ice water, 1 tbsp at a time, pulsing just until dough comes together. Tip: Stop when the dough holds together when pinched.
3. Divide dough into two disks, wrap in plastic, and refrigerate for 1 hour.
4. Preheat oven to 375°F (190°C) with a rack in the lower third.
5. Roll out one dough disk on a floured surface to a 12-inch circle; fit into a 9-inch pie dish. Trim edges, leaving a 1-inch overhang.
6. In a bowl, toss frozen blueberries, sugar, cornstarch, lemon juice, and cinnamon until evenly coated.
7. Pour filling into the crust, spreading evenly.
8. Roll out the second dough disk; cut into 1-inch strips for a lattice top or leave whole for a full crust.
9. Brush crust edges with beaten egg; arrange lattice or place full crust over filling. Crimp edges to seal.
10. Brush top with remaining egg wash; sprinkle with turbinado sugar. Tip: Freeze the pie for 15 minutes before baking for a flakier crust.
11. Bake for 50–60 minutes until crust is golden and filling bubbles thickly. Tip: Place a baking sheet underneath to catch drips.
12. Cool on a wire rack for at least 2 hours before slicing.
Hearty and bursting with tangy-sweet flavor, this pie’s filling stays lush thanks to the cornstarch. Serve warm with a scoop of vanilla bean ice cream for contrast.
Summary
Zesty, versatile, and bursting with flavor—these 20 frozen blueberry recipes are your ticket to easy, year-round deliciousness! Whether you’re baking, blending, or topping, there’s something here for every craving. Don’t forget to whip up your favorite, leave a comment sharing which one stole your heart, and pin this roundup to your Pinterest boards for later. Happy cooking!
