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Buying and Freezing Blueberries
Blueberry Baking Basics
Blueberries may change color when cooked. The blue pigment in the berries may turn red in acids (lemon juice and vinegar). Blueberries also contain yellow pigments. In an alkaline environment, such as a batter with too much baking soda, the yellow and blue pigments will turn the blueberries greenish-blue. Using hard, frozen blueberries in batters will reduce the amount of color streaking.
For pancakes and waffles, add the blueberries as soon as the batter has been poured on the griddle or waffle iron. This will give the product a better appearance and make it easier to turn. If frozen blueberries are used, increase cooking time to make sure the berries are heated thoroughly.
Add frozen blueberries last to mixtures with other fruits. This way the blueberry juice will not color the other fruits.
Five Quick Uses for Blueberries
Blueberry Nutrition News
Blueberries are the perfect choice for a fun, flavorful and healthy snack. Blueberries contain vitamins A & C, iron, potassium and magnesium. They are a good source of carbohydrates and fiber, yet they are low in sodium and cholesterol free. One more piece of good news...blueberries only contain 42 calories per half-cup serving.
Convenient Food for Busy Lifestyles
Consumers want healthy foods that are quick and easy to prepare. Blueberries can't be beat! They simply need to be washed and enjoyed. No peeling, coring or cutting is required.