frozen blueberries

Because I use frozen organic wild blueberries for this, I don’t need to add any ice cubes. You’ll need to soak the chia seeds for several hours or overnight.

Banana Wild Blueberry Smoothie With Chia Seeds

soaked chia seeds (1 teaspoon dry unsoaked)

banana (about 4 ounces without the skin)

frozen organic wild blueberries

buttermilk

honey

To soak the chia seeds, place in a jar or bowl and add 4 tablespoons water for every tablespoon of chia seeds. Place in the refrigerator for several hours or overnight. The seeds and water will be become gelatinous.

Scoop up a tablespoon of seeds with the gooey liquid and place in a blender (don’t worry, your smoothie won’t have this consistency). Add the remaining ingredients and blend for 1 full minute at high speed.

Homemade Blueberry pie is a comforting, traditional, summertime favorite. It is hard to resist juicy blueberries topped with a flaky lattice pie crust and a cold scoop of vanilla ice cream or fresh whipped cream.

Blueberry Pie Recipe With Frozen Blueberries

blueberries

sugar

cornstarch

cinnamon

salt

lemon

lemon juice

pie crusts (not frozen)

egg egg wash

Roll the bottom pie crust into a 9-inch...

Roll the bottom pie crust into a 9-inch glass or ceramic pie pan and poke small holes (with a fork) in the center and around the edge and set aside.

In a large bowl add the blueberries, sugar,...

In a large bowl add the blueberries, sugar, cornstarch, ground cinnamon, salt, lemon zest, and lemon juice and mix well.

Pour the blueberry pie filling into the crust...

Pour the blueberry pie filling into the crust making sure the cornstarch is spread throughout.

Roll the top crust out on the counter...

Roll the top crust out on the counter and cut the crust into at least 10 strips.

Lay five of the pie dough strips over...

Lay five of the pie dough strips over the top of the pie, spacing out each one (running east and west).

Fold back two east and west strips and...

Fold back two east and west strips and lay a strip down the middle, going the opposite direction (north and south). Replace the two strips.

Fold back the other three strips (east and...

Fold back the other three strips (east and west) and place another strip on the pie going north and south and continue this until the pie has five pieces going in each direction.

Crimp off the ends of the pie strips...

Crimp off the ends of the pie strips and press against the edge of the crust.

Add the egg to a small bowl and...

Add the egg to a small bowl and beat. Brush the egg on top of the lattice crust. Optional: sprinkle some sugar on top of the lattice crust.

Place the pie on a cookie sheet, cover...

Place the pie on a cookie sheet, cover it with a pie shield, and bake for 15 minutes.

After 15 minutes, reduce the heat to 375-degrees...

After 15 minutes, reduce the heat to 375-degrees and bake for 50-60 minutes, or until the blueberry juices are bubbling up through the lattice, or over the edge of the pie.

Let the pie set up at room temp...

Let the pie set up at room temp for at least three hours.

https://mediavine-res.cloudinary.com/video/upload/gipbmbrxmohk390ec5z6.mp4

Do you know how easy it is to freeze fresh blueberries? One of the best ways to enjoy summer’s harvest year-round is to freeze blueberries when they&#x27;re in season! This guide explains how to freeze blueberries, plus it answers the most commonly asked questions about thawing frozen blueberries and using them in recipes.

How to Freeze Blueberries

Blueberries

Discard any blueberries that have gone soft and...

Discard any blueberries that have gone soft and mushy, are moldy, or have become discolored. 

Rinse the remaining berries in a colander under...

Rinse the remaining berries in a colander under cold tap water. 

Allow the blueberries to dry completely on a...

Allow the blueberries to dry completely on a towel.

Spread the berries on a parchment paper-lined baking...

Spread the berries on a parchment paper-lined baking tray (tip: How to Line Pans with Parchment Paper). Make sure none of the berries overlap. 

Place the baking tray in the freezer. Keep...

Place the baking tray in the freezer. Keep it as level as possible to prevent the blueberries from sliding to one side. 

Freeze the berries just until solid, about 1...

Freeze the berries just until solid, about 1 hour. 

Label and date the bag so you remember...

Label and date the bag so you remember when you froze the blueberries.  

https://mediavine-res.cloudinary.com/video/upload/mltx7xh7x93ixssdxfhl.mp4

Do you know how easy it is to freeze fresh blueberries? One of the best ways to enjoy summer’s harvest year-round is to freeze blueberries when they're in season! This guide explains how to freeze blueberries, plus it answers the most commonly asked questions about thawing frozen blueberries and using them in recipes.

A no-cook dessert replete with ladyfingers, creamy Greek yogurt, and an assortment of berries.

Vanilla Yogurt and Berry Trifle

(12-ounce) package frozen raspberries, thawed,

confectioners' sugar

heavy cream

vanilla

ladyfingers

tbsp. orange liqueur

blueberries,

In a medium saucepan over medium heat, whisk together raspberry and strawberry juices with 2/3 cup sugar and cornstarch. Boil until thickened, 1 to 2 minutes. Transfer to a medium bowl and refrigerate until cool, about 20 minutes.

Meanwhile, in a medium bowl, whip heavy cream to stiff peaks; set aside. In a large bowl, combine yogurt and remaining 2/3 cup sugar. Fold in whipped cream.

Break ladyfingers in half. Place half of them in a 2-quart glass bowl or trifle dish. Drizzle cookies with 1 tablespoon liqueur, if using, and dollop with one-third of yogurt mixture. Spoon half of berries over yogurt mixture, then drizzle 3 to 4 tablespoons thickened juices. Layer another one-third of yogurt mixture over berries, followed by a layer of remaining ladyfingers. Drizzle with remaining 1 tablespoon liqueur and dollop with remaining yogurt mixture. Top with remaining berries and 3 to 4 more tablespoons thickened juice. Refrigerate until chilled, about 2 hours, before serving.

Blueberry Pie Recipe That Is Not Runny

recipe pie dough (this can be homemade

lemon zest

water

granulated sugar (this will depend on how sweet the blueberries are.)

butter

recipe pie crust

flour (I like to use whole wheat)

oats

brown sugar

walnuts

Preheat the oven to 375 degrees.

Roll out your bottom crust, then brush with the melted butter.

In a medium-sized bowl add the blueberries, lemon zest, and water. Mix together so the berries have a little water on them.

In another small bowl, mix together the sugar, salt, and cornstarch. Pour this over the blueberries and mix to coat.

Fill the prepared pie crust. Top as you like, either with a top crust, lattice top, or crumb topping. If you are using the crumb topping, combine all ingredients and place them on top of the blueberry filling.

Place in the oven and bake for 40-50 minutes. If you need to, put a pie shield around the crimped edges.

Fresh blueberries

Combine the sugar, salt, and cornstarch in a small bowl. Mix well.

Add 4 cups of frozen berries and lemon zest to the pan. Pour the sugar mixture over this and mix well. Reserve the other 1 cup for later.

Turn heat on medium and cook, and add in the water. Make sure you are stirring continuously so it doesn&#39;t burn. It will melt and start to cook and thicken.

Once it has cooked for several minutes and is thickening, add in the remaining cup of berries. Continue to cook for another 2-3 minutes. Remember to stir, with this much cornstarch, it will burn easily.

Remove it from the heat and let it cool.

While it is cooling, prepare your pie crusts. Roll out the bottom and fit it into your pan. Fold over the edges and crimp.

Decide how you want to do the top crust.

Once the filling is cooled to room temp, fill the bottom crust and top as you like.

If you are using a top crust, make sure to brush it with egg wash and sprinkle it with sugar.

Place in the oven and bake until it is golden brown. You may need to add a pie shield after about 20-25 minutes. My pie took about 40 minutes to bake. Just keep an eye on it.

Remove it from the oven and let it cool. Then, place it in the oven. If it is at room temperature, it won&#39;t hold as well and will be runnier than if it is chilled overnight in the fridge.

Frozen Blueberries

Healthy blueberry bars sweetened with dates, a bit of maple syrup, and delicious frozen blueberries are an easy, gluten free, real food recipe that will become your go-to for snacks and breakfasts.

Healthy Blueberry Bars

frozen blueberries, (thawed slightly)

nuts, (walnuts, pecans, almonds, cashews)

¾ cup rolled oats, (divided)

almond flour

dates

butter (or coconut oil)

maple syrup (or honey)

Measure the frozen blueberries into a bowl and let them sit on the counter while proceeding with the recipe.

Heat oven to 350 degrees and line an 8x8-inch baking pan with parchment, leaving extra on 2 sides to act as handles to remove bars (alternately, you can grease the pan and cut the bars in the pan).

Chop nuts for the topping: add them to the bowl of a food processor and whir until fine. Scrape into a small bowl for later.

Into the food processor, measure 1 cup of the rolled oats and whir until fine to make oat flour, about 15 seconds. To the oat flour add the almond flour and salt and pulse a couple times to mix.

Add the dates to the mixture in the processor and pulse until roughly chopped. Add butter or oil, maple syrup, vanilla, and egg. Process about 15 seconds until mixture starts to come together. Add remaining 3/4 cup of oats and pulse about 10 times to mix.

Toss the thawing blueberries into processor and pulse a few times. The mixture will turn purple in areas, but should still have some whole berries remaining.

Scrape the mixture into the prepared pan, pressing down to spread evenly. Sprinkle with the chopped nuts and press lightly down to help adhere to the bars.

Bake 20 to 25 minutes until just starting to brown around the edges. Place pan on a wired rack to cool completely before cutting (or set in the freezer for about an hour to hurry it along).

Cut the bars into 16 regular square bars or cut once down the middle and then the opposite way 6 times to create 12 longer bars.

Store in the fridge for 1 week and freeze for up to 3 months.

These lemon blueberry cookies are a thick chewy no chill recipe. They are full of fresh lemon flavor and uses frozen wild blueberries.

Lemon Blueberry Cookies

All-purpose flour

tsp Baking powder

tsp Baking soda

Salt

Unsalted butter

White granulated sugar

Brown sugar (packed light brown sugar)

lemons

Lemon juice (freshly squeezed)

Large egg (room temperature)

Egg yolk (room temperature)

Frozen wild blueberries

Melt

Melt the butter in the microwave. Pour in a large mixing bowl and let cool for 15 minutes.

Preheat

Preheat oven to 350°F. Prepare two cookie sheets with parchment papers.

In a medium separate bowl, sift the flour. Add in baking soda, baking powder, and salt.

Using the bowl with the butter, add in the sugar and brown sugar. Mix. Mix in lemon zest, lemon juice, egg, and egg yolk. It will be pale in color.

Fold

Add the dry ingredients into the wet ingredients. Fold using a rubber spatula. Mix until just combined. Add in the frozen wild blueberries. Fold these in gently. They will color the dough slightly. It is crucial to not over mix.

Scoop

Use a large cookie scoop (3oz cookie scoop) and scoop 6 cookie dough balls per cookie sheet.

Bake

Bake for 14-16 minutes, bake one cookie sheet at a time. Bake until the edges are golden brown.

Cool

Let the cookie cool on the cookie sheet for 10 minutes. Transfer to a cooling rack and cool completely.

Have you heard of a 'flax egg'?  1 tablespoon of ground flax + 3 tablespoons of water.  Doesn't always work, but in bread-like recipes that can serve as a replacement for one egg.  Works fine in my healthified banana bread.

They smell great and taste great.  I'm a major lemon fan so I used 3/2 the recommended zest, and I ended up baking them a lot longer than the recommended time (almost 30 minutes) to reassure myself they were done.

These were absolutely delicious! They also might be the prettiest cookie I’ve ever made. I used a smaller cookie scoop and got about 30 cookies but still baked them for 12-14 minutes.

Tastes great! I'm not sure how I got 12 cookies with a 2oz scoop, when your 3oz scoop got 15, but it worked!

Fantastic cookie recipe. They don't look pretty once baked, but the taste is amazing.

This recipe is fantastic! I didn't have blueberries so I used blackberries and it turned out delicious.

These were so lemony and flavorful, and I loved them even more the longer they sat! Question - is it possible to use coconut oil instead of butter?

You have to be sure the butter is fully melted. Melt butter slowly over low heat and then let it cool for a few minutes. It shouldn't be hot when added to the sugar and lemon zest

Softened butter will make the cookies more cake like and keep them round

Don't chill the dough before baking.

I've made these cookies and they are absolutely delicious! I was going to bake them again but double the recipe and I noticed that the lemon zest doesn't double from 2 lemons to 4 lemons. Do I continued to only use 2 lemons for a doubled recipe or use 4?

The absolute BEST!!  Everyone loves these.  Can these be made smaller and how much would you decrease the time?  Thanks!!

I have no idea what I did wrong but these cookies are delicious but did not fall flat at all, they pretty much stayed in the same ball that they were when I put them on the cookie sheet. So although delicious, they look very silly and I won’t be sharing with anyone lol. Help?!

Made these to put on cookie trays this Christmas and they were fantastic!  I’m not a huge lemon dessert lover—but even I ate a few !

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Top 7 frozen blueberries recipes from across the web

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Top Tags

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Blueberry Pie Recipe That Is Not Ru...

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The most viewed frozen blueberries recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine