The phrase
"frozen blueberries" refers to blueberries that have been cooled down to a very cold temperature so that they become solid and can be stored for a longer time.
Full definition
I didn't want to run to the store and the last time I tried to bake with
frozen blueberries when the recipe had called for fresh it was a disaster!
Make sure to let this cake sit out for a few minutes before serving & don't forget to top with
frozen blueberries before cutting into it!
Note: We prefer
frozen blueberries over fresh in this recipe because they yield a brighter color and smoother texture.
As such, we often purchase
wild frozen blueberries, as wild blueberries are much more nutritious than their counterparts.
The white sugar method for sure, as well as, dropping a few fresh
frozen blueberries per bottle and the grated frozen ginger.
Little discovered the deliciousness that are
mostly frozen blueberries and ate through more bowls than was probably prudent on our part.
I used
frozen blueberries rather than cranberries, and the thing that made the most difference: I put 1 tsp almond extract into the batter!
I followed the filling recipe almost exactly, except that since we have a freezer full of blueberries, I used
frozen blueberries even though the recipe suggested fresh ones.
I used fresh blueberries and fresh lemon juice, but if these are not in
season frozen blueberries and bottled lemon juice will do just fine.
I made a few batches to test substitutions -LCB- agave vs maple syrup and fresh
vs frozen blueberries -RCB- but chocolate chips are still on the to - make list.
I have been looking to make a new version of oatmeal lately so I came up with this blueberry almond oatmeal since I had a lot of
frozen blueberries available.
This one was filled with the normal recipe (dates, walnut butter, cacao powder, raw honey, and chard), but I used
entirely frozen blueberries for the berry component.