When thawed, frozen berries will rend water. To avoid overly wet cakes, I use recipes where thawing isn't required. I've included one of my faves: Blueberry Buckle, a tender cake loaded with berries and topped with a lemony, cinnamon crumble.
Although we have about a dozen blueberry bushes, they're too young to produce many berries. Instead, we purchased about 10 pounds of big, sweet berries from a local grower. By volume, that's equal to about two gallons.
Freezing berries in a single layer prevents the berries from freezing in a mass, ensuring you'll be able to pull out just the amount you need. The method below can be used with most kinds of berries. We also grow and freeze strawberries, blackberries and raspberries.
|Wash & dry berries and place on a rimmed baking sheet. Place tray in the freezer overnight.|
|When berries are frozen, remove to a ziplock freezer bag. |
Place in freezer and use within one year. Easy peasy!
|No need to thaw before using to make Blueberry Buckle. |
Just scoop what you need from your freezer bag!
|Frozen berries will hold their shape in baked goods. No more purple batter!|
|Buckle is perfect for dessert, breakfast or with afternoon tea.|
Berry Freezing Process
Wash berries and place on a kitchen towel in a single layer. Gently pat dry. Place berries in a single layer on a rimmed baking sheet. Place pan, uncovered, in freezer overnight. Next day, remove frozen berries to a ziplock freezer bag. Date bag, place in freezer and use within one year.
From King Arthur Flour