How to Make Blueberry Puree
User Reviews
5
-
Prep Time
5 mins
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Total Time
5 mins
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Servings
4
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Calories
43 kcal
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Cuisine
American
How to Make Blueberry Puree
Description
How to Make Blueberry Puree uses fresh blueberries and a small amount of water to create a smooth, spreadable fruit puree. The berries are first sorted and washed to ensure quality, then blended with water until the skins are no longer noticeable. Straining is optional for an even smoother texture. This produces a pure fruit concentrate without added sugar or thickeners.
The puree balances the natural sweetness and tartness of the blueberries, with a consistency that can be adjusted by adding more water as needed. Using a high-powered blender or food processor results in a fine texture suitable for a variety of culinary uses.
The blueberry puree can be served cold or warmed, alone or as a topping for yogurt, oatmeal, chia pudding, or served to babies as a fruit introduction. Its bright flavor and natural fruitiness make it adaptable for many recipes.
Storing the puree in the refrigerator keeps it fresh for 3 to 4 days, while freezing preserves it for up to 3 months. Freezing in small portions allows easy thawing of only what is needed. Thawing overnight in the fridge is recommended, though warmer water baths can accelerate the process.
Ingredients
- 2 cups blueberries
- ¼ cup water plus more if needed
Instructions
- Sort through blueberries and remove any that are underripe, soft or moldy. Wash blueberries in cold water.
- Place blueberries and water in a high powered blender or food processor.
- Blend until totally smooth and the skin is no longer detectable, adding more water if needed to get the desired consistency. If there are still little pieces of the skin present, you can strain them out using a fine mesh strainer.
- You can serve blueberry puree however you like. It's great on its own as a puree for baby or as a topping for yogurt, chia pudding or oatmeal.
- Store blueberry puree in the fridge for 3-4 days or in the freezer or up to 3 months. I like to freeze the puree in silicone ice cube trays or small freezer-safe jars so I can easily thaw small amounts when I want to use them.
- I recommend thawing frozen puree in the fridge the night before you want to use it, but you can also thaw it quickly with a warm water bath.
Notes
- You may substitute water with breastmilk or formula to increase the nutritional content when preparing baby food.
- Straining the puree will improve texture by removing any residual skins if a smoother result is desired.
- Freeze the puree in small portions such as silicone ice cube trays for convenient single servings.
- Thaw frozen portions in the refrigerator overnight or use a warm water bath for quicker thawing before use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 43 kcal
% Daily Value*
| Serving | 4ounces | |
| Calories | 43kcal | 2% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Sodium | 1mg | 0% |
| Potassium | 57mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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