Did you know you can home-freeze blueberries so that you can use them all year long in oatmeal, yogurt, smoothies, muffins and cobblers? Fun fact: one cup of blueberries has 80 calories, 3.6 grams of fiber and provides 25% of daily Vitamin C. Below is the best way to freeze these little blue guys, plus we have added two delicious recipes that are a must-try! 

How to freeze your blueberries:

  • Purchase a fresh pack of blueberries that are completely dry. (Do not rinse before you freeze.)
  • Simply place on a cookie sheet in a single layer.
  • Freeze berries for a couple of hours or until they are frozen.
  • Transfer the berries to a freezer bag and return to the freezer for future use. 
  • Write the date on the bag. (For best results use within 10 months of freezing.)

Try these two amazing recipes from blueberrycouncil.org!



  • 1/2 cup all-purpose flour
  • 1/2 cup whole milk
  • 2 large eggs
  • 2 tbsp softened unsalted butter
  • 1 cup fresh or frozen blueberries
  • 1 tbsp chopped rosemary


  1. Place an 8-10-inch-wide cast iron skillet into the oven and preheat your oven to 425˚F.
  2. In a high-speed blender, combine flour, milk, and eggs for about one minute.
  3. Once the oven has preheated, carefully take the pan from the oven and add the butter.
  4. Swirl the pan to evenly coat the sides and then slowly pour the batter into the cast iron pan.
  5. Sprinkle the blueberries and rosemary on top of the batter and return the pan to the oven.
  6. Bake for 15-20 minutes until the sides have puffed up like a soufflé.



Topping Ingredients

  • 1/3 cup rolled oats
  • 1/3 cup flour
  • 1/4 cup sugar
  • 1-1/4 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 3 tablespoons butter, softened

Cake Ingredients

  • 1-2/3 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1/2 cup reduced-fat sour cream
  • 1/4 cup fat-free half-and-half
  • 1 teaspoon vanilla
  • 2 cups fresh or frozen (not thawed) blueberries


  1. Preheat oven to 350°F.
  2. Spray a 9 x 9-inch baking pan with non-stick spray.
  3. Make the topping: In a small bowl, stir oats, flour, sugar, cinnamon and salt.
  4. Add butter and blend until crumbly. Set aside.
  5. Make the cake batter: In a medium bowl, stir together flour, baking powder and salt; set aside.
  6. In a large mixing bowl, add butter and sugar; with an electric mixer, beat until fluffy, about 1 minute.
  7. Add the eggs, sour cream, half-and-half and vanilla; beat until well blended, about 1 minute.
  8. Add the flour mixture; beat on low speed to combine, scraping the sides with a rubber spatula until blended, about 30 seconds.
  9. Increase speed to medium and mix just until well blended, about 30 seconds.
  10. With a rubber spatula, gently fold in the blueberries.
  11. Turn batter into prepared pan.
  12. Sprinkle the topping mixture evenly on top; press lightly.
  13. Bake until a wooden pick inserted in the center comes out clean, 40 to 45 minutes.
  14. Let cool in pan 30 minutes before serving.