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It seems that blueberry season is upon us. We haven’t even been blueberry picking yet, but my fridge still overflows with fresh, cheap berries, or as my son calls them, “boobrees.” As in “mo boobrees. Peeeeze?” Here are a couple of ideas of what to do with excess blueberries.
Popsicles are always a tasty treat and super-easy to make, if you have the molds. Here is my master recipe, but it’s as simple as pureeing the fruit, mixing in enough water to thin and sugar to taste, and freezing. A food mill works well for pureeing berries as it strains out most of the seeds and stems for you.
As a special Sunday morning treat, make blueberry syrup for pancakes. You can use fresh or frozen berries for this syrup. Not only does it taste good on pancakes, but you can stir leftovers into yogurt or oatmeal to liven up your breakfasts all week. I expect it’s also very nice on top of ice cream or pound cake. (The recipe comes from Mark Bittman’s How to Cook Everything.)
Blueberry Syrup
Serves: 4 or more
Time to make: ~15 minutes
- 2 cups blueberries, fresh or thawed
- 1 tbsp. cornstarch mixed with 1 tbsp. water
- additional water as needed to thin (about ½ cup)
- sugar and lemon juice to taste
Combine the blueberries, cornstarch, water and a tablespoon or two of sugar in a small saucepan. Cook over medium heat, stirring, until the sauce thickens. This takes about 10-15 minutes. Add more water as needed to thin, if necessary. Stir in lemon juice to taste and more sugar if needed. Refrigerate up to 1 week.
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