Yeah, it can be an iffy idea, so others use a meat tenderizer instead. Not the heavy metal ones that have blunt edges. There are ones with sharp spikes that you can use. Unfortunately, they’re not as fine as the brush, so you might end up with mashed berries while you’re getting the hang of it. To Pre-Freeze Or Not To Pre-Freeze A blueberry extract dosed at 100 milligrams (mg) daily for three months helped improve memory performance in older adults. Blueberry powder did not improve memory performance. Unlike other blueberry breads that usually contain lemon, this one gives your taste buds a different approach by using orange flavors to offset the blueberry. Use rehydrated blueberries to make refreshing drinks like this blueberry smoothie by combining rehydrated blueberries, yogurt, milk, sugar, vanilla, and nutmeg. 4. Homemade Blueberry Granola Bars

I think that will be fine. I personally like the flavor of wild blueberries but you’ll need to use more of them (and there will be lots of skins to sieve out for the puree that goes into the cake. Dried blueberries can be made into jellies, rehydrated, and used in most recipes. They can be made into trail mixes or added to most baked goods. You can even grind them up and make blueberry powder. Can I substitute dried blueberries for fresh in muffins?Both whole blueberries and blueberry extract are an abundant source of vitamins and minerals. Depending on the formulation, blueberry extract supplements may contain a higher dose of nutrients than the whole fruit, but whether that is a good thing once it is consumed is not known. I’ve also tweaked a few recipes and created my own blueberry muffin recipe here. 5. Dried Blueberry Scones Rehydrating blueberries in the microwave is fast but comes with a significant risk of overheating. Overheating destroys the nutrients in dehydrated food and often leads to uneven rehydration. You are going to take a bite of this cake (after giving me a funny look about the color) and you’ll say, god damn this tastes like blueberries! We get this wonderful flavor by adding a blueberry reduction and blueberry powder (both easily made at home). Together they make for a really, really special cake. Set the timer to 24-36 hours. For this batch that we made, it took a total of 33 hours since we didn’t cut or pierce them.

Let the blueberries soak for a few hours or overnight for the best results. While soaking, place the bowl in the refrigerator to keep the rehydration process slow and steady. Do a few hours ahead: make the filling. It’s pretty simple, just cook some fresh berries with sugar and lemon for a few minutes until they get a bit soft. This needs to chill fully before it goes between the cake layers. You can do it the night before along A long time ago I told you about a blueberry ice cream which spurred a fascination with blueberries fully incorporated into baked goods. This cake was born of that latent obsession. I had been in the mood to make summery lemon whoopie pies and needed the perfect filling. I was tempted to make some strawberry buttercream because strawberry lemonade is one of my favorite summer flavor combinations. Blueberries are such a beloved summer food (and my personal favorite fruit) with a sweet and acidic taste. They're perfect to use in baking projects such as blueberry muffins, pancakes, and even blueberry jam. As it turns out, the blueberry flavor is also delicious inside a cookie.This is the perfect cookie recipe for the spring and summer months. It's a light (almost refreshing) cookie with hints of blueberry, vanilla extract, and sweet white chocolate chips. Nope! We use quite a bit of it in the cake and it’s the reason the buttercream looks the way it does and tastes of blueberries. Without it you’ll miss out on a ton of flavor.