Something happened at the grocery store last week. It was so strange, so unusual, that it must have been some sort of horrible mistake.
Blueberries were available in early Spring, and their prices were reasonable! I’m talking about peak summer sale prices. 99¢ a pint! From the USA no less! And on top of that, they tasted good!
Before anyone else noticed this strange anomaly of pricing, I scooped up as many as I could hold and checked out. And as quickly as I arrived, I was gone.
So…now what? Blueberries don’t exactly hold up for that long, and the sheer number of delicious blueberries was too much for us to eat all at once. I could have eaten them for every meal for a few days, but my daughter would have been on my case for not having variety (thanks Super Why). So, into the freezer they would go. Plus frozen blueberries are great for making breakfast smoothies.
Have you ever frozen blueberries? I’m sure you’re tempted to just toss them into a freezer bag and forget about them. However, if you do that right after washing, they will freeze together in a giant impenetrable blue block of ice. I mean, you could take out your frustrations with an ice pick, but this is easier and better for ready use.
It’s kind of a home hack version of flash freezing…but it’s slow flash freezing. So not flash at all.
#1 Wash them. I dump them all in a colander and run until water until clean.Then I place them in a large bowl until needed.
#2 After washing the berries, spread enough to fill a plate and park in the freezer for a few hours.
#3 Wait a few hours and then check. They should be frozen and not all sticking together. Now pour them into a freezer bag. If they are stuck to the plate, gently pry them off with a wooden spoon.
#4 Repeat the process. Now you have frozen blueberries whenever your want them.
BUT ROB, WHAT AM I GOING TO DO WITH ALL THESE BLUEBERRIES????
BLUEBERRY BANANA OAT TOFU SMOOTHIE (yes, really)
This recipe is delicious and tastes way better than it sounds. My daughter loves it and devours it every time. The smoothie would work with the simple combination of frozen blueberries, banana and milk, but I also sneak in raw oatmeal and silken tofu for an extra boost of fiber and protein. Plus the tofu blends in very well, and you can’t even taste it. Really.
To begin, get your favorite blender and these–
- 1 cup frozen blueberries
- 1 banana
- ½ cup whole milk.
- 1 tablespoon uncooked rolled oats
- 1 “heaping tablespoon” soft tofu
- (¼ water or juice, if needed)
Makes about 20 ounces of smoothie.
Pour one cup of blueberries into your blender of choice. I use this little Hamilton Beach model that says it’s 14 ounces (to the line), but it’s really about 20 ounces to the top and great for smoothies. My only qualm with them is there’s no power setting, so if things get stuck you have to stop to stir it around to get things rolling again.
Add one banana.
The tablespoon of oats. This will add some fiber, but as a result, your smoothie will be a little gritty. We like it fine like this, but if your little one (or you) don’t like texture like this, then omit.
Toss is a “heaping tablespoon” of soft tofu. I didn’t really measure it. This adds some extra protein, and it blends incredibly well. I couldn’t taste it, and even better, my daughter couldn’t. I made a stir fry with firm tofu the other day, and she couldn’t stand it whole.
Pour in the milk.
Blend until smooth.
And even after all of that, there’s still plenty left for another serving and a half.
I hope you enjoy it, and even try it with the unorthodox oats and tofu. I think it’s great, and you know what, I don’t even like tofu. If you like it, or don’t, please share in the comments below.
Oh, and as far as the rest of the blueberries? Toss them in pancake batter. Or place in a bowl and allow to melt a bit before stirring into yogurt.
Or if you don’t want to cook anything, toss a couple in your mouth, and it’s like a yummy frozen confection.