Blueberry Puree
Purees aren't just for babies! Use this blueberry puree in cocktails, cakes, swirl it through oatmeal or use as a pancake sauce.
Servings: 8
Calories: 20kcal
Equipment
- Food Processor or Blender
Ingredients
- 280g (2 cups) Blueberries
Instructions
- Sort through the blueberries and remove (if any) soft, bruised or mouldy berries. Wash under cold water and dry.
- Add the blueberries to the small bowl of a food processor (or to a blender) and blend until smooth.
Notes
FLAVOUR & SWEETNESS: The flavour of the puree will be dependent on the blueberries. Use fresh, sweet berries for the best flavour. If your berries are a little tart or under-ripe you can gently heat them in a pan with a little sugar and a touch of water before blending (do not add sugar if making the puree for a baby)
FROZEN BLUEBERRIES: If you wish to use frozen blueberries allow the blueberries to thaw (defrost in microwave or gently heat in a pan) before blending.
BABIES: To make a creamier puree you can puree with a little of your baby's milk.
BLENDER: If your blender struggles to blend the blueberries into a puree it may be that there are not enough blueberries. Adding more should help with this or you may need to add a little water or baby milk.
STORAGE: Refrigerate leftover blueberry puree in an airtight container for up to 48 hours. Alternatively, transfer the puree into ice-cube trays and freeze. Once fully frozen, quickly pop them all out and place into a freezer bag or container. Return to the freezer and store for 2-3 months.
Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator.
Nutrition
Calories: 20kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 27mg | Fiber: 1g | Sugar: 3g | Vitamin A: 19IU | Vitamin C: 3mg | Calcium: 2mg | Iron: 1mg