Go Back
+ servings
Blueberry Puree in Bowl
Print

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.
Course Puree
Cuisine Puree
Keyword Blueberry Puree
Prep Time 5 minutes
Total Time 5 minutes
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