Purees aren't just for babies! Use this blueberry puree in cocktails, cakes, swirl it through oatmeal or use as a pancake sauce.
- 280g (2 cups) Blueberries
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.
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.
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