Roasted Blueberries – Best Kept Secret!
I can appreciate the masterpieces that can be created from a recipe with multiple steps. However, give me the easiest recipe with only one ingredient AND it is incredible – you had better believe I will make that little beauty pronto! This recipe I stumbled upon when trying to figure out different ways to offer blueberries to my younger daughter when it was her only FPIES ‘safe food’. Roasted Blueberries have been the most delicious and rewarding unintentional recipe I have ever stumbled into enjoying.
These sweet little ordinary blueberries experience some sort of magic in the oven and become sweet gems full of concentrated blueberry flavor. Not only are these magically gems delicious on their own, but they easily elevate anything you eat them on. Yogurt, buttered biscuits, ice-cream, cake, cheesecake, brownies, crostini with cream cheese – the possibilities are endless. I should know, as I haven’t run out of options yet, nor have I been anything but delighted with any of my trialed options.
Why Roast Blueberries?
As I mentioned previously, roasting blueberries does something magical to these purple berries. Can we just all agree that these berries, especially when squished, cooked, or frozen, only resemble purple? BLUEberries? Really? Or am I the only stuck on this because there are purple fingerprints and smears over so many things in my house thanks to blueberry puree and powder.
Okay back to the blueberry magic. Yes, I know it really isn’t magic because where is the top hat, white bunny, and wand? I am sure chemistry is involved much as in baking. Thankfully there are people like those at King Arthur Baking to explain.
“Be it fresh or frozen, roasting fruit at a high temperature concentrates the sugars, and therefore the flavor. Excess moisture is released in the oven leaving you with a highly flavorful bite of fruity goodness.”
Thank you, King Arthur Baking.
In summary, roast your blueberries: fresh or frozen, sweet or a bit tart, and you will end up with tasty, sweet pops of blueberry every time.
Fresh or Frozen Blueberries for roasting?
Fresh or frozen blueberries both work for Roasted Blueberries. The typical blueberries roasted in our home are the incredibly huge Costco frozen blueberries because they are always present in our freezer.
I have also roasted batches of fresh blueberries. Roasting fresh blueberries is a great option, especially when the fresh blueberries maybe weren’t the sweetest or didn’t have the PERFECT texture your preschooler is looking for. The resulting roasted blueberries are ALWAYS sweet enough for her and she eats them like they are candy. No more uneaten ‘not sweet enough’ blueberries AKA ‘baking blueberries for Mom’.
How Do I Roast Blueberries?
Line your baking pan with foil to minimize your clean-up and either use parchment paper or a silicone baking mat on top so blueberries are easily removed when finished roasting.
If you don’t have parchment paper or a silicone baking mat you can spray your foil with nonstick cooking spray and that does work, just make sure to remove the blueberries and blueberry juice from the pan while still fairly hot so the blueberries don’t cool and stick to your foil.
Pour blueberries onto your prepared pan in a single layer. Bake at 350 for 15-25 minutes depending on your blueberry size and if you are using fresh or frozen blueberries.
Roast Blueberries until the blueberries are nice and plump and look well, roasted, and the released blueberry juice is nice and bubbly.
How do I store Roasted Blueberries?
Roasted Blueberries can be stored in a closed container in the fridge for up to a week.
They are delicious cold and have just the slightest bit of an extra bite to them straight out of the fridge. Therefore, I frequently find myself snacking on them throughout the day. A container of roasted blueberries is lucky to last a few days here.
How do you eat roasted blueberries?
The possibilities are endless as I mentioned previously!
First and foremost, you eat them from a bowl with a spoon. This is pure blueberry delight! Pour a little milk on top and you are living it up for breakfast!
Top a bowl of roasted blueberries with a dollop of homemade whipped cream and you have a simple yet classy and VERY tasty dessert.
Move over strawberry shortcake, Roasted Blueberry shortcake is here to steal the show. I use King Arthur’s Cream Tea Scones to use as my shortcakes and they are just melt-in-your-mouth over the top fantastic. Cut the scones in half and layer some roasted blueberries with some of that beautiful juice from the berries, as well as a dollop or two of whipped cream and oh heavens, just YUM! This is now one of my absolute favorite desserts.
Top some yogurt with roasted blueberries and enjoy for breakfast, lunch, or a snack. If you really want to go the extra mile, bake up some delicious granola and add that too. Holy Hannah, your yogurt is now a masterpiece of flavor and texture!
Use roasted blueberries and their juice to top ice cream, cake, or even cheesecake for a fresher take. These roasted blueberries are truly delicious on everything I’ve tried. I haven’t tried everything yet though, so I’ll keep going – since it’s for a good cause.
Now enough reading about them. Go dump, roast, and enjoy these roasted blueberries and all their potential yourself!
More Delicious Recipes To Try
- 4 cups Blueberries (fresh or frozen) - that's it and that's all!
- More blueberries if you want them - truly, a one ingredient treat.
- Preheat your oven to 350 degrees Fahrenheit. Prepare your baking sheet for the blueberries. (This is the only part that takes any time.) Line your baking sheet with foil for easy cleanup and collection of delicious blueberry juices. Place either a silicone baking mat or parchment paper on top of your foil for easiest removal of blueberries.*
- Pour your blueberries on your prepared pan. It doesn't really matter the amount of blueberries, as long as they are all in a single layer - 2 cups or 6 cups, the world is your blueberry oyster! If you have too many blueberries for one sheet, you may just have to use a second pan or do two batches.
- When your oven is preheated, roast blueberries for 15-25 minutes depending on the size of the blueberries and if they were fresh or frozen. Roast Blueberries until the blueberries are nice and plump and look well, roasted, and the released blueberry juice is nice and bubbly.
- Try to not burn yourself snitching these beautiful and fragrant berries straight out of the oven. When just cool enough, pour the berries and their beautiful juice into a container so all of that lovely juice doesn't stay on the pan, as it tries to when they are fully cool. You want that lovely roasted juice with your berries!
- Enjoy these roasted blueberries on their own either hot or cold or even topped with whipped cream. These roasted blueberries easily elevate anything you eat them on. Yogurt and granola, buttered biscuits, ice cream, cake, cheesecake, brownies, shortcake, crostini with cream cheese – the possibilities are endless.
- To store blueberries, let cool and place in a closed container in the fridge for up to a week.
*If you don't have a silicone baking mat or parchment paper, you can spray your foil with nonstick cooking spray and use that. Just be sure to remove the blueberries or stir them within a couple minutes of them coming out of the oven or they may want to stick.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 56Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 14gFiber: 2gSugar: 10gProtein: 1g
This information was obtained using an ingredient calculator to provide an idea of nutritional value. To obtain the most accurate numbers for nutrition information of any recipe, you should figure the nutritional information with the ingredients you used in the recipe. Each individual user is responsible for making sure that any nutritional information used is correct.