The thing about most blueberry cake recipes is that they aren’t blueberry cakes… they are lemon cakes with blueberries added to them. Which is fine, if you want fruit bits in your cake, but I wanted the cake itself to taste like blueberries! And I didn’t want lemon to overtake it, because it is often quite often more obvious when mixed with a berry.

Without flour, the gasses would not be able to expand and hold their shape. You'd be left with a collapsed and deflated cookie. It takes between 10 minutes and 24 hours to rehydrate dried blueberries, depending on the drying process chosen. We washed the berries thoroughly under running water, then let them dry. They’re not totally dry in our video, though. It’s best to have them totally dry to avoid unnecessary crystallization during the process. Depending on the number of blueberries you’re rehydrating and the strength of your microwave, adjust the microwave time and reduce the power to 50% or less to reduce the risk of overheating.Beat your buttercream on medium speed for at least 3-4 minutes to make sure the frosting is fluffy. Then drop it down to low speed for 2 minutes to get out any big air bubbles. Keep in mind that when you use the dried berries, you’ll have to adjust your quantity as a cup of dried berries will rehydrate to about 1 1/3- 1 1/2 cup. If desired, you may add sweeteners or flavorings to the soaking water to give the blueberries additional flavors. Some additives include honey, agave, or cinnamon powder. Once you can’t spot any more big butter bits, then you can start adding eggs. Do it one by one, allowing each to incorporate before adding another. When it’s fully ‘whipped’ you can add the blueberry puree, and the buttermilk. Keep collections to yourself or inspire other shoppers! Keep in mind that anyone can view public collections - they may also appear in recommendations and other places.

Yeah, it can be an iffy idea, so others use a meat tenderizer instead. Not the heavy metal ones that have blunt edges. There are ones with sharp spikes that you can use. Unfortunately, they’re not as fine as the brush, so you might end up with mashed berries while you’re getting the hang of it. To Pre-Freeze Or Not To Pre-Freeze Drain the excess liquid from the blueberries using a colander or sieve, and use the blueberries as desired.

How To Know When The Berries Are Ready

Beat the softened butter until smooth. Slowly mix in powdered sugar, salt, vanilla and lemon juice until combined. One of the benefits of freeze dried fruits is that the shelf life is very long if they are stored in an airtight container, which all of our products come with. The foil pouch we send our products in is airtight and resealable. No added ingredients, just 100% fruit. Super healthy and very tasty. Our products come in an air tight resealable foil pouch which will keep in the fresh flavours and give a long shelf life. Nutritional Information (per 100g): Here are the ingredients you'll need to make this blueberry cookie recipe. Many of the items are simple pantry staples: Use a food processor or blender to make the freeze dried berries into a powder. If you plan on piping it, you will want to get them processed to a pretty fine consistency. Using a stand mixer fitted with the paddle attachment, beat together butter, brown sugar, and granulated sugar on medium speed until light and creamy, about 2 - 3 minutes. Add in egg and vanilla extract and beat on low speed until incorporated.