Blueberries were all over my cooking, baking and drink making this summer. Sweet and packed with fiber and vitamin C, they're one of my favorite treats. And now that summer is over...I see no reason to stop. Frozen blueberries get me through the other three seasons just fine. They're picked fresh and frozen to preserve their color, flavor and nutrition. So the blueberry recipes continue to flow.
My gatherings have been a big hit thanks to bottles of wine and bags of frozen berries. I make big batches ahead of time so that people can help themselves and I'm not playing bartender all evening.
It was my pleasure to collaborate with Honest Cooking and the U.S. Highbush Blueberry Council to develop this recipe and you can find it on their website here. Cheers!