3 Yummy ‘Frozen Blueberries’ Recipes

One great thing about blueberries is their versatility in cooking. If you don't have any fresh blueberries on hand, you can always use frozen blueberries. Listed here are three recipes that use frozen blueberries if no fresh ones are available. The result will still be incredibly delicious. Read below on how to make Blueberry Fruit Roll Ups, Blueberry Syrup, and Blueberry Lemon Poke Cake. Enjoy! 

Fruit Roll­UpsHomemade Naturally Sweetened Blueberry Fruit Roll­Ups

32 ounces frozen blueberries, thawed or 1 pound fresh
1/2 lemon or 1 tablespoon lemon juice
1/2 teaspoon vanilla liquid stevia or 1 tablespoon honey

Preheat oven to 170 degrees F.
Place all ingredients into a blender and blend until smooth.
If needed to help blend, add 2 tablespoons of water.
Pour blueberry juice over parchment paper on a baking pan.
Spread evenly about an inch away from edges.
Bake 6-­7 hours until it's no longer sticky when touched.
Cut into strips and roll onto parchment paper.
Secure with tape, elastic or twine.

Blueberry Syrup5 Minute Blueberry Syrup

1/2 cup sugar
1 tablespoon cornstarch
1/3 cup water
1 pint (2 cups) fresh or frozen blueberries, no need to thaw

In the bottom of a saucepan, stir together sugar and cornstarch. Whisk in water.
Stir in blueberries and bring to a boil. Once boiling, cook for 1 minute stirring constantly.
Remove from heat and allow to cool (it will thicken more as it cools).
Serve warm over pancakes or ice cream.
Store cooled leftover syrup in the fridge.

Poke Cake RecipeBlueberry Lemon Poke Cake Recipe

1 box lemon cake mix (and the additional ingredients called for on the box)

For the Lemon blueberry sauce:
1½ cup blueberries, fresh or frozen
1 large lemon, zest and juice (about 1 tsp. of zest and 1 tbsp. of juice)
¼ cup sugar
2 tsp. corn starch
pinch of salt
½ tsp. vanilla extract

For the topping:
½ cup jarred lemon curd
1 8 oz. container whipped topping (cool whip)

Prepare the lemon cake according to the package directions using a 9 x 13 inch baking dish.
In the meantime, prepare the blueberry lemon sauce.
In a medium saucepan, add blueberries, lemon zest, lemon juice, sugar, cornstarch, and salt.
Stir to combine.
Cook over medium heat, stirring occasionally, until the mixture starts to bubble and thicken (12 min for frozen blueberries, 6-7 minutes for fresh).
Remove from heat and stir in the vanilla. Set aside.
Remove the cake from the oven and allow it to cool for 5 minutes.
Use the handle of a wooden spoon to poke holes into the cake that are about an inch apart.
While the cake is still warm, drizzle the blueberry lemon sauce on top.
Spread the sauce into an even layer over the cake ensuring some of the sauce and blueberries get down into the holes.
Let the cake cool completely (about an hour).
Add the lemon curd and ½ cup of the cool whip to a medium bowl and whisk together until smooth.
Add another ½ cup of the cool whip and whisk until smooth.
Add the remaining cool whip to the bowl.
Use a large spoon or spatula and gently fold the cool whip into the lemon curd mixture.
Spread the whipped lemon topping on top of the cake into an even layer.
Place the cake in the refrigerator for at least 1 hour before serving.
Store covered in the refrigerator.