Saucy Blueberries for K-12 Schools

Makes 48 (2-ounce) servings

Sugar*: ¾ cup (6 ounces)
Cornstarch: 3 tablespoons (2 ounces)
Blueberries, frozen (not thawed): 5-¼ quarts (6-½ pounds)

In saucepan, combine sugar and cornstarch
Add frozen blueberries
Toss to coat
Cover and cook over medium heat, stirring occasionally, until mixture begins to boil,
about 15 minutes
Remove lid and cook, stirring constantly, until boiling and thickened, about 5 minutes

Quick notes
Blueberries vary in sweetness; add additional sugar, if desired

Meal Pattern Contribution per serving: ¼ cup fruit = 1 F/V serving

Easy ways to use Saucy Blueberries
No-Bake Blueberry Crisp
Spoon Saucy Blueberries into serving bowls sprinkle with prepared granola or crumbled oatmeal cookies

Build a Blueberry Parfait
For dessert: Layer in glasses Saucy Blueberries, prepared vanilla pudding, and vanilla wafer or other cookie crumbs

For breakfast: Layer Saucy Blueberries, vanilla or fruit-flavored yogurt
with crisp rice cereal or granola

Purple Cow
Whirl in blender until smooth: 3 cups Saucy Blueberries, 3 cups milk,
and 1-½ cups canned peaches with syrup
Makes 6 cups

Saucy Blueberries make an excellent topping for pancakes, waffles, French toast and ice cream!

For more information, visit the U.S. Highbush Blueberry Council at

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Arlington, VA 22206  

Tel (703) 824-3000
Fax (703) 824-3015

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