How to Make Blueberry Puree
Blueberry puree is full of antioxidants and vitamins and makes for a quick and easy first food for baby! It can also be used as a topping or mix-in for breakfast, dessert and drink recipes.
- 2 cups blueberries
- ¼ cup water plus more if needed
Sort through blueberries and remove any that are underripe, soft or moldy. Wash blueberries in cold water.
Place blueberries and water in a high powered blender or food processor.
Blend until totally smooth and the skin is no longer detectable, adding more water if needed to get the desired consistency. If there are still little pieces of the skin present, you can strain them out using a fine mesh strainer.
You can serve blueberry puree however you like. It's great on its own as a puree for baby or as a topping for yogurt, chia pudding or oatmeal.
Store blueberry puree in the fridge for 3-4 days or in the freezer or up to 3 months. I like to freeze the puree in silicone ice cube trays or small freezer-safe jars so I can easily thaw small amounts when I want to use them.
I recommend thawing frozen puree in the fridge the night before you want to use it, but you can also thaw it quickly with a warm water bath.
- You can use breastmilk or formula in place of the water if you want to make the blueberry puree more nutrient-dense.
Serving: 4ounces | Calories: 43kcal | Carbohydrates: 11g | Protein: 1g | Sodium: 1mg | Potassium: 57mg | Fiber: 2g | Sugar: 8g