While (not) cleaning out my freezer, I stumbled upon a bag full of frozen blueberries. I may have some mysterious items in that freezer, but I do try to be diligent about writing the dates on things I freeze. Sometimes this backfires. Like when I found blueberries from July 2009.
The good thing about finding blueberries from July 2009 is that you know they were fresh and most likely even local. Which is a lot better than the $5.99 tasteless blueberries that you'll find in your grocery stores in April. The bad thing about finding blueberries from July 2009 is that, well, they are from July 2009. Which was kind of a long time ago, even in freezer years.
This fact did not stop me from popping one in my mouth, deeming them good as new, and whipping up a Lemon Blueberry Yogurt Cake featuring said blueberries. And no, this cake did not taste like it was from 2009. It tasted like summer... fresh, delicious, summer.
The best way, by the way, to freeze fruits like blueberries, raspberries and blackberries, is to spread them out on a baking sheet or plate so that they aren't touching each other. Place in the freezer for 4-6 hours or overnight, until they have frozen individually. Then put into a freezer bag and label with the date (and item! You never know how long it will be...) and freeze as long as you'd like. Generally the rule of thumb is only about 1-3 months maximum for meats, 3-6 months for every thing else, depending on quality, fragility, and freezer reliability. If freezer burn (those white crystals) start to grow, take it out and use it before it gets bad, otherwise I wouldn't bother with eating it, especially meat.
Lemon Blueberry Yogurt Cake
Adapted from Ina Garten
1 1/2 cups + 1 tablespoon flour
2 teaspoons baking powder
1 teaspoon kosher salt
1 cup plain yogurt
Zest of two lemons
1 cup sugar
1/2 teaspoon vanilla extract
1/2 cup vegetable oil
1 cup blueberries (frozen or plain)
1. Preheat oven to 350 degrees. Butter a loaf pan and line with parchment paper.
2. Sift 1 1/2 cups flour, baking powder, and salt together in a medium bowl.
3. Whisk together yogurt, lemon zest, sugar, eggs and vanilla.
4. Slowly stir dry ingredients into wet ingredients.
5. Fold vegetable oil into batter.
6. Toss blueberries in remaining 1 tablespoon of flour, until they are all covered. Fold them into the batter, then pour batter into loaf pan.
7. Bake at 350 for 50-55 minutes, until cake is golden brown and a toothpick comes out clean.