Transform fresh or frozen blueberries into a super smooth and flavorful Blueberry Puree for babies, toddlers, and parents to enjoy—all without cooking! Plus: Super simple tips for freezing portions for future use.
Blueberry Puree
Packed with antioxidants and fiber, blueberries are a wonderful food for babies and toddlers—and they are so easy to turn into a simple blueberry puree that doesn’t even require cooking. And: You can make this with fresh or frozen berries, which means that it’s a budget-friendly homemade baby food recipe to make all year long!
TIP: I’ve never had an issue with this not tasting sweet enough, but you will want to use berries that taste good when you sample them.
Ingredients You Need
To make this easy baby food you just need blueberries and water. You can use fresh or frozen berries, depending on the time of year and what you find available in your supermarket. You will also need a blender to be able to make this super smooth.
Step-by-Step Instructions
Here’s a look at the simple process involved in making this baby recipe.
- Add the berries to your blender.
- Blend until very smooth, adding enough liquid to make it easy for the blender to work.
- Store in the fridge or freezer.
TIP: If you want to make this with frozen berries, you’ll need to thaw them first. See the Notes section of the recipe at the bottom for details.
How to Serve Blueberry Puree
You can serve this baby food as is or mix into yogurt, oatmeal, or a smoothie. You can also serve slightly warmed as a sauce for pancakes or waffles for older babies and toddlers (or parents!) and you can mix it with another puree—such as mango or peach or butternut squash—as desired.
How to Freeze Blueberry Puree
To freeze baby food, portion puree into an ice cube tray and freeze for 4-6 hours or until frozen. Transfer to a freezer storage bag for up to 3 months. To thaw from frozen, place a cube into an airtight container and allow to thaw overnight in the fridge. Freezing some of your batch is a great way to keep it fresh and have easy meals or meal components ready and waiting.
TIP: Find my best information on storing baby food here.
Tips for Making the Best Blueberry Puree
- To do this with frozen blueberries, thaw completely first at room temperature or warm for about a minute in the microwave.
- If the blender has a hard time blending the fruit totally smooth, increase the amount of blueberries to 2 cups.
- To freeze, portion puree into an ice cube tray and freeze for 4-6 hours or until frozen. Transfer to a freezer storage bag for up to 3 months.
- To thaw from frozen, place a cube into an airtight container and allow to thaw overnight in the fridge.
- Blueberry puree will firm up a little as it sits, so simply stir it before serving.
- Serve as is or mix into yogurt, oatmeal, or a smoothie. You can also serve slightly warmed as a sauce for pancakes or waffles.
- Mix it with another puree as desired. Try it with Sweet Potato Puree, Baby Rice Cereal, or Mango Puree.
- See more of my favorite baby food combinations here.
I’d love to hear what you think of this recipe, so please comment below to share feedback!
2-Minute Blueberry Puree
Ingredients
- 1 cup blueberries
- 1/4-1/2 cup water
Instructions
- Add blueberries to a blender.
- Add ¼ cup water and blend, adding more water as desired to make a thin puree.
- Serve or store in an airtight container for 3-5 days in the fridge, or up to 3 months in the freezer.
Notes
- To do this with frozen blueberries, thaw completely first at room temperature or warm for about a minute in the microwave.
- If the blender has a hard time blending the fruit totally smooth, increase the amount of blueberries to 2 cups.
- To freeze, portion puree into an ice cube tray and freeze for 4-6 hours or until frozen. Transfer to a freezer storage bag for up to 3 months.
- To thaw from frozen, place a cube into an airtight container and allow to thaw overnight in the fridge.
- Blueberry puree will firm up a little as it sits, so simply stir it before serving.
- Serve as is or mix into yogurt, oatmeal, or a smoothie. You can also serve slightly warmed as a sauce for pancakes or waffles.
I’m not sure what I’m doing wrong when I thaw it. I thaw overnight but no matter how much I stir or add formula I can’t get that nice puree texture back. Any tips?
Is it staying thick?