Dave Smith wrote:
>penmart01 wrote:
>> Dave Smith wrote:
>>
>> For baking freeze dried work best, and are always in season.
>> https://www.amazon.com/Augason-Farms...+sugar+a dded
>
>I was going to say that they last time I bought dried blueberries they
>were outrageously expensive. I thought I should follow your link before
>dismissing the idea, but the I saw that Amazon sells them for $26.25
>(US) for 12 oz, making them even more expensive that the dried
>blueberries I had bought. Frozen works fine for me. Like I said,
>toss the frozen berries into the flour mixture, stir in the liquid abd
>bake immediately and they turn out great and without turning the batter
>all blue.

Dried is not the same as freeze dried.... and dried almost always has
sugar added like with Craisins.... sugar adds a lot of weight.

It's been a long time since I bought frozen blueberries but I remenber
that they were expensive compared to fresh, and frozen is watery and
typically also has sugar added.
A container of fresh blueberries at the produce department is
expensive too; a six ounce container (from Florida) cost $2
yesterday... my wfe buys fresh berries all year, says we need our
anti-oxidents.. At $2 for fresh they cost more than freeze dried.

From Honeyville Farms:
Instructions: To rehydrate, just add 3 parts water to 1 part
blueberries. Allow the blueberries to absorb the water for about 20
minutes or until they’re fully rehydrated. If you would like to use
them in your dish, no need to rehydrate them separately; they’ll
simply take on the liquid from the mix or batter you add them to. Each
can is equivalent to about 6 lbs. of fresh blueberries.
That's for a 12 ounce can, a #10 can.
Freeze dried blueberries are less expensive at Amazon than from
Honeyville Farms:
https://shop.honeyville.com/freeze-d...ueberries.html