Blueberry powder

Course Condiment

Cuisine American

Keyword dehydrated blueberries, dehydrator recipes, fruit powder, natural food coloring

Prep Time 15

Cook Time 12

Total Time 12 15

Servings 4 servings

Blueberries cracked, dried and ground into a purple powder for icing, oatmeal and smoothies.

Ingredients

1 cup blueberries (or as many as fill your dehydrator)

Directions

Rinse the blueberries.
Break the skin of each berry in one of these ways: prick with a skewer, blanch briefly in boiling water, freeze for 1 to 2 days, slice, or chop into bits or puree.
Lay on trays covered with silicone mesh or parchment.
Dry at 135°F / 57°C for 12 to 48 hours, depending on how well the skins were broken.
Test: let a few cool; they should feel like raisins.
Condition for about a week: use a container a bit bigger than you need, shake it daily, and put the berries back in the dehydrator if any clump or stick together.
For powder: pulse fully dried berries in a coffee grinder or blender, then blend briefly (blending too long makes clumps).
Sift through a fine-mesh strainer to take out the seeds (they add bitterness).
If needed, dry the powder some more, on coffee filters in the dehydrator or on parchment in a warm oven that is turned off.
Keep airtight, ideally with a moisture absorber.

Notes

Dried berries: about a year airtight. Powder: about six to twelve months in a dark, cool place. Anti-caking: desiccant pack, shake often, or add about 1/4 tsp arrowroot per 1-quart jar (a little more for blueberry). Uses: color icing, frosting, play dough and pasta; flavor yogurt and ice cream; add to muffins and pancakes. Powder is not very sweet. Safety: don't use berries that may be moldy; discard anything that molds. Avoid metal utensils inside glass jars (micro-cracks).

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for 4 servings; blueberries (the first choice counted). Brands and portions vary, so use it only as an approximation.