Got a taste for something sweet, flaky, and not so big that it will spoil both dinner and breakfast the next day? The Hartford Courant’s Linda Giuca has the right idea. Over at the Courant, they are just close enough to the heart of wild blueberry country (Maine, Quebec and Eastern Canada) to know what hits the spot when it comes to a quick dessert. Easy Blueberry Turnovers are warm and fruity, sure. But do they also integrate one of the most nutritious antioxidant-packed superfruits you can put on your plate? You bet they do. And Guica makes one of the most delicious pitches for the convenience and taste of frozen we’ve heard…well, at least all day! Says Guica:

“These mini-turnovers also used another item from the freezer – local blueberries from last summer’s pick-your-own trip. If you didn’t make a picking excursion, the tiny wild blueberries from Maine, available in the frozen foods section of most supermarkets, make a good substitute.”

A good substitute indeed. If you know frozen, you know frozen wild blues are actually a preferred alternative for chefs and bakers. In fact, not long ago, we answered some of your most asked questions about wild blueberries when it comes to using them as an ingredient in everything from muffins to entrées. Here’s one of our updated favorites from the archive if you need convincing:

Do frozen wild blueberries work in a recipe that calls for fresh?

Yes. Frozen wilds are ideal for recipes in just about every instance. Allison Fishman, author of You Can Trust a Skinny Cook, says using frozen is her ideal method for cooking, mostly because “it’s they best way to get the whole berry.” She also likes the cost savings of frozen, and uses frozen wild blueberries in all of her recipes that call for blueberries, with rare exception. In fact, many respected chefs have revealed their passion for wild blueberries and why they consider them a culinary star. 

The IQF or “frozen fresh” method makes making the case for frozen easy—they are a seamless substitution for recipes, jams, toppings, and for eating blueberries all by themselves. Because wild blueberries are frozen at their peak of taste and nutrition, when you are using frozen, you are getting all the benefits of fresh. (Along with the added convenience and ease of use when you’re baking!) 

Now you’re ready for a delicious treat with fresh frozen fruit. Don’t forget to open the freezer before you open the oven – wild blueberries are pleasing in so many ways.

Want more FAQs? Head over to FAQ Blue for the most asked questions and tips about eating, adding and cooking with wild blueberries.