• In season from late spring to late summer, fresh blueberries are at their peak in July and August.


  • Select firm, plump berries with an indigo blue colour and a silvery white frost. Avoid any with a green or red, purple or pink tint which indicates under ripe berries.
  • If packaged in a carton, check to make sure there are no juice stains at the bottom of the carton or mouldy or crushed berries buried inside.


  • Refrigerate fresh blueberries for up to 1 week. If packaged in a cardboard container, transfer the berries to an airtight container covered with dry paper towel. Check the berries periodically, discarding any that are mouldy or crushed.
  • Freeze washed and dried blueberries by placing them in a single layer on a baking sheet. Freeze until hard, then transfer to freezer bags. Store frozen blueberries for up to 1 year.


  • For optimum flavour bring to room temperature before serving.
  • Remove and discard any damaged berries and stems. Gently rinse berries under cold water just before using. Spread them out on paper towels to dry.
  • Do not thaw frozen blueberries before adding them to batters to prevent them from leaving blue streaks of juice.


  • Sprinkle fresh blueberries over bowls of your favourite cereal.
  • Stir blueberries into quick bread, muffin or pancake batter.
  • Add blueberries to your blender while whipping up summer smoothies and shakes.
  • Replace one-quarter of the fresh fruit in your favourite baked pie with blueberries. Peach and blueberry pie is a real summer treat!