Skip to content blueberry council logo

U.S. Highbush Blueberry Council

Blueberry Ketchup for K-12 Schools


  • 2 quarts (3 pounds) blueberries, frozen (not thawed)
  • 1 quart (32 ounces) ketchup


  1. Cook frozen blueberries until boiling
  2. Cool
  3. Transfer to blender
  4. Add ketchup
  5. Blend, scraping blender as needed, until smooth
  6. Refrigerate or serve immediately
  7. Portion into 48 (2-ounce) servings
  8. Serve with chicken fingers, fish sticks or french fries

Number of servings (yield): 48 (2 oz.)


Per 2-ounce Portion:

Calories 57

Protein 1.2 g

Carbohydrates 9 g

Total Fat 2 g

Saturated Fat 0.3 g

Cholesterol 0 mg

Vitamin A 189 IU

Vitamin C 3 mg

Iron 0.2 mg

Calcium 7 mg

Sodium 495 mg

Fiber 1 g

Percent Calories from: Protein 8%; Carbohydrate 62%; Fat 34%


Asian Blueberry Dipping Sauce

Add 2 cups soy sauce and 1/2-cup toasted sesame oil to blender; pulse to combine. Makes 3-1/2 quarts or 58 (2-ounce) servings.

Buffalo Blueberry Ketchup

Add 1 tablespoon hot sauce (or to taste) to blender; pulse to combine.

Blueberry BBQ Sauce

Substitute ketchup with 1 quart prepared barbecue sauce.

Blueberry Plum Sauce

Substitute ketchup with 1 quart prepared Asian plum sauce.

Print This Page