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U.S. Highbush Blueberry Council

Oven-Warmed Blueberries

Recipe developed by Chef Jason K. Morse, CEC, 5280 Culinary, LLC

For easy school foodservice printing, download this recipe in a PDF.


  • 6lbs blueberries, frozen


  1. Preheat oven to 400°F (convection) or 450°F (conventional).
  2. Line 2 full sheet pans with parchment paper.
  3. Place 3 lbs of frozen blueberries on each sheet pan.
  4. Place into the oven and cook for 8 minutes or until temperature of 155°F is reached.
  5. Using hot pads, remove the sheet pans from the oven and pour the blueberries into 2” steam table pans for holding. Be sure paper doesn’t rip or tear. Discard paper.
  6. Store the blueberries in a 2” steam table pan, cover at the proper holding temperature, 155°F minimum.
  7. Use Oven Warmed Blueberries for Pork Rice Bowls or Chicken Wrap. Serve using a slotted spoodle to drain the liquid.
  8. Follow HACCP Step 2 and discard at the end of service

Number of servings (yield): 50 1/4 Cup Servings


Per serving:

Calories: 27

Saturated Fat: 0 g

Iron: 1%

Protein: 0 g

Cholesterol: 0 mg

Calcium: 0%

Carbohydrates: 7 g

Vitamin A: 0%

Sodium: 1 mg

Total Fat: 0 g

Vitamin C: 2%

Dietary Fiber: 1 g

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