I keep my blueberries frozen until the last possible second. I freeze them on a tray and THEN vacuum bag them so they stay individual berries when I open the bag. (5 gallons or more a season) As soon as I need them in a recipe, I open the bag and toss in several tablespoons of the flour from the recipe, and then toss the flour with the berries, coating them. Then berries and their tossing flour get mixed into the recipe at the last and folded in. Berries thaw so quickly in the oven there is no reason to thaw them first. The flour allows them to set in the batter and not sink to the bottom of lighter mixes :D Anne Marie, that's a good tip, thanks. And I've found that home-frozen berries don't "bleed" nearly as much as pre-packaged from the store, I think because they don't go through all the jostling and slamming around that commercially frozen berries do. PJH

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