How Many Blueberries Are In A Cup – How Much Does A Blueberry Weigh – Blueberry Measurement Guide

Taking the guessing game while baking or making any dish for that matter, is never a good idea. That’s why we’ve made a quick guide to help you with your blueberry measurements.

Quick Conversions

• 1 Cup = 6 Ounces
• 2 Cups = 1 Pint
• 1 Cup = 65-70 Blueberries
• 1 Cup Of Blueberries = 190 Grams
• 1 Pound = 3-3.5 Cups Of Fruit
• 1 Pound Of Blueberries = 195 – 245 Berries
• 1 Quart Of Blueberries = 276 – 295 Berries
• 1 Blueberry = .3 – .5 grams

As you can see from above, one cup is equal to six ounces, and two cups is equal to one pint. There are 65 – 70 blueberries in one cup, and one cup of blueberries is equal to 190 grams. One pound of blueberries is equal to 3 – 3.5 cups of fruit, and there are 195 – 245 blueberries in one pound. One quart of blueberries is also equal to roughly 276 – 295 blueberries. It has also been found that one blueberry weighs between .3 – .5 grams.

While we never recomend counting out 295 blueberries, we do hope this brings a little help when it comes to making your baking project!

Yogurt Blueberry Muffins Recipe

Total Time: 35 mins

INGREDIENTS

• 1 + 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened at room temperature
• 1/4 cup brown sugar, packed
• 1 large egg, at room temperature
• 3/4 cup plain yogurt
• 1 teaspoon vanilla extract
• 1 + 1/2 cup blueberries, fresh or frozen

INSTRUCTIONS

1. Preheat oven to 400 F. Line a 12-tin muffin pan with cupcake liners, or spray with cooking spray.
2. In a medium bowl, sift together flour, baking powder, baking soda and salt.
3. Use a stand mixer or a hand mixer to cream together the butter and sugar in a large bowl, until light and fluffy, about 2 minutes. Beat in egg, then add yogurt and vanilla and beat until combined. The batter will be lumpy.
4. Add dry ingredients to wet ingredients and beat until just combined, and no dry flour particles are visible. Fold in the blueberries (reserve 1/4 cup of them for the top of the muffins).
5. Use a medium to large cookie scoop and divide batter evenly into the lines, filling them all the way to the top. Press remaining blueberries on top.
6. Bake for 18-20 minutes, until the tops are golden brown and a toothpick inserted comes out clean. Allow muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to continue cooling.

This delicious recipe and photos were created by AHeadOfThyme.com, we simply shared it. Check them out for more great ideas!

Blueberry Cinnamon Roll Recipe

Total Time: 150 mins

INGREDIENTS

FOR THE DOUGH:

• 300 grams all-purpose flour (2.5 cups)
• 6 grams instant yeast, (2 teaspoons)
• 3 grams salt (1/2 teaspoon)
• 24 grams sugar (2 tablespoons)
• 120 grams milk (1/2 cup), at room temperature
• 28 grams unsalted butter (2 tablespoons), softened at room temperature
• 1 egg

FOR THE BLUEBERRY CINNAMON FILLING:

• 28 grams unsalted butter (2 tablespoons), softened at room temperature
• 36 grams sugar (3 tablespoons)
• 12 grams ground cinnamon (1.5 tablespoons)
• 1 cup fresh blueberries

FOR CREAM CHEESE ICING:

• 1/2 cup cream cheese, softened at room temperature
• 1 tablespoon milk
• 2 tablespoons honey (or maple syrup)
• 1/2 cup confectioners’ sugar

INSTRUCTIONS

PREPARE THE DOUGH:

1. In a large mixing bowl, whisk together flour, yeast, salt and sugar until evenly combined.
2. Add in milk, butter and egg. Stir well with a spatula until no dry flour is visible. Make sure to scrape off any remaining flour on the sides of the bowl.
3. Transfer the dough mixture onto a clean and dry surface. Knead the dough for 5 minutes until it turns into a soft and smooth dough ball. Because of the high fat content (butter and milk) in this recipe, the dough is much easier to knead by hand and does not require a stand mixer.

PROOF THE DOUGH (FIRST RISE):

1. Transfer the dough back into the mixing bowl, lightly grease the dough ball with a little bit of oil and cover with a lid. Let it rise at room temperature for 1 hour or until it doubles in size. Covering the dough with oil will help prevent the dough from losing moisture and drying out.

ASSEMBLE THE CINNAMON ROLLS:

1. Place the dough onto a lightly floured surface and use a rolling pin roll it out to a rectangle approximately 20×12-inches in size.
2. Gently spread softened butter evenly over the surface of the rolled out dough.
3. In a small bowl, whisk together sugar and ground cinnamon. Sprinkle the mixture evenly on top of the dough, and add blueberries evenly over top.
4. Roll up the dough tightly into a log and pinch the edges on the end to seal.
5. Use a knife or bench scraper to cut the log into 9 even, about 2 inches wide each. Arrange the rolls cut side up into a greased 8-inch square pan.

SECOND RISE:

1. Cover the pan with plastic cling wrap or enclose it completely in a large sealed ziploc bag. Let it rise (second rise) for 45 minutes or until the rolls almost doubles in size.
2. Make ahead tip: Optionally, you can let the rolls rise slowly in the sealed ziploc bag in the refrigerator overnight and bake it the next day in a preheated oven for fresh cinnamon rolls in the morning.

BAKE THE CINNAMON ROLLS: 

1. Preheat the oven to 350 F.
2. Bake for 30 minutes until golden brown and let it cool for 10 minutes.

MAKE THE CREAM CHEESE ICING:

1. Combine cream cheese, milk, honey and confectioners’ sugar in a bowl and mix well with a handheld mixer (or with a whisk) until the mixture becomes smooth.
2. Drizzle the cream cheese icing over cinnamon rolls and serve.

This delicious recipe and photos were created by AHeadOfThyme.com, we simply shared it. Please check them out for more great ideas!

Buckle Blueberry Cake Recipe

Total: 60 mins

INGREDIENTS

• 1 + 1/2 cups all-purpose flour (200 grams)
• 2 teaspoons baking powder
• 1/3 cup brown sugar
• 1/2 teaspoon salt
• 1/2 cup milk (120 grams)
• 1/4 cup vegetable oil (60 grams)
• 1 egg
• 1 lemon, juiced and zested
• 1 + 1/2 cups fresh blueberries

FOR THE STREUSEL TOPPING:

• 1/3 cup unsalted butter, softened
• 1/4 cup brown sugar
• 1/4 cup all-purpose flour
• 1 teaspoon ground cinnamon

INSTRUCTIONS

1. Preheat the oven to 350 F. Lightly grease an 8-inch springform pan with butter or oil.
2. In a large mixing bowl, combine all flour, baking powder, sugar and salt. Whisk together until evenly distributed and set aside.
3. In a medium mixing bowl, whisk to combine milk, oil, egg, lemon juice and lemon zest.
4. Pour the wet mixture into the dry ingredients and mix together using a rubber spatula until just combined and no dry ingredients are visible. Do not overmix (overmixing will make the cake denser and firmer). Gently fold in the blueberries until they are evenly distributed.
5. In a small mixing bowl, stir well to combine all the streusel topping ingredients including butter, sugar, flour and cinnamon. Mix well until crumbly. Set aside.
6. Pour and spread the batter evenly into the prepared pan and sprinkle streusel topping evenly.
7. Bake for 45 minutes until golden brown and a toothpick inserted into the center of the cake comes out clean. Let cool for 10-15 minutes, then open the springform to remove the cake. Slice and serve as is or with a drizzle of lemon glaze.

This delicious recipe and photos were created by AHeadOfThyme.com, we simply shared it. Check them out for more great ideas!

Blueberry Pancake Recipe

Total: 15 mins

INGREDIENTS

• 2 cups all-purpose flour
• 2 tablespoons baking powder
• 1-2 tablespoons brown sugar (to taste)
• 1 teaspoon salt
• 2 eggs
• 1 + 1/2 cups milk
• 1/4 cup olive oil (or melted butter)
• 1 teaspoon vanilla extract
• 2 cups fresh blueberries
• butter (for frying)

INSTRUCTIONS

1. In a large bowl, whisk together the flour, baking powder, sugar, and salt. Add eggs, milk, olive oil (or melted butter), and vanilla. Whisk until combined. Note that the batter will be lumpy. Gently fold in the blueberries.
2. Add a small piece butter onto a large skillet or griddle. and melt it over medium-low heat. Use a paper towel to rub it all over. Scoop out 1/4 cup of batter and add as many pancakes as fit in the pan (I fit 3 on a 12-inch skillet).
3. Cook for a couple minutes until small bubbles begin to form on the surface and the edges are set. Flip the pancakes over and cook for another 1-2 minutes until the other side has browned.
4. Serve pancakes with extra butter and maple syrup.

This delicious recipe and photos were created by AHeadOhThyme.com, we simply shared it. Check them out for more great ideas!

Lemon Blueberry Bread Recipe

Total: 65 mins

INGREDIENTS

• 1 + 1/2 cups all-purpose flour (200 grams)
• 1 teaspoon baking powder
• 1/3 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 cup milk (120 grams)
• 1/3 cup vegetable oil (70 grams)
• 1 egg
• 1 teaspoon vanilla extract
• 1 lemon, juiced and zested
• 1 + 1/2 cups fresh blueberries, divided

FOR THE LEMON GLAZE:

• ½ cup icing sugar
• 1-2 tablespoons lemon juice

INSTRUCTIONS

1. Preheat the oven to 350 F. Lightly grease a 9×5-inch loaf pan (1 lb. loaf pan) with cooking spray oil.
2. In a large mixing bowl, combine the dry ingredients including flour, baking powder, sugar, and salt. Whisk together until evenly distributed and set aside.
3. In a medium mixing bowl, whisk well to combine the wet ingredients including milk, oil, egg, vanilla extract, lemon juice, and lemon zest.
4. Pour the wet ingredients into the dry ingredients and mix together using a rubber spatula until just combined and no dry ingredients are visible. Do not overmix (overmixing will make the bread denser and firmer). Fold in 1 cup of blueberries until evenly mixed.
5. Pour the batter into the prepared loaf pan and add the remaining 1/2 cup blueberry on top.
6. Bake for 55 minutes until golden brown and a toothpick inserted into the center of the cake comes out clean. Let cool for 10-15 minutes, then invert to remove the loaf.
7. Serve warm or at room temperature. Drizzle with glaze if desired.

LEMON GLAZE:

1. In a small bowl, add the icing sugar. Slowly add in the lemon juice and continually stir until smooth and desired consistency is achieved. The icing should be thick but can still be poured. If the icing is too runny, add more sugar. If it is too thick, add some more lemon juice.
2. Evenly drizzle glaze over the lemon loaf and allow it to set and dry before slicing the loaf. To completely coat the loaf, then double the amount of icing.

This delicious recipe and photos were created by AHeadOfThyme.com, we simply shared it. Check them out for more great ideas!

Kryddað Rauðkál með Bláberjum; Spiced Cabbage With Blueberries Recipe

Ingredients

• 2 tbsp. unsalted butter
• 1 medium red onion, thinly sliced
• 2 cups fresh blueberries
• ¹⁄₂ cup red currant jam
• ¹⁄₄ cup red wine vinegar
• 2 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1 large head red cabbage, cored and thinly sliced
• 1 tart green apple, such as Granny Smith, cored, peeled, and roughly chopped
• Kosher salt and freshly ground black pepper, to taste

Instructions

1. Melt butter in an 8-qt. saucepan over medium-high.
2. Cook onion until soft, 5–7 minutes.
3. Add blueberries, jam, vinegar, cinnamon, ginger, cabbage, apple, salt, pepper, and ¼ cup water; bring to a boil.
4. Reduce heat to medium; cook, covered, until cabbage is tender, about 1 hour.
5. Enjoy!

This delicious recipe and photos were created by Saveur.com, we simply shared it. Check them out for more great ideas!

Jólarjúpa með Berjasósu; Christmas Grouse with Berry Sauce Recipe

Ingredients

• 4 (8-oz.) grouse or partridge
• 2 tbsp. olive oil
• 1 carrot, roughly chopped
• 8 cups chicken stock
• 1 ¹⁄₂ cups dried blueberries
• 1 ¹⁄₂ cups fresh blueberries
• 1 ¹⁄₄ tsp. dried thyme
• 2 bay leaves
• 3 ¹⁄₄ cups heavy cream
• 4 tbsp. unsalted butter, cubed and chilled
• Kosher salt and freshly ground black pepper, to taste

Instructions

1. Remove breasts from partridges, leaving bones attached to carcasses. Discard skin; chill breasts. Chop carcasses. Heat oil in an 8-qt. saucepan over medium-high. Cook carcasses until browned, 6–8 minutes. Add carrot; cook until soft, 5–7 minutes. Add stock, dried and fresh blueberries, thyme, and bay leaves; boil. Reduce heat to medium-high; cook, skimming fat as needed, until reduced by half, about 1 hour. Strain stock and return to pan; simmer until reduced to 1 cup, 20–22 minutes. Simmer cream in a 1-qt. saucepan until reduced by half, 8–10 minutes; whisk into stock. Remove from heat; whisk in 2 tbsp. butter, salt, and pepper. Keep sauce warm.
2. Melt remaining butter in a 12″ skillet over medium-high. Season reserved breasts with salt and pepper. Cook, flipping once, until browned and an instant-read thermometer inserted into the thickest part of the breast reads 130°, 3–4 minutes. Slice breasts; spoon sauce over the top.

This delicious recipe and photos were created by Saveur.com, we simply shared it. Check them out for more great ideas!

Blueberry Pie Recipe

Prep: 40 min. Bake: 35 min. + cooling

Ingredients

• Dough for double-crust pie

• CHEESE FILLING:
• 4 ounces reduced-fat cream cheese
• 1/2 cup confectioners’ sugar
• 1 tablespoon lemon juice
• 1 large egg yolk, room temperature
• BLUEBERRY FILLING:
• 1/2 cup plus 1 tablespoon sugar, divided
• 2 tablespoons all-purpose flour
• 1 tablespoon cornstarch
• 1/4 cup cold water
• 6 cups fresh or frozen blueberries, divided
• 2 tablespoons lemon juice
• 1 tablespoon minced fresh mint or 1 teaspoon dried mint
• 1 large egg white, beaten

Directions

1. On a floured surface, roll each dough disk to fit a 9-in. deep-dish cast-iron or other cast-iron skillet. Line skillet with bottom crust. Trim crust to 1/2 in. beyond edge of skillet; flute edges. Line unpricked crust with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 375°.
2. In a small bowl, beat the cream cheese, confectioners’ sugar and lemon juice until light and fluffy. Beat in egg yolk until blended. Spread into crust.
3. In a large saucepan, combine 1/2 cup sugar, flour and cornstarch; stir in water until smooth. Stir in 2 cups berries. Bring to a boil; cook and stir until thickened, 1-2 minutes. Cool slightly. Gently stir in the lemon juice, mint and remaining berries. Pour over cheese filling.
4. Cut decorative cutouts from remaining crust; arrange over filling, leaving center uncovered. Brush crust with egg white; sprinkle with remaining sugar.
5. Bake at 375° until crust is golden brown and filling is bubbly, 35-40 minutes. If necessary, cover edges with foil during the last 15 minutes to prevent overbrowning. Cool on a wire rack. Refrigerate leftovers.

This awesome recipe and photos were created by TasteOfHome.com, we just shared it! Check them out for more awesome ideas!

Blueberry Baked Oatmeal

Prep Time: 10 mins – Cook Time: 50 mins – Total Time: 1 hour – Serves 8

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Ingredients

• 2 tablespoons ground flaxseed + 6 tablespoons warm water
• 2 cups whole rolled oats
• ½ cup slivered almonds
• ½ cup hemp seeds
• ⅔ cup coconut flakes
• 1/4 cup brown sugar or coconut sugar
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ¾ teaspoon sea salt
• ¾ cup almond milk, at room temp
• 1/4 cup maple syrup
• 3 tablespoons melted coconut oil
• 1 banana, chopped
• 1 cup strawberries, sliced
• ½ cup blueberries

Instructions

• Preheat the oven to 350°F and spray an 8×8-inch (or similar) baking dish with cooking spray.
• In a small bowl, combine the flaxseed and warm water and set aside to thicken for about 5 minutes.
• Reserve 2 tablespoons of the almonds, hemp seeds and coconut flakes and set aside. In a large bowl combine the oats, the remaining almonds, hemp seeds and coconut flakes, and the baking powder, cinnamon, brown sugar and salt.
• In a medium bowl, combine the almond milk, maple syrup and coconut oil and whisk to combine. Stir in the flaxseed mixture and blend until smooth.
• Pour the wet ingredients into the bowl of dry ingredients and stir to combine.
• Layer the bananas and strawberries in the baking dish and spread the oat mixture on top. Sprinkle with the blueberries and the reserved almonds, hemp seeds and coconut flakes.
• Bake for 40-50 minutes or until the top is crisp and the middle is set. I find it easiest to wedge a knife in and make sure the middle has thickened nicely. Remove and let cool for 15 minutes before serving.

Notes

If you’d like to reduce the sugar in this recipe, omit the brown sugar and use 1/3 cup maple syrup.

If blueberries aren’t in season, use frozen berries, or swap in your favorite seasonal fruit.

This condensed recipe and photos were first found on LoveAndLemons.com. Thank you for sharing with us!