Dried blueberries are good for many things, such as oatmeal and pancakes. Drying them allows you to have blueberries all year round without taking up freezer space or worrying about them going bad. Since many people do not own a food dehydrator, drying them in the oven is the most common technique. Proper preparation before drying is key to having tasty dried blueberries ready when you need them.
Fill a pot with enough water to cover the blueberries. Bring it to a boil on high heat.
Place the blueberries into a metal basket and set them in the boiling water. Leave them in place for 60 seconds.
Remove the basket of blueberries from the boiling water and immediately plunge them into a large bowl filled with ice water. The boiling water and ice water crack the skins. Remove the berries from the water and place them on a clean towel to drain completely.
Cover the racks of the oven with cheesecloth and preheat it to 62.8 degrees C.
Spread the blueberries across the racks in a single layer. Leave the oven door open 4 to 5 inches to allow for airflow and to let steam escape.
Check the berries after four hours. Completely done blueberries are dry but not overly stiff. The skins are slightly crackly, like dry paper. Continue cooking them if they are not done. Depending on blueberry size, it can take up to 12 hours to dry them.
Place cooled blueberries in freezer bags or glass jars. Place the containers inside a brown bag to eliminate any light and keep them in a cool, dry area such as a pantry.
To reconstitute dried blueberries, place them in a container filled with cold water. Leave them for two hours, or remove them sooner if they are plump before then.