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Add a punch of blueberry flavor to your next pie, ice cream, or batch of scones with this homemade blueberry extract for baking! It seriously could not be easier and costs much less than the expensive stuff sold online!
Note: This recipe was updated in April 2024 to reflect an important change. I now recommend using dried berries instead of fresh or frozen ones for the safest infusing process and the strongest blueberry flavor. If you want to use fresh or frozen berries, please read the safety tips below. (New photos coming soon to reflect the updated method!)
Love making your own extracts? I have a bunch of extract recipes to help you have fun playing in the kitchen. Try this vanilla extract, lavender extract, or cinnamon extract today!
Home cooks should always have a great selection of homemade extracts to play with. They’re a great way to ramp up the flavor of the fresh ingredients in your bakes without the additives found in commercial products, like propylene glycol, natural flavors, added sugars, or preservatives.
Plus, making homemade extracts couldn’t be easier. You need just two simple ingredients and a little patience!
What you’ll love about this recipe:
Equipment
You’ll only need a few simple everyday tools to make your own blueberry extract for baking. Try to repurpose what you have for a zero waste kitchen!
Ingredients
- Blueberries: Although you can make this extract with fresh or even frozen blueberries, I highly recommend using dehydrated blueberries. They will ensure your extract is shelf-stable, as the liquid from fresh or frozen berries can dilute it too much. If you want to use fresh or dried berries, you should use a very high-proof alcohol (180-proof or higher).
- Vodka: For dried berries, choose 100-proof vodka for a really clean tasting extract. If using fresh or frozen berries, be sure to use 180-proof alcohol like Everclear.
How to Make Blueberry Extract
- Add your berries to a mason jar. Feel free to crush the berries with the butt of a wooden spoon (if applicable).
- Cover with alcohol.
- Shake daily and store in a cool, dry place for 4-5 weeks.
- When the extract has a strong aroma of fresh blueberries, strain out the berries and store the extract in your final storage jar. For an even stronger extract, restart the process by adding more berries to the strained extract. Let it cure for another 4-5 weeks before straining out the berries and bottling the extract for storage. (I prefer to use amber glass bottles.)
Tips & Variations
- This recipe makes enough for 1 cup of extract, which may be more than you need. For half a cup (4 fl oz), use just under 1/2 cup of fresh blueberries or 1/4 cup of dried berries and 4 ounces of alcohol. For 1/4 cup of extract (2 fl oz), use just under 1/4 cup fresh berries or 1/8 cup dried berries and 2 oz of vodka.
- Freeze-dried blueberries are a great substitute for dehydrated blueberries! (I’ll share my tutorial for dehydrating blueberries soon.)
- For better results, let your blueberry extract sit as long as possible to extract the most flavor. I recommend following the double infusion method mentioned in the recipe whenever possible.
- Once you get the basic recipe, you can make fruit extracts with other dried fruits as well! It’s great with dried blackberries, dried strawberries, etc.
Storage
Extracts should be stored in a dark glass bottle to avoid sunlight. Keep your jar in a dark place like a cupboard. Extracts have a shelf life of approximately one year.
Master the art of making extracts!
Learn how to make 15 different extracts from the comfort of your own home. This printable ebook includes all of the recipes, pro tips for making the best extracts and printable labels. It’s everything you need to get started!
How to Use Blueberry Extract
Use blueberry extract to enhance the blueberry flavor in your favorite baked goods! I prefer to use it with fresh or frozen blueberries; it just makes that flavor even more noticeable.
Try replacing vanilla extract with blueberry extract to make:
- Blueberry waffle batter
- Berry scones
- Muffins
- Blueberry Crumble Bars
- Blueberry yogurt
- To add an extra kick of berry flavor the sauce in these Blueberry Blondies
- Whisk into blueberry icing
- Blueberry cream cheese
- Blueberry pie
- Berry popsicles
- Homemade cakes
- Blueberry white chocolate cookie recipe
- Enhance your berry smoothie
- Mix into Greek yogurt with fresh berrries
FAQs
Most of the blueberry extracts on the market add a natural flavor blend, giving them a stronger blueberry flavor than this extract can allow. Without those natural blueberry flavors, this extract still has a lot of flavor, but it won’t be quite as in-your-face as the commercially made products.
Most home bakers will enjoy the high quality of this DIY extract. It still offers great flavor, even if it’s less intense than the artificial stuff. That’s kind of the point.
Although there are many types of blueberries, they all make delicious extracts. Feel free to use whichever blueberries you can find. If you’re really into farm-to-table, you could even make extracts with different blueberry varieties to compare the flavors.
I’ve recently updated this post (April 2024) to reflect some important changes. It’s safer to make your blueberry extract with dried or freeze-dried berries whenever possible. These have already had the moisture removed, so they’ll just add a rich blueberry flavor without diluting the alcohol.
Once the fresh or frozen berries are infused, the liquid will dilute the alcohol and can cause your extract to grow mold or bacteria. You will also get a stronger, more concentrated flavor using dried berries.
However, I’ve definitely made this extract with fresh and frozen blueberries! In this situation, I recommend only using very high-proof alcohol (at least 180-proof; I recommend Everclear) to make sure the extract stays safe. Otherwise, it would be best to store this extract in the fridge.
Related Recipes
- Bourbon Vanilla Extract
- Lavender Extract
- How to Make Lemon Extract
- How to Make Orange Extract
- Strawberry Extract Recipe
- Blackberry Extract Recipe
If you made this recipe, please leave a comment or ask a question below! I’d love to hear what you think or troubleshoot any issues.
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Blueberry Extract for Baking
Equipment
- 1 mason jar
- 1 Small strainer
- 1 Amber glass bottle
Ingredients
- 1/2 cup dried blueberries, or 3/4 cup fresh or frozen
- 1 cup vodka (100-proof), Everclear or 180-proof alcohol for fresh or frozen berries
Instructions
- Add your berries to a mason jar. Feel free to crush the berries with the butt of a wooden spoon.
- Cover with alcohol.
- Shake daily and store in a cool, dry place for 4-5 weeks.
- When the extract has a strong aroma of fresh blueberries, strain out the berries and store the extract in your final storage jar. For an even stronger extract, restart the process by adding more berries to the strained extract. Let it cure for another 4-5 weeks before straining out the berries and bottling the extract for storage. (I prefer to use amber glass bottles.)
Notes
Nutrition
Did you try this recipe?
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Hi!
I want to make this over the weekend and use in an order due on Wednesday, I know it should sit for 4-5 weeks but will be flavorful for a sitting for a few days?
Imani, Thanks for your question! Although the extract will likely smell like blueberries after 5 days, I don’t think it will be strong enough to notice in your recipe. Another option is to use dried blueberries to avoid any fresh juices from watering down the vodka but even in this situation, it still won’t be strong after this short period of time. Extracting is a bit of a slow process.
After straining out the extract, can the Blueberries be used in baking?
Good question. I haven’t tried that! They might not have a ton of flavor after being soaked in alcohol for a while, but you can certainly try. If you do, please report back!
Hi, there. I saw that in your lavender extract recipe you stated that glycerin can be used as an alternative or substitute instead of alcohol. Can glycerin be used as substitute in you various different berry extracts as well?
Krystal, I only just saw your message – thanks for your patience! Glycerin is recommended as an alcohol-alternative for all extracts. I don’t have much experience with it though. You may need to let the mixture infuse a little longer.
I’ve just drained my blueberry extract. After letting it set for more than 6 weeks. I noticed a very strong vodka smell. Should I let it set longer? I don’t want to taste the liquor when I use it.
Deb, I would keep going! It can take time for the vodka smell to go away. Berry flavor is so delicate; sometimes it takes several infusions to get the strongest flavor. Are you using fresh or dried berries?