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So many berries, so little time. If you're racing to make the most of peak-season blueberries but are reluctant to freeze a batch, a recent test kitchen discovery may help persuade you: Frozen berries hold their shape in baked goods better than fresh.
In our test, we followed the recipe from "The Fannie Farmer Cookbook," by Marion Cunningham, which calls for dusting berries with flour to keep them from clumping together.
Using fresh berries for one batch and berries that had been individually frozen and stored two weeks for another, we found no difference in taste or texture. But freezing did make a difference when it came to appearance. Frozen berries held their shape …