In this article, we will answer the question “How many calories are in 7-eleven blueberry coffee?”, and how to store blueberries.
Thi article also includes a recipe card for Vanilla Blueberry Blended Coffee, Blueberry Coffee Cake, Blueberry Coffee Syrup, and Blueberry Coffee Creamer.
How many calories are in 7-eleven blueberry coffee?
A 12-ounce serving of the 7-eleven blueberry coffee has only 2 calories.
How to make Vanilla Blueberry Blended coffee?
- ½ cup Gevalia® Cold Brew Concentrate – Vanilla
- ½ cup milk
- 1 cup frozen wild blueberries
- 1 ½ teaspoon white sugar, or to taste
- Blend cold brew concentrate, milk, blueberries, and sugar until smooth and pour into a glass.
- Top with whipped cream and fresh blueberries.
How to make Blueberry coffee syrup?
- A small pot or saucepan
- A kitchen strainer
- A small pot or saucepan
- A kitchen strainer
- In a medium saucepan, add the sugar and water. Heat the saucepan over medium. Stir continuously until the mixture starts to simmer.
- Stir in the blueberries and reduce the heat to low. Simmer for about 5 minutes.
- Strain the syrup. Discard the leftover berries collected in the strainer.
- Let the syrup cool down to room temperature before use.
- Use right away or refrigerate the blueberry syrup in a sealed jar for up to a month.
How to make Blueberry Coffee Creamer at home?
- 1 cup almond milk
- 2 tbsp half and half
- 2 tbsp blueberry powder
- Add all the ingredients to a medium bowl. Whisk the ingredients for about 20 seconds. Then blend until well-combined.
- Use right away or refrigerate in an air-tight bottle for up to a week. Shake well before use.
How to store blueberries?
Do not wash them before storing them
Blueberries are quite perishable and moisture is the enemy of their keeping quality. It is because moisture supports the growth of fungus which rapidly spreads and spoils berries. Therefore, always with the blueberries right before consuming them.
Moreover, washing and rinsing also stop the berries off of their protective bloom, which prevents the berries from moisture loss and decay.
Check the batch properly before storage
Remove the bitter stems of the blueberries before storage. Moreover, remove the rotten berries so that they don’t contaminate and spoil the whole lot during storage.
Refrigerate the blueberries
If the blueberries aren’t to be consumed within a few days of purchase, store them in the fridge. For storage, put them in food storage or any other air-tight container lined with 2-3 good quality paper towels.
Freeez the blueberries If they are overripe
If the blueberries are overripe or you bought a large quantity freshly off the farmer’s market, freeze them for extended storage.
Dry the blueberries
Dried blueberries last longer, are delicious, and make for excellent snack food. Blueberries can be easily dried using a dehydrator or in an oven. First, they are boiled to peel off their skin.
Next, spread the berries on a baking tray and keep them in the oven at 140 ºC for about 4 hours. Stir the blueberries after every 30 minutes. Once the berries are dried and cooled down, transfer them to an air-tight container.
Wash with vinegar
Rinsing the blueberries in a solution of 1 part vinegar and 3 part water will remove the spoilage microbes from the surface and prevent the mold from growing.
It will make the berries last longer. To remove the vinegar, give the blueberries a final rinse with clean potable water.
How to make Blueberry Coffee Cake?
For the Streusel topping
- 6 tablespoons packed light brown sugar
- 1/2 cup all-purpose flour, spooned into measuring cup and leveled-off
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, cold, cut into 1/2-inch chunks
For the cake
- 2 cups all-purpose flour, spooned into measuring cup and leveled-off
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 stick (1/2 cup) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1-1/2 teaspoons vanilla extract
- 1 teaspoon packed lemon zest, from 1 lemon
- 1/2 cup milk
- 2 cups fresh blueberries (frozen may be used but do not defrost)
- For the topping, mix brown sugar, flour, cinnamon, and salt in a bowl. Crumble the butter with your fingers until it is well incorporated into the rest of the ingredients. Refrigerate until ready to use.
- 375°F and set an oven rack in the middle position.
- In another bowl, mix flour, baking powder, and salt. Set aside.
- In the bowl of an electric mixer, whip the butter and sugar until light in color and creamy. Beat in the eggs one at a time. Then add the vanilla extract and lemon zest.
- Now gradually beat in the flour mixture and the almond milk switching between the two. Fold in the berries until just combined.
- Pour the batter into a 9-inch greased pan. Sprinkle the streusel topping on the batter. Able in the preheated oven for about 40-45 minutes or until the cake tester inserted in the cake center comes out clean.
- Let the cake cool in the rack for about 20 minutes before cutting and serving.