How to Make Blueberry Baby Food

Homemade blueberry baby food couldn't be easier to make, and it's also a great way to introduce your baby to antioxidant-rich fruit. Here's how to make it.

Looking to introduce your baby to new foods? Luckily, blueberry baby food is super easy to make at home. Here’s a guide:

Are Blueberries Good for Babies?

Blueberries are a great early solid food for babies to try. They’re packed with vitamin C and antioxidants, they’re naturally sweet, and they’re unlikely to produce an allergic reaction.

When Can You Feed Your Baby Blueberries?

Babies can try blueberries after they’re introduced to solid foods—typically around four to six months of age. As your baby starts eating solids, the American Academy of Pediatrics recommends exposing him or her to a variety of flavors and textures.

Here’s a guide to other recommended first foods.

How to Make Blueberry Baby Food

First thing’s first: never feed your baby whole blueberries—they’re a choking hazard. You probably knew that already, but always better safe than sorry!

You’ll need:

  • Blueberries, preferably organic


Step 1: Wash the Berries

Wash the blueberries in warm water mixed with a splash of vinegar to disinfect them—it can be easiest to do this in a bowl, like a mixing bowl or salad spinner. Drain and dry.

Using frozen blueberries? No need to rinse.

Step 2: Steam, if Using Frozen

If you’re using frozen berries, steaming them for a minute or two will defrost them and make them easier to puree smoothly.

Step 3: Puree or Mash

Put the berries in a food processor or blender and process until smooth. Alternatively, you can simply mash the berries with a wooden spoon or fork.

How to Store Blueberry Baby Food

Babies often eat just a few spoonfuls at a time, but there’s no reason not to make a big batch of blueberry food. You can keep the puree, stored in a tightly sealed container, in the fridge for a few days. It will also freeze well. Here’s how long foods last in the freezer.

Kelsey Dimberg
A former senior digital editor at Taste of Home, Kelsey now writes articles and novels from her home in Chicago. Since 2010, she’s followed a gluten-free diet, and especially enjoys the challenge of baking sourdough bread and pizza dough. As a contributing writer for Taste of Home, she covers a broad range of topics but with a special emphasis on gluten-free cooking and baking. Outside of her gluten-free experiments in the kitchen, Kelsey is also the author of the thriller novel “Girl in the Rearview Mirror.”