Do not serve blueberries whole to a baby: they are round and slippery, and can block the airway. In this recipe, they are cooked with apple until the berries burst and release their juice, then mashed into a purée. The apple gives the purée body and balances the blueberries’ tartness.
Peel and core the apples, then cut them into 1 cm cubes. Do not leave the peel on: cooked apple peel remains in the purée as thin, translucent pieces that a blender cannot cut.
Put the apples in a small pot with 60 milliliters of water, cover, and cook over low heat for 12 minutes. They are ready when a fork slides in without resistance.
Add the blueberries to the pot and cook for 4 minutes more. The berries swell and burst from the heat, releasing their dark purple juice; as the skins soften, they are ready to mash. This recipe never serves blueberries whole.
Blend the mixture or mash it thoroughly with a fork. Spread the purée in a thin layer on a plate with the back of a spoon, then run your finger through it to check for any whole berries. Mash any you find separately.
The purée is dark purple, so a whole berry left inside may be hard to spot. After mashing, spread the purée in a thin layer with the back of a spoon and run your finger through it to check for any whole berries.
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