Unfortunately (because the wild blueberries have more flavor) this was made with cultivated blueberries, not wild ones. I got a pint of blueberries at the Bridgton farmers’ market (after having a long chat with the woman there about blueberries and raspberries and picking the latter) and added a cup or so of supermarket blueberries, then followed the recipe in Joy of Cooking with the addition of maybe 1/4 tsp cinnamon and 1/8 tsp nutmeg. Sorry I can’t invite everyone over to share it.
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If you want a fabulous blueberry pie recipe, the one using uncooked berries is wonderful. Or I should say 2 cups uncooked in the pie and 1 cup cooked with sugar and cornstarch and a little lemon juice. Very fresh tasting and yummy.
Email me if you want the exact recipe.