Blueberry galette is the perfect way to start or end your day! Have it for breakfast or dessert or any old time you want. Nothing says August like blueberries! Well, maybe fresh corn and heirloom tomatoes. But, for dessert, it’s blueberries all the way.
You know how you’re scrolling along on the internet looking at one thing and another until something catches your eye? Well, this recipe pulled me up short! It’s actually a blackberry recipe, but I didn’t have any of those. What I did have was a pint of fresh wild Maine blueberries I’d just picked up at the farmers market on the green in Brunswick.
Wild blueberry facts:
If you’ve never read up on wild blueberries here’s some info about the ones that grow here in Maine.
- There can be 100 different varieties in any given acre of blueberry barrens. They range from sweet to tart to bitter to salty and everywhere in between.
- The barrens are gorgeous in the fall with colors all over the map – oranges, reds, purples, and more.
- Wild blueberries have been harvested by hand (or claw, if you’re a bear) for thousands of years. There are special blueberry rakes with a basket designed to get in and under the low-growing shrubs and gently pull the berries off the stem and plop them into the basket.
- Native Americans have been the prime harvesters of the wild blueberry crop.
- Automated harvesters have been invented, but wild blueberries don’t grow in straight rows, so it’s not that easy to set something like that up to run over the rock outcroppings and uneven landscape.
- After the harvest, the barrens are burned to kill off weeds and any mold that grows from fallen fruit.
How to make the galette:
I should just stop yakking and get to the recipe, right? Here it is, with all the changes I made from the recipe I found online.