Guess what you guys are getting in this post? A recipe! This recipe was taken from Taste of Home and adapted to wild blueberries, and my own personal tastes.
August is probably up at the top of my favorite months. It’s my birthday month, it’s the dog days of summer, and it’s time for wild blueberries in the Upper Peninsula!
In the northern half of the Upper Peninsula, it isn’t hard to come by a good grove of wild blueberries. They thrive readily among the ferns and wintergreen in the acidic soil that the pines and hemlock provide. They have a much more pronounced “blueberry” flavor, and store bought berries often taste watery and bland in comparison after you grow used to them. Many people that live up here dedicate their late summer to blueberry picking, and many of them hold secret the location of their most revered picking sites.
We decided one day before my work shift to go pick some blueberries, and we wound up with about 3 cups worth.
Not having enough to deem worth freezing or canning, but having too many to leave out to snack on, I found a blueberry lemon tart recipe on Taste of Home. Here’s the official link to the recipe, or you can continue scrolling for a quick and painless rundown of the recipe that includes my own edits and additions.
1 1/4 cups all-purpose flour
1/3 cup sugar
1/4 teaspoon salt
1/2 cup cold, unsalted butter
1 egg yolk
2 tbsp water
1 tsp vanilla extract
Optional: a dash of whipping cream or half & half
In a mixing bowl, add the flour, sugar, and salt together. Mix well and slowly add in the cold butter until the mixture gets crumbly (to me, it looked like sand). Meanwhile, in a small bowl off to the side, whisk together the yolk, water, vanilla, and cream. Add this to the sandy mixture when it is ready, and mix until it forms a ball like sugar cookie dough. Cover this or put it in a small container, and stick it in the fridge to chill out for a half hour or so.
After it has been allowed to cool, roll the dough into a pie-crust sized circle on a floured surface. Carefully place it into a greased pie pan (dish?), and mend any cracks or breaks that may happen while you transferred it. Trim the edges to fit the sides of the pan. Eat some of the trimmings. You know you want to.
Cover the crust with tinfoil, and place it in the oven at 375°F for 12 minutes. Take it out and remove the tinfoil, then place it back in the oven for five more minutes.
1 (14oz) can of sweetened condensed milk
1/2 cup lemon juice (I used freshly squeezed, but store-bought is fine)
4 egg yolks
the grated peel of one lemon
a dash of salt
Beat the filling ingredients together until they are thoroughly mixed. Pour this into the crust after it has been allowed to cool slightly. Place this in the oven for 12–15 minutes or until set, at the same temperature as the crust.
3 cups of wild blueberries
1/2 cup of blueberry jam (I used half blueberry and half strawberry)
Optional: a dash of cinnamon & nutmeg
In a microwaveable bowl, mix 2 cups of blueberries (set 1 cup aside) and the jam. Microwave on high for one minute, remove, stir, and microwave for another minute. Let this cool while the filling finishes cooking.
When the filling is set and done cooking, remove it and let it cool. Carefully pour the blueberry & jam mix onto the filling and spread evenly. Pour the last cup of blueberries on top and refrigerate. You can eat it when it is warm like I did (I ran out of patience and was too excited), but if you let it refrigerate, the filling will firm up to the texture intended. Serve small slices, it’s a rich desert!