Blueberries were the first fruit we planted at the farm, in 2009. We planted 20 rows of 50 plants each — 1,000 in total — in the northeastern corner of our main field, on almost an acre that was naturally acidic. We planted several varieties – Spartan, Blueray, Bluegold, Reka, Draper, Liberty and a couple more varieties the names of which I forget as I write. It took us a long time to master the art of growing harvesting blueberries. In the early days, when we had no outlet for them other than a relatively small number of farm members, we shared (too) many of our blueberries with the birds. A few years in, we shared them with volunteers from Les Fruits Défendus — a Montreal non-profit that connects fruit-tree and bush owners with pickers.  We now manage to harvest the entirety of our crop ourselves, with the help of pickers of all kinds — and the berries find their way into members’ baskets and onto our farmstand tables at Atwater and Jean-Talon markets.

As always, the simplest suggestions are often the best. On the farm, we love to sprinkle blueberries on our homemade granola, or to us them as a topping for our overnight oats (see here for an easy overnight oats recipe).

That said, see an easy blueberry pie recipe below, followed by a few new recipe suggestions provided by our friend Laure.  As part of our focus on recipes with Laure this 2020 season, we are dusting off our files and pulling out old recipes provided to us by members over the years. Check back for more blueberry recipes shortly.

Fruity Blueberry Pie – 02/08/2020

In 2015, long-standing farm member Nathalie Kavanagh offered us a blueberry pie…the pie was super-delicious; the recipe is super-easy. As it is made mostly of uncooked fruit, every bite tastes like a handful of freshly picked blueberries. The recipe can easily be adjusted upwards or downwards for greater or lesser quantities (e.g. tarts).

The pie Natahlie made for us was with a classic pie crust. Nathalie did not provide a recipe for her pie shell, but we can suggest one if you want a completely home-made pie (coming soon). However, we are partial to graham cracker crusts, particularly for fresh fruit pies  and flans (see second pie crust recipe, also coming soon).

  • 1 cup sugar
  • 3 tablespoons corn starch
  • 1/8 teaspoon salt
  • 1 cup water
  • 4 to 5 cups blueberries
  • 1 tablespoon butter
  1. Mix sugar, corn starch, salt, water and 1 cup of blueberries. Cook, stirring frequently, until mixture thickens.
  2. Add butter. Cool somewhat, then add 3 to 4 cups of blueberries.
  3. Spread into a cooked pie crust; let cool completely.
  4. Serve with whipped cream.

Seared duck with blueberry sauce – 25/07/2020

Reportedly, raspberries are a duck’s best friend, but try this delicious blueberry sauce from Canadian Living to accompany your next magret.

Blueberry ricotta tart – 25/07/2020

Ricotta tarts are a traditional dessert in Italy. They are light and not too sweet and finish off a meal with simple elegance. With blueberries, the pleasure becomes even greater…see this recipe from Martha Stewart.

Blueberry, almond and lemon cake – 25/07/2020

You may have a slice of this ‘’berry dotted cake’’ from NYT Cooking in the morning, after lunch or at night but you should eat it as fresh as possible for a heavenly experience.