Blueberry pie

There were some culinary highlights this summer that I neglect to report, so here it goes... better late than never. This summer I was fortunate enough to be invited to the charming summer cottage of my friend and her family on the beautiful island of Löparö, just off the town of Porvoo. It was teeming with blueberries and raspberries, mushrooms, and heaven knows what else. I spent a lot of time picking blueberries, which is a wonderfully meditative activity. Time flies quickly and it is so much fun. There were so many blueberries this year that I could pick as fast as I liked and there were always plenty more to be grazed. Finnish forest blueberries, I must add, are special. They are relatively small, but full of flavour. Fresh blueberries, I believe, are best enjoyed as they are with ice cream, cream, meringue, or whatnot. But, due to popular demand, I also made my mother's recipe for blueberry pie. It's the same base as the rhubarb pie, but instead of rhubarb, I use blueberries. The end result is a marvelously juicy and sweet tart. Mommy knows best.

 

Summer treat: blueberries with quark and granola

Blueberries are in season now where I am. In Finland blueberries are very small, dark on the inside but intense and bittersweet flavour, much unlike the large and yellow-fleshed sweeter blueberries you get elsewhere. I buy one or two litres of them from the market each week. Sometimes I put them in my porridge, but my favourite treat is to enjoy them with a couple dollops of soft quark (rich in protein, low in calories) and Lizi's treacle pecan granola.

I am not a fan of the word 'superfood,' but nutritionists say that blueberries are the ultimate superfood. They contain loads of antioxidants (guards against cancer, heart disease, asthma, arthritis, etc), Vitamin C, fibre, flavonoids,... you name it. They'll keep your skin healthy and slow down your mental aging.

But who cares! The main point is that it is a most beautifully flavoured berry, a gift of nature.