Estonia · Valga · Puka

Vaccinium corymbosum ?Alternative name:
Highbush blueberry
Northern blueberry
Large-fruited blueberry

July: The Highbush Blueberry starts ripening.

Photo Foraging Cooking

Safe. Traditionally cultivated in North America and Europe. Used in folk medicine and cuisine.

Large shrub with big juicy berries. Grows on acidic soils, often in plantations.

Cultivated and grows in northern regions with temperate climate Berries ripen in mid to late summer

Best picked in dry morning weather for better preservation. Berries detach easily from clusters, do not bruise easily.

Large berries suitable for freezing and canning. Fresh berries best consumed quickly or processed. Eaten raw or processed.

Berry: Large, blue with waxy coating, sweet with mild tartness
Leaves: Used for teas and infusions

Blueberry Pie (Baking)
Juicy and fragrant

1. Prepare pie dough.
2. Fill with fresh blueberries, sugar, and starch.
3. Bake at 180°C (350°F) for about 40 minutes.

Blueberry Compote (Boiling)
Refreshing summer drink

1. Boil berries with water and sugar for 15 minutes.
2. Cool before serving.

Blueberry Jam (Boiling)
Thick and aromatic

1. Mix berries with sugar, let stand for 1 hour.
2. Boil 20–30 minutes until thickened.
3. Pour into sterilized jars.

Blueberry Smoothie (Blending)
Healthy vitamin-rich drink

1. Blend berries with banana and yogurt.
2. Serve chilled.