Don’t be daunted by the thought of making soufflés – these pretty pink ones aren’t difficult at all. Prepare the puree ahead, then have the equipment ready and all the ingredients measured out so you can assemble and bake them close to serving time!
Combining wild blueberry with an array of zesty flavours, this recipe by Janet Dimond of Augie’s Ice Pops proves that homemade is always better.
Try this easy-to-make wild blueberry tart recipe by Molly B’s Gluten-Free Kitchen.
This recipe by Luis Valenzuela of Carmen, a popular Toronto restaurant, combines delicious wild blueberries and earthy quinoa to make an out-of-this-world dessert.