Blueberry and huckleberry season is nearing its end and it always means summer is winding down. If you haven’t had a chance to grabs these berries, there may still be a few hanging on out there. Wild blueberries (and huckleberries) are much smaller than cultivated ones but are packed with just as much flavor.
The difference of huckleberries and blueberries is debated. Half the population uses them interchangeably, the other half have different ways of identifying them. From limited research I identify the bluer berries as “blueberries” and the dark purple berries “huckleberries.” They seem to grow together in together in the parts of West Virginia so I pick both.
Blueberry bushes can be found in Canaan Valley, Dolly Sods, and around the mountainous regions of West Virginia. I have fond memories of going to Canaan Valley with my family growing up and picking blueberries and later making blueberry cast-iron pies over the fire. Lots of sugar and butter, please!
There are endless possibilities with what to do with wild blueberries but I mostly love making homemade whipped cream for a classic berries and cream flavor. It allows you to really enjoy the wild berry flavor while making it a sweet treat. Wild blueberry pancakes are also highly recommended along with eating them straight out of your hand.
Wild blueberries and Cream
1 cup (cold) Heavy whipping cream
2-4 Tb Sugar (or powdered sugar)
1 tbs Vanilla
½ cup wild blueberries/huckleberries
- Pour the chilled heavy whipping cream into mixing bowl (I use a Kitchen Aid mixer)
- Start mixing on low and add in 2 Tb sugar and vanilla. Taste. If you decide if you want it sweeter, add more sugar.
- Move to medium speed and watch for peaks or mix to desired consistency.
- Add desire amount on top of half a cup of washed wild blueberries and enjoy!
I have also hand-mixed whipped cream so if you don’t have a stand mixer this delicious treat is still possible. See ya in the highlands.