Freeze until berries are frozen through, then pour frozen berries into freezer bags and seal well.
To freeze raw blueberries, rinse gently, drain, and spread out onto a rimmed, paper towel-lined baking sheet. Rinse blueberries gently in cold water before using or serving. If fresh, they’ll keep this way for about a week. Store blueberries in the refrigerator in their original carton. Stains are an indication of over-ripeness, which can lead to mold. When buying blueberries, check the sides and bottom of the cardboard container for juice stains. Since small, low bush berries have a greater proportion of skin, their flavor is more intense that that of larger high bush blueberries. Blueberries are 85 percent water and most of the flavor is in the skin. Recent studies have found that blueberries are extremely high in antioxidants. Some growers are using mechanical harvesters, but most blueberry harvesting is still done by hand with a steel rake that is pulled through the tangled branches to tease out the intact berries. As you do, enjoy a few of my favorite blueberry tips and tricks, along with facts and lore surrounding the summer fruit. 
I had to fend people off while I took a picture of it, and when I left, the tart was half gone! Sorry to say, the place was far too busy to ask Isobel for the recipe, but I see no reason why you couldn’t make my Sour Lemon Tart in a Graham Cracker Crust and heavily sprinkle the top with blueberries. One of North America’s few native fruits (cranberries and wild grapes are two others), low bush blueberries grow thickly on treeless sandy barrens in coastal Maine, particularly way Down East in Washington County.ĭuring a recent trip to my CSA here in Maine, local baker Isobel Cunningham brought the most beautiful lemon blueberry tart to the baked goods table. Lemon tart photos © Keller + Keller Photography.
Blueberry season inspires a summery take on a simple lemon tart from Chowderland.
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