Blueberries rock. And fyi, this recipe is awesome. I’ve made it twice; a total knockout. Word to the wise, though: the crust as written is too crumbly. The second time I mixed the graham cracker crumbs and melted butter in a food processor and added about 1 tbsp. of maple syrup to help things stick together.
The pint of blueberries that I ate today for lunch (there were also some almonds and pepitas involved) was almost too sour — a sure sign that the season is passing.
Make hay, my chickens!
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The Great American Cooking Project
