From July to September, blueberries are turning fingers blue in the Tyrolean mountains. The berries are very popular with hiking enthusiasts: as a natural snack whilst a hiking tour, as…
From July to September, blueberries are turning fingers blue in the Tyrolean mountains. The berries are very popular with hiking enthusiasts: as a natural snack whilst a hiking tour, as a topping for a healthy breakfast or traditionally processed as cranberry dumplings.
It is best to collect blueberries in a closable box or basket. Fabric and paper sacks are less suitable as the berries are very sensitive to pressure.
In contrast to the culture blueberry, which has a white pulp and is often sold in supermarkets, the wild blueberry has a blue pulp. Therefore, it can easily come to stains when collecting the berry.
No worries: With a little lemon juice the stains can be easily removed. The taste of the wild blueberry is more intense, so it is advisable to pick the fruits used in the following recipe for blueberry dumplings yourself.
Ingredients for Tyrolean blueberry dumplings (4 portions):
- 2 eggs
- 250 grams of flour
- 1/4 litre of milk
- 1 kg of self-picked blueberries
- a pinch of salt
- a little bit of butter
- Sugar to sprinkle
- Vanilla ice cream to be served aside
Mix the flour with the eggs, the milk and a pinch of salt.
Wash the picked blueberries properly. Gradually stir the blueberries into the dough.
Melt some butter in a pan and bake the desired amount of dough in the pan. Try to form not too large pieces.
Sprinkle with icing sugar. Add vanilla ice cream and garnish with additional blueberries if there are some left. Usually, a glass of milk is served aside.