It’s blueberry season here in Maine. I never knew that wild blueberries were a “Maine thing” until I moved here. They are all over, or at least they are in our area. I like blueberries so I’m pretty stoked to have fresh berries at our fingertips. It’s especially great when you’re hiking and you come across some bushes with ripe berries ready for picking.
A couple of weeks ago we went to a U-Pick place and raked some berries. Raking is far superior to picking because it is much, much faster. We raked about 6 lbs of berries in less than half an hour. Best of all, the farmer let us use his machine to clean the blueberries! It was pretty great – it sorted the berries from the leaves, grass, etc and also weeded out the small and smashed berries. So much easier than doing it by hand.
Since we have a freezer full of blueberries, I figured this would be a good time to make a blueberry dessert pizza. We had my husband’s church choir party coming up so I thought it would be a good dessert to bring.
I ended up using this recipe, but made a couple of changes. I didn’t add the walnuts and instead of vanilla I used almond extract because as I was making the filling, I realized that I was all out of vanilla.
The crust and filling after baking:
The finished product:
Overall, this was a good dessert pizza. The blueberry compote ended up being runnier than I would have preferred, but it still tasted good. I liked that it wasn’t too sweet. I think I would have liked it better with the walnuts because they would have added a nice crunch. The husband said it is “delicious.” Several people at the choir party told us they liked it also and we left with an empty pizza pan so I think it went over well.