prepping for wild berry season

I am eagerly awaiting the beginning of July – our wild blueberries are peeking out and will be ready to pluck soon!

With that in mind, I’ve spent the last few days emptying out the berry freezer of the final harvest from last year. I need to make use of them to free up space!

I found that I only have blueberries and chokecherries left, so I’m making some more chokecherry wine and will be doing lots of blueberry baking!

My husband has a favorite bumbleberry crumble that I usually make with blueberries, strawberries, and raspberries, so I switched it up last night for dessert and made a blueberry only crumble. He’ll be jealous, but I’ll share the recipe with you!


3 cups berries

3 T sugar

Mix well


1 cup flour

1 cup rolled oats

3/4 cup packed brown sugar

.5 t cinnamon

Pinch nutmeg

3/4 cup butter

Mix well


Press half of the mixture into the bottom of the pan and bake for 5 – 10 minutes to crisp up.

Pour the berry mixture over the bottom and crumble the rest of the oat mixture on top. Bake 30-40 minutes until the berry juices are bubbling up.

Top with ice cream or whipped cream and enjoy!

My chokecherry wine is started as well. I’m ready for this year’s berries!

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