The blueberry season is on! I’ve picked wild blueberries since I was a kid & I love foraging in the forest. Being in nature is calming and sharing that moment with family and friends is unique. This time we asked our countryside neighbors to come along.
Our cottage neighbors are an old retired couple, amazing people, bubbly personalities. Laughter and chatter accompanied us for 3 hours together in the forest. It was also special to listen humming during the quiet moments. All in all, berry foraging is one kind of shared mindfulness and I warmly recommend it.
One of the traditions after the first forest adventure of the season is making some kind of berry dessert. My all-time favorite wild blueberry dessert of is not the classic blueberry pie but “Mustikkakukko” which in English translates to Blueberry Rooster.
The Blueberry Rooster is basically a slow-cooked covered pastry served with vanilla ice cream. Nothing to do with a real rooster. It’s a rustic dessert originating from Eastern Finland and absolutely delicious. Because I didn’t have enough rye flour, I opted for a rye galette this time.
Rye and wild blueberries are fantastic flavor combo
Since blueberries and rye might be a bit of odd flavor pair to most, I can assure you that this is something that you must try. Wild blueberries taste completely different in comparison to blueberries. They have an intense and sweet taste of the forest.
And then rye. Warm and earthy, some tangy notes. The smell of baked sweet rye pastry fills the house & makes you unbelievable hungry. Instead of going full 100 percent rye galette, I went for a milder dough.
You can start your wild blueberry and rye journey with the real Blueberry Rooster deal (recipe in English here). Or you can try this fantastic galette. I would say that they both take the same amount of time to prepare, but galette is your choice when in haste.
Rustic Wild Blueberry Rye Galette
This is actually my second blueberry dessert
So it happens that when you ask people to go foraging together you get an invitation for an afternoon coffee with fresh blueberry pie. Yum! We all four ended up home with full buckets and baskets. Could not have been luckier, we had perfect timing and wonderful weather to start the season.
Have you tried rye flour in sweet pastries?
I’m curious to know if using rye flour with desserts is a Finnish thing only. Have you made or eaten some pastries/dessert with rye flour as an ingredient?
For us Finns, rye is a national treasure. The thing is that most of us miss real rye bread when away from home for longer periods of time. Luckily nowadays I know how to bake homemade rye sourdough wherever in the world, you can also check my trusted vintage recipe here.