All-Natural Wild Maine Blueberries

The first crop that we propagated on our farm was Wild Maine Blueberries.  We started with 1 acre and have expanded over the last few years to 4 acres of fields that have been increasing in production every year. The rental of honeybees from a local beekeeper adds even more fruit to the harvest. In 2024 we signed a lease for 30 acres of blueberries nearby in Gray!

**Please note that we do not offer Pick-Your-Own Blueberries**  Due to the nature of how lowbush wild blueberries grow and how we cultivate them, our fields are formed in what looks like a carpet of bushes and berries.  We stay off the plants until we are ready to harvest and then harvest all at the same time using our mechanical harvester as well as our hand rakes, walking behind so as not to disturb the fruit.  It is nearly impossible during harvest to not step on the berries in a hand-pick or pick-your-own setup unless you harvest like we do.  If you are looking for a pick-your-own option, there are many farms in the area that offer high-bush pick your own where you can walk between individual tall plants.   

Using Frozen Berries!

Our favorite Wild Maine Blueberry pie recipe using FROZEN berries!  This one has been a fail proof recipe for us, no need to thaw berries ahead of time. 

Two Fat Cats Wild Maine Blueberry Pie

Tips for baking with frozen blueberries!

• Keep them frozen: Add the berries directly from the freezer to your batter or filling without thawing. This helps prevent them from becoming mushy and minimizes color bleeding.

• Control moisture: Frozen berries contain extra moisture, so adjust your recipe accordingly.

• Thickeners: If using them in pie or tart fillings, increase the thickener (like flour, cornstarch, or tapioca) by about ¼ to ½ teaspoon per cup of fruit. Tapioca is recommended for a clear, glossy finish.

• Batter: For batters, especially thinner ones, consider tossing the frozen berries in a light coating of flour or cornstarch before incorporating them. This helps absorb excess moisture.

• Rinse: To help prevent the berry color bleeding into your batter, you can briefly rinse the frozen berries in cold water until the water runs lighter. Pat them dry gently before using.

Increase baking time: Frozen berries lower the batter's temperature, so extend baking time by 5 minutes or more. Keep an eye on your baked goods and use the toothpick test to determine doneness.

• Consider open-faced pies: To allow for moisture evaporation, try a lattice crust or other open-faced design for pies made with frozen fruit.

• Best for certain recipes: Frozen berries are ideal for recipes with longer baking times like pies, crisps, crumbles, and cobblers. They also work well in muffins with thicker batters.