They make an excellent accompaniment to duck or game hen when cooked down into a sauce with balsamic vinegar and woodsy herbs.
A mixture of wild rice, blueberries and mirepoix may be used in a stuffing for pork loin or poultry.
Their sweetness balances well with a spicy barbecue sauce for ribs, a tangy glaze for ham or in a fruity compote over a wheel or baked brie cheese.
Add blueberries to a green salad, especially in those containing peaches, watermelon, nuts and fresh cheeses.
