Blueberries grow on low creeping shrubs or tall erect bushes, depending upon variety. The small round berries can range in size from 5-16 millimetres in diameter. They first appear green, but ripen into a deep shade of dusty blue. The soft, hazy white coating that develops on the skins' surface, which is known as the bloom, is a natural waterproofing which helps protect the berries from the sun and other natural elements. Blueberries have a sweet and woodsy flavour with an acidity that can vary depending upon growing conditions. Long sunny days and warm temperatures develop a higher sugar content, while cooler temperatures and shorter days with limited sunlight increase acidity. After harvest some plants lose their leaves while other varieties retain their foliage year-round, becoming a colourful mix bronze, red and purple in the autumn.

Commonly relegated for the usual pies and jams, Blueberries are just as appropriate in savoury applications as they are in sweet dishes. 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, dried 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. Other complimentary flavours include, cinnamon, ginger, honey, maple syrup, nuts, oats, chocolate, lavender, thyme, rosemary and mascarpone.