Wild blueberries are onyx blue colour, and considerably smaller than most conventionally grown blueberries. Though they are inherently less sweet than cultivated blueberries, they still display a pleasant balance of natural acidity and sugar levels. Their skin is thinner and flesh is softer with a succulent melting quality.

Wild blueberries may be used interchangeably with conventionally grown varieties, though their small size and tart flavour may require some adjustments in basic recipes. Their skin to pulp ratio is much higher and will therefore release less moisture into batter, dough and other cooked applications. Use in pies, tarts, pancakes, muffins, ice creams, sorbets, and jams. They can also be used in beverages, compotes, purees and gastriques. Complimentary ingredients include cocoa, strawberries, raspberries, lavender, eucalyptus, raisins, honey, peaches, chocolate, herbs such as basil and mint, cloves, cinnamon, cream, butter, fresh cheeses, tea, sweet wines such as muscat and Riesling.