They should be round, firm and have a frosted appearance.

Unwashed, they will keep in the refrigerator for a few days.

They can be frozen once washed and dried to be used in recipes later on.

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Bilberries are perfect for tarts and pies, puddings, cakes or clafoutis

For adding to muffins and doughnuts

Making into syrups, sorbet, jelly and liqueurs.

Serve on a pool of vanilla custard.

Serve warmed around duck breast.

As a mousse: 750 g of bilberry pulp, 25 g leaf gelatin, 25 g lemon juice, 450 g whipped cream; serve on Italian meringue.

Fresh white cheese with bilberries: beat together 50 g white fresh cheese, 50 g bilberries, 1 tbsp. sugar, 1 tbsp. yogurt, 1 tbsp. lemon juice

Pudding - Cream 125 g butter with 100 g sugar. Add 2 eggs, 160 g flour, 2 tbsp. milk, a pinch of salt, and 1 tbsp. baking powder. Place the berries, tossed with sugar, in the bottom of a buttered dish. Pour the batter over top. Cover with aluminum foil and cook 1 hour in a bain-marie.

Use to make a chutney with ginger, black pepper and orange zest.

Alsace
Bilberry pie - line a dish with pie pastry, place a layer of bilberries. Bake for 20 minutes at 200°C / 400 °F.. Beat 100 g sugar, 2 whole eggs and 100 ml crème fraîche. Pour over the fruit and bake another 15 minutes. Serve cold with ice cream of chantilly.

Sweden
Bilberry pancakes - Prepare some thin pancakes. Cover with bilberries cooked in their syrup.