wild blueberry tart recipe

We’re all about letting gorgeous seasonal ingredients shine, and this wild blueberry tart recipe is an elegant way to put your summer berries on display. We scored the recipe from food writer and frequent flyer, Kat Odell, from her recent trip to Helsinki. With a few simple ingredient swaps, this rustic stunner becomes a clean dessert we’ll never stop making..

About a 45-minute drive northwest of Helsinki sits Hawkhill, a cluster of luxury cottages shaded by soaring spruce trees and dotted with wild blueberry bushes in Finland’s Nuuksio National Park. The area is a popular retreat among city dwellers looking for a weekend escape, and Hawhill offers one of the most comfortable lodging options. Today the property — which dates back to the early 1960s — is run by third generation family member Anu Huotari and family. As a longtime resident of the area, Huotari is more than familiar with the surrounding wilderness and common ground for seeking fall mushrooms and summer blueberries. Below, her super simple recipe for a blueberry tart using wild Finnish blueberries.

Pro tip: If you don’t have fresh blueberries, feel free to sub in blueberry jam. The tart can be made one day ahead and frozen, then baked to order.

Finnish Wild Blueberry Tart


¾ cup unsalted butter, melted
¾ cup sugar, divided
1 ¼ cup flour
½ tsp baking powder
1 Tbsp cardamom
2 cups fresh blueberries

Substitution options + health notes: Try using grass-fed butter like Kerrygold for best nutrition. Swap Cup4Cup Gluten-Free Flour (instead of flour) and coconut sugar (instead of sugar).


In a medium bowl combine butter, ½ cup sugar, flour, baking powder and cardamom. Mix to form a dough. Press dough on to shallow greased baking sheet, approximately 9-inches by 7-inches. Store in fridge or freezer until ready to use.

In another medium bowl combine blueberries and remaining ¼ cup sugar. (If mixture is liquid-y, add a pinch of potato flour or pectin.) Spread blueberries atop crust and spread to form an even layer. Bake in oven at 350°F for approximately 30 minutes until cooked through.

From our friends


  1. It was really good and easy to make. I used brown coconut sugar and einkorn flour. I skipped the extra sugar in the blueberries and it was fine. Serve with creme fraiche :))))

    Michelle | 07.25.2019 | Reply

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