A Cook's Illustrated taste test declared that Compared with cultivated, wild blueberries are small, firmer in texture and more sweet and tangy in flavor.

 

Recipes: Mixed Berry Cobbler

Berry filling:

2 bags Wyman's Frozen Mixed Berries (about 5 cups)
1/2 cup sugar
1 Tbsp cornstarch

Biscuit topping:

1/3 cup unsalted butter (at room temperature)
1/3 cup sugar (plus more for sprinkling)
2 cups flour
1/2 tsp salt
1 tsp baking powder
1/2 cup milk

Preheat oven to 375 degrees F. Grease 1 1/2-2 quart baking dish. For filling, add berries to baking dish, sprinkle with sugar and cornstarch. Toss lightly to mix and set aside. For topping, beat butter and sugar until fluffy. Sift flour, salt and baking powder into separate bow. Alternately add flour mixture and milk to butter mixture, stirring just until blended. Do not over mix. Roll dough to shape of baking dish; crimp or flute edge. Lift dough and cover fruit in dish just slightly short of dish sides. Bend top and sprinkle lightly with sugar. Bake until crust is olden brown and berry juices bubble, about 50-55 minutes. Serve warm, topped with ice cream if desired.

Jasper Wyman & Son is the leading US grower, packer, and marketer
of wild blueberries and berry fruits flash-frozen, canned, and in juices.