Blueberry Cranberry (lingonberry) Pie, muffins, anything Mixing about half and half of blueberries and cranberry (lingonberry) pie adds a surprisingly tasty zing. It’s also a nice way to use lingonberries in a pie. If you make an all lingonberry pie, it can be a little overwhelming, but half and half is just about right for my taste. As I mentioned earlier in my post on blueberry and raspberries for breakfast, I prefer not to add sugar to my berries which is part of the reason that I have a hard time using lingonberries. Now that I know lingonberries top the charts in antioxidants, I want to try to incorporate them even more into mine and my family’s diet. Of course, extrapolate from pie, and half blueberries and half lingonberries will do in just about any baked good or jam you are making.
Holloway, P.S., R. Dinstel and R. Leiner. 2006. Antioxidants in Alaska Wild berries. Georgeson Botanical Notes No. 35. Available Online: Berries and Antioxidants