Here’s a favourite blueberry recipe from Windsong Orchard. It’s a great way to use the cooking grade berries. It’s in the style of a clafouti but made with cottage cheese and little sugar so it’s neither overly sweet or rich, just delicious! (quantities in brackets for a 46cm tart tin) not in brackets for a regular pie dish Cream: (100) 75gms butter and (60) 50gms sugar , when well creamed beat in egg. Sift in: (175gms) 150gms flour and tsp. baking powder and combine to make a soft dough. Push dough into pie pan and up edges with floury fingers . Chill/freezer for a bit. Filling: (375) 250gms cottage cheese, (3) 2eggs, (1/2 cup) 6 dessertspoons icing sugar whizzed up till smooth. Cover pastry with fresh or frozen berries (2-2.5 cups large tart) and pour mixture over them. Bake 180˚C 45 mins till lightly brown. Serve slightly warm, dusted with icing sugar.