These little buns are light and fluffy, and their dark sweet-sour filling makes your fingers and smile dark blue. I always bake them in summer when wild blueberries are in season. Sweet little cushions are made with yeasted, buttery dough, stuffed with aromatic wild fruits, and a little crumble on top. They are the best straight from the oven, dusted with a pinch of icing sugar, for breakfast or as a dessert. Find the recipe here…

Wild blueberry pie or wild blueberry dumplings served with sour cream were a staple of summer cuisine in Poland. My mother and grandmother bought them at a summer farmer's market, but they were also sold on little stalls by the roads in woodland areas. Wild Blueberries were delicious, funny – they made our smiles blue, always expensive, and their health benefits were appreciated in healthy juices and jams consumed in winter. But Wild Blueberries also make delicious ice cream of creamy texture, naturally sweet-sour flavour and beautiful vibrant colour. Find the recipe here…

This is insanely delicious creamy mascarpone dessert, a totally mess-free, easy to make treat that requires very few ingredients. For the compote, I’ve used frozen wild blueberries because they have a beautiful tangy flavour, deep dark blue colour, bring a bit of summer at this time of the year. Its taste matches perfectly to the sweetness of the rich mascarpone cream and the buttery almond crumble. Alternate the layers of the crumble, cream and blueberry compote to compose beautiful and elegant little desserts perfect for the party. Find the recipe here…