i honestly can't! i've had american blueberries once, from frozen, and they were...really sour and tasteless. they just tasted like something green and underripe, to me. could just be bad luck, but i haven't really made an effort to track them down again after that. they aren't really available here fresh for good reason. bilberries, or what i know as a blueberry, is smaller in size than american blueberries, and purple/blue all the way through (whereas the american ones are green inside). I also get the impression that the american blueberries are very firm (even after they thawed, they were firm) whereas these are jucier/mushier. they're very flavourful, like little explosions on the tongue, of a sharp (sour/tangy) kind. i'm not sure how to explain their actual flavour though, because I haven't ever tasted anything like it anywhere else? not like, say, pomegranates and stone bramble, which are very similar, or sea buckthorn with its citrusy tones...
i'm not so sure about that tbh, the dough is just greasy enough that the moisture from the filling doesn't penetrate into it, so i doubt the flour will go the other way...
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i honestly can't! i've had american blueberries once, from frozen, and they were...really sour and tasteless. they just tasted like something green and underripe, to me. could just be bad luck, but i haven't really made an effort to track them down again after that. they aren't really available here fresh for good reason. bilberries, or what i know as a blueberry, is smaller in size than american blueberries, and purple/blue all the way through (whereas the american ones are green inside). I also get the impression that the american blueberries are very firm (even after they thawed, they were firm) whereas these are jucier/mushier. they're very flavourful, like little explosions on the tongue, of a sharp (sour/tangy) kind. i'm not sure how to explain their actual flavour though, because I haven't ever tasted anything like it anywhere else? not like, say, pomegranates and stone bramble, which are very similar, or sea buckthorn with its citrusy tones...
i'm not so sure about that tbh, the dough is just greasy enough that the moisture from the filling doesn't penetrate into it, so i doubt the flour will go the other way...