Blueberry Stumble

Matthew Kelly/Supercall

If there’s anyone who knows their way around a blueberry, it’s a Canadian—especially if they’re from Nova Scotia where there are over 1,000 wild blueberry producers. “In the summertime, residents flock to the u-picks, filling the 10 pound, white cardboard boxes,” says Jared Wall, manager of the restaurant Gio in Halifax. “And everybody’s family has their own recipe for blueberry crumble.” To recreate the classic summertime dessert, Wall likes to use a base of strongly-brewed Organic Blueberry Jam tea from David’s Tea, since it mixes real, dried berries with black tea leaves. Disaronno Amaretto and brown sugar cinnamon syrup capture the warm, nutty flavor of the crumbly topping, and a trio of fresh lemon juice, lemon zest and lemon bitters add some zing. “The final touch is adding fresh egg white,” says Wall. “It’s the bow on the present. It wraps all the flavors together and presents them nicely beneath a rich creamy foam.”

Blueberry Stumble



  • 1.5 oz Amaretto
  • 1.5 oz Blueberry Tea
  • 1 oz Lemon Juice
  • .75 oz Egg Whites
  • .5 oz brown sugar syrup
  • 5 drops lemon bitters
  • lemon zest
  • 6 blueberries


Contributed by Jared Wall