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Sonnberghof Blog
Blueberries – Tiny Alpine Miracles

It’s the beginning of what we fondly call “Moosbeer season” here in Salzburg’s alpine region. With hiking boots laced up, a small basket or jar in hand, a hearty snack in the backpack, and perhaps even a “riffel” – the traditional berry picker – families and nature lovers set off for the surrounding alpine meadows.

With patience and a keen eye, they search, pick, and taste the sweet mountain berries right where they grow. The best spots are often a well-kept secret among locals – sometimes all it takes is a quiet corner in the valley to experience the annual “Moosbeer craze.” And when you return with violet-stained fingers and a smile on your face, you know you’ve truly tasted the magic of summer in the Alps.

The small, dark berries that thrive on low shrubs in open forests, alpine meadows, and peat soils are much more than a sweet childhood memory. For many, a blue-stained smile is part of summer itself – a delicious reminder of how deeply connected we are to nature.

Known as bilberries, wild blueberries, or Moosbeeren, these little mountain treasures are true miracles of nature. Though no bigger than a pea, they burst with flavor and rich color, thanks to anthocyanins – natural pigments that give the berries their deep blue to violet hue and provide powerful antioxidant benefits.

In the Austrian Alps, wild blueberries grow at elevations of up to 2,300 meters, where the pure mountain air and mineral-rich soils make them especially nutritious. Packed with vitamin C, potassium, calcium, magnesium, and phosphorus, they support metabolism, nerves, and muscle health. Belonging to the heath family, alpine blueberries are prized for their intense aroma and vitality – and, as with so many things from the mountains, those that grow wild up here simply taste the best.

Picking blueberries –

like childhood, summer,

and vacation all at once.

Secret recipe: "Oberpinzgauer Moosbeernudeln" just like in the old days

When the aroma of fried cranberries wafts through the kitchen, you are immediately transported back to your childhood. This simple, rustic specialty is still a real insider tip today—and with fresh, hand-picked berries, it is a very special treat.

Ingredients:

  • 500 g fresh cranberries (blueberries)
  • 3 tbsp spelt flour (alternatively wheat flour)
  • 1 pinch of salt
  • 1 egg
  • A little cold milk
  • Butter for frying
  • Sugar for sprinkling

Preparation:
Carefully mix the washed cranberries with the flour so that the berries are lightly coated all over – this will ensure a nice binding later on. Add salt, egg, and a dash of cold milk and stir everything together loosely. The batter should be creamy but not too runny.

A cast iron pan is particularly suitable for frying. Using a spoon, add small portions of the batter to hot butter, press down lightly and fry on both sides until golden brown. Then sprinkle generously with sugar – and your cranberry noodles are ready!

Our tip:
At the Sonnberghof estate, we traditionally drink "Oberpinzgauer Moosbeernudeln" with a glass of fresh organic milk from our Pinzgau cows. And if your hands and lips are purple after snacking – which is almost inevitable – a splash of freshly squeezed lemon juice will help to remove the traces of cranberry enjoyment in a completely natural way.

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