Blueberry Pierogi with Honeyed Sour Cream

Polish summer feels like hot days, strong sunlight, and walks to the farmers market for jars of wild blueberries. Then lazily making pierogi, stuffing them with as many blueberries as possible, trying not to stain your fingers with the sweet purple juice flowing out of them. I like adding a bit of cardamom to the blueberry filling, to give it a bit of fairytale flavor. Served straight from the cooking water, with sour cream and honey, these are the best summer treat.