I buy Lac-Saint-Jean wild blueberries at Marché St-Jean Talon in Montreal. My family mixes them with yogurt and pure maple syrup or adds them to smoothies for breakfast. I bake blueberry muffins, pies, cakes and save some for freezing to use throughout the year.
The Syndicat des producteurs de bleuets du Québec(SPBQ) (the Quebec association of blueberry growers and harvesters) French only website lists information on Québec’s wild blueberry culture, health benefits, recipes, as well as pick-your-own site addresses and maps.
One of my favourite recipes from the SPBQ website is the Gâteau Bundt aux bleuets sauvages. It is a moist cake that is quick and easy to make. I serve it with plain yogurt or ice cream for dessert or an afternoon snack. The English recipe, Wild Blueberry Bundt Cake, can be found at the Canadian Living website. When wild blueberries are not in season, I make this cake with frozen wild blueberries or regular blueberries.
Valerie from A Canadian Foodie founded the Canadian Food ExperienceProject which began June 7 2013. As we (participants) share our collective stories across the vastness of our Canadian landscape through our regional food experiences, we hope to bring global clarity to our Canadian culinary identity through the cadence of our concerted Canadian voice.