Blueberry season in Quebec starts from late July until the end of August. Cultivated and fresh wild blueberries can be purchased at the farmers’ markets, road-side fruit stands, supermarkets or can be picked at blueberry farms. These small, sweet and juicy berries are not only known for their high content of antioxidants as well as fiber, vitamin C, and potassium.
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.
Charmian @TheMessyBaker says
I’m so glad blueberries ignore borders. We grow wild blueberries here in Ontario, too. The tiny wild berries have so much more flavour than the big imported ones.
I’m thinking some blueberrie ice cream would go well with that bundt cake!
bellini says
Those Trappist Monks had their hands in everything, and not just wine and cheese making it seems. Their Oka cheese is one of my favourites. As for the blueberries they are a favourite too.
Evelyne@cheapethniceatz says
Nothing beat the ‘bleu de St-Jean’ indeed, so small and good. Great recipe.
A Canadian Foodie says
Liliana.
I have never picked blueberries – or seen them in Alberta, amazingly enough, though we do grow them in the Northern regions…however, I am a Saskatoon berry fiend and was given some wild freshly picked blueberries by a dear friend. They are scrumptious. Still love the sasks more… but, either one is best just fresh with cream – or plain – but heavy cream…if there is ever TOO many to eat them all fresh, then frozen for pies and cakes later. I developed a gorgeous recipe for a French Tart using my fresh Saskatoon berries which I know will be gorgeous with Fresh Blueberries, too – give it a go when you get some more.
🙂
V