Nordic fruit

The small wild blueberry from Lac St-Jean is making its way to your plate for a limited time.

Just as you can take the blueberry out of the lake but not the lake out of the blueberry, you will find its sweet and tangy taste so appreciated by Quebecers, as if you had picked it yourself!

  • Wild blueberries

    Under their firm and smooth skin, wild blueberries stand out with their intense and sweet taste. You will appreciate the blueberry from Lac St-Jean as much for its taste qualities as for its nutritional benefits, thanks to its high concentration of antioxidants, which is twice as much as cultivated blueberries.

    It's no coincidence that this small nordic fruit makes the Jeannois so proud! After tasting it, you'll want to freeze some to enjoy them all year round!

    2lbs
    551 ml
    Available at IGA
    Wild blueberries

Tips for Preservation

Add a paper towel on top of your blueberries before closing the lid and limit handling for optimal preservation.

Freeze them in their packaging. Once frozen, transfer them to an airtight container with a paper towel at the bottom of the container as well as on top of the blueberries.

The History of Blueberries

The story goes that wild blueberries are very abundant in the Lac St-Jean region due to the great fires that burned through the area in 1870. By clearing the forested areas, these fires made the soil conducive to the development of these small blue fruits.

The cultivation of wild blueberries is done naturally, with no need for seeds or watering. To give the plants a helping hand and ensure abundant harvests, we introduce bees and bumblebees into the fields, which pollinate the flowers all summer long. Wild blueberry harvests generally take place from late July through August for a duration of 4 to 6 weeks. Take advantage of this period to stock up on antioxidants and freeze these little fruits to enjoy them all year long!

Wild blueberries summer cup

All Recipes

  • Ingredients

    1 ½ cup of Toundra Wild blueberries

    2 tbsp white sugar

    Zest of ½ lemon

    3 tbsp of water

    Pinch of salt

    1 ½ cups of 35% whipping cream

    1 tsp vanilla extract

    2 tbsp white sugar

    ~ 8 graham crackers, roughly crumbled

    A handfull of wild blueberries

    Lemon zest (to taste)

    15 min
    4 persons

    Preparation

    Prepare the wild blueberry compote. Add 1 ½ cups of wild blueberries, 2 tbsp of white sugar, the zest of ½ lemon, 3 tbsp of water, and a pinch of salt to a small saucepan.

    Place over medium-low heat and cook for 4-5 minutes, stirring occasionally.

    Remove from heat, transfer to a bowl, and let cool completely.

    In a large bowl, whisk with a hand mixer 1 ½ cups of cream with 1 tsp of vanilla extract and 2 tbsp of white sugar until stiff peaks form.

    Add 1 tbsp of the cooled blueberry compote to the whipped cream and gently fold it a few times.

    Assemble. In glasses or cups, layer some crumbled graham crackers, whipped cream, and blueberry compote. Repeat a second time. Garnish with fresh wild blueberries and lemon zest.