Wild blueberries will forever remind me of the trip that my sister and I took to New England (East coast of Canada and USA). (See my New England clam chowder recipe and review here and my review of a New England restaurant that Barack Obama ate at here.) I was feeling nostalgic when I discovered that President’s Choice sells frozen Canadian wild blueberries, so I purchased a very large bag and have been making this simple wild blueberry sauce ever since. (On a side note, I really like the quality of this PC product and have since purchased another large bag. I’m hoping to come up with a recipe that uses frozen blueberries to make a good wild blueberry pie. I’ve had a failed attempt so far. I’ll keep you posted.) I have made this sauce for family, friends, and Ed, and everyone has loved it. It’s subtly sweet and natural tasting and is versatile for a range of simple and delicious desserts. For example, you could serve it warm over ice cream (photo below) or a slice of pound cake (recipe here) with a dollop of whipped cream. I’ve also used this sauce (cooled) in trifle (photo above). I don’t recommend making this sauce with regular blueberries, because they’re not as flavourful, they’re more tart, and they don’t hold their shape as well as wild blueberries.
This banana bread is moist, soft, and it holds together without being heavy or dense. It has great banana flavour and a handful of chocolate chips makes a wonderful variation. My preference is to use only enough chocolate to add a subtle sweetness and depth so as not to overpower the bananas. I know I’ve accomplished this when people have to ask if there’s chocolate in it.
