Wild Blueberry Pound Cake French Toast with Blueberry Maple Sauce

This recipe, by Alain Bosséthe Kilted Chef, was featured as part of the Get Your Hands on Local launch at the New Glasgow Aberdeen Sobeys in February 2020. This wild blueberry packed recipe is perfect for a tasty dessert or a decadent brunch!

Ingredients – Blueberry Pound Cake French Toast

1 cup Butter
3 cups Sugar
1 tsp Vanilla
1 cup Buttermilk
6 Eggs
3 cups Flour
2 tsp Baking soda
1 cup Frozen wild blueberries


Serves: 10

  1. Cream together the butter, sugar and vanilla. Mix in the buttermilk.
  2. Combine flour and baking soda and add to the creamed mixture, alternating with the eggs.
  3. Fold in the blueberries and pour into a prepared bundt pan.
  4. Bake at 325 for 1 ½ hours or until toothpick inserted into cake comes out clean.
  5. Cut cake into 10 slices after leaving it to rest for one day.

Ingredients – Wild Blueberry Sauce

2 tbsp Butter
2 cups Nova Scotia wild blueberries
1/2 cup Van Dyk’s Wild Blueberry Juice
1 cup Maple syrup
5 turns Fresh ground pepper


Serves: 10

  1. In a medium sized frying pan, on high heat, melt the butter and incorporate the wild blueberries.
  2. When it begins to simmer add the wild blueberry juice and the maple syrup.
  3. Reduce heat until it begins to thicken (approx. 15 minutes). Then add pepper and simmer for another 5 minutes.

Ingredients – Egg Wash

3 Eggs
1 cup Whipping cream


  1. Place all ingredients in a medium sized bowl and whisk until frothy. Set aside.

To Assemble

  1. Dip piece of cake in egg wash and grill on both sides until golden brown. Plate.
  2. Top with wild blueberry sauce then if you wish add whipping cream.

Local Source Guide: 

Nova Scotia wild blueberries:

Van Dyk’s Wild Blueberry Juice: Van Dyk’s Wild Blueberry Juice is available at Sobeys, Atlantic Superstore, independent retailers or via their online store.

Maple syrup:

Recipe provided by: Alain Bosséthe Kilted Chef

This recipe was featured at the Get Your Hands on Local launch

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