Taste Tested: Blueberry Basil Sauce

This week, Agatha’s sharing a blueberry basil sauce that’s sure to be the MVP at your next brunch gathering.


My friends were sitting around the long wooden harvest table–listening to the birds and enjoying the morning cottage country sun.  The plan was hallah (from Don’s Bakery–a Bala tradition!) french toast with honey laced ricotta.  Suddenly, panic ensued…there wasn’t enough maple syrup to go around!  Never fear, blueberries are here! Fortunately, we had purchased a pint from Hewitt’s farmstand on our way up.  Turns out, french toast is the perfect vessel for this wild sauce!


Blueberry Basil Sauce
Yields 4
Serve over breakfast treats -- we love it with Red Fife peach pancakes -- or slather it on your favorite ice cream!
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Prep Time
10 min
Cook Time
5 min
Prep Time
10 min
Cook Time
5 min
  1. 1 quart wild Ontario blueberries
  2. 6 leaves of Ontario thai basil
  3. 2 tbsp Ontario maple syrup
  4. 1 orange, juiced
  1. Toss half the blueberries in a small sauce pan along with the maple syrup. Heat on medium heat until the berries release their juices.
  2. Remove from heat once juices have been released. Stir in whole basil leaves, orange juice and remaining blueberries while sauce is still warm.
  3. Serve warm.
Culinary Tourism Alliance https://ontarioculinary.com/

About Taste Tested

From the farm to the table, it’s easy to be inspired by Ontario’s endless parade of edibles. With Taste Tested, OCTA’s staff are sharing their freshest finds and dishing out their favourites of the season.   Come discover what’s on our table – literally!

Share our tastes of Ontario with hashtag #TasteTested!

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