Wild Blueberry Maple Parfait

What is more Canadian than wild blueberries and maple syrup. Perhaps we should have saved Wild Blueberry Maple Parfait for Canada Day instead.


  • 3 ½ cups blueberries divided
  • ¾ cup pure maple syrup divided
  • 1 cup chilled heavy cream
  • 1 tsp lemon juice
  • 6 Oz thin ginger cookies coarsely crumbled


  1. Cook 2 ¼ cups of blueberries with ½ cup of maple syrup in a 2 quart heavy saucepan over medium heat, stirring occasionally, until blueberries have burst. Cool in an ice bath, stirring occasionally.

  2. While blueberry mixture cools, beat cream with remaining maple syrup using a mixer until it holds stiff peaks.
  3. Stir lemon juice and remaining 1 ¼ cups blueberries into cooled blueberry-maple mixture.
  4. Spoon about 2 tablespoons of the blueberry mixture into each of 6 glasses and top with half crumble cookies and half whipped cream. Repeat layering until glasses are filled and serve immediately.

Pin It on Pinterest