Maritimer Blueberry Mess Maritimer Blueberry Mess

Maritimer Blueberry Mess | Food styling by Michael Elliott | Prop styling by Madeleine Johari Image by: Angus Fergusson

Though the mess (a layered mishmash of meringue, whipped cream and fruit) is a nod to our British heritage, the blueberries and biscuits in this version are inspired by the traditional Acadian grunt. Essentially a stovetop cobbler, this rustic dish was made by some of Canada’s earliest French settlers.

  • Prep time 40 minutes
  • Total time 13 hours & 15 minutes
  • Portion size 10 servings

Ingredients

Biscuits:
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons black poppy seeds
  • 1 teaspoon baking powder
  • 1 teaspoon lemon zest
  • 1 teaspoon lime zest
  • 1/4 cup + 2 tbsp milk
  • 2 tablespoons unsalted butter , melted
  • 1 teaspoon lemon juice
Blueberry Sauce:
  • 4 cups fresh blueberries
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla
Whipped Cream:
  • 2 cups whipping cream (35%)
  • 1/2 cup sour cream
  • 2 tablespoons granulated sugar
  • 2 teaspoons vanilla
Assembly:
  • 8 store-bought meringue nests (about 4 inches each)

Method

Biscuits: In large bowl, whisk together flour, sugar, poppy seeds, baking powder, lemon zest and lime zest. In separate bowl, stir together milk, butter and lemon juice; stir into flour mixture until soft dough forms.

Drop batter by 2 tbsp, 1 inch apart, onto parchment paper–lined rimless baking sheet to make 12 biscuits. Bake in 400°F oven until light golden, about 15 minutes. When cool, break into large pieces; set aside. (Make-ahead: Let biscuits cool completely; store in airtight container for up to 2 days.)

Blueberry Sauce: In large saucepan, stir together blueberries, sugar and cornstarch until coated. Stir in 1/4 cup water, lemon juice and vanilla. Cook over medium-high heat, stirring gently, until sugar is dissolved and mixture is thick enough to coat back of spoon, about 5 minutes. Remove from heat; let cool completely.

Whipped Cream: In bowl, whip cream, sour cream, sugar and vanilla until stiff peaks form.

Assembly: Break meringues into large pieces. Add half of the Whipped Cream to bottom of 12-cup (3 L) trifle bowl. Top with half of the Blueberry Sauce; top with half of the meringue pieces. Top with biscuit pieces and the remaining meringue pieces, Whipped Cream and Blueberry Sauce. Cover with plastic wrap; refrigerate for 12 hours. (Make-ahead: Refrigerate for up to 24 hours.) Let stand at room temperature for 30 minutes before serving. 
 

Nutritional facts Per serving: about

  • Fibre 2 g
  • Sodium 69 mg
  • Sugars 31 g
  • Protein 5 g
  • Calories 390
  • Total fat 22 g
  • Potassium 143 mg
  • Cholesterol 72 mg
  • Saturated fat 13 g
  • Total carbohydrate 47 g

%RDI

  • Iron 6
  • Fibre 0.0
  • Folate 11
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 22
  • Vitamin C 8
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Maritimer Blueberry Mess

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