Blueberry from Brittany
Season
- Peak season
- Available
- Not available
Did you know?
While blueberry consumption has increased by 20% over the past five years (source: CTIFL 2024), Prince de Bretagne now offers a local, fresh, and flavorful alternative to imported fruits.
Grown on Breton soil with its mild, oceanic climate, the Brittany blueberry delights with its sweet and slightly tangy taste, its deep color, and its nutritional benefits. Hand-picked at full ripeness, it is 100% local, fresh, and seasonal. Today, six market gardeners are cultivating Brittany blueberries.
Brittany blueberries are available from July to September in 125g punnets, depending on weather conditions.
Cooking tips
HOW TO CHOOSE THE BEST BLUEBERRIES
Choose local and seasonal berries In Brittany, the harvest runs from July to September.
Visual check
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Uniform color
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No spots or mold: avoid damaged or sticky fruits
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Consistent size: berries should be firm and evenly sized
Touch test
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Firm yet slightly tender texture: a good blueberry shouldn't be too soft or too hard
HOW TO PREPARE BRETON BLUEBERRIES?
Preparing Breton blueberries: simple, quick, and delicious. These flavorful little berries lend themselves to a variety of recipes. Here’s how to get them ready according to your culinary plans:
Clean them thoroughly
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Gently rinse them under cold water using a strainer
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Pat dry with paper towels, being careful not to crush them
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Don’t soak them: blueberries are delicate and tend to absorb water
HOW TO COOK BRETON BLUEBERRIES?
Cooking Breton blueberries brings out their aroma, intensifies their flavor, and transforms their texture into something luscious and syrupy. Here's how to prepare them, depending on your taste and imagination:
In a pan (2 to 5 min) Sauté the berries with a dab of butter and a pinch of sugar or fleur de sel. Perfect served with ice cream, fromage blanc, or duck breast.
As compote or coulis (10 to 20 min) Simmer gently with a little sugar and lemon juice. Blend for a smooth coulis or mash with a fork for a rustic compote.
In baked goods (20 to 40 min in the oven) Add to tarts, muffins, clafoutis, or crumbles. They hold their shape and release their juices, gently tinting the batter.
As jam or jelly (30 to 60 min) Cook with sugar and lemon until thickened. For jelly, strain the juice before jarring.
As savory sauce (10 to 15 min) Reduce with balsamic vinegar, red wine, or spices. Perfect with game meats, foie gras, or cheese.
Chef's tip: For a glossy, coating sauce, add a spoonful of diluted cornstarch at the end of cooking.
HOW TO STORE BRETON BLUEBERRIES?
Breton blueberries are delicate and sensitive to moisture. To keep them flavorful longer, here are the best storage practices:
In the fridge (5 to 10 days)
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Don’t wash them before storing: moisture encourages mold
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Remove damaged berries to prevent spoilage of the rest
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Use a breathable container: their original punnet or a bowl lined with paper towel
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Store on a middle shelf: avoid the produce drawer, which is often too humid
Freezing (up to 12 months)
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Spread the blueberries on a tray for individual freezing 💡 Chef's tip: To prevent clumping, place parchment paper on the tray before spreading the berries
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Transfer to an airtight bag once frozen
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Use frozen berries in smoothies, baked goods, or sauces
Other preservation methods Jam, jelly, syrup, or liqueur: perfect ways to extend their season
Cooking suggestions
BRETON BLUEBERRIES: ENDLESS POSSIBILITIES
These versatile little berries shine in every form—whether raw, cooked, sweet, or savory!
Raw delights
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As is: snack on them plain or add to yogurt, fromage blanc, or muesli
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In salads: pair them with red berries, melon, or even fresh cheese and herbs
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In smoothies: blend with banana, plant-based milk, and chia seeds for a vitamin boost
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With savory dishes: serve alongside duck breast for a surprising twist
Cooked creations
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Blueberry tart: a timeless classic with buttery crust and fruity filling
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Clafoutis or muffins: bring a tangy and tender touch to baked goods
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Jam or jelly: simmer with sugar and a splash of lemon for long-lasting goodness
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Savory sauce
Chef’s tip
Chef’s Tip to Elevate Breton Blueberries
To deepen the flavor of blueberries in desserts, lightly roast them in a pan with a dab of butter and a pinch of fleur de sel. This technique intensifies their taste, highlights their tangy edge, and creates a naturally syrupy juice—perfect for drizzling over panna cotta, cheesecake, or vanilla ice cream.
For an extra refined touch: add a few drops of kirsch liqueur or reduced balsamic vinegar at the end of cooking. This sweet-and-sour contrast is a favorite among chefs when pairing blueberries with savory dishes like duck breast or foie gras.