High-Energy Maple Blueberry Bannock

Cookies and Galettes / Recipes with Maple Syrup

Recipe — High-Energy Blueberry and Maple Bannock
Preparation Time:
Cooking Time:
10 portions
Metric Imperial


  • 1 cup all-purpose flour
  • 1/2 cup corn flour
  • 1 tablespoon baking powder
  • 1 of salt
  • 1/4 cup maple sugar
  • 1/4 cup unsalted cold butter
  • 3/4 cup milk, at room temperature
  • 1/2 cup fresh blueberries


  1. In a bowl, combine all dry ingredients (flours, baking powder, salt and maple sugar). Incorporate butter using a fork.
  2. Add remaining ingredients, mix and form dough into a ball.
  3. Flour a work surface, then pat or roll dough to a 2 cm (3/4 in) thickness. Using a 6-cm (2 1/2-in) cookie cutter, cut out 10 dough rounds, then transfer to a cookie sheet.
  4. Cover with a clean cloth and let dough rise 30 minutes in a draft-free place.
  5. Preheat the oven to 190 °C (375 °F).
  6. Bake bannock 30 minutes.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.