Blueberry pies, molasses cookies and kitchen-party sweets

The Atlantic coast is a powerhouse for wild blueberries, with sources noting that the region (particularly Nova Scotia) produces a large share of North America’s crop. These berries become pies, crisps, muffins, ice cream, wine and even beer. Local baking traditions also feature molasses cookies, date squares, tea buns, partridgeberry/bakeapple desserts in Newfoundland and church-basement cakes and loaves across the Maritimes. In this bucket you can organize pies and tarts (blueberry, bakeapple, partridgeberry), berry cobblers and grunts, steamed puddings like figgy duff, loaf cakes, cookies, squares and tea buns. It ties together “kitchen party” desserts, holiday puddings, bake sale classics and everyday lunchbox sweets that define the sweeter side of Atlantic Canada.