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On July 14, 2019 we hosted our first ever Blueberry Dessert Competition. This competition took place as part of our annual Blueberry Festival.  We had 8 delicious entries and below are the recipes for the Top 3!

1st Place: Blueberry Cake
Kelda Summerskill, Baker

2 3/4 c unbleached flour
1 Tbsp baking powder
Pinch of salt
I c butter
1 1/2 c sugar
2 tsp vanilla
2 tsp lemon flavour
1 Tbsp lemon zest
6 eggs
1 Tbsp olive oil
1 c milk
1 1/2 c blueberries (1/2 cup used for decoration)

1. In one bowl, mix dry ingredients together (flour, baking powder, salt)
2. In another bowl, mix wet ingredients, in order, except milk (butter, sugar, vanilla, lemon flavor, lemon zest, eggs, olive oil)
3. Alternating dry ingredients and milk, add into wet mixture.  Mix just until combined.  Begin and end with dry ingredients.
4. Stir in blueberries.  Pour into 2 x 8″ cake pans (buttered and floured).
5. Bake in 350 degrees oven for 25-30 min.  Test with toothpick.
6. Let cool completely before icing cakes.

1 ½ c butter
4 ½ c powdered sugar
3 Tbsp heavy cream
1 Tbsp vanilla
1 c blueberry puree (cooled – recipe below)

Blueberry Puree
Cook 1 ½ c blueberries with just enough water to cover berries. Bring to boil, reduce heat to a simmer, stirring occasionally, until mixture reduces by about ½. Cool!

1. Cream butter
2. Alternately, add powdered sugar and cream (add vanilla to cream) to butter, starting and ending with powdered sugar.
3. Stir in cooled blueberry puree.
4. Icing for 2 x 8” cakes!
5. Decorate with remaining blueberries!
6. Enjoy!

2nd Place: Blueberry Cheesecake
Susan Wilander, Baker

9 whole gingersnap cookies
1/2 cup old-fashioned oats
3 tablespoons (packed) golden brown sugar
1/8 teaspoon salt
5 tablespoons unsalted butter, melted
1 teaspoon vanilla extract

1/4 cup water
1 tablespoon unflavored gelatin (measured from 2 envelopes)
12 ounces Philadelphia-brand cream cheese, room temperature
1 cup heavy whipping cream
1 cup sugar
1 tablespoon fresh lemon juice
3 cups fresh blueberries

1 cup chilled heavy whipping cream
1 tablespoon sugar
4 1/2-pint baskets blueberries
2/3 cup blueberry jam
1/4 cup Blueberry liquor (reduced over low heat to 2 tbsp

Preheat oven to 350°F. Blend first 4 ingredients in processor until cookies are finely ground. Add butter and vanilla; process until moist crumbs form. Press crumb mixture onto bottom and 1 inch up sides of 9-inch-diameter springform pan. Bake crust until deep golden brown, about 12 minutes. Cool.

Pour 1/4 cup water into small saucepan; sprinkle gelatin over. Let stand 10 minutes. Stir over very low heat just until gelatin dissolves. Set aside.
Blend cream cheese, cream, sugar, and lemon juice in processor until smooth. Add berries; puree until smooth (some blueberry bits will remain). With machine running, add warm gelatin mixture through feed tube and blend well. Pour filling into crust. Cover; chill overnight. DO AHEAD Can be made 2 days ahead. Keep chilled.
Run knife around pan sides to loosen cake. Release pan sides. Transfer to platter.

Beat cream and sugar in medium bowl until firm peaks form. Spread cream mixture thickly over top of cheesecake. Place berries in bowl. Heat jam in small saucepan over low heat until just melted add reduced liquor . Pour jam over berries; toss to coat. Mound coated berries in center of cream, leaving 1-inch plain border. Chill cake at least 1 hour and up to 1 day.

3rd Place: Blueberry Butter Tarts
Karen Curtis, Baker

1/2 cup packed brown sugar
1/2 cup maple syrup (No. 1 medium grade)
1/3 cup butter melted
2 eggs
1 tablespoon cider vinegar
1/2 teaspoon salt
1 box president’s choice puff pastry

Combine the first 6 ingredients Spray 2 12 cup muffin tins with non-stick cooking spray. Unroll pastry sheets and cut each sheet into 12 pieces. Fit each muffin tin with a piece of the puff pastry, stretching out a bit to fit. Line bottom of muffin tins with blueberries. Pour filling over blueberries, filling to just under the top of the crust. Bake in a 375 degree oven 20-25 minutes, until filling is set and pastry is golden. Remove from oven, run knife around the edge to loosen any stuck bits. Let cool in pan for 20 minutes, then remove. When cool, top with a dollop of Golden Ears Quark, or mascarpone cheese.

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