Thank you for attending the 2014 Blueberry Festival!
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Blueberry Bake-Off 2013
Category: General Dessert
Winner: Priscilla Sakezles
1 cup all purpose flour
1/2 cup whole wheat pastry flour
1/2 cup spelt flour
2 1/2 tsp. baking powder
1/4 tsp. salt
1/3 cup sugar
4 Tbsp. butter, cut up
zest of 2 lemons
3/4 cup coconut flakes
1/2 cup coconut milk
3/4 cup FROZEN blueberries
Turbinado sugar for dusting
* ok to use all-purpose flour, or mix half
all-purpose flour with other types
* ok to use regular, soy or almond milk but scones aren't as rich
* must use turbinado sugar, regular white sugar will not create crunchy
* blueberries must be frozen so they don't get smashed during mixing.
All mixing is by hand, do not use an electric mixer.
Sift flours, baking powder, salt, and sugar into bowl. Cut in
butter with pastry blender.
Stir in lemon zest and coconut flakes.
Mix egg and coconut milk with fork, stir until just combined.
Stir in blueberries.
Using hands, roll 12-15 lumps of batter into balls.
Roll in turbinado sugar to coat.
Bake at 350° for 30 minutes
Winner: Lisa Merrick
Smith-Berry Pie AKA Blueberry Pie
Makes one 9 inch pie
1 cup sugar
1/3 cup all-purpose flour
4 cups fresh blueberrie
2 tsp. lemon juice (fresh)
1 Tbsp. butter
3 cups all-purpose flour
1 tsp. salt
2/3 cup butter flavor shortening (add more here for the extra
6 Tbsp. cold water
In a mixing bowl, stir together flour and salt. Cut in shortening
till the size of peas. Sprinkle water into the mixture then cut in
with a fork. Form dough into a ball with your hands. Cut
dough in half and roll the first part into a circle for the bottom of
the pie. Roll out the rest for a pie top. Be sure to cut slits for
the steam to escape.
Adjust top crust. Seal and flute edge.
Cover edge of pie with foil or aluminum pie cover and bake for about 25
min. at 375°. Remove the foil and
bake again for another 25 min. or until crust is golden. Cool on a
Category: General Dessert/Bar/Muffin/Bread
Winner: Lucas Draiss
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4
2. In a large bowl, beat together the eggs, oil,
vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt,
baking powder, baking soda, and cinnamon. Gently fold in the
blueberries. Transfer to the prepared mini-loaf pans
3. Bake 50 minutes in the preheated oven, or until a knife inserted
in the center of a loaf comes out clean. Cool 20 minutes in pans, then
turn out onto wire racks to cool completely.
Winner: Linda Henretti
In a large
saucepan, combine marshmallows and butter. Cook and stir over medium
heat until marshmallows are melted. Stir in cereal. With greased hands,
press onto the bottom and up the sides of a greased 9-in. pie plate; set
In a large bowl, dissolve gelatin in boiling water; stir in cold
water. Refrigerate until partially set, about 1 hour.
In a small bowl, beat cream until it begins to thicken. Add
confectioners' sugar; beat until soft peaks form.
Fold berries and 3 cups whipped cream into gelatin mixture. Pour into
crust. Refrigerate pie and remaining whipped cream for up to 4 hours.
Garnish with reserved cream and additional blueberries. Yield: 8
2 unbaked pie crusts
1 stick of butter
1 cup sugar
4 Tbsp flour
8 oz. cream cheese (softened)
3 tsp. lemon juice
2 heaping cups blueberries (1.5 pints)
Blind bake pie crusts for 6-8 minutes in a 325°
oven. Pull from oven and sprinkle about 1 Tbsp sugar in bottom and
return to oven for about 2 more minutes until crust is just starting to
brown. Remove from oven to cool.
While crust is cooling, mix filling.
Cream butter, cream cheese and sugar until fluffy. Add lemon
juice. Mix in eggs one at a time, mixing well between each.
Add flour, and mix just until combined.
Once crust is cool, put 1 cup of
blueberries in bottom. Divide filling mix between both pies and
Bake at 325°
for 40-50 minutes.
Top should be light brown and center
set. Watch crust and cover with foil if it starts to brown too
Refrigerate and cool thoroughly before
Category: General Dessert
Winner: Marti Williams
Blueberry Lemon Bars Deluxe
2 cups sifted flour
1/2 cup sifted powered sugar
1 cup butter
Sift together first two ingredients cut in butter till mixture clings
together, press into 9x13 pan, bake 350, 20-25 minutes till brown.
2 cups sugar
1/3 cup lemon juice(bottle juice works best)
1/4 cup flour
1/2 tea. baking powder
3/4 pint Dayton Nursery fresh picked blueberries
In blender add eggs, sugar ,lemon juice blend till combined sift 1/4
cup flour and 1/2 tea. baking powder pinch salt add to blender mixture
blend till smooth.Pour over crust add blueberries one at a time into
lemon mixture.Bake 350, 25 minutes, sprinkle with powdered sugar while
hot, cool, cut into bars.