2020 “Blue Ribbon” Maine Blueberry Recipe Contest Entries

fresh blueberriesIn honor of Maine’s traditional fair season, UMaine Extension had a blue ribbon contest for the best recipe using wild or highbush blueberries grown in Maine.

We are pleased to announce that we had two entries so we’ve declared it a TIE!

Jump to Recipe Contest Entries

The judges are considering how to best include these recipes in our EFNEP and “Mainely Dish” Recipe Video Series recipe collections.

logo for Expanded Food and Nutrition Education Program

Judges:

  • Kate Yerxa, Expanded Food, and Nutrition Education Program Coordinator
  • Kathy Savoie, Extension Professor
  • Alex Gayton, Nutrition Education Professional, Expanded Food and Nutrition Education Program

Recipe Contest Entries:

Penne with Gorgonzola Cream and Maine Blueberries

a bowl of penne pasta with a cheese sauce and blueberries in a dish on a table
Lynne Holland’s dog Little Baxter looks on in envy because his dinner doesn’t include Penne Pasta with Gorgonzola Cream and Maine Blueberries (from Cindy Eves-Thomas’ recipe). — Photo by Lynne Holland

Cindy Eves-Thomas, UMaine Extension Webmaster

About the Recipe: The original recipe called for dried cranberries and walnuts. Not having either on hand, I substituted blueberries and pecans. I love the flavors of this dish and although it’s simple and quick to put together, it looks and tastes fancy enough for company.

Serves: 6 | Prep Time: 15 minutes

Ingredients:

  • 16 ounces petit penne pasta
  • 1 Tbsp. butter
  • 1 Tbsp. flour
  • 1 cup whole milk
  • 4 ounces cream cheese
  • 4 ounces Gorgonzola (or blue cheese) crumbles
  • 1 cup fresh blueberries
  • ½ cup toasted pecans, coarsely chopped

Instructions:

  • Cook pasta according to package directions. While pasta cooks, melt butter in a 2-quart saucepan over medium heat. Stir in flour to make a roux; stir 30 seconds until light gold. Slowly add milk and stir constantly until milk begins to thicken. Remove from heat. Add cheeses and stir until completely melted.
  • Drain pasta. Toss with cheese sauce. Top with blueberries and nuts. Serve immediately.

Blueberry Pudding Cake

Serves: 6 | Prep Time: 15-20 minutes | Bake Time: 45 minutes | Oven Temperature: 350°

a front and back of a recipe card for blueberry pudding cake with a gingham fabric background
Original Blueberry Pudding Cake recipe cards, given to Tara Wood from her husband’s grandmother Elizabeth Wood in 2000, as a bridal shower gift.

Tara Wood, Administrative Specialist, UMaine Extension in Washington County

About the Recipe: This recipe was given to me by my husband’s grandmother, Elizabeth Wood, at my bridal shower in 2000. She was a wonderful baker and worked at the local elementary school as a cook for many years. She passed in 2001 and our daughter who was born a few months after her death has Elizabeth as her middle name in her memory. This recipe has always been a treasure.

Ingredients:

  • 2 cups blueberries
  • 1 cup flour
  • ¾ cup sugar
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • ½ cup milk
  • 3 Tbsp. shortening
  • 1 cup sugar
  • 1 Tbsp. cornstarch
  • 1 cup of boiling water

Instructions:

  • Place blueberries in the bottom of an 8-inch square cake pan.
  • Melt shortening.
  • Combine flour, baking powder, salt, shortening, ¾ cup sugar, and milk; mix well.
  • Spread this batter over the berries.
  • Mix 1 cup of sugar and the cornstarch together and sprinkle over the batter in the pan.
  • Pour the boiling water over this.
  • Bake at 350 degrees for 45 minutes.
  • Serve warm with ice cream.

The mission of the University of Maine Cooperative Extension is to help Maine people improve their lives through an educational process that uses research-based knowledge focused on issues and needs.