The Maine Windjammer Association
Maine Windjammer Association Newsletter
July 2016
 / VOLUME 15  / ISSUE 6  
Fresh from the Galley: Blueberries Everywhere!

credit: Captain Linda Lee
This time of year, Blueberry Buckle is a favorite aboard Schooner Heritage.

Let’s face it, despite their tiny size, wild Maine blueberries contain more flavor than any of their more readily-available counterparts. Favorites of foodies, black bears, all manner of birds and teething babies, the intense flavor of wild Maine blueberries brings the sensual experience of desserts and pastries to a whole new level. But just because they’re sweet and delicious doesn’t mean you have to hold back…they’re also nutritionally dense and filled with a variety of natural phytochemicals such as anthocyanin giving them twice the antioxidant capacity per serving of regular blueberries.

In the middle of summer, at the height of blueberry season, we’re passing along three tried-and-true blueberry recipes from the award-winning galleys of the Maine Windjammer Association.


BLUEBERRY BUCKLE from the Heritage

¼ cup margarine
¾ cup sugar
1 egg
½ cup milk
½ tsp salt
2 tsp baking powder
2 cups flour
2 cups blueberries
flour to coat berries


½ cup sugar
⅓ cup flour
½ tsp cinnamon
¼ cup margarine

Cream together margarine and sugar. Add egg and milk. Add salt, powder, flour and mix. Toss berries in flour and then add to batter. Batter should be very stiff. Spread into a greased 8x8 pan.

For topping, mix together sugar, flour and cinnamon. Cut in margarine. Sprinkle over batter.

Bake at 350 degrees for 40 minutes. Makes 16 pieces.



¼ cup butter
⅓ cup sugar
1 egg
1 cup milk
2⅓ cup flour
1 T and 1 tsp baking powder
½ tsp salt
1½ cup blueberries


½ cup sugar
⅓ cup flour
½ tsp cinnamon
¼ cup butter

In bowl #1, mix together well the butter, sugar, egg and milk, then set aside. In bowl #2, mix together well flour, baking powder, salt. Make a well and add bowl #1. Mix together and stir in blueberries. Mix together to form crumbs the streusel ingredients. Put muffin mix in greased muffin tins and sprinkle on top of each one some of the streusel mix. Bake at 375 degrees for 25-30 minutes. Diced apples, bananas or raisins can be used in place of blueberries, if you must. But when in Maine, make it blueberries!!



3 pints of blueberries
4 T lemon juice
1½ cups flour
1 T baking powder
½ tsp baking powder
½ tsp nutmeg
½ cup sugar
¾ cup milk
2 eggs
⅓ cup melted butter
½ tsp vanilla
1 cup sugar

to be sprinkled on top:
2½ T cornstarch
1 cup boiling water

Place blueberries in the bottom of pan. Sprinkle with the lemon juice. Mix flour, baking powder, nutmeg and sugar. Add milk, eggs and melted butter. Beat until smooth; spread over berries. Mix sugar and cornstarch and sprinkle over dough. Pour boiling water over everything.

Bake at 350 for 45 minutes–1 hour or until top of cake is golden brown and tester comes out dry (cake). The blueberries will get thick like pudding or jelly.

For more information about recipes from the galleys of the Maine Windjammer Association click here.

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