The Maine Windjammer Association
Maine Windjammer Association Newsletter
July 2017
 / VOLUME 17 / ISSUE 7
Fresh from the Galley - Blueberries galore!

credit: Captain Linda Lee
Blueberry buckle makes an appearance on many windjammers every July, as seen here aboard Schooner Heritage.

Every year, the wild barrens in Maine turn blue and that means the small and extremely flavorful blueberries are ready for harvest. To take advantage of summer’s blueberry bounty, we’re sharing recipes from the Angelique and the Stephen Taber. Enjoy!

BLUEBERRY BUCKLE - from the Angelique

3/4 cup brown sugar
1 egg
2 cups flour
1/4 cup softened butter
1/2 cup milk
2 teaspoons baking powder
2 cups blueberries

Cream butter and sugar until smooth. Beat in eggs. Add dry ingredients and mix into large crumbs. Add milk and beat until smooth. Stir in blueberries. Put into greased and floured 9” square pan.

Crumb Topping:

1/2 cup brown sugar
1/3 cup flour
1/2 teaspoon cinnamon
1/4 cup soft butter

Place in bowl and mix until crumbly. Add to top of batter in pan. Bake at 375 degrees for 45-50 minutes. It takes longer on the boat. Serves 9.


BLUEBERRY PIE from Angelique

2 quarts fresh blueberries
1/2 bag frozen blueberries
1/2 cup +/- sugar
1 tablespoon lemon juice
3 tablespoons tapioca 
small amount cinnamon
pie shell

Pour 1/2 bag of frozen blueberries in bottom of pie shell. In large mixing bowl place 2 quarts fresh blueberries, sugar, tapioca and lemon juice and mix well. Pour berry mix on top of frozen berries sprinkle with cinnamon. Cover with second crust or crumb topping.


BLUEBERRY SOUR CREAM CAKE - from the Stephen Taber

YIELD: 9-inch spring-form pan – eight servings

We grow the best wild blueberries in Maine. They are small and very tasty. During the season, late July and August, I try to use our homegrown blueberries as much as possible. I usually get them in the flats from the man who grows them.


1-1⁄2 cups flour 
1⁄2 cup sugar 
1 stick butter 
1 1⁄2 teaspoons baking powder 
1 egg 
1 teaspoon vanilla 
1 quart blueberries


2 cups sour cream 
2 egg yolks 
1⁄2 cup sugar
1 teaspoon vanilla

Mix flour, sugar, butter, baking powder, egg and vanilla and pat into a buttered springform pan. Place blueberries on top and combine remaining ingredients and pour over all and bake at 350 degrees for 1 hour and 15 minutes. Let cool before you eat.

Bake at 350 for 50 minutes—1 hour until golden brown on top and filling thickens (it sometimes takes a little longer to bake on board the vessel.)

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


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