The Maine Windjammer Association
Maine Windjammer Association Newsletter
August 2018
 / VOLUME 18 / ISSUE 8
Fresh from the Galley – Singing the blues with blueberry desserts

No need to feel blue – wonderful wild Maine blueberries are abundant throughout the month of August.

Ask Ellen Barnes, former captain and chef on board the Stephen Taber and here’s what she’ll tell you about blueberries…. “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.” It’s easy to find those tiny little wild blueberries in Maine. They’re sold throughout the state by farmers and farm stands. And the good news is, they freeze well too.

Blueberry Sour Cream Cake from the Stephen Taber

YIELD: 9-inch springform pan – eight servings


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.


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.


credit: Ela Haney (via
Nothing beats a warm blueberry muffin right out of the galley’s wood stove!


Blueberry Muffins from the Lewis R. French


4 eggs, lightly beaten
1/2 cup butter, melted
1-pint (16 oz) sour cream or yogurt
3-3/4 cups flour
1 cup sugar
2 Tbsp. plus 2 tsp baking powder
1 tsp salt
1/2 qt blueberries (2 cups)


Preheat oven to 400 degrees.

Mix together the eggs, butter and sour cream or yogurt in a small bowl. Combine flour, sugar, baking powder and salt in a separate large bowl. Add the egg mixture to the large bowl. Mix until just combined and then add the blueberries. Batter will be lumpy. Spoon into greased muffin tins and bake for 20 mins at 400 degrees.

Makes about 2 dozen muffins.


credit: Priscilla Du Preez (via
Nothing says August in Maine better than Blueberry Pie!


Blueberry Pie from Debbie Seip of the Angelique


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

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).

Reader's Choice 2017 Maine Windjammer Association voted #1 Maine Attraction, 2017, USA Today 1,000 Places to See Proud to be featured in New York Times bestseller: 1000 Places to See Before You Die Leave No Trace Preserving our nation's natural areas in partnerhip with the Leave No Trace Center for Outdoor Ethics Code of Excellence MWA Windjamming: The Way a Vacation Should Be!

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