GOSHEN — This year’s Bursting with Blueberries contest was sponsored by Blueberry Park. Cash prizes were awarded to the top three winners. Taking first place was Fancheon Resler of Albion for her Blueberry-White Chocolate Bread Pudding. Second place was awarded to Brandy Cavanagh of Goshen for her Blueberry Scones with Lemon Glaze. In third place was Mark Zak for his Quick Blueberry Cobbler Pie. Others participating in the contest include Jeanette Cross, Barbara Brown, Jeanne Raska and Nathan & Levi Hite of Elkhart, Karen Meade, Arlene Julien, Patsy Berkey, Carolynn Riddle, Lynn Berney, Julia Tyson and Gail Janssen of Goshen, Cheryl Boyd of Culver and Lynn Grotz of Syracuse.



First place

Blueberry-White Chocolate Bread Pudding

Fancheon Resler of Albion

8 slices of day-old white sandwich bread, crusts removed

1-1/2 cups fresh blueberries

1-1/2 cups half and half

8 ounces white chocolate, chopped

3 eggs

1/4 cup granulated sugar

1 teaspoon vanilla

1/4 teaspoon salt

 Sauce:

1/3 cup sugar

2 tablespoons cornstarch

1/2 cup water

2 cups fresh blueberries

1 tablespoon lemon juice

1 tablespoon butter

Cut bread in 1-inch cubes; place half in sprayed 11x7 inch baking dish. Cover with blueberries. Cover with the rest of bread cubes. Set aside. Scald half and half in microwave on HIGH for 1 minute and 45 seconds. Stir in white chocolate into half and half. In large bowl, beat eggs, sugar, vanilla, and salt. Gradually add warm half and half/chocolate mixture and mix well. Pour mixture over bread cubes and blueberries, pressing to moisten all bread. Cover with foil and bake at 350 degrees for 30 minutes. Uncover and bake 15-20 minutes longer until center is set. To make sauce, in small saucepan combine sugar, cornstarch, water and blueberries. Bring to a boil over medium heat, stirring constantly until berries burst and sauce is thickened, about 5 minutes. Stir in lemon juice and butter. Serve warm over bread pudding. Yield: 8 servings



Second Place

Blueberry Scones

with Lemon Glaze

Brandy Cavanagh, Goshen

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

2 tablespoons sugar

5 tablespoons unsalted butter, cold, cut in chunks

1 cup fresh blueberries

1 cup heavy cream, plus more for brushing scones

 Lemon Glaze

1/2 cup freshly squeezed lemon juice

2 cups confectioner’s sugar, sifted

1 tablespoon unsalted butter

1 lemon, zest finely grated

Preheat oven to 400 degrees F. Sift together the dry ingredients; the flour, baking powder, salt and sugar. Using 2 forks or a pastry blender cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough. Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1-1/4 inches. Cut the rectangle in half then cut the pieces in half again, giving you 4 (3-inch) squares. Cut the squares in half on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze. You can make the glaze in a double boiler or for a simpler version use the microwave. Mix the lemon juice with the confectioner’s sugar until it dissolves in a heat proof bowl over a pot of simmering water for the double boiler method or in a microwave safe bowl. Whisk in the butter and lemon zest. Either nuke the glaze for 30 seconds or continue whisking in the double boiler. Whisk the glaze to smooth out any lumps, and then drizzle the glaze over the top of the scones. Let it set a minute before serving.

 

Third Place

Quick Blueberry

Cobbler Pie

Mark Zak, Goshen

3-1/2 cups blueberries

1-1/2 cups sugar

2 eggs

1 cup unsifted flour

1/4 cup melted shortening

1/2 cup melted butter

 Grease a 10-inch quiche dish, baking dish or pie plate. Preheat the oven to 325 degrees. Gently mix the blueberries and 3/4 cup of sugar in a bowl until well covered. Spread the blueberries over the bottom of the dish. Beat eggs with a stand mixer (or a hand beater) until frothy, add the remaining sugar until well mixed. At a low speed add the flour, shortening and butter until well blended. Pour batter over the berries and bake for 1 hour until golden brown.