Burgaw Goes Blue
BY Mary Catherine Logan
The Fourth Annual North Carolina Blueberry Festival will commence on the picturesque courthouse square in historic downtown Burgaw on Saturday June 23. This fun and fabulous event celebrates the historical economic and cultural significance of blueberries in the southeastern region of our state. The first cultivated blueberry production in North Carolina began in Pender County in the 1930s and currently it ranks second in blueberry production for the state.
This year’s festival once again includes a tantalizing menu of events that start Friday June 22 with both the Blueberry Open golf tournament and the renowned Blueberry Recipe and Bakeoff Contest.
On Saturday the festivities start early with a 5k run and a fun ride with the Cape Fear Cyclists Club. The day includes a Blueberry Education and Farming Exposition with children’s activities and arts and crafts vendors from across the state a car show the Historic Burgaw Depot Antique Showcase and Sale the best food vendors in the region and all-day live
entertainment on the festival stage.
Last year’s festival attracted more than 20 000 people who drank blueberry smoothies and ate blueberry pie blueberry pancakes blueberry ice cream and did all things blueberry.
For more information call
910-259-1235 or visit:
www.ncblueberryfestival.com.
Wild About Blueberries
All true southerners know that when delicious local blueberries start appearing in local groceries roadside stands and on the menus of restaurants all around town June has arrived. These summery-sweet tiny blue fruits not only tempt the taste buds but offer a power-packed portion of antioxidants. We couldn’t resist including a few of the delicious recipes entered this year and from past Blueberry Festival contests. Make sure to enjoy these delicious and nutritious local fruits before they’re all gone!
Trash Barrel Muffins
Elise Davis Burgaw
5⅔ cups plus 2 tablespoons flour divided
1 teaspoon salt
1 cup plus 1 tablespoon vegetable shortening
2 cups plus 2 tablespoons sugar
5 extra-large eggs
1 teaspoon baking soda
1 tablespoon baking powder
1 cup buttermilk
2 teaspoons vanilla
2 pints blueberries
1. In a large bowl cream together 1 cup plus 1 tablespoon flour salt shortening and sugar. Add eggs all at once and beat three minutes.
2. Add 2 cups plus 1 tablespoon flour soda and baking powder and beat well. Add buttermilk and vanilla mix until smooth. Add remaining 2⅔ cups flour and mix well (batter will be stiff).
3. Fold in blueberries.
4. Place in greased muffin tins three-fourths full. Sprinkle with sugar.
5. Bake 400 degrees for 20 – 25 minutes. Makes 3 to 3½ dozen.
Blueberry Walnut Torte
Katherine H. Fitzpatrick Wilmington
Crust:
1 cup flour
⅓ cup confectioners’ sugar
½ cup butter
1. Blend with pastry blender to incorporate the butter to size of small peas and press onto bottom of 9-inch square glass pan.
2. Bake 15 minutes at 350 degrees and then cool.
Filling:
1. Beat together 2 eggs and 1 cup sugar.
2. Add ¼ cup all-purpose flour ¼ teaspoon salt ½ teaspoon baking powder 1 teaspoon vanilla.
Assembly:
¾ cup chopped walnuts
1 cup fresh blueberries
1. Sprinkle walnuts over crust and top with the blueberries. Pour filling over all and bake at 350 degrees for 30 – 35 minutes or until golden brown. Cool.
2. Cut into 1½-inch squares. Can be topped with optional blueberry sauce and a dollop of whipped cream if desired. Enjoy!
Blueberry Sauce (Optional):
Bring the following to a light boil. Stir until the berries give off their natural juices three to four minutes; 1 cup blueberries ¼ cup sugar (or less depending on sweetness of berries) ½ tablespoon lemon juice and ⅛ teaspoon cinnamon. This sauce will “thicken” as it cools.
Blueberry Congealed Salad
Susan Rouse Burgaw
2 packages raspberry gelatin
1 large can crushed pineapple
2½ cups fresh blueberries
8 ounces cream cheese
small sour cream
1 cup sugar
½ cup chopped pecans
1. In a saucepan bring to a boil 2 ½ cups fresh blueberries and ½ cup sugar. Drain juice from fruit and add enough water to make 2 ¾ cups juice; then heat.
2. Add gelatin into juice and stir until dissolved. Add fruit.
3. Pour into 9×13 dish and refrigerate about four hours until firm.
Topping:
Mix together cream cheese and sour cream. Gradually add ½ cup sugar. Spread over salad. Sprinkle with nuts.
Streusel-Topped Blueberry Cream Pie
Noreen Stokes Wilmington
1 9-inch unbaked pie crust
2 eggs
6 ounces cream cheese softened
¾ cup sugar
½ cup flour
1 teaspoon grated lemon rind
2 tablespoons lemon juice
½ teaspoon salt
16 ounces sour cream
3 cups blueberries
2 tablespoons cornstarch
1. Preheat oven to 400 degrees. Beat eggs and cream cheese just until combined.
2. Add next six ingredients (sugar through sour cream) and beat on low just until combined. Pour into pie crust.
3. Toss blueberries and cornstarch and sprinkle on top of cream mixture. Bake at 400 degrees for 10 minutes. Meanwhile prepare topping.
Topping:
½ cup flour
½ cup brown sugar
½ teaspoon cinnamon
¼ cup cold butter
½ cup chopped pecans
1. Combine flour sugar and cinnamon. Cut in butter with pastry blender until crumbly. Stir in pecans.
2. Sprinkle on partially baked pie and return to oven for another 25 minutes.
3. Cover with foil if pie browns before end of cooking time. Cool completely. Serve chilled or at room temperature.
Blueberry Cheesecake
Hope Cusick Hampstead
Note: Prepare cheesecake one day before serving.
Crust:
1½ cups graham cracker crumbs
6 tablespoons butter melted
¼ cup sugar
1 teaspoon cinnamon
1. Preheat oven to 350 degrees. Mix together graham cracker crumbs cinnamon sugar and butter. Reserve ½ cup of mixture for topping.
2. Press mixture into a glass or ceramic 9-inch by 13-inch baking dish. Press mixture up ½ inch on the sides of the dish. Bake for eight minutes until lightly browned. Set out to cool.
Filling:
24 ounces cream cheese room temperature
1 cup sugar
3 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1½ cups blueberries
1. In a large bowl with mixer on medium speed beat cream cheese eggs vanilla and sugar until creamy approximately two to four minutes. Add sour cream and beat about 30 seconds or until blended.
2. Gently fold in blueberries distributing evenly. Pour cream cheese and blueberry mixture over crust and spread evenly.
3. Bake 20 minutes in a 350-degree oven.
4. Remove cheesecake from oven and sprinkle top with reserved graham cracker crumb mixture. Return to oven and bake 25 minutes longer.
5. Turn oven off and leave cheesecake in oven for one hour. Remove and cool completely on wire rack. Cover and refrigerate until well chilled at least three hours or overnight.
Topping (optional):
1 cup canned blueberry pie filling
1. Canned blueberry topping for the top of the cake may be spread in a rectangular design on top or just evenly spread over the entire top.
2. Cut into squares and serve.