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U.S. Highbush Blueberry Council

U.S. Highbush Blueberry Council Announces Winners of ‘Little Blue Dynamos Winter Fresh Blogger Recipe Contest’

The U.S. Highbush Blueberry Council (USHBC) announces winners in the Winter Fresh Blueberry Blogger Recipe Contest, “Mama’s Plate Update.” Contestants were encouraged to rejuvenate traditional recipes and to think about blueberries in entirely new ways.

The USHBC awards first prizes of $1,000 each to Darlene Buerger for ‘Blueberry Baklava with Honey-Lemon Balsamic Glaze’, and to Elizabeth Cowie for ‘Turkey Burger with Blueberries, Ginger and Lemongrass served with Blueberry Ketchup’.

The USHBC awards first prizes of $1,000 each to Darlene Buerger for ‘Blueberry Baklava with Honey-Lemon Balsamic Glaze’, and to Elizabeth Cowie for ‘Turkey Burger with Blueberries, Ginger and Lemongrass served with Blueberry Ketchup’.

Darlene Buerger and Elizabeth Cowie each won $1,000 for their entries in the savory and sweet categories. Buerger’s “Blueberry Baklava with Honey-Lemon Balsamic Glaze” won first place in the sweet category. Cowie took first in the savory category with her “Turkey Burger with Blueberries, Ginger and Lemongrass served with Blueberry Ketchup”.

With an abundant supply of blueberries imported from South America between November and February, consumers now enjoy high quality fresh blueberries all year. Taking advantage of the year-round availability, bloggers were challenged to put a twist on tradition with Little Blue Dynamos to develop new and unique blueberry dishes.

“The results of the blogger recipe contest show once again that blueberries have great potential for use in recipes that go way beyond the expected pancakes and smoothies,” says Mark Villata, Executive Director of the USHBC. “We’re impressed with the creativity the bloggers showed in the ways they incorporated blueberries into both sweet and savory dishes.” The recipes were judged based on their originality, creativity, quality of recipe and photo, and significant use of winter fresh or frozen highbush blueberries. Two runners-up in each category were awarded $250 in cash prizes: Tracey Harrelson’s “Blueberry Gingerbread Streusel Muffins” and Daniela Nokes’ “Blueberry Pop Tarts” in the sweet category; in the savory category, Hannah Grunzke’s “Blueberry Cheesecake Challah Rolls” and Ilana Pulda’s “Blueberry Quinoa Salad”. Recipes and photos of the winning entries can be found on the USHBC website.

About the USHBC: The USHBC consists of growers and packers in North and South America who market their blueberries in the United States. The members of the USHBC work together to promote the growth and well-being of the entire industry. The blueberry industry is committed to providing blueberries that are grown, harvested, packed and shipped in clean, safe environments.

For recipes and more information on blueberries, visit blueberry.dev.crtpr.com. Contact Jill at jill@lewis-neale.com for hi-res images or to learn about ways the USHBC supports on-campus blueberry promotions.

Posted in: Blog, Press Releases

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