2023 Winning Blueberry Recipes

Award-Winning Blueberry Recipes

Every year we select an ingredient and ask readers and web visitors to submit original recipes that contain that ingredient. The winning recipes get cash prizes and the chance to be published in both the print edition of the Farmers’ Almanac and here online.

Blueberries were our ingredient last year and while we knew that we’d get many sweet-tasting recipes, we were very pleased with the wide variety of blueberry-filled recipes that were submitted.

Special Thanks

Special thanks to The Green Ladle Culinary Arts School of Lewiston, Maine, for lending their aspiring student-chefs to prepare each of the final recipes for judging. Special thanks also to the Lewiston Regional Technical Center students who photographed the winning recipe dishes!

The following three blueberry recipes were the Farmers’ Almanac judges’ top picks. Let us know how they taste when you make them:

The Farmers’ Almanac 2023 Prize-Winning Recipes

Blueberry Mascarpone Breakfast Scones

Submitted by Donna Marie Ryan of Topsfield, Massachusetts
First Place Winning Recipe
Cook Time 18 minutes
Course Breakfast



  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tbsp baking powder
  • 1 tsp blueberry sea salt (or plain sea salt)
  • 1 tsp cinnamon
  • 1 stick unsalted butter, cubed
  • 2 large eggs
  • 1/2 cup plain yogurt
  • 2 tsp vanilla
  • 1/2 cup mascarpone
  • 1 pint fresh blueberries, washed, and dried


  • 3/4 cup powdered sugar
  • 2 tbsp plain yogurt
  • 1 tbsp blueberry or plain sea salt


For the Scones

  • Preheat oven to 400°F.
  • Line 2 baking sheets with parchment paper.
  • In the bowl of a large food processor, pulse the flour, sugar, baking powder, sea salt, butter, and cinnamon until combined.
  • In a small bowl, whisk together the eggs, yogurt, vanilla, and mascarpone. Add to the dry ingredients and pulse until combined.
  • Place into a large bowl and fold in the blueberries with a spatula, turning to incorporate.
  • Using a large (1/4-1/3 cup) scoop, scoop out the dough and place evenly spaced on the 2 baking sheets.
  • Bake at 400°F for 15-18 minutes until golden and set.
  • Cool on baking racks.

For the Glaze

  • Combine the powdered sugar and yogurt to make the glaze. Let set for the flavors to combine.
  • Glaze each scone when cooled. Sprinkle with sea salt if desired. Makes 12
Keyword Blueberry Mascarpone Breakfast Scones, Blueberry Recipe Contest, Farmers’ Almanac Recipe Contest

Alberta’s Blueberry Poppy Seed Cake

Submitted by Tyler Buss of Norman, Oklahoma
Second Place Winning Recipe
Cook Time 55 minutes
Course Dessert



  • cup sugar
  • ½ cup butter, softened
  • 2 tsp grated lemon peel
  • 1 egg
  • cups flour
  • 2 tbsp poppy seeds
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup sour cream


  • 1 can blueberry pie filling
  • ¾ cup sugar
  • 2 tbsp flour


  • cup powdered sugar
  • 1-2 tsp milk


  • Heat oven to 350°F. Grease and flour the bottom and sides of 9 or 10-inch springform pan. In a large bowl, combine 2/3 cup sugar and butter; beat until light and fluffy.
  • Add lemon peel and egg; beat 2 minutes on medium speed.
  • Lightly spoon flour into a measuring cup; level off. In a medium bowl, combine 1 1/2 cups flour, poppy seeds, baking soda, and salt; mix well.
  • Add to butter mixture alternately with sour cream, beating until well combined.
  • Spread batter over bottom and 1-inch up sides of greased and floured pan, making sure batter on sides is ¼-inch thick.
  • In another medium bowl, combine all filling ingredients; mix well. Spoon over batter.
  • Bake at 350°F for 45 to 55 minutes or until the crust is golden brown.
  • Cool for 10 minutes; remove sides of the pan.
  • In a small bowl, blend powdered sugar and enough milk for desired drizzling consistency. Drizzle over warm cake. Serve warm or cool.
Keyword Alberta’s Blueberry Poppy Seed Cake, Blueberry Recipe Contest, Farmers’ Almanac Recipe Contest

Pork With Blueberry Herb Sauce

Submitted by Anna Benefiel of Stayton, Oregon
Third Place Winning Recipe
Cook Time 15 minutes
Course Breakfast, Dinner, Main Course


  • 1 garlic clove, minced
  • 1 tsp pepper
  • 1/2 tsp salt
  • 1/8 tsp cayenne pepper
  • 4 pcs boneless pork loin chops (6 ounces each)
  • 2 cups fresh blueberries
  • 1/4 cup packed brown sugar
  • 2 tbsp fresh parsley, minced
  • 1 tbsp balsamic vinegar
  • 2 tsp butter
  • 1 tsp fresh thyme, minced (or 1/4 tsp dried thyme)
  • 1 tsp fresh sage (or 1/4 tsp dried sage leaves)


  • In a small bowl, combine the garlic, pepper, salt, and cayenne; sprinkle over pork.
  • In a large ovenproof skillet coated with cooking spray, brown pork chops.
  • Bake, uncovered, at 350°F for 10-15 minutes or until a thermometer reads 160°F.
  • Remove pork and keep warm. Add remaining ingredients to the pan.
  • Cook and stir over medium heat until thickened, about 8 minutes. Serve with pork.
Keyword Blueberry Recipe Contest, Farmers’ Almanac Recipe Contest, Pork With Blueberry Herb Sauce

What’s this year’s recipe contest? Check it out…

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