FOR IMMEDIATE RELEASE
FRIDAY, SEPT. 16, 2011
||Ron Stamey, marketing specialist
N.C. Mountain State Fair
Buncombe County resident wins ‘Anything Blueberry’
at Mountain State Fair
FLETCHER — Gina Sprinkle’s recipe for Whole-Wheat Blueberry Bars won first place in the “Anything Blueberry” recipe competition Thursday at the N.C. Mountain State Fair. The Buncombe County resident took home $125 for her winning recipe.
Susie Zuerner of Buncombe County took second place with her Chops with Blueberry Barbecue Sauce, while Mildred McCarson of Buncombe County finished in third place with her Blueberry Yum Cups. Zuerner won $75 and McCarson $25.
All entries in the competition were required to use at least 1 cup of blueberries grown in North Carolina (if available). Contestants were allowed to enter more than one recipe of any type. All recipes were judged on taste, appearance, creative use of blueberries, ease of preparation and nutritional value.
Sprinkle’s winning recipe follows:
Whole-Wheat Blueberry Bars
- 1 1/3 cups whole-wheat pastry flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup packed light brown sugar
- 3 tablespoons butter, softened
- 2 tablespoons oil
- 1 egg
- 1 teaspoon vanilla
- ½ cup of sugar
- 2 tablespoons of flour
- 1 teaspoon lemon zest
- 1 ½ cups of blueberries
- 1 tablespoon of lemon juice
- Powdered sugar for dusting
To make crust: Preheat oven to 350 degrees. Coat an 8x12-inch baking dish with non-stick cooking spray. Mix together 1 ½ cups of whole-wheat flour, baking powder, baking soda and salt into a bowl. Beat together brown sugar, butter, oil, egg and vanilla in large bowl with electric mixer until smooth. Add dry ingredients and stir with spoon until blended. Transfer 2/3 of the dough to prepared baking dish, press evenly to bottom of pan. Bake until puffed and golden about 15 minutes.
To make the topping: Work 3 tablespoons of whole-wheat flour into remaining dough using your fingertips. Wash hands before adding chopped walnuts and mix.
To make filling: Stir together sugar, flour, blueberries and lemon juice in a medium sauce pan. Cook while stirring over medium heat until berries exude juice. Add the sugar mixture and stir until the filling reaches a simmer and thickens.
Pour hot filling over the crust and spread all the way to the edges. Sprinkle crumb topping over the top. Bake until the topping is golden brown, about 15 to 20 minutes. Remove from oven to cooling rack and dust lightly with powdered sugar. Yields 15 bars.