Steve Vardy's Blueberry Doughboys

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Chef Steve Vardy’s Blueberry Doughboys!

Are you not into baking? Looking for an easy to make dessert?

Chef Steve Vardy, who’s charmed many high profilers such as The Rolling Stones, Wayne Gretezky & Kate Blanchett with his award-winning dishes, shows us how to make a delicious, no-bake dessert: Blueberry Doughboys.


  • 3/4 cup granulated sugar
  • 1/2 cup water
  • 4 cups blueberries
  • 2 cups all purpose flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1 Tbs granulated sugar
  • 1 Tbs butter
  • 300ml milk



  • 1. In a large saucepan, boil sugar and water for 5 minutes.
  • 2. Add berries and continue to boil until soft.
  • 3. Sift dry ingredients together. Cut in butter.
  • 4.Pour milk into mixture and stir.
  • 5. Divide into 12 portions and drop from a spoon into boiling blueberries.
  • 6. Cover and cook rapidly for 15 minutes.
  • 7. Place 3 doughboys in individual serving dish and cover with boiled blueberries sauce.
  • 8. Then, top with whipped cream. (OPTIONAL) 

    Makes 6 servings


    Just in his early 30’s, award winning Chef Stephen Vardy already holds over 15 years of experience. Raised in Newfoundland and proud of his heritage Stephen moved to Ottawa in 1992 and began to build his career. Entering the kitchen at the bottom of the brigade in 1994 Stephen quickly bulldozed up through the ranks to be the most talked about chef in Ottawa, Canada.

    After training with revered chefs like Michael Smith, Robert Bourassa, John Taylor and many of New York’s finest he went on to open critically acclaimed Beckta Dinning and Wine with Stephen Beckta. It won him four consecutive CAA/AAA 4 diamond awards, two stars in Where to Eat in Canada (during his stay) and fourth best new restaurant in Canada by En Route Magazine. He was only 24 years old.

    Stephen has since gone on to achieve Ottawa’s first Epicurean Chef of the year award 2006, 07, 3rd place in Canada’s Gold medal Plates, appear in Time Magazine along with dozens of other publications and establish other culinary land marks in Ottawa such as The Black Cat Bistro and Whalesbone Oyster House.

    He has charmed stars and executives alike and continues to instigate the dining scene in Canada. To name A few; The Rolling Stones, Robert Plant, Liam Neesson, Kate Blanchett, Wayne Gretzky, Joni Mitchell, Diana Krall, Tori Spelling, Casper Weinberger, Rick Mercer, Allan Hawco, Shaun Majumder, Shelby Fenner, Prime Ministers, Premiers and Politicians have all passed through his kitchen doors.

    Stephen has quickly won the hearts and stomachs of diners and critics, offering charm and passion with guests in addition to his diverse culinary arsenal. His cuisine is intensely personal and showcases the skilled technique and great respect for the traditional roots it spawns from.

  • Todd Perrin’s Sweet Raisin Toutons

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  • Chef Steve Vardy’s Pan-Fried Cod!

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