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March 2021
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Jessop Farms recipes

Blueberry Pie


  • ¾ White Sugar
  • 3 tablespoons cornstarch
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 4 cups fresh blueberries
  • 1 double crust
  • 1 tablespoon butter


  1. Preheat oven to 425 degrees F.
  2. Mix together sugar, cornstarch, salt, cinnamon, and sprinkle blueberries over.
  3. Line pie crust dish, poor berry mixture into crust, and dot with butter.  Cut pastry into strips and make lattice top.  Crimp and Flute edges.
  4. Bake pie on lower shelf for about 50 minutes or until golden brown.

Blueberry Crumb Pie


  • 1 (9in) unbaked pie crust
  • ¾ cup white sugar
  • 1/3 cup all-purpose flour
  • 1 tablespoon lemon juice
  • 2 teaspoon grated lemon zest
  • 5 cups fresh or frozen blueberries
  • 2/3 cup packed brown sugar
  • ¾ cup rolled oats
  • ½ cup all purpose flour
  • ½ teaspoon ground cinnamon
  • 6 tablespoons butter


  1. Preheat oven to 375 degrees F.
  2. Press pie crust into bottom and up sides of 9in. pie plate.
  3. In a large bowl, stir together the sugar and flour.  Mix in the lemon zest and lemon juice.  Gently stir in blueberries.  Pour into crust.
  4. In medium bowl, stir together the brown sugar, oats, flour and cinnamon.  Mix in butter using a fork until crumbly.  Spread crumb topping evenly over pie.
  5. Bake for 40 minutes in the preheated oven, or until browned on top.

Cool on wire rack

Fleischmann’s 1-Dish Blueberry Cheesecake

Fleischmann’s 1-Dish Bake & Rise Batter

  • Mazola Pure Cooking Spray
  • 1 ½ cups all-purpose flour
  • 2 envelopes Fleischmann’s Rapid Rise Yeast
  • ¼ cup sugar
  • ¼ teaspoon salt
  • 2/3 cup milk (very warm 120-130 degrees F.)
  • ¼ cup butter OR margarine, melted
  • 1 egg

Blueberry Sauce

  • 1 ½ cups blueberries, fresh OR frozen
  • 1/3 cup sugar
  • 1 tablespoon corn starch
  • 2 tablespoons cold water
  • ½ teaspoon almond extract


  • 1 package (8oz.) cream cheese, softened
  • ½ cup sugar
  • 1 tablespoon corn starch
  • ½ teaspoon pure vanilla extract
  • 1 egg

Mix batter ingredients together in a pre-sprayed 8X8 inch baking dish.  Allow mixture to rest while preparing blueberry sauce and cheesecake.  Combine blueberry sauce ingredients in a saucepan and bring to a boil.  Boil for 1 to 2 minutes until sauce is thickened.  Whip cheesecake ingredients in a mixing bowl with an electric mixer until smooth.

Top batter with dollops of cheesecake mixture and blueberry sauce.  Swirl mixtures together using a knife.

Bake by placing in a COLD oven; set temperature to 375 degrees F.  Bake for 30 minutes until cheesecake is set.

Blueberry Bars


  • 1 cup all-purpose flour
  • 1 ¼ teaspoons baking powder
  • ½ cup shortening
  • ¾ cup white sugar
  • 3 eggs
  • ¾ teaspoon almond extract
  • 1/3 cup milk
  • 1 ½ cups fresh blueberries
  • 1/3 cup confectioners’ sugar
  • 6 tablespoons cream cheese, softened
  • 1 teaspoon almond extract


  1. Preheat oven to 350 degrees F. Grease a 9 inch square baking dish.
  2. To make the crust: Cream shortening, sugar, one egg, milk and almond extract in a large bowl.  Mix in flour and baking powder, stirring constantly.  Spread crust evenly in baking pan.  Top with blueberries
  3. To make topping: In a medium bowl, beat two eggs and cream cheese until smooth.  Stir in powered sugar and almond extract.  Spread over blueberries.
  4. Bake 55 to 60 minutes, or until firm to the touch.  Col in pan before cutting.

Blueberry Pizza Dessert


  • 1 package while or yellow cake mix
  • 1 ¼ cup quick oats
  • ½ cup butter, softened
  • 1 egg
  • ½ cup chopped nuts
  • ¼ cup firmly packed brown sugar
  • ½ teaspoon cinnamon
  • 1 can (21 oz.) blueberry pie filling


  1. Preheat oven to 350 degrees F.
  2. In large bowl, combine cake mix, 1 cup oats and 6 tablespoons butter until creamy.  Reserve 1 cup crumbs for topping.  Blend egg into remaining crumbs.  Pres into deep dish forming a short rim.  Bake for 12 minutes.
  3. Meanwhile, to reserved crumbs, add remaining ¼ cup oats, 2 Tablespoons butter, nuts, and sugar and cinnamon.  Mix Well.  Remove base from oven and spread with pie filling.  Sprinkle with reserved crumb mixture.  Return to oven bake 15-20 minutes or until crumbs are light golden brown.  Cool completely.  Cut in wedges.  Serve with a dollop of whip cream
  4. Serves about 12.