ingredients

• 1 unbaked 9-inch pie crust
• 1/2 cup Wild Maine Blueberry Jam or Holiday Jam
• 3/4 cup sour cream
• 1 large egg, slightly beaten
• 1 tsp. vanilla
• 3/4 cup sugar
• 1/8 tsp. salt
• 1/4 cup plus 1 Tbsp. flour
• 6 McIntosh apples

To make the Crumb Topping:
• 1/4 cup flour
• 1/4 cup sugar
• 1/4 cup light brown sugar
• 2 tsp. cinnamon
• 5 Tbsp. butter

1. Preheat oven to 425 degrees F.
2. Line pie plate with prepared pie crust and crimp edges.
3. Spread Wild Maine Blueberry Jam or Holiday Jam evenly over bottom of pie crust.
4. In a small bowl combine the sugar, flour and salt, mix thoroughly.
5. Combine the sour cream, egg, and vanilla in a medium size bowl and mix. Add the flour mixture and mix.
6. Peel, core and slice the apples (approximately 1/4 inch thick) and add them to the sour cream mixture. Toss and coat the apples, then spread them evenly in the pie crust.
7. Bake the pie at 425 degrees F for ten minutes. Reduce heat to 350 degrees F and bake an additional 30 minutes.
8. While pie is baking, prepare the crumb topping by combining the flour, sugar, and cinnamon in a bowl. Cut in the butter until topping resembles coarse meal.
9. After pie has cooked 30 minutes top with crumb topping and bake an additional 15-20 minutes.
10. Serve warm or at room temperature

ingredients

• 1 loaf of French bread, cut into 1-inch cubes (8 ounces)
• 1-8 oz. package of cream cheese, cut into 1-inch cubes
• 1/2 cup fresh blueberries
• 1/4 cup Stonewall Kitchen Wild Maine Blueberry Jam
• 6 large eggs, slightly beaten
• 1/3 cup maple syrup
• 1 cup milk

Blueberry Syrup:
• 1/2 cup Stonewall Kitchen Wild Maine Blueberry Jam
• 2 Tbsp. water
• 1 Tbsp. butter
• A dash of cinnamon

1. Grease a deep-dish pie pan.
2. Place half of the French bread cubes in the bottom of the prepared pie dish.
3. Equally distribute the cream cheese cubes, fresh blueberries, and Stonewall Kitchen Wild Maine Blueberry Jam over the top of the bread cubes.
4. Top with remaining bread cubes.
5. In a medium size bowl combine the eggs, maple syrup and milk. Whisk until uniform. Pour over bread mixture.
6. Place in refrigerator several hours or preferably overnight.
7. Preheat oven to 350 degrees F. Bake covered with foil for 30 minutes. Remove foil and continue to bake approximately 30 minutes more, or until the casserole is set and the top is golden.
8. While the casserole bakes, combine the syrup ingredients in a small sauce-pan and heat over low heat on the stovetop.
9. Serve the casserole hot with the syrup drizzled over each portion.

Once one of our favorite baking mixes, we've broken down this delicious recipe for you to make and enjoy all on your own!

ingredients

• 2 cups granulated sugar
• 2 sticks (1 cup) unsalted butter, softened
• 2 eggs, beaten lightly
• 1 cup sour cream
• 2 cups all purpose flour
• 1 Tbsp vanilla extract
• 1 Tbsp baking powder
• 1/4 Tsp salt
• 1 - 13 oz. jar Stonewall Kitchen Wild Maine Blueberry Jam, stirred well

directions

1. Pre-heat oven to 350 degrees.
2. Butter a 10” bundt pan and lightly dust the inside with flour.
3. In a mixer, or by hand, cream sugar and butter until light and fluffy.
4. Add eggs, blending well, and then add sour cream. Mix until combined.
5. Gradually fold in flour, vanilla, baking powder, and salt into creamed mixture until just blended.
6. Reserve 1/2 cup of batter and mix with 3/4 of the jar of blueberry jam.
7. Pour 3/4 remaining batter into the prepared pan, smoothing to the edges and creating a slight "trough" with a spatula.
8. Gently spoon the blueberry mix into the batter "trough", being careful not to touch the side of the pan.
9. Spread the remaining batter over the jam and smooth the top.
10. Set pan on middle rack in the oven and bake for about 60 minutes, or until the sides of the cake pull away from the pan and a cake tester (or toothpick) inserted in the center comes out clean.
11. Cool on a wire rack for at least 30 minutes. Turn onto a plate, sprinkle with confectioners sugar, drizzle with remaining jam and enjoy!