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  • Writer's pictureAlexis Stutzman

perfectly patriotic blueberry pizza

July Fourth at the Stutzman home looks something like this: hazy Pennsylvania skies, a red-shingle farm house, bunting flapping in the breeze and a lazy little beagle lying on the steps of a wrap-around porch.

It’s quite Americana when I think about it.

Want to know what else is quite Americana?

Blueberry pizza.

Alright, I guess I should give the strawberries a little bit of credit, since they do some of the work… so technically, it’s a berry pizza.

Berry pizza is a Fourth of July staple at the Stutzman house. It has just the right balance of cream cheese, powdered sugar, crumbly oatmeal cookie and blueberry goodness. But aside from that, it’s just so darn pretty to look at.

Since blueberry season begins in early July, there’s really not a more simple way to enjoy your fresh picked baby blues, aside from popping them straight.

Use a square cookie sheet to create a picturesque, edible American flag, or go the traditional pizza pan route to give your creation a totally unique red, white and blue flare.

Either way, sample this Stutzman family-approved recipe under the fireworks this July Fourth, and I doubt you’ll be disappointed you did.


1 cup oatmeal

1 cup flour

3/4 cup butter, softened

1/2 cup brown sugar


1/4 cup powdered sugar

8 oz. cool whip

8 oz. cream cheese



Shredded coconut (optional)


Combine oatmeal, flour, butter and brown sugar until course and spread onto a greased pizza pan. Bake at 350 degrees for 8-10 minutes or until slightly browned. Let cool.

Beat together all frosting ingredients until light and fluffy. Spread icing over cooled crust and top with strawberries, blueberries and coconut.


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