• Heat oven to 350°F. Grease a 9″ x 5″ loaf pan, dust with flour, tap out excess.

Blueberry bread

• In a medium bowl, whisk together, flour, baking powder, and salt.
• In a large bowl, mix together yogurt, sugar, eggs, lemon zest, extracts, and oil.
• Slowly add the dry ingredients to the wet. Stir until mixture is smooth.
• In a small bowl toss blueberries with 1 tablespoon of flour to coat. Gently fold blueberries and almonds into the batter.
• Pour batter into prepared pan and bake for 55 to 65 minutes, or until toothpick inserted comes out clean.
• Allow bread to cool in the pan for 20 minutes before turning out on a wire rack over a piece of parchment paper to glaze with lemon syrup.

Lemon Syrup

• Heat lemon juice and sugar over medium heat, stirring constantly until sugar is dissolved. Continue heating for about three minutes or until syrup just begins to boil.
• Remove from the heat and allow to cool for 10 minutes.

Glaze

• Place a piece of parchment or wax paper under the cooling rack. Using a tooth pick or thin chopstick, poke holes in the top of the warm loaf of bread. Slowly pour the warm syrup over the bread allowing it to soak in to the loaf.
• Cool Completely before icing

Icing

• Mix powdered sugar with almond extract.
• Add water about a half a teaspoon at a time to make a thin icing.
• Drizzle over the top of the bread.
• Allow icing to set up before serving.

Cake

• Heat oven to 375°F. Grease an 8” x 8” square pan or a 9” springform pan.
• Tip: Place a piece of parchment paper over the bottom of your springform pan before closing. Grease the pan and paper as you normally would. The paper makes it easy to separate the cake from the bottom.
• Cream together the butter and sugar. Add egg to creamed mixture and mix well to combine.
• In another bowl sift together flour, baking powder and salt.
• Add vanilla to milk to make ½ cup.
• Add flour mixture alternating with milk to the creamed butter, mix until combined. Gently fold in blueberries.

Crumb Topping

• In a small bowl mix together sugar, flour, cinnamon, and nutmeg. Using a pastry blender or fork cut the butter into sugar mixture until mixture resembles a coarse meal.

Icing (Make when cake is completely cooled)

• Place powdered sugar in small mixing bowl. Add milk a little at a time until icing will drizzle off spoon.

Assemble

• Pour cake batter into prepared pan.
• Cover batter evenly with crumb topping. Bake for 40 - 45 minutes, or until toothpick inserted in center comes out clean and top is slightly browned.
• Place pan on a wire rack to cool for 15 - 20 minutes before removing the springform.
• Allow to cool completely.
• Drizzle top of cooled cake with icing.

Muffins

• Heat oven to 400° F.
• Grease muffin pan or line pan with baking cups.
• Combine flour, sugar, salt and baking powder.
• ***Measure vegetable oil and pour into a 1 cup measuring cup; add the egg and enough milk to fill one cup***.
• Mix this with flour mixture. Batter will be thick.
• Fold in blueberries taking care not to break them.

Crumble Topping

• Mix together ingredients using a pastry blender, fork, or fingers.

Bake

• Fill muffin cups right to the top of the pan or baking cups.
• Using a spoon, mound crumble mixture on top of the muffins.
• Bake for 20 – 25 minutes or until golden. Test with toothpick.

• Position oven rack in the lower part of your oven. Heat oven to 375° F.
• Place blueberries in a non-reactive mixing bowl and add lemon zest and lemon juice, toss to mix.
• Combine sugar, cornstarch, salt, and cinnamon and sprinkle over berries. Mix taking care not to crush the berries.
• Line pie dish with one pie crust. Pour berry mixture into the crust and dot with butter.
• Roll second pie crust and cut into 3/4″ strips. Weave the strips of pie crust over the top to create a lattice.
• Crimp and flute the edges. Sprinkle with sanding sugar if desired.
• Place pie on a parchment lined sheet pan, just in case, (much easier than cleaning the oven) and bake for 50 minutes or until crust is golden brown.
• Allow pie to completely cool before cutting, the filling will be extremely hot and may take several hours to cool.
• Enjoy!

Coffee Cake

• Heat your oven to 375 F, and prepare an 8″ x 8″ baking dish by greasing the bottom and sides. Cream together the butter and egg.
• Sift together all dry ingredients.
• Alternately add milk and dry ingredients until well mixed (The batter will be thick)
• Gently fold in the blueberries.

Crumble Topping

• Mix topping ingredients together with a fork or pastry cutter

Bake

• Spread blueberry cake batter into the prepared baking dish, and then spread the crumble the topping evenly.
• Bake for 40 – 45 minutes or until top is browned.