• Position rack in the center of oven and heat to 375° Grease a 9”×13” baking pan. I like to line my pan with parchment for easy removal.

Crust and Crumble

• In a medium bowl mix together dry ingredients with lemon zest. Use a fork or pastry cutter, blend in the butter and egg until a crumbly dough forms. Press half of dough into the prepared pan. A piece of plastic wrap is helpful to prevent the dough from sticking to your hand. Set remaining dough aside for crumble topping.

Blueberry Filling

• In another bowl combine sugar, cinnamon, cornstarch and lemon juice. Gently toss in the blueberries. Spread the blueberry filling evenly over the crust. Crumble remaining dough over the top of the berries.
• Bake for 45 to 55 minutes or until top is slightly brown. Baking times can vary depending on your oven; keep an eye on the bars after 45 minutes.
• Allow to cool completely before slicing.

• 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.

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.