Lemon Blueberry Biscuits

These biscuits are easy to make and a treat to eat.

INGREDIENTS:
2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 carton (8 ounces) lemon yogurt
1 egg, lightly beaten
1/4 cup butter, melted
1 teaspoon grated lemon peel
1 cup fresh or frozen blueberries
GLAZE:
1/2 cup confectioners' sugar
1 tablespoon lemon juice
1/2 teaspoon grated lemon peel

DIRECTIONS:
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, combine the yogurt, egg, butter and lemon peel; stir into dry ingredients just until moistened. Fold in blueberries. Drop by tablespoonfuls 1 in. apart onto a greased baking sheet. Bake at 400° for 15-18 minutes or until lightly browned. Combine glaze ingredients; drizzle over warm biscuits.

Yield: 1 dozen.

Best Blueberry Coffee Cake

Crumb Topping
1/2	cup granulated sugar
1/3	cup Gold Medal® all-purpose flour
1/2	teaspoon ground cinnamon
1/4	cup butter or margarine, softened
Coffee Cake
2	cups Gold Medal® all-purpose flour
3/4	cup granulated sugar
1/4	cup shortening
3/4	cup milk
1	egg
2 1/2	teaspoons baking powder
3/4	teaspoon salt
2	cups fresh or frozen blueberries (thawed and drained)
Vanilla Glaze
1/2	cup powdered sugar
1/4	teaspoon vanilla
1	to 1 1/2 teaspoons hot water 1. Heat oven to 375°F. Grease bottom and side of 9x3-inch springform pan or 9-inch square pan with shortening or cooking spray. In small bowl, mix 1/2 cup sugar, 1/3 cup flour and the cinnamon. Cut in butter with fork until crumbly. Set aside. 2. In large bowl, stir together all coffee cake ingredients except blueberries; beat with spoon 30 seconds. Fold in blueberries. Spread batter in pan. Sprinkle with topping. 3. Bake 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove side of pan. 4. In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm coffee cake.

Berry Lemonade Slush

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Country Time Lemonade Flavor Drink Mix (dry)

1/2 cup water

3 cups ice cubes

*1 cup fresh or frozen strawberries

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Measure drink mix into cap to 1-qt. line (1/2 cup). Empty into blender container.

Add remaining ingredients; cover. Blend on high speed 10 sec. Turn off blender. Stir with spoon; cover. Blend an additional 5 sec. or until smooth, using pulsing action.

Serve immediately. Store leftover slush in freezer.

*Substitute blueberries or sliced peeled peaches for the strawberries.

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Kaity and I made this for the family, and everyone thought it was great! If you like strawberries and you like lemonade, you will love this drink. Enjoy!

Blueberry Trifle

I picked up this recipe while going grocery shopping one day, brought it home and forgot about it. Just recently I discovered it in my grocery receipt drawer and found this written on the back of the card, "bc, hurry up and make this!" (For anybody who's wondering, bc is just a nickname my brothers call me.) So last week we went blueberry picking and I finally decided to make it! As my brother said, "It's unlike most blueberry desserts. It's different and that's what makes it so good!" Hope you all enjoy it as much as my family did!

Ingredients:
Custard:
-1/2 cup sugar
-3 tbsp. cornstarch
-3 egg yolks
-3/4 cup milk
-3/4 cup light cream
-1 tsp. vanilla extract

Trifle:
-6 cups blueberries, divided
-1 (15oz.) angel food cake, cut into 1-inch cubes
-4 tbsp. blueberry syrup, divided
-1 (9.5 oz.) jar blueberry preserves (optional)
-2 cups heavy cream

Prepare:
To prepare custard, whisk together sugar, cornstarch, egg yolks, milk, light cream and vanilla in heavy saucepan; bring to boiling over medium heat, whisking constantly 1 minute or until thickened. Remove from heat. Place pan in ice water; whisk until cool.

To assemble trifle, arrange 2 cups of the blueberries on bottom of 3-quart trifle, bowl. Place half of cake cubes in trifle bowl. Drizzle with 2 tablespoons blueberry syrup. Top with 2 cups of the blueberries. Drizzle with remaining 2 tablespoons syrup.

Spoon 1 cup custard over syrup. Top with remaining cake cubes. Spoon remaining 2 cups blueberries over cake cubes. Spread preserves over blueberries. Spoon remaining 1 cup custard over preserves.

Beat heavy cream with electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Spread over trifle. Garnish as desired. Serve immediately. (Serves 14)

Flag Cake

1 cake mix, white or yellow

1-8 oz. pkg. whipped topping

2 pints strawberries

1 1/3 c. blueberries

Prepare cake according to package directions in a 9x13 pan. When cool, spread whipped topping evenly over top. Halve strawberries. Arrange strawberries and blueberries in a flag shape. Enjoy!

Blueberry Buckle

Batter:
3/4 c. sugar
4 Tbsp. butter
1 egg
1/2 c. milk
2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla extract
2 c. blueberries

Streusel:
3/4 c. sugar
3/4 c. all-purpose flour
1 tsp. cinnamon
1/2 tsp. salt
5 1/3 Tbsp. soft butter (I used Crisco)

Grease and flour an 8-inch cake pan.

For the batter:
Cream together the sugar and butter, then add the egg and mix at medium speed for 1 minute. Whisk together the dry ingredients. Combine milk and vanilla. Stir in milk/vanilla alternately with the dry ingredients, scraping down sides of bowl. Gently fold in the blueberries. Spread the batter in the prepared pan.

For the streusel: In a medium-sized bowl, whisk together the sugar, flour, cinnamon, and salt. Add the butter, mixing to make medium sized crumbs. Sprinkle the struesel evenly over the batter.

Bake the buckle for 45 to 50 minutes, or until toothpick inserted in center comes out clean. Remove from oven and cool it (in the pan) on a rack.

Note: I was able to get 12 pieces out of this by cutting it into fourths and then cutting each fourth into thirds.