Blueberry Breakfast Cake

• ½ cup butter
• zest from 1 large lemon
• 1 scant cup sugar
• 1 egg
• 1 tsp. vanilla
• 2 cups flour
• 2 tsp. baking powder
• 1 tsp. salt
• 2 cups fresh blueberries
• ½ cup buttermilk (or juice from 1 lemon and add milk to make half cup)

1. Preheat the oven to 350ºF. Cream butter with lemon zest and sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

4. Grease a 9-inch square baking pan with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with a tablespoon of sugar. Bake for 35 - 45 minutes. Check with a toothpick for doneness. Let cool at least 10 minutes before serving.

Lemon Blueberry Bread

• 1 1/2 cups all-purpose flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 6 Tbsp butter 
• 3/4 cup sugar
• 2 large eggs
• 1/2 tsp. pure vanilla extract
• Grated zest of one lemon
• 1/2 cup milk
• 1 cup fresh blueberries

Lemon Glaze:

• 3/4 cup confectioner's sugar
• Juice of one lemon

Whisk together the flour, baking powder and salt.  In a separate bowl, beat the butter until softened (about 1 minute).  Add the sugar and continue to beat until light and fluffy.  Add the eggs, one at a time, beating well after each addition.  Scrape down the sides of the bowl as needed.  Beat in the vanilla extract and lemon zest.  With the mixer on low, add the flour mixture (in three additions) and milk (in two additions) alternately, starting and ending with the flour.  Mix only until combined.  Gently fold in the blueberries.

Scrape the batter into greased pan and bake at 350 for about 55 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.

Meanwhile, in a small saucepan, whisk the 3/4 cup confectioner's sugar and the 2 tablespoons of lemon juice together until all blended together.  Allow loaf to cool for about 10 minutes, remove from pan and drizzle glaze over top.  

Fresh Berry Pie

2-3 quarts berries, depending on the size of your crust (strawberries, raspberries, blackberries)
1 bottle (10 oz) "Simply fruit" jam (flavor to match the berries, or you can use regular jam)
1/4 cup water
1 pre-baked pie crust

Slice berries (or lightly mash, for raspberries and blackberries), reserving 10 of the best looking large strawberries or 1 cup raspberries or blackberries for the top of the pie.  For strawberries, halve the reserved berries.

Microwave the jam and water in a glass bowl and whisk to blend.  Pour over the berries prepared for the pie filling, reserving a couple of tablespoons for glazing the top of the pie.  Transfer the berries to the baked pie crust.

Top the pie with the reserved pretty berries and brush with the reserved jam glaze.  Refrigerate until ready to serve.  Top each slice with whipped cream if desired.