INGREDIENTS: Filling 3⁄ 4 cup sugar 2 tablespoons cornstarch 1⁄ 4 teaspoon ground cinnamon 2 cups fresh blueberries 2 cups fresh cherries (sour cherries are best) 1 teaspoon lemon juice 1/4 teaspoon almond extract Biscuit topping 1 cup flour 1 tablespoon sugar 1 1⁄2 teaspoon baking powder 1⁄ 2 teaspoon kosher salt 3 tablespoons shortening...Read More

INGREDIENTS: 1 1/2 cups all-purpose flour 3/4 cup granulated sugar, divided 1/2 teaspoon baking powder 1/8 teaspoon salt 1 teaspoon lemon zest 1 large egg yolk 1 teaspoon vanilla extract 1/2 cup salted butter, chilled and cut into cubes 2 teaspoons cornstarch 1 tablespoon lemon juice 2 cups fresh blueberries, at room temperature 1 1/2...Read More

INGREDIENTS: 1 1/2 cups all-purpose flour 1 1/2 cups quick-cooking oats 1 1/2 cups sugar, divided 1/2 teaspoon baking soda 3/4 cup cold butter 2 cups fresh (or frozen) blueberries 2 tablespoons cornstarch 2 tablespoons lemon juice METHOD: Grease an oblong baking pan (13 x 9 x 2-inches) with nonstick spray (e.g., Pam) or butter...Read More

INGREDIENTS: 2 cups sifted all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup butter, softened 1 cup sugar 2 eggs 1 teaspoon vanilla extract 1/2 cup milk 1 cup fresh blueberries (or thawed and drained frozen blueberries) Confectioners’ sugar METHOD: Preheat oven to 375°F. Line muffin pan cups with paper liners. Combine...Read More

INGREDIENTS: Cake 1 1/2 cups sugar 1/2 cup oil 2 eggs 1 1/2 cups milk 4 cups flour 5 teaspoons baking powder 1 teaspoon salt 3 cups blueberries Crumb Topping 1 cup sugar 2/3 cup flour 1 teaspoon cinnamon 1/2 cup butter, cut into pieces METHOD: Preheat oven to 350˚F. Beat together sugar, oil, and...Read More