6 cups of smashed blueberries (you’ll need 8-10 cups of unsquashed berries to equal this amount)
4 cups sugar
3 tablespoons classic pectin powder
zest and juice of 1 lemon
1 teaspoon cinnamon
1/2 teaspoon grated nutmeg
Prepare a canning pot and 3 pint jars. Place 3 lids in a small saucepan and bring to a bare simmer.
Pour the smashed berries into a low, wide, non-reactive pot. Measure out the sugar and whisk in the powdered pectin. Add the sugar and pectin mixture to the fruit and stir to combine.
Once the sugar is mostly dissolved, place the pot on the stove and bring to a boil. Cook at a controlled boil for 10 to 15 minutes, until the fruit begins to look thick and any foaming has begun to subside.
Add cinnamon, nutmeg, lemon zest and juice and let jam continue to cook until it passes the plate test, or until the drips hang off the spatula in thick, sticky rivulets.
Remove jam from heat and funnel into prepared jars. Wipe rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes.
When time is up, remove jars from canner and place them on a folded kitchen towel to cool.
Once jars are cool enough to handle, remove rings and test seals.
Sealed jars can be stored on the pantry shelf for up to one year. Any unsealed jars should be refrigerated and used promptly.
1 1/2 cups sugar
2/3 cups whole milk or cream
1/2 stick of butter
2-3 drops yellow food coloring (if desired)
10 oz. white chocolate chips
1 tbsp. lemon extract
1 tsp. lemon zest (optional)
Grease a small plate or pan with butter or cooking spray, and set aside.
Mix together sugar, milk, butter, and food coloring in medium-sized pan. Bring mixture to a boil over medium-high heat.
Boil for 5 minutes without stirring. Actually I boiled it for 6 minutes the first time and it set up right away but it was a little riskier. If you want to be safe just do 5 minutes and then expect it to take longer to completely set.
Remove from heat and stir until smooth. Stir in white chocolate chips until melted. Stir in lemon flavoring (you might have to do this to taste, because if your fudge is still hot some of the flavoring will burn off). Stir in lemon zest if desired.
Spread in prepared dish.
Let cool, then cut into pieces.
1½ cup flour
1¼ cup sugar
½ tsp. salt
1 tsp. baking powder
1 Tablespoon poppy seeds
¾ cup milk
½ cup plus 1 Tablespoon vegetable oil
2 large eggs, slightly beaten
1 tsp. pure vanilla extract
1 tsp. almond extract
2 T. freshly grated lemon zest
Lemon Almond Glaze:
½ cup powdered sugar
1 Tablespoons Heavy Cream
1 Tablespoon Lemon Juice
¼ cup sliced almonds
Preheat oven to 350 degrees. Grease two 7×3 inch loaf pans and set aside. (You can also use a 9×5 just increase baking time).
In a large bowl combine flour, sugar, salt, baking powder, and poppyseeds. Stir until combined. In a separate medium sized bowl add the milk, vegetable oil, eggs, vanilla, almond extract, and lemon zest.
Add the wet ingredients to the dry ingredients and mix until incorporated. Pour into loaf pans and bake for 45-40 minutes or until toothpick comes out clean. Remove and let bread cool.
TO make the lemon almond glaze: Whisk together powdered sugar, heavy cream, and lemon juice. Drizzle over bread and top with sliced almonds.
2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon lemon zest
1 cup sugar
1/2 cup (1 stick) unsalted butter, softened
2 large eggs
2 teaspoons vanilla extract
1/2 cup whole milk
1 1/2 cups blueberries, fresh or frozen
1/3 cup sugar
3 tablespoons all-purpose flour
2 tablespoons butter, melted
Preheat oven to 350°. Spray four mini loaf pans (5 3/4 x 3 1/4 x 2 1/4) with non-stick cooking spray with flour.
Prepare streusel topping and set aside.
In a small bowl, whisk together flour, baking powder and salt and set aside.
In a large mixing bowl, combine sugar and lemon zest. Add butter and beat until light and fluffy. Add eggs, vanilla and milk.
Add flour mixture and mix just until combine. Stir in blueberries.
Spread batter evenly into prepared pan. Sprinkle with crumb topping.
Bake for 30 – 35 minutes or until a toothpick comes out clean.
PREPARE STREUSEL TOPPING
In a small bowl, combine sugar and flour. Add butter and mix until mixture is crumbly.