Type what you have

Ingredients

• ✓ blueberry yogurt
• all-purpose flour
• whole wheat flour
• white sugar
• baking powder
• baking soda
• salt
• butter
• blueberry
• walnut
• banana
• brown sugar
• confectioners sugar
• water

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet.
2. 2 Whisk both flours, white sugar, baking powder, baking soda, and salt together in a bowl. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Stir in blueberries and walnuts. Beat yogurt and banana in a small bowl until smooth; add to flour mixture and stir gently just until dough holds together.
3. 3 Turn dough out onto prepared baking sheet and pat into an 8-inch circle. Score the dough into 8 wedge-shaped pieces using a butter knife. Sprinkle brown sugar evenly over dough.
4. 4 Bake in the preheated oven until lightly browned, 18 to 20 minutes.
5. 5 While scones are baking, whisk confectioner's sugar and water together in a small liquid measuring cup. Drizzle over warm scones before serving.

By Mrs Kedney'

Ingredients

• ✓ blueberry yogurt
• graham cracker crumb
• butter
• white sugar
• water
• white sugar
• gelatin
• sour cream
• vanilla extract
• heavy cream
• blueberry

Instructions

1. 1 Combine graham cracker crumbs, melted butter, and ¼ cup sugar in a medium bowl. Reserve ¼ cup crust mixture; press remaining crust mixture into the bottom of a 10x6x2-inch baking pan.
2. 2 Combine cold water, ½ sugar, and gelatin in a small saucepan over medium-low heat; cook and stir until gelatin and sugar dissolve, about 5 minutes.
3. 3 Combine sour cream and yogurt in a large bowl; gradually stir in gelatin mixture, then stir in vanilla. Refrigerate mixture until partially set, about 30 minutes.
4. 4 Beat heavy cream in a glass or metal bowl until soft peaks form; fold in sour cream mixture. Stir in blueberries until incorporated.
5. 5 Spread blueberry cream evenly over crust; sprinkle reserved ¼ graham cracker mixture over top. Chill in the refrigerator, 8 hours to overnight.

By eytttt

Ingredients

• ✓ blueberry yogurt
• cooking spray
• all-purpose flour
• whole wheat flour
• baking powder
• salt
• baking soda
• brown sugar
• sugar
• egg substitute
• lemon
• lecithin granules
• zucchini
• blueberry
• white sugar
• lemon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray.
2. 2 Mix all-purpose flour, whole wheat flour, baking powder, salt, and baking soda together in a bowl.
3. 3 Beat blueberry yogurt, brown sugar, 1 cup white sugar, egg substitute, lemon zest, and lecithin together in a large bowl until smooth. Fold in zucchini. Stir in flour mixture until just incorporated. Fold in blueberries very gently. Pour into the prepared tube pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Let cool in the pan, 30 minutes. Invert cake onto a plate.
5. 5 Combine 1/3 cup white sugar and lemon juice in a small saucepan over low heat; cook and stir until sugar dissolves and syrup is clear, 5 to 8 minutes.
6. 6 Poke small holes all over the cake with a toothpick. Pour lemon syrup over the cake.

By Me