BLUEBERRY LEMON SMOOTHIE RECIPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
• Grate the zest from the lemon onto a small plate. Cut the lemon in half, and squeeze the juice from both halves. Make a topping by whisking together 1 teaspoon of the lemon zest, 1 tablespoon of the lemon juice, and the confectioners' sugar in a small bowl. Set aside.
• Whisk together the white sugar, melted butter, eggs, sour cream, the remaining lemon zest, and the remaining lemon juice in a large bowl until evenly blended. Stir in the milk; set aside.
• Whisk together the flour, baking powder, and salt in a separate large bowl. Remove 3 tablespoons of the flour mixture and set aside. Make a well in the center of the flour mixture; pour the milk mixture into the well and stir the batter just until combined.
• Fold the frozen blueberries into the reserved 3 tablespoons of the flour mixture, then fold the blueberries into the batter. Pour the batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes.
• Remove from oven; immediately poke holes all over the top of the loaf with a toothpick, and pour the topping evenly over the loaf. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Steps:

• Make Dough: In large bowl, place butter, yeast, granulated sugar, milk, and 1 egg. Add 3 1/4 cups flour, poppy seeds, salt, and baking soda. Using hands, bring ingredients together to form cohesive dough. Sprinkle some of remaining 1/4 cup flour on work surface and knead dough until soft but not sticky, adding a little extra flour if necessary. Transfer to clean bowl, cover tightly with plastic wrap and refrigerate 2 hr. or up to 12 hr.
  Make Filling: In bowl, combine butter, brown sugar, and cinnamon. Make Frosting: In bowl, place cream cheese and sift confectioners’ sugar over top. Add vanilla, lemon zest, and lemon juice and mix to combine. Leave at room temp up to 3 hr. or refrigerate up to 12 hr. Lightly dust work surface with flour. Roll dough into 12- by 16-in. rectangle. Spread with cinnamon mixture and scatter blueberries on top. Starting from long end, roll dough into tight log. Cut log into 8 pieces and transfer to 9- by 13-in. baking dish; let rise at room temp until rolls touch and are puffed and no longer cool to the touch, 1 1/2 hr.  Heat oven to 375°F. Lightly beat remaining egg and gently brush all over tops and sides of rolls. Bake until rolls are light golden brown inside, 30 to 35 min., covering with foil if outer parts begin to brown too quickly. Transfer to wire rack. Spread with cream cheese frosting and sprinkle with poppy seeds if desired.