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Jenni's Lemon and Blueberry Cake

Grab yourself a Betty Crocker Super Moist Lemon cake mix and follow the instructions. Then add in some Organic Dried Blueberries (about a cup, but you can always add more depending on how much you like the lemon to blueberry ratio) and then to make the frosting in a small mixing bowl add 1 cup of powdered sugar along with 2 teaspoons of milk, then add some lemon juice (I like squeezing the juice myself) and add anywhere from 2-5 teaspoons (depending on how much lemon you like to have). Its very simple but tastes amazing!

Berries Travels: Living Earth Bakery

Living Earth Bakery is a gluten-free bakery, located on SW Jefferson Ave.
in Corvallis, Oregon. Jenny and Eric (the owners) found that they were gluten-intolerant, and didn't want to settle for eating "treats" that were better for being rocks than sweet deserts. They opened their doors in 2006, and now offer a wide verity of treats and breads.

Living Earth Bakery uses our organic blueberries in their blueberry muffins. And are now offering their treats through online ordering.

Follow this link to visit Living Earth Bakery online: http://www.livingearthbakery.com

Prizewinning Orange Scones with Berries and Cream

Ingredients:
• 2 c sifted all-purpose flour
• 1 T baking powder
• 1t salt
• 2T granulated sugar
• 5 ½ T unsalted butter, chilled and cut into pieces
• 1 extra large egg, beaten
• ½ cup heavy (whipping) cream
• 2T unsalted butter, melted
• ½ c granulated sugar
• 1T orange zest
• 6 to 8 c fresh berries washed and dried (such as blueberries, strawberries,
raspberries, blackberries)
• ¾ to 1 c granulated sugar, depending on how sweet the berries are
• 1 to 1 ½ c heavy (whipping) cream, whipped and lightly sweetened
with 2t of granulated sugar
Directions:
Preheat the oven to 425º F. Lightly grease a baking sheet and set aside.
In a small bowl, stir together the flour, baking powder, salt and sugar. Using a pastry blender, 2 knives, or your fingertips, cut the butter into the dry ingredients until it resembles coarse cornmeal. In a small bowl, combine the egg and cream and add to the flour mixture, mix until just blended together.
Turn out the batter onto a lightly floured board and knead for 1 minute. Roll dough into a rectangle approximately 4 inches by 8 inches. Brush the dough with the melted butter. Sprinkle with sugar and orange zest. Roll up, jelly-roll fashion, and seal the long seam by pinching it together lightly with your fingers.
Cut the roll into eight 1 inch thick slices. Lay slices down sideways on the prepared baking sheet and bake for 12 to 15 minutes, or until scones are golden.
Slice the strawberries and place in a large pretty bowl with other whole berries if available. Sprinkle with sugar and refrigerate for 1 to 2 hours. To serve, heap spoonfuls of berries over each scone and top with freshly whipped cream.
Makes 8 scones