Recipes

Instructions:  Place a layer of the lemon-blueberry bread in the bottom of an 8x9 inch loaf pan, cutting the slices to fit the pan. Sprinkle with a
bit of cinnamon then add a layer of the blueberry pie filling.  Repeat layers until the pan is full. Refrigerate 2 hours and serve with ice cream or fresh whipped cream.

Recipe submitted by:
Niki Plourde
Gardner, MA