INGREDIENTS
2
containers 6 ounces each fresh blueberries, fresh
2
Egg
1 cup
Lemon curd, prepared
3 3/4 cups
All-purpose flour
1/2 tsp
Almond extract
1 tbsp
Argo corn starch
1
Blueberry lemon filling
2
envelopes Fleischmann's active dry yeast
1
Glaze
1/2 cup
Powdered sugar
1/2 tsp
Salt
25 tsp
Sugar
1/4 cup
Almonds
1/2 cup
Butter
13/16 cup
Milk
1/4 cup
Water