1/3 cup sugar

1 cup fresh blueberries

¼ cup butter, melted

1 cup lemon yogurt

1 teaspoon lemon peel, grated

1 whole egg, beaten

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

Glaze:

1 cup powdered sugar

2 tablespoons fresh lemon juice

1 teaspoon lemon peel, grated

In a large bowl combine the dry ingredients. Add the yogurt, egg, butter and lemon peel. Carefully fold in the blueberries.

Divide the batter into apricot size portions.  Space the formed biscuits into a greased baking sheet pan. Bake in a preheated oven set at 400° for 15 minutes until golden brown.

In a small bowl combine the glaze ingredients and liberally brush on each cooked biscuit.  Serve at once.

Note: Other seasonal fresh fruits can be substituted, such as raspberries, huckleberries and others.