Recipe Sifter

2007 Blueberry Bake-Off Child Winner, first place No. 1 Fernando Guerrero

Banana blueberry muffins sweetened with brown sugar and lifted with lemon zest. Overripe banana puree keeps them moist, and frozen blueberries fold in cleanly.

A moist lemon yogurt loaf with a double hit of citrus, lemon-rubbed sugar in the batter and a tangy lemon syrup brushed over the top. Tender from yogurt and oil, bright and not too sweet.

New England apple pie with a butter pastry, crumb topping, and heritage apples like Northern Spy or Rhode Island Greening. Cinnamon and lemon zest brighten the filling, and a two-stage bake browns the crust without burning.

Try these colorful and scrumptious muffins that go hand-in-hand with a sunny day.

Traditional Austrian Topfenkuchen with a buttery pastry base and airy cottage cheese filling scented with lemon zest, topped with raisins and almonds. A classic European cheesecake baked into elegant squares.

Buttery lemon poppy seed bundt cake with a tangy lemon sugar glaze. Inspired by the famous Chez Piggy restaurant in Kingston, Ontario, this tender crumb melts on the tongue.

Lemon dill turkey meatballs with artichokes: tender poached meatballs in a bright lemon-caper sauce with artichoke hearts. A Greek-leaning weeknight dinner that freezes beautifully.

Lightly floured sole fillets pan-seared until golden and crackling, finished with a bright lemon-butter pan sauce. Ready in just 15 minutes for a quick, elegant weeknight dinner.

Osso bucco with veal knuckle braised in white wine and tomato paste with carrots, celery, garlic, and a lemon-herb flour dredge. Starts in a cold oven for hands-off cooking.

Buttermilk pear pound cake built on reduced pear puree and nutty brown butter, with whipped egg whites folded in for a tender, moist crumb. A lighter spin on a classic tube cake.

Low fat lemon pudding cake separates as it bakes into a tender sponge top and silky lemon-curd bottom. Light dessert with skim milk and only one tablespoon of fat.

Classic old fashioned pound cake with lemon extract, fresh lemon juice, and zest baked in a tube pan. Dense, buttery, and rich with six eggs and evaporated milk.

Traditional fruitcake loaded with dried apricots, golden raisins, candied fruit, almonds, and cherries, aged for weeks for deep flavor.

Fruitcake biscotti studded with dried cranberries, tart cherries, candied orange rind, and almonds. Twice-baked for that signature crunch with lemon and almond extract.

Munich cheesecake with a shortcrust base, vanilla bean cream cheese filling, poppy seed-raisin layer, and brown sugar streusel topping broiled until crisp.