Heat oven to 350°. Butter an 11- x 7-inch baking dish.Whisk together the milk, eggs, sugar, flavorings, and zest. Add the bread and let stand for 10 to 15 minutes. Toss blueberries with powdered sugar then stir into the bread mixture. Pour into the prepared baking dish. Set the baking dish in a larger pan and set in oven. Add about 4 cups of very hot water to the outer pan. I use water from my hot water dispenser, or bring water to almost simmering before adding to the larger pan. Bake for about 1 hour, or until the bread pudding is set and lightly browned on top.
Serves 8 to 10.

In a saucepan, heat blueberries with 1/4 cup of sugar, stirring, until the blueberries pop and the mixture cooks down a bit, about 8 to 10 minutes. Set aside to cool completely then refrigerate to chill.In a large saucepan, combine remaining sugar, lemon juice, cream, and milk; heat over medium-low heat until hot and it just begins to simmer, stirring frequently to prevent scorching. Do not let the mixture boil. In a bowl, whisk together egg yolks; whisk about half of the hot mixture into the egg yolks. Pour egg yolk mixture back into the hot mixture in the saucepan and cook, stirring, until the mixture coats the back of a spoon. A wooden spoon will look coated and when you run your finger over the coating, it doesn’t run into the track your finger made. Strain the mixture into a bowl; chill thoroughly in refrigerator or an ice bath. Fold in the cold blueberry mixture. Freeze following ice cream machine manufacturer’s instructions.

In a bowl, combine the flour with baking powder, soda, salt, and sugar. In another bowl, whisk together the butter, ricotta cheese, egg, orange juice, milk, and vanilla. Combine the wet and dry ingredients just until blended. Gently stir in the blueberries and orange zest, if using.In a skillet or griddle, heat oil over medium heat. Spoon a small amount of batter onto the hot skillet and spread gently with the back of the spoon.
Serves 4.

Grease and flour a 10 or 12-cup Bundt cake pan or a tube cake pan. Heat the oven to 325° for a dark-colored Bundt cake pan or nonstick pan, or 350° for a light-colored pan.In a mixing bowl with electric mixer, beat together the eggs, yogurt, orange juice concentrate, sugar, and oil until smooth. Slowly beat in the cake mix. Continue beating on high speed for 2 minutes. Batter will be somewhat lumpy. Spoon into prepared cake pan.

Bake for 50 to 60 minutes, depending on pan size and color, or until browned and a toothpick or cake tester inserted into the cake comes out clean.