Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: measure 1/4 cup of blueberries and set aside for topping. in a large bowl, combine yogurt and pie filling until well blended. in a 3 1/2 to 4 quart bowl or trifle dish, layer one third of the cake cubes, then the lemon mixture and finally the blueberries. repeat layers 2 more times. top with whipped topping. cover and refrigerate 2 hours or overnight. before serving, garnish top with reserved blueberries and a few lemon slices if desired.

Target recipe: preheat oven to 400 degrees. grease 12 (3 x 1 1/4-inch) muffin cups. in a large bowl, stir together flour, the 2/3 cup sugar, baking powder, baking soda and salt. in another bowl, stir together yogurt, butter, eggs, lemon peel and vanilla until blended. make a well in center of dry ingredients; add the yogurt mixture and stir just to combine. stir in the blueberries. spoon batter into the muffin tins and sprinkle with the remaining 1 tablespoon of sugar. bake 20 to 25 minutes.