1/2 cup blueberries
1 tablespoon blueberries
2 tablespoons white sugar
1/2 teaspoon lemon zest
1/8 teaspoon salt
2 tablespoons lemon juice
1/8 teaspoon orange zest
2 tablespoons lemon zest
1/3 cup chopped almonds
Sift blueberries, blueberries, sugar, lemon zest and salt into a large bowl. Mix blueberries, sugar, lemon zest and lemon juice. Stir in orange and orange zest. Pour mixture into a large bowl or ziplock bag. Mix blueberry mixture with lemon zest and lemon zest; stir until well mixed. Pour into a serving bowl. Cover and refrigerate overnight.
While the blueberry mixture is in the refrigerator, preheat oven to 350 degrees F (175 degrees C).
Prepare the barbecue sauce for boiling. In a medium saucepan, combine blueberry mixture, lemon zest, lemon zest and lemon zest. Cook over high heat, stirring constantly, until all lemon zest is used. Pour cream pasticher into a small saucepan and heat gently. Pour over the barbecue and baste with lemon sauce.
Bake at 350 degrees F (175 degrees C) for 30 minutes, basting with lemon sauce every 5 minutes. Remove from oven and brush with butter and butter mixed with lemon juice. Sprinkle with almonds. Serve hot or cold.
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