Mix together the pancake mix, sugar, baking powder, and walnuts in a bowl and set it aside. In another bowl, mix together the egg, blueberries, bananas, milk, and shortening. Fold the ingredients together, do not beat them, and then pour the mixture into a greased 9×5-inch bread pan. Bake for 35 minutes in 350 degree oven, or until the bread tests done. Allow to cool for 10 minutes in pan, then remove from pan and allow bread to cool completely.

Preheat your oven to 400 degrees. In a large bowl, combine the dry ingredients with the lemon zest. Add the butter and cut into the dry ingredients with a pastry blender. Add blueberries to this mixture with a wooden spoon. In a smaller bowl, whisk together the milk, sour cream, egg yolk and lemon extract. When combined, add this mixture to the dry ingredients all at once. Knead the dough on a floured board four or five times, do not over knead. Pat the kneaded dough into an 8-inch circle and slice into 8 even wedges. Brush the top with milk and sprinkle sugar on top. Bake for 15 minutes or until lightly golden brown. Remove from oven and then brush with a glaze made from milk and confectioner’s sugar.

Take the flour, baking powder, soda and salt, sift them all together and set aside. Cream the butter and gradually beat sugar into it until it becomes light and fluffy. Also beat in the eggs and add flour mixture and banana alternately in three parts. Stir in strawberries gently, oil a 9×5 inch loaf pan and into it the flour mixture. Bake for 50 minutes at 350 degrees and remove to cool.