Lemon Blueberry Cake with Cream Cheese Frosting



  • 1 1/2 cups cake flour
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp salt
  • 2 cups granulated sugar
  • 1 cup unsalted butter , softened
  • 1 Tbsp lemon zest
  • 4 large eggs
  • 2 tsp lemon extract
  • 1/2 tsp vanilla extract
  • 3/4 cup + 2 Tbsp milk
  • 1/4 cup + 2 Tbsp sour cream
  • 2 Tbsp fresh lemon juice
  • 2 1/2 cups fresh blueberries , at room temperature, rinsed and drained well

Cream Cheese Frosting

  • 12 oz cream cheese , softened (1 1/2 pkgs)
  • 3/4 cup unsalted butter , softened
  • 1 tsp vanilla extract
  • 1/4 tsp lemon extract*
  • 3 cups powdered sugar
  • Blueberries and lemon slices , for garnish (optional)


  1. Preheat oven to 350 degrees. Butter 3 9-inch round baking pans and line the bottom of each with a round of parchment paper. Butter parchment paper and lightly dust pan with flour, shaking out excess.
  2. Sift cake flour into a mixing bowl. Add all-purpose flour, baking powder, baking soda and salt and whisk for 30 seconds, set aside. In the bowl of an electric stand mixer, fitted with the paddle attachment (if you don't have the paddle attachment that constantly scrapes sides of the bowl while mixing, then stop mixer occasionally throughout entire mixing process and scrape down sides and bottom of bowl), whip together butter, granulated sugar and lemon zest until mixture is pale and fluffy. In a 2 cup liquid measuring cup, measure out milk then stir in sour cream and lemon juice, let rest 3 minutes.
  3. Meanwhile, mix eggs into butter mixture one a time, then stir in lemon extract and vanilla extract. Toss blueberries with 3 Tbsp of the flour mixture. Working in three separate batches, beginning and ending with remaining flour mixture, add 1/3 of the flour mixture (to the butter/egg mixture) alternating with 1/2 of the milk mixture and mixing just until combined after each addition. Gently fold in blueberries. Divide mixture evenly among prepared baking pans. Bake in preheated oven until toothpick inserted into center comes out clean, about 24 - 27 minutes. Cool in baking pans about 20 - 30 minute then invert onto wire racks to cool completely. Once cool, frost with cream cheese frosting and decorate with blueberries and lemon slices if desired. Store in an airtight container.
  4. Cream Cheese Frosting:
  5. In the bowl of an electric stand mixer fitter with the paddle attachment, whip butter until pale and fluffy. Add cream cheese and mix until smooth and fluffy. Add vanilla and lemon extract and powdered sugar and blend several minutes longer until smooth and fluffy (if frosting seems slightly runny, you can chill it for a bit before frosting cake).

Mini Molten Lava Cakes

Source: The Basic House Wife


  • 6 ounces semi-sweet chocolate
  • 1 stick unsalted butter
  • 2 tablespoons coconut flour
  • 1/2 cup powdered sugar
  • 1 teaspoon salt
  • 2 large eggs
  • 2 large egg yolks
  • 12 count cupcake tin
  • optional for topping: ice cream, caramel sauce, whip cream


  1. Preheat oven to 425 F. Spray muffin tin with non stick spray and sprinkle powdered sugar on bottom of muffin tin holes
  2. In a small bowl, melt butter and chocolate in 10 second intervals in microwave until completely melted. (set aside)
  3. Mix the flour, powdered sugar, and salt together in a small bowl. Whisk the eggs and egg yolks together until combined in another small bowl. And then pour these two mixtures into the bowl with the chocolate and mix gently.
  4. Place batter in cupcake tin until each slot is about 3/4 full and bake for 10 minutes.
  5. Allow to cool and then use spoon to cut around edges and turn pan upside down to get cakes out.
  6. Serve warm with your choice of toppings.

Chewy Cranberry Oatmeal Cookies

Source: Fine Cooking


  • 6-3/4 ounces (1-1/2 cups) all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. table salt
  • 1/2 tsp. ground cinnamon
  • 2-1/2 cups old-fashioned oats
  • 8 oz. (1 cup) unsalted butter, slightly softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 Tbs. honey
  • 2 tsp. pure vanilla extract
  • 6 oz. (1-1/3 cups) dried cranberries
  • 5 oz. (about 1 cup) chopped walnuts
  • Heat the oven to 350°F. Lightly grease your cookie sheets or cover them with parchment. In a medium bowl, mix the flour, baking soda, salt, and cinnamon; stir in the oats.With an electric mixer, beat the butter and both sugars until light and fluffy. Beat in the eggs, one at a time, and then scrape down the sides of the bowl; add the honey and vanilla and beat until blended. Add the flour mixture in two additions, beating until well combined. Stir in the cranberries and walnuts.
  • Drop the dough by the heaping tablespoonful about 2 inches apart onto the cookie sheets. Bake until the centers of the cookies are soft and no longer look wet, 9 to 11 minutes. Let cool on the sheets for 5 minutes; transfer to a wire rack to cool completely.

Lemon Bars

Source: geniuskitchen



  • 2cups sifted flour
  • 12cup powdered sugar
  • 1cup butter


  • 4large beaten eggs
  • 2cups white sugar
  • 13cup lemon juice
  • 14cup flour
  • 12teaspoon baking powder
  • 12teaspoon fresh lemon rind


  1. For the base mix the butter into the flour and sugar.
  2. Mix with hands until it clings together.
  3. Press into a 13 x 9 x 2-inch pan.
  4. Bake at 350°F for 20-25 minutes or until lightly browned.
  5. For the filling, beat together eggs, sugar and lemon juice.
  6. Sift together flour and baking powder.
  7. Stir into egg mixture.
  8. Pour over baked, cooled crust.
  9. Bake at 350°F for 25 minutes.
  10. Cool and sprinkle with powdered sugar.
  11. Cut into bars.

Vegan Chia Seed Banana Bread

Source: Fussfreecooking


  • 4 bananas
  • 2 tbsps chia seeds
  • 6 tbsps water
  • 2 cups spelt flour
  • ½ tbsp baking powder


  1. To make an egg substitute, mix the chia seeds and water and allow it to sit for 15-20 minutes until it transforms into gel.
  2. Preheat the oven to 180C. Line a loaf tin with baking paper or lightly grease it with some flavourless cooking oil.
  3. Mash the banana, add the chia seeds gel. Whisk with a fork until well combine.
  4. Stir in spelt flour and baking powder until just mixed. Do not over stir.
  5. Transfer the batter to the loaf tin. Smooth the surface to make sure they are evenly distributed.
  6. Bake in the preheated oven for 40-45 minutes or until the cake tester come out clean.
  7. Cut them into slices and slather with almond/peanut butter. Amazing stuff!

Apple Pie Turnovers 

Source: The Basic House Wife


  • 3 granny smith apples
  • 1/8 cup cinnamon
  • 1/4 cup sugar
  • 2 tablespoons of butter (melted)
  • 1 package pillsbury pre made pie crust
  • 1 egg


  1. Preheat oven to 425 degrees F
  2. peel and core apples and slice thinly
  3. Roll out 1 pillsburry dough pie crust and cut in half
  4. coat dough with butter
  5. stir apples, cinnamon and sugar and 1/2 tablespoon butter together in a bowl
  6. Distribute apples evenly on one side of the dough
  7. Fold dough in half and press down to seal with a fork
  8. Coat tops with rest of the melted butter and beat egg and sprinkle cinnamon
  9. Bake for 25 minutes or until corners are browned and serve warm with ice cream

Raspberry Rhubarb Pie

Source: Betty Crocker


  • 3 cups fresh or frozen rhubarb
  • 3 cups fresh or frozen raspberries
  • 6 tablespoons melted butter
  • 2 tablespoons vanilla
  • 1 1/2 cups of sugar
  • 1/2 cup all purpose flour
  • 1 Pillsbury™ Pet-Ritz® frozen deep dish pie crust
  • 1 Pillsbury™ refrigerated pie crust, softened as directed on box


1) Heat oven to 350°F. In a large bowl, mix rhubarb, raspberries, 4 tablespoons of the butter, vanilla, 1 1/3 cups of the sugar and flour until all fruit is coated; spoon into deep dish pie crust.
2) Slice a few small diamonds in refrigerated crust. Place crust on top of the pie.
3) Using a small basting brush; spread remaining melted butter over the top crust. Sprinkle remaining sugar over top.
4) Bake 30 minutes. Cover the top of the pie with loose layer of foil; return to oven for an additional 40 to 50 minutes or until the crust is golden brown and the rhubarb mixture is bubbly.
5) Remove from the oven; allow to cool 2 to 3 hours.

Vanilla Cake with Buttercream Frosting

Source: Sugarspunrun



  • 1/2 cup unsalted butter to room temperature 
  • ½ cup canola oil*
  • 1 1/2 cup sugar
  • 4 eggs room temperature preferred
  • 1 Tablespoon Vanilla Extract
  • 3 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cup buttermilk 


  1. Preheat oven to 350F (177C) and prepare two deep 8" round cake pans** by lining the bottoms with parchment paper and lightly greasing the sides. Set aside.

  2. In the bowl of a stand mixer (or in a large bowl using an electric mixer) cream together the butter, canola oil and sugar until creamy and well-combined.

  3. Add eggs, one at a time, beating well after each addition.

  4. Stir in vanilla extract.
  5. In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.

  6. Using a spatula and gently hand-mixing, alternate adding flour mixture and buttermilk to the butter mixture, starting and ending with flour mixture and mixing until just combined after each addition.  The batter should be smooth and completely combined, but avoid over-mixing.

  7. Evenly divide batter into your prepared cake pans, and bake on 350F (175C) for 30-35 minutes.  When the cake is done, the surface should spring back to the touch and a toothpick inserted in the center should come out mostly clean with few moist crumbs (no wet batter).

Allow cakes to cool in their cake pans for 10-15 minutes before inverting onto cooling rack to cool completely before frosting.

Buttercream Frosting

Source: Betty Crocker


  • 3 cups powdered sugar
  • 1/3 cup softened butter
  • 1 and 1/2 teaspoons of vanilla
  • 1 to 2 tablespoons of milk


  1. In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.
  2. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 13x9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake.

Apple Filled Cupcakes

Source: Saving Every Day

  • Cake Ingredients
  • 1 box white cake mix+ ingredients
  • 1 20-ounce can apple pie filling
  • Frosting Ingredients
  • 1 cup softened butter
  • 3 cups powdered sugar
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • 2 tablespoon milk
  • 1 teaspoon vanilla
  1. To make the cupcakes:
  2. Preheat oven as directed on the cake mix.
  3. Line a 9-cup muffin tin with paper liners.
  4. Prepare batter according to box directions.
  5. Fill liners ⅔ full and bake according to box directions for cupcakes.
  6. Allow to cool completely.
  7. Use a knife to dice apples into smaller pieces.
  8. Use a knife to core out a plug in the middle of each cupcake and fill with pie filling.
  9. To make the frosting:
  10. Whip the butter, brown sugar, cinnamon and vanilla until fluffy.
  11. Gradually add powdered sugar.
  12. Add milk until you reach the desired consistency.
  13. Transfer to piping bag and frost each cupcake.

Homeade Sugar Cookies 

Source: Food Folks and Fun



  • 4 1/2 cups all purpose flour
  • 4 teaspoons of baking powder
  • pinch of salt
  • 1 1/2 cups of butter room temp
  • 3 large eggs
  • 5 teaspoons vanilla extract


  • 5 cups powdered sugar
  • 1/3 cup melted butter
  • 1 tablespoon vanilla extract
  • 8 tablespoons of milk
  • food coloring & sprinkles


  1. MAKE COOKIES Mix flour, baking powder and salt, and whisk together to combine. In bowl of an electric mixer, add butter and sugar and beat together on medium-high speed until soft and fluffy, about 2-3 minutes. Beat in eggs one at a time, mixing well after each addition and scraping down bowl as needed. Add vanilla and mix until just combined.
  2. Add dry ingredients and mix on low speed until just combined and no flour pockets remain. Cover dough with plastic wrap and chill for 1 hour.
  3. Move oven rack to middle position, and preheat to 350˚ F. Line cookie sheets with parchment paper or silicone baking mats, and set aside.
  4. Roll dough in balls. Place on prepared cookie sheets and flatten ball slightly with the palm of hand. Repeat with remaining dough, spacing cookies at least 2-3 inches apart. Bake one cookie sheet at a time and bake about 10-12 minutes or just until set. The edges of the cookies will be lightly browned. Cool cookies on cookie sheet for 5 minutes and then transfer to wire rack to cool completely. Repeat with remaining dough.
  5. MAKE FROSTING: In medium bowl add powdered sugar, melted butter, vanilla, and milk. Whisk until smooth, whisking in additional milk as necessary, 1 teaspoon at a time, until desired consistency is reached. Color with pink food coloring if desired.