Lemon Blueberry Cake

Hello, friends!

I do apologize for being MIA. Nursing school has gotten even crazier, if you can believe that. I’ve got tons of posts I’m working on. Hopefully they’ll get out to you over the next couple of days ๐Ÿ™‚

If you follow me on Instagram (and if you don’t, you should! Here), you know that I baked the most wonderful lemon blueberry cake last week. I originally found the recipe on Pinterest from one of my favorite blogs, Sally’s Baking Addiction. You can find the original recipe here. I only changed a couple of things to suit what I had on hand.

It’s such a great lemon-flavor! The tart cake is well-balanced with pops of sweet blueberries and a delicious cream cheese frosting.

All of my the lovely ingredients. I find it easier when baking to measure everything out ahead of time.

All of my the lovely ingredients. I find it easier when baking to measure everything out ahead of time.

Action shot!

Action shot!

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Seriously guys. Delicious perfection.

Seriously guys. Delicious perfection.

Lemon Blueberry Cake with Cream Cheese Frosting

Ingredients:

  • Cake:
    • 2 sticks room temperature butter (Kerrygold is my favorite, but I only had just your standard, unsalted butter on hand)
    • 1 1/4 c. granulated sugar
    • 1/2 c. light brown sugar
    • 4 eggs
    • 2 tsp. vanilla extract
    • 1 tbsp. baking powder
    • 1/2 tsp. salt
    • 1 c. buttermilk
    • Zest and juice of 3 large lemons
    • 2 pints of blueberries (I reserved a couple handfuls for decoration) mixed with a tbsp. flour
  • Cream Cheese Frosting:
    • ย 8 ounces cream cheese (do yourself a favor and get the full fat fun stuff)
    • 1 stick unsalted butter
    • 3 1/2 c. powdered sugar
    • 3 tbsp. heavy cream
    • 1 tsp. vanilla extract
    • Dash of salt

Method:

  • Cake:
    • Preheat oven to 350. Spray two cake pans with non-stick spray
    • Beat butter on medium speed until nice and fluffy
    • Add in sugars, and continue to beat until creamed. Don’t forget to scrape down the sides of the bowl as needed!
    • Add eggs and vanilla. Beat until creamed.
    • On medium-low speed, add in powder and salt. Add in flour a little bit at a time. Immediately move on to the next step.
    • Add in lemon juice, zest, and buttermilk. Mix until combined and lump-free.
    • Gently fold in blueberries. Gently, ya’ll.
    • Resist urge to eat batter.
    • Pour into cake pans (batter will be super thick). Bake until toothpick comes out clean. I believe these were in my oven for about a half hour.
    • After the cakes are done, let sit for about 5 minutes. Transfer cakes to a wire rack to cool completely.
    • Allow to cool completely before frosting.ย You do NOT want to deal with that mess ๐Ÿ™‚
  • Cream Cheese Frosting:
    • Beat together cream cheese and butter until totally smooth
    • Slowly add in powdered sugar.
    • Add in heavy cream, vanilla, and salt.

Once the cake has completely cooled, frost to your little heart’s content. If you’d like, you can “make it pretty” by arranging blueberries or lemon slices on top. Just make sure you refrigerate the cake for an hour or so before serving. Otherwise that sucker is going to fall apart. I stored mine in the fridge too. Trust me: it’s moist enough that the fridge totally doesn’t ruin it ๐Ÿ™‚

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I do love me some cake.

What are some of your favorite indulgences? Let me know below!

Strawberry Lemonade Cake Mix Cookies

COOKIES. ARE. LIFE. Especially cookies that are way easy to make. And are pink. These guys are super moist (thanks to some cream cheese and buttah!) and super flavorful.

Check out my super cute Christmas apron.

Check out my super cute Christmas apron.

Made myself a cup of Yogi to keep me from snacking on the dough. Delicious!

Made myself a cup of Yogi to keep me from snacking on the dough. Delicious!

Obligatory ingredients pic. Seriously just cake mix, lemon flavoring, one egg, half a stick of butter, and a block of cream cheese.

Obligatory ingredients pic. Seriously just cake mix, lemon flavoring, one egg, half a stick of butter, and a block of cream cheese.

Yum. Is there anything better than cookie dough?

Yum. Is there anything better than cookie dough?

Strawberry Lemonade Cookies

Ingredients:

  • 1 box of strawberry cake mix
  • 1/4 c. (half a stick) of butter
  • 1-8 oz. package of cream cheese
  • 1 tsp lemon flavoring
  • 1 egg
  • Sugar for rolling

Method:

  1. Preheat oven to 350.
  2. Combine all ingredients, except sugar.
  3. Scoop out by tablespoon. Roll the dough balls in sugar. I added a little pink food coloring to my rolling sugar for fun.
  4. Lightly press each cookie onto ungreased cookie sheet.
  5. Bake for about 10 minutes. I baked mine for about 8 minutes, but every oven is different. Just be sure the edges are lightly brown and nothing is jiggling ๐Ÿ™‚
Yum in progress.

Yum in progress.

 

As always, thanks for stopping by!

Donโ€™t forget to follow me on this blog so I can do an awesome giveaway!ย 

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Garlic Mashed Cauliflower

Happy Monday! I’ve got a Motivational Monday post coming your way later on this morning/afternoon! But first, I’ve got a super simple, super delicious side dish for you!

Iย love mashed potatoes. Like, love. What I don’t love are the carbs. Occasionally, I will splurge and will have mashed potatoes, but usually I make mashed cauliflower. The texture is a little different, but the taste is so similar, I hardly notice.

This mashed cauliflower dish has my favorite flavor-Garlic! This side dish is garlic-y, creamy, and just plain delish.

Garlic Mashed Cauliflower

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(I’m trying out a new, easier to read format for my recipes)

Ingredients:

  • Package of pre-cut cauliflower florets (4 ish cups)
  • 6 tbsp 1/3 fat cream cheese (more or less depending on your preferences)
  • 1 c. fat free chicken stock (again, more or less depending on your preferences)
  • 2-3 garlic cloves (more or less)
  • Salt and pepper to taste

Method:

  1. Place florets in a medium sauce pan; add water to cover by about an inch.
  2. Bring to a boil. Boil about 10-15 minutes until the florets are super soft.
  3. Drain; place cauliflower in a large, microwave safe bowl.
  4. Add in the cream cheese, stock, crushed garlic cloves, and salt and pepper. This is all to your preference. Add stuff in until you like how it tastes!
  5. I use a potato mashed to mash everything together, but if you want your dish to be smoother, feel free to use a hand mixer or food processor.

This makes about 4 servings, and comes in at under 80 calories and 6 carbs a serving.

 

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