"All you need is love. But a little chocolate now and then doesn't hurt." ~ Charles M. Schulz
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!
We celebrated Mother's Day last weekend at our son's with his annual barbequed ribs... but not until after our grandson's first recital! He is playing percussion, with marimba his favorite... had to substitute a xylophone at the recital. He was sooo excited and did an awesome job, but what impressed me the most was how well he recovered when he got mixed up... that can be even harder to learn than learning how to play the instrument itself! Signs of spring are late this year... pretty notable when comparing the photo of the first Mother's Day ribs barbeque with this year... their crab tree isn't even close to blooming. At least the tulips, daffodils and hyacinths are finally out... and did I mention that I also got my annual Mother's Day treat of hand-made and hand-picked chocolate truffles from the Painted Turtle? Love and chocolate... it doesn't get better than that!
RECIPE OF THE WEEK
This week's recipe was one my husband found earlier this year and gave to me. He rarely picks out recipes so I took it as a sign I should make this one... and make it I did. It was perfect for Easter, and was delicious. The recipe came from Sally's Baking Addiction.
LEMON BLUEBERRY LEMON CAKE
CAKE
- 1 cup unsalted sutter, softened to room temperature
- 1 1/4 cups white sugar
- 1/2 cup light brown sugar
- 4 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- zest + juice of 3 medium lemons
- 1 1/2 cups blueberries, plus more for garnish if desired
- 1 tablespoons all-purpose flour
FROSTING
- 8 ounces full fat cream cheese, softened to room temperature
- 1/2 cup unsalted butter, softened to room temperature
- 3 1/2 cups powdered confectioner's sugar
- 1-2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- pinch salt
Preheat oven to 350 degrees F. Spray three 9 x 2 inch cake pans with nonstick spray, set aside.
Make the cake. Using paddle attachment with stand mixer beat buter on high until creamy, about 1 minute. Add sugars and beat on medium-high speed until creamed, about 2-3 minutes. Scrape down sides and bootom of the bowl as needed, add eggs and vanilla. Beat on medium speed until everything is combined, about 2 full minutes. Scrape down sides and bottom of bowl, set aside.
In a large bowl toss together the flour, baking powder and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 10 seconds, then add the milk, lemon zest and lemon juice. Beat on low until just combined. Toss the blueberries in 1 tablespoon of flour and fold into the batter. Batter is very thick.
Spoon batter evenly into 3 prepared pans and bake for about 20-22 minutes or until toothpick inserted in the middle comes out clean. Remove from the oven and allow to cool completely before frosting.
Make the frosting. Using paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add powdered sugar, 1 tablespoon cream vanilla extract and salt with the mixer running on low. Increase speed to high and beat for 3 minutes. Add 1 more tablespoon of cream to thin out, if desired.
Assemble and frost. Using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place one layer on your cake plate and cover with cream cheese, adding the other two layers and finally frosting the top and sides. Top with blueberries or lemon garnish, if desired. Refrigerate at least 45 minutes before cutting or the cake may fall apart as you cut.
May make 1 day in advance and keep in the refrigerator for up to 3 days.
Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor Who Cooks
RELATED POSTS
- Wednesdays Unplugged - Barbequed Baby Back Ribs
- Wednesdays Unplugged - True Blueberry Pie
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!
We celebrated Mother's Day last weekend at our son's with his annual barbequed ribs... but not until after our grandson's first recital! He is playing percussion, with marimba his favorite... had to substitute a xylophone at the recital. He was sooo excited and did an awesome job, but what impressed me the most was how well he recovered when he got mixed up... that can be even harder to learn than learning how to play the instrument itself! Signs of spring are late this year... pretty notable when comparing the photo of the first Mother's Day ribs barbeque with this year... their crab tree isn't even close to blooming. At least the tulips, daffodils and hyacinths are finally out... and did I mention that I also got my annual Mother's Day treat of hand-made and hand-picked chocolate truffles from the Painted Turtle? Love and chocolate... it doesn't get better than that!
RECIPE OF THE WEEK
This week's recipe was one my husband found earlier this year and gave to me. He rarely picks out recipes so I took it as a sign I should make this one... and make it I did. It was perfect for Easter, and was delicious. The recipe came from Sally's Baking Addiction.
LEMON BLUEBERRY LEMON CAKE
CAKE
- 1 cup unsalted sutter, softened to room temperature
- 1 1/4 cups white sugar
- 1/2 cup light brown sugar
- 4 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- zest + juice of 3 medium lemons
- 1 1/2 cups blueberries, plus more for garnish if desired
- 1 tablespoons all-purpose flour
FROSTING
- 8 ounces full fat cream cheese, softened to room temperature
- 1/2 cup unsalted butter, softened to room temperature
- 3 1/2 cups powdered confectioner's sugar
- 1-2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- pinch salt
Preheat oven to 350 degrees F. Spray three 9 x 2 inch cake pans with nonstick spray, set aside.
Make the cake. Using paddle attachment with stand mixer beat buter on high until creamy, about 1 minute. Add sugars and beat on medium-high speed until creamed, about 2-3 minutes. Scrape down sides and bootom of the bowl as needed, add eggs and vanilla. Beat on medium speed until everything is combined, about 2 full minutes. Scrape down sides and bottom of bowl, set aside.
In a large bowl toss together the flour, baking powder and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 10 seconds, then add the milk, lemon zest and lemon juice. Beat on low until just combined. Toss the blueberries in 1 tablespoon of flour and fold into the batter. Batter is very thick.
Spoon batter evenly into 3 prepared pans and bake for about 20-22 minutes or until toothpick inserted in the middle comes out clean. Remove from the oven and allow to cool completely before frosting.
Make the frosting. Using paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add powdered sugar, 1 tablespoon cream vanilla extract and salt with the mixer running on low. Increase speed to high and beat for 3 minutes. Add 1 more tablespoon of cream to thin out, if desired.
Assemble and frost. Using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place one layer on your cake plate and cover with cream cheese, adding the other two layers and finally frosting the top and sides. Top with blueberries or lemon garnish, if desired. Refrigerate at least 45 minutes before cutting or the cake may fall apart as you cut.
May make 1 day in advance and keep in the refrigerator for up to 3 days.
Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor Who Cooks
RELATED POSTS
- Wednesdays Unplugged - Barbequed Baby Back Ribs
- Wednesdays Unplugged - True Blueberry Pie
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!
We celebrated Mother's Day last weekend at our son's with his annual barbequed ribs... but not until after our grandson's first recital! He is playing percussion, with marimba his favorite... had to substitute a xylophone at the recital. He was sooo excited and did an awesome job, but what impressed me the most was how well he recovered when he got mixed up... that can be even harder to learn than learning how to play the instrument itself! Signs of spring are late this year... pretty notable when comparing the photo of the first Mother's Day ribs barbeque with this year... their crab tree isn't even close to blooming. At least the tulips, daffodils and hyacinths are finally out... and did I mention that I also got my annual Mother's Day treat of hand-made and hand-picked chocolate truffles from the Painted Turtle? Love and chocolate... it doesn't get better than that!
RECIPE OF THE WEEK
This week's recipe was one my husband found earlier this year and gave to me. He rarely picks out recipes so I took it as a sign I should make this one... and make it I did. It was perfect for Easter, and was delicious. The recipe came from Sally's Baking Addiction.
LEMON BLUEBERRY LEMON CAKE
CAKE
- 1 cup unsalted sutter, softened to room temperature
- 1 1/4 cups white sugar
- 1/2 cup light brown sugar
- 4 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- zest + juice of 3 medium lemons
- 1 1/2 cups blueberries, plus more for garnish if desired
- 1 tablespoons all-purpose flour
FROSTING
- 8 ounces full fat cream cheese, softened to room temperature
- 1/2 cup unsalted butter, softened to room temperature
- 3 1/2 cups powdered confectioner's sugar
- 1-2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- pinch salt
Preheat oven to 350 degrees F. Spray three 9 x 2 inch cake pans with nonstick spray, set aside.
Make the cake. Using paddle attachment with stand mixer beat buter on high until creamy, about 1 minute. Add sugars and beat on medium-high speed until creamed, about 2-3 minutes. Scrape down sides and bootom of the bowl as needed, add eggs and vanilla. Beat on medium speed until everything is combined, about 2 full minutes. Scrape down sides and bottom of bowl, set aside.
In a large bowl toss together the flour, baking powder and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 10 seconds, then add the milk, lemon zest and lemon juice. Beat on low until just combined. Toss the blueberries in 1 tablespoon of flour and fold into the batter. Batter is very thick.
Spoon batter evenly into 3 prepared pans and bake for about 20-22 minutes or until toothpick inserted in the middle comes out clean. Remove from the oven and allow to cool completely before frosting.
Make the frosting. Using paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add powdered sugar, 1 tablespoon cream vanilla extract and salt with the mixer running on low. Increase speed to high and beat for 3 minutes. Add 1 more tablespoon of cream to thin out, if desired.
Assemble and frost. Using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place one layer on your cake plate and cover with cream cheese, adding the other two layers and finally frosting the top and sides. Top with blueberries or lemon garnish, if desired. Refrigerate at least 45 minutes before cutting or the cake may fall apart as you cut.
May make 1 day in advance and keep in the refrigerator for up to 3 days.
Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor Who Cooks
RELATED POSTS
- Wednesdays Unplugged - Barbequed Baby Back Ribs
- Wednesdays Unplugged - True Blueberry Pie
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!
We celebrated Mother's Day last weekend at our son's with his annual barbequed ribs... but not until after our grandson's first recital! He is playing percussion, with marimba his favorite... had to substitute a xylophone at the recital. He was sooo excited and did an awesome job, but what impressed me the most was how well he recovered when he got mixed up... that can be even harder to learn than learning how to play the instrument itself! Signs of spring are late this year... pretty notable when comparing the photo of the first Mother's Day ribs barbeque with this year... their crab tree isn't even close to blooming. At least the tulips, daffodils and hyacinths are finally out... and did I mention that I also got my annual Mother's Day treat of hand-made and hand-picked chocolate truffles from the Painted Turtle? Love and chocolate... it doesn't get better than that!
RECIPE OF THE WEEK
This week's recipe was one my husband found earlier this year and gave to me. He rarely picks out recipes so I took it as a sign I should make this one... and make it I did. It was perfect for Easter, and was delicious. The recipe came from Sally's Baking Addiction.
LEMON BLUEBERRY LEMON CAKE
CAKE
- 1 cup unsalted sutter, softened to room temperature
- 1 1/4 cups white sugar
- 1/2 cup light brown sugar
- 4 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- zest + juice of 3 medium lemons
- 1 1/2 cups blueberries, plus more for garnish if desired
- 1 tablespoons all-purpose flour
FROSTING
- 8 ounces full fat cream cheese, softened to room temperature
- 1/2 cup unsalted butter, softened to room temperature
- 3 1/2 cups powdered confectioner's sugar
- 1-2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- pinch salt
Preheat oven to 350 degrees F. Spray three 9 x 2 inch cake pans with nonstick spray, set aside.
Make the cake. Using paddle attachment with stand mixer beat buter on high until creamy, about 1 minute. Add sugars and beat on medium-high speed until creamed, about 2-3 minutes. Scrape down sides and bootom of the bowl as needed, add eggs and vanilla. Beat on medium speed until everything is combined, about 2 full minutes. Scrape down sides and bottom of bowl, set aside.
In a large bowl toss together the flour, baking powder and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 10 seconds, then add the milk, lemon zest and lemon juice. Beat on low until just combined. Toss the blueberries in 1 tablespoon of flour and fold into the batter. Batter is very thick.
Spoon batter evenly into 3 prepared pans and bake for about 20-22 minutes or until toothpick inserted in the middle comes out clean. Remove from the oven and allow to cool completely before frosting.
Make the frosting. Using paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add powdered sugar, 1 tablespoon cream vanilla extract and salt with the mixer running on low. Increase speed to high and beat for 3 minutes. Add 1 more tablespoon of cream to thin out, if desired.
Assemble and frost. Using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place one layer on your cake plate and cover with cream cheese, adding the other two layers and finally frosting the top and sides. Top with blueberries or lemon garnish, if desired. Refrigerate at least 45 minutes before cutting or the cake may fall apart as you cut.
May make 1 day in advance and keep in the refrigerator for up to 3 days.
Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor Who Cooks
RELATED POSTS
- Wednesdays Unplugged - Barbequed Baby Back Ribs
- Wednesdays Unplugged - True Blueberry Pie
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!
We celebrated Mother's Day last weekend at our son's with his annual barbequed ribs... but not until after our grandson's first recital! He is playing percussion, with marimba his favorite... had to substitute a xylophone at the recital. He was sooo excited and did an awesome job, but what impressed me the most was how well he recovered when he got mixed up... that can be even harder to learn than learning how to play the instrument itself! Signs of spring are late this year... pretty notable when comparing the photo of the first Mother's Day ribs barbeque with this year... their crab tree isn't even close to blooming. At least the tulips, daffodils and hyacinths are finally out... and did I mention that I also got my annual Mother's Day treat of hand-made and hand-picked chocolate truffles from the Painted Turtle? Love and chocolate... it doesn't get better than that!
RECIPE OF THE WEEK
This week's recipe was one my husband found earlier this year and gave to me. He rarely picks out recipes so I took it as a sign I should make this one... and make it I did. It was perfect for Easter, and was delicious. The recipe came from Sally's Baking Addiction.
LEMON BLUEBERRY LEMON CAKE
CAKE
- 1 cup unsalted sutter, softened to room temperature
- 1 1/4 cups white sugar
- 1/2 cup light brown sugar
- 4 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- zest + juice of 3 medium lemons
- 1 1/2 cups blueberries, plus more for garnish if desired
- 1 tablespoons all-purpose flour
FROSTING
- 8 ounces full fat cream cheese, softened to room temperature
- 1/2 cup unsalted butter, softened to room temperature
- 3 1/2 cups powdered confectioner's sugar
- 1-2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- pinch salt
Preheat oven to 350 degrees F. Spray three 9 x 2 inch cake pans with nonstick spray, set aside.
Make the cake. Using paddle attachment with stand mixer beat buter on high until creamy, about 1 minute. Add sugars and beat on medium-high speed until creamed, about 2-3 minutes. Scrape down sides and bootom of the bowl as needed, add eggs and vanilla. Beat on medium speed until everything is combined, about 2 full minutes. Scrape down sides and bottom of bowl, set aside.
In a large bowl toss together the flour, baking powder and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 10 seconds, then add the milk, lemon zest and lemon juice. Beat on low until just combined. Toss the blueberries in 1 tablespoon of flour and fold into the batter. Batter is very thick.
Spoon batter evenly into 3 prepared pans and bake for about 20-22 minutes or until toothpick inserted in the middle comes out clean. Remove from the oven and allow to cool completely before frosting.
Make the frosting. Using paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add powdered sugar, 1 tablespoon cream vanilla extract and salt with the mixer running on low. Increase speed to high and beat for 3 minutes. Add 1 more tablespoon of cream to thin out, if desired.
Assemble and frost. Using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place one layer on your cake plate and cover with cream cheese, adding the other two layers and finally frosting the top and sides. Top with blueberries or lemon garnish, if desired. Refrigerate at least 45 minutes before cutting or the cake may fall apart as you cut.
May make 1 day in advance and keep in the refrigerator for up to 3 days.
Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor Who Cooks
RELATED POSTS
- Wednesdays Unplugged - Barbequed Baby Back Ribs
- Wednesdays Unplugged - True Blueberry Pie
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!
We celebrated Mother's Day last weekend at our son's with his annual barbequed ribs... but not until after our grandson's first recital! He is playing percussion, with marimba his favorite... had to substitute a xylophone at the recital. He was sooo excited and did an awesome job, but what impressed me the most was how well he recovered when he got mixed up... that can be even harder to learn than learning how to play the instrument itself! Signs of spring are late this year... pretty notable when comparing the photo of the first Mother's Day ribs barbeque with this year... their crab tree isn't even close to blooming. At least the tulips, daffodils and hyacinths are finally out... and did I mention that I also got my annual Mother's Day treat of hand-made and hand-picked chocolate truffles from the Painted Turtle? Love and chocolate... it doesn't get better than that!
RECIPE OF THE WEEK
This week's recipe was one my husband found earlier this year and gave to me. He rarely picks out recipes so I took it as a sign I should make this one... and make it I did. It was perfect for Easter, and was delicious. The recipe came from Sally's Baking Addiction.
LEMON BLUEBERRY LEMON CAKE
CAKE
- 1 cup unsalted sutter, softened to room temperature
- 1 1/4 cups white sugar
- 1/2 cup light brown sugar
- 4 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- zest + juice of 3 medium lemons
- 1 1/2 cups blueberries, plus more for garnish if desired
- 1 tablespoons all-purpose flour
FROSTING
- 8 ounces full fat cream cheese, softened to room temperature
- 1/2 cup unsalted butter, softened to room temperature
- 3 1/2 cups powdered confectioner's sugar
- 1-2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- pinch salt
Preheat oven to 350 degrees F. Spray three 9 x 2 inch cake pans with nonstick spray, set aside.
Make the cake. Using paddle attachment with stand mixer beat buter on high until creamy, about 1 minute. Add sugars and beat on medium-high speed until creamed, about 2-3 minutes. Scrape down sides and bootom of the bowl as needed, add eggs and vanilla. Beat on medium speed until everything is combined, about 2 full minutes. Scrape down sides and bottom of bowl, set aside.
In a large bowl toss together the flour, baking powder and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 10 seconds, then add the milk, lemon zest and lemon juice. Beat on low until just combined. Toss the blueberries in 1 tablespoon of flour and fold into the batter. Batter is very thick.
Spoon batter evenly into 3 prepared pans and bake for about 20-22 minutes or until toothpick inserted in the middle comes out clean. Remove from the oven and allow to cool completely before frosting.
Make the frosting. Using paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add powdered sugar, 1 tablespoon cream vanilla extract and salt with the mixer running on low. Increase speed to high and beat for 3 minutes. Add 1 more tablespoon of cream to thin out, if desired.
Assemble and frost. Using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place one layer on your cake plate and cover with cream cheese, adding the other two layers and finally frosting the top and sides. Top with blueberries or lemon garnish, if desired. Refrigerate at least 45 minutes before cutting or the cake may fall apart as you cut.
May make 1 day in advance and keep in the refrigerator for up to 3 days.
Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor Who Cooks
RELATED POSTS
- Wednesdays Unplugged - Barbequed Baby Back Ribs
- Wednesdays Unplugged - True Blueberry Pie
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!
We celebrated Mother's Day last weekend at our son's with his annual barbequed ribs... but not until after our grandson's first recital! He is playing percussion, with marimba his favorite... had to substitute a xylophone at the recital. He was sooo excited and did an awesome job, but what impressed me the most was how well he recovered when he got mixed up... that can be even harder to learn than learning how to play the instrument itself! Signs of spring are late this year... pretty notable when comparing the photo of the first Mother's Day ribs barbeque with this year... their crab tree isn't even close to blooming. At least the tulips, daffodils and hyacinths are finally out... and did I mention that I also got my annual Mother's Day treat of hand-made and hand-picked chocolate truffles from the Painted Turtle? Love and chocolate... it doesn't get better than that!
RECIPE OF THE WEEK
This week's recipe was one my husband found earlier this year and gave to me. He rarely picks out recipes so I took it as a sign I should make this one... and make it I did. It was perfect for Easter, and was delicious. The recipe came from Sally's Baking Addiction.
LEMON BLUEBERRY LEMON CAKE
CAKE
- 1 cup unsalted sutter, softened to room temperature
- 1 1/4 cups white sugar
- 1/2 cup light brown sugar
- 4 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- zest + juice of 3 medium lemons
- 1 1/2 cups blueberries, plus more for garnish if desired
- 1 tablespoons all-purpose flour
FROSTING
- 8 ounces full fat cream cheese, softened to room temperature
- 1/2 cup unsalted butter, softened to room temperature
- 3 1/2 cups powdered confectioner's sugar
- 1-2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- pinch salt
Preheat oven to 350 degrees F. Spray three 9 x 2 inch cake pans with nonstick spray, set aside.
Make the cake. Using paddle attachment with stand mixer beat buter on high until creamy, about 1 minute. Add sugars and beat on medium-high speed until creamed, about 2-3 minutes. Scrape down sides and bootom of the bowl as needed, add eggs and vanilla. Beat on medium speed until everything is combined, about 2 full minutes. Scrape down sides and bottom of bowl, set aside.
In a large bowl toss together the flour, baking powder and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 10 seconds, then add the milk, lemon zest and lemon juice. Beat on low until just combined. Toss the blueberries in 1 tablespoon of flour and fold into the batter. Batter is very thick.
Spoon batter evenly into 3 prepared pans and bake for about 20-22 minutes or until toothpick inserted in the middle comes out clean. Remove from the oven and allow to cool completely before frosting.
Make the frosting. Using paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add powdered sugar, 1 tablespoon cream vanilla extract and salt with the mixer running on low. Increase speed to high and beat for 3 minutes. Add 1 more tablespoon of cream to thin out, if desired.
Assemble and frost. Using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place one layer on your cake plate and cover with cream cheese, adding the other two layers and finally frosting the top and sides. Top with blueberries or lemon garnish, if desired. Refrigerate at least 45 minutes before cutting or the cake may fall apart as you cut.
May make 1 day in advance and keep in the refrigerator for up to 3 days.
Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor Who Cooks
RELATED POSTS
- Wednesdays Unplugged - Barbequed Baby Back Ribs
- Wednesdays Unplugged - True Blueberry Pie
