snack saturday

Lemon Blueberry Layer Cake 


  • 1 cup unsalted butter, softened 
  • 1 and 1/4 cups granulated sugar
  • 1/2 cup  packed light brown sugar
  • 4 large eggs, at room temperature
  • 1 Tablespoon vanilla extract
  • 3 cups sifted all-purpose flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • zest + juice of 3 medium lemons
  • 1 and 1/2 cups blueberries, fresh or frozen (do not thaw)
  • 1 Tablespoon all-purpose flour


  • 8 ounces  full-fat brick style cream cheese, softened 
  • 1/2 cup unsalted butter, softened 
  • 3 and 1/2 cups confectioners' sugar
  • 1 - 2 Tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • pinch salt


  1. Preheat the oven to 350°F (177°C). Grease and lightly flour three 9x2 inch cake pans with nonstick spray. Set aside.
  2. Make the cake: Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy - about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Add eggs and vanilla. Beat on medium speed until everything is completely combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.
  3. In a large sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then add the milk, lemon zest, and lemon juice. Remove from the mixer and stir lightly until everything is just combined. Toss the blueberries in 1 Tablespoon of flour and fold into the batter. Batter is extremely thick. Do not overmix at any point. Overmixing will lend a tough, dense textured crumb.
  4. Spoon batter evenly into 3 prepared cake pans. If only using 2 cake pans, your bake time will be longer. Bake the three layers for about 21-26 minutes or until a toothpick inserted in the center comes out clean. Mine took 21 minutes. Remove from the oven and allow to cool completely before frosting.
  5. Make the frosting: Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners' sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired.
  6. Assemble and frost: First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn't make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.

starts and starts

A few weeks ago I made a whack of flying geeses. Lots of flying geeses.
I had an idea in my head that I wanted to try out

I started sewing and nope, just wasn't working for me. So I packed it up and shoved it in a box for sometime later.

And I started working on a little special something something.

The other night, I was browsing Pinterest when an idea hit and I pulled the geeses back out.
And ended up with this.

And it couldn't be more perfect!!


When 5 hours of cutting 

Turns into 3hours of chain piecing.

I seem to have a colour theme going this week lol.

Happy Tuesday :) 

quilt monday

Just something little for today. Working on a secret project so that it taking up most of  my sewing time but I had a chance to get this finished up.

I love doing these twister quilts. It's funny how they end up so much smaller after you 'twist' them. I should have done another row or two on this before I called it done.

quilted with Double Plume

I backed it with a fun linen fabric, love how the quilting shows up so nicely.

And don't you love it when you get a corner absolutely perfectly?

I love this fabric. I did my plus quilt with it as well and been working on another something with the leftovers. 

Thanks for looking!

quilt monday

Look at this! I finished something!

It feels so good to finally have something finished; it's been way too long.

quilted with Spiral Rings

I had a hard time picking a quilting panto for this one. I wanted to do squares but really wanted to try out a new circle pattern and that one won out in the end.

Plus I like how the circles soften the angles of the quilt.

I love how the quilting blends in with the backing.

Now I need to find something for binding

And I can cross something of my list!
Happy Monday. 

snack saturday

Lemon Glazed Strawberry Loaf

  • 2 cups plain flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • 1 large room temperature egg
  • ¾ cup caster(super fine) sugar
  • ¼ cup  brown sugar
  • 1 cup buttermilk
  • ⅓ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups fresh strawberries, rinsed, dried, chopped
  • 1 tbs plain flour (extra)

  • Juice from 1 large lemon (approximately 2 tbs)
  • 1 cup icing sugar
  • 1 tbs cream

  1. Preheat oven to 180 degrees celsius.
  2. Spray a loaf pan with nonstick spray.
  3. In a large bowl, sift the flour, bicarb soda, salt, and cinnamon together until well combined.
  4. In a separate bowl, whisk the egg, caster sugar and brown sugar together until well combined and no lumps remain.
  5. Pour in the buttermilk, oil, and vanilla and whisk well.
  6. Slowly pour the wet ingredients into the dry ingredients and whisk together gently (don't over mix!) until there are no lumps.
  7. Place the chopped strawberries into a large ziplock bag, add in the flour and toss to coat.
  8. Shake off any excess flour
  9. Gently fold through the floured strawberries through the loaf mixture.
  10. Bake the bread for approximately 50-60 minutes.
  11. The loaf is cooked when a skewer inserted into the middle comes out clean.
  12. Allow the loaf to completely cool in the pan before turning onto a wire rack to be glazed.
  13. To make the lemon glaze, whisk the icing sugar, lemon juice and cream together until combined and creamy.
  14. Drizzle over the strawberry loaf.
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