I’m back! After a long hiatus I have finally graduated college with my BFA in dance and a minor in Education (man that feels so good to say!) and now have some free time to actually bake and document the things I love! Don’t get me wrong, there has been plenty of practice since I have been gone but now I have time to share what I have been creating again and I could not be more excited!

For those of you who don’t know me, I am a recent graduate from the University at Buffalo. I studied Dance and Education and am still figuring out a way that I can totally mesh the two together. In the mean time I have been attending various auditions to try and find a job. No luck yet, but that is the life of a dancer. While I have some free time though I have picked my spatula and whisk back up and have started baking! No worries, in-between cracking eggs and sifting flour I have been attending the gym so the cupcakes don’t all go to my hips!

While at work yesterday I was DYING to be creative and do something fun. Although work can be fun because as some people say “I play with sugar and flour all day” my creativity plug isn’t always satisfied. (Oh, I work in a bakery and also teach dance but not a lot of baking happens in a dance studio) So, I have decided to make chocolate cupcakes with an OREO buttercream and a chocolate dipped OREO on top! I hope you enjoy this recipe adapted from Oh Sweet Day!

Oreo Cupcake 5

Chocolate Cupcake

Makes 12



1 cup granulated sugar

3/4 cup All-Purpose Flour plus 2 tablespoons

1/4 cup plus 2 tablespoons unsweetened cocoa powder, sifted

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1 large egg, room temperature

1/4 cup sour cream

1/4 cup ricotta cheese

1/4 cup olive oil

1 tablespoon vanilla extract

1/2 cup boiling water


Heat Oven to 350 degrees and line a muffin pan with cupcake liners.

In a large bowl whisk together the granulated sugar, flour, cocoa, baking powder, baking soda and salt.


Oreo Cupcake 2

In another smaller bowl whisk together the egg, sour cream, ricotta cheese, olive oil and vanilla extract.


Oreo Cupcake 4


Combine the wet ingredients into the dry ingredients mixing with a wooden spoon. The entire mixture will not be incorporated but mix until the dry ingredients absorb the wet ingredients. At this point carefully add in the boiling water and mix slowly until COMPLETELY combined. The batter starts off looking chunky but should smooth out as you mix.

Fill the muffin cups ¾ of the way with the batter.


Oreo Cupcake 6

Reduce the oven heat to 325 degrees and bake the muffins for 15-20 minutes or until a toothpick is inserted in the center and comes out clean!


Oreo Cupcake 1


OREO Buttercream

1/2 cup Unsalted butter, softened

2 cups Powdered Sugar

1 tsp vanilla

12 OREO (or chocolate sandwich) cookies

In the bowl of a stand mixer with the whisk attachment mix together the butter and powdered sugar. Once combined, add in vanilla. Mix until combined. Crush the 12 cookies into the bowl of the mixer. Mix together on high speed until the cookie pieces are small enough (occasionally scraping down the sides of the bowl) and the mixture is completely combined.

Either fill a bag with the buttercream and pipe onto the cupcake OR grab an offset spatula and spread the buttercream onto all of the cupcakes. I choose to use an offset spatula with OREO buttercream because it seems to be easier. With a bag the cookie pieces often get stuck in the tip.


Oreo Cupcake

Garnish with a chocolate covered OREO and ENJOY!!

Brown Butter Pumpkin Cake with Brown Butter Cream Cheese Frosting


Good Morning everyone and Happy Thanksgiving! I hope you are all spending this holiday surrounded by the ones you love, whether that is family, friends or both.  Since it is Thanksgiving this may be a bit of a longer post than usual.  I do have to share everything I am thankful for…

I am so very thankful that I have dance in my life.  This past weekend I choreographed for a show called Emerging Choreographers Showcase and it was ridiculously rewarding! (Here, you can watch the video!  I am so lucky I get to do what I love every single day.  I can’t imagine my life without art and dance because it is amazing! I am also very thankful for my dysfunctional, yet very loving family.  We may be crazy but deep down I think we all love each other! (Even if the crazy is especially prominent on holidays, we still love each other).  I am also thankful to have the friends and support system that I have around me because without them I would be checked into a mental institution, I am almost positive!  This past semester had 26 credits and almost too much going on!  I will be very thankful when I get my 2 months of winter vacation because working part time will be nothing compared to my past semester!  But I am glad that I do get so many opportunities through school.  Both my internships are amazing learning opportunities and I am so lucky that I get to be a part of them.  I think I have told you before that I teach an afterschool dance program at PS 67 in the city of Buffalo and my students are so intelligent and willing to learn, I love it.  Along with that, I am the assistant to the directors of Zodiaque Dance Company, which is the resident dance company at UB.  Through both I have learned so much!  Not to mention I am also thankful that in about 3 weeks I will be on my way to see the Rockettes (whom I idol!) in NYC!!!! And in a little over a month I will be on a plane to Arkansas to see one of my best friends! So much going on and so much to be thankful for this holiday season!

This recipe is one that I made last year around Halloween and I kind of forgot about it until recently!  It is full of browned butter (you know how I love that!) and it is DELICOUS!!! I am sorry that I cannot give credit to the original creator of this but when I wrote down the recipe I neglected to write down whom it was by.  This of course was before my blog days so I didn’t think I’d need it.  Whomever this recipe belongs to, THANK YOU!! I usually do not eat much of what I make for whatever reason and I could devour an entire cake and be okay with it.  For Thanksgiving we go to my cousin’s house for dinner and she requested that I makes “one of my delicious desserts”.  Her words, not mine! Although this one is delicious so I will accept the compliment! I saw an idea online, probably on Pintrest, of how to make a cake into a pumpkin! I thought that this would be the perfect idea for today!  So in order to achieve this I had to double my recipe to fill 2 Bundt pans.  So if you just want a 2 layer cake cut the recipe in half otherwise you will have one very tall 4 layer cake, although delicious it will probably be more than you need! So, here you go!  Enjoy this recipe and enjoy your families and friends today!


Brown Butter Pumpkin Cake with Brown Butter Cream Cheese Frosting


Cake Ingredients

  • 1 ½ cups unsalted butter
  • 4 cups all purpose flour
  • 3 tsp. baking soda
  • 3 tsp. ground cinnamon
  • 2 tsp. ginger
  • 1 ½ tsp. salt
  • ½ tsp. ground cloves
  • 3 cups granulated sugar
  • 1 1/3 cup brown sugar (firmly packed)
  • 4 large eggs
  • 2/3 cups buttermilk
  • 3 cups pumpkin puree (NOT pumpkin pie filling)


Cake Directions

1.    Heat oven to 350°
2.    Grease 2 Bundt pans and set aside (if cutting recipe in half use 2-9 inch pans)
3.    Melt butter in a 1-quart saucepan over medium heat.  Cook, whisking occasionally until the butter turns a nutty brown color.  The butter will start to look like it is boiling and get frothy before it browns.  Continue to whisk so that the butter doesn’t stick (ironic right?).  Once the butter is browned (you will know because there is a definite difference in smell and appearance) remove from the heat and set in a bowl to cool for about 15-20 minutes.

4.    Meanwhile, in a medium bowl whisk together the flour, baking soda, cinnamon, ginger, salt and cloves.

5.    In a separate bowl whisk together the pumpkin puree, granulated sugar, brown sugar, eggs and buttermilk until well combined.

6.    Fold in the flour mixture to the wet ingredients with a rubber spatula until well combined.

7.    Once the butter is cooled, gently whisk it into the rest of the ingredients until completely incorporated.

8.    Divide the batter evenly into the 2 pans.  (TIP:  I cut the recipe in half and made it twice to ensure that each pan was filled evenly.  I also only have one Bundt pan so I could only bake one at a time.  My grandpa once told me to never double recipes, and although I do, I feel better when I don’t.  That being said, you can double this one and I promise it will all work out.  This is just how I went about making the recipe.)
9.    Bake for 30-40 minutes or until a toothpick inserted into the middle comes out clean.  Cool for 15-20 minutes before taking out of the pan. (IF using 2-9 inch pans bake for about 20-30 minutes or until a toothpick inserted comes out clean.)

10. Let cool completely before frosting. 

Frosting Ingredients

  • 1 cup unsalted butter
  • 16 oz. cream cheese
  • ½ cup brown sugar (firmly packed)
  • 2 ½ cups confectioners sugar

Frosting Directions 

  1. Brown the butter as you did in the cake recipe.  Place in a 1-quart saucepan over medium heat and cook until brown and nutty whisking occasionally.  Set aside and let cool completely before moving on.  This will ensure that your frosting doesn’t get hard and remains a work-able consistency.  Once butter is completely, and I mean completely, cooled you can move on to the rest.  (Believe me I am impatient but I promise you will be thankful you waited!)


  1. Place the butter and cream cheese in the bowl of a stand mixer with a whisk attachment.  Whisk together until combined.
  2. Add in the brown sugar and mix until the brown sugar is fully incorporated.
  3. Slowly add in the confectioners sugar and mix on low until incorporated.  Speed up the mixer to medium or medium-high until the frosting is fully mixed. (I added in food coloring to make my pumpkin color at this point but you can call yours done!)

To decorate the cake I proceeded to fill it as if I was just making a layer cake.


Then I frosted the outside like I was frosting a layer cake and I used my cake spatula to create indents to look like a pumpkins.  The top has green frosting and then brown vines.  Be creative with your cake and see where it can take you!


ENJOY! Happy Thanksgiving everyone!

Friday Night Party

I am glad that I get to post some delicious cupcake recipes, however I wish it was under different circumstances.  Tonight is a farewell party for a family friend of mine.  He will be headed to Afghanistan for the second time since joining the military.  Although this is not something I wish to be happening, I respect him and all the others that our defendng our country overseas.  It is extremely brave and honorable of him.  As a result, there is a farewell party tonight for which I volunteered to make cupcakes.  I have been wanting to be creative lately and I will unfortunately not be able to make the party because I made a commitment to babysit my baby cousin weeks ago, so I decided to get fancy and make filled cupcakes.  The first is a Lemon Meringue Cupcake which turned out great if I do say so myself!  I found the recipe on Pintrest of course.  The other cupcake is a Chocolate Cupcake filled with ganache and topped with carmel frosting and a Rolo.  I made the cupcakes and fillings and let them sit overnight which worked out well.  Also each recipe made 13 cupcakes (which was perfect because I wanted to try them before I gave them away!)

Although I will be missing the party, I am excited to spend the evening with one of the cutest 2 year olds I know; and  I pray that he comes home safe and sound from Afghanistan!  I hope he enjoys the cupcakes and his party!

Lemon Meringue Cupcakes



  • 1 1/2 cups cake flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 stick unsalted butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup milk
  • 1/2 tsp vanilla


Preheat oven to 400 degrees and line a cupcake pan with cupcake paper.

In the bowl of a stand mixer, beat together the butter and sugar.  Add in the egg, milk and vanilla and mix until combined.  Turn the mixer off, add in the flour, baking powder and salt.  Mix the ingredients together until combined on medium speed.


Fill each cup about 2/3 full.  Bake for about 20 minutes.

While the cupcakes are cooling on a wire rack, make the filling!


  • 1 egg and yolk
  • juice of 1 lemon
  • 1/2 stick butter
  • 1/2 cup sugar


In the top of a double boiler beat egg and egg yolk together.  Set over simmering water. Beat in the lemon juice, sugar and butter.  Stir over medium heat until the mixture is the consistency of pudding.  Allow to cool before putting inside the cupcakes.  I made the cupcakes and filling and then let the cool overnight before using them and it worked out well!Image

While the filling it cooling now it is time to take a small paring knife and cut a hole in the middle of the cupcake.  **Make sure not to cut all the way down the cupcake.


Fill a pastry bag with the lemon mixture.  I used a round tip for putting the filling inside the cupcake but I don’t see it being necessary since you already have a hole cut.


Once the cupcakes are filled it is time to make the frosting.


  • 2 egg whites
  • 1 tbsp light corn syrup
  • 1 1/3 cup sugar
  • 1/4 tsp cream of tartar
  • 1 tsp vanilla
  • 5 tbsp water


In the top of a double boiler, whisk together all the ingredients.  Over simmering water heat the mixture to 140 degrees.


Remove the mixture from the heat and place in the bowl of a stand mixer.  Whisk on high for about 5-10 minutes or until white and soft peaks form.

Using a small spatula, spread the frosting onto the top of the cupcake.  Once each cupcake it topped, place on a baking sheet and place under the broiler until the tops turn golden brown.



Chocolate Cupcakes


(I used my trusty Hershey’s “Perfectly Chocolate” Cake recipe)


  • 1 cup sugar
  • 3/4 cup all-purpose flour
  • 1/3 cup HERSHEY’S Cocoa
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1  eggs
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water


Heat oven to 350 degrees.  Line a cupcake tray with cupcake liners.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin).


Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks.

While the cupcakes are cooling make the ganache.


  • 1/2 cup heavy whipping cream
  • 8 oz. chocolate, finely chopped


In a sauce pan, heat the heavy cream until hot (NOT boiling).  Pour over the chocolate and whisk until melted.  Let cool completely (or set in the fridge overnight).


In the bowl of a stand mixer, mix the ganache on medium speed until lightened in color.


Just like with the Lemon Meringue cupcakes, cut a hole in the cupcake before filling.


In a pastry bag with (or without) a tip, insert the filling into the cupcake.


Now it is time to make the Carmel Frosting for the cupcakes.

Frosting: (adapted from Baking with Blondie)

  • 1 stick of butter
  • 1 C brown sugar
  • 1/4 t salt
  • 6 T milk
  • 3-5 C sifted powdered sugar (depending on how thick consistency you want)


In a saucepan, melt the butter, then stir in brown sugar and salt.
Bring to a boil for about 2 minutes (careful not to burn), stir occasionally. Remove from heat and add milk. Stir with a whisk until fully combined.
Return to heat and slowly bring to a boil again. Remove from heat. Bring to room temperature.
 In the bowl of your stand mixer fitted with the whisk attachment, add caramel mixture, and slowly add in powdered sugar about a 1/2 cup at a time. If frosting is looking too stiff, stop adding powdered sugar and maybe add in a little milk. If frosting is looking too thin, keep adding powdered sugar to your desired consistency.
Finally, it is time to top the cupcakes with the frosting.  I decided to add a rolo to tie the whole chocolate and carmel theme together!

Happy Birthday


Happy Birthday Grandma! July 23rd is my Grandmas Birthday and as a family should, we get together and celebrate.  What better way to celebrate than with some cake and some cookies?  Well it started off with a cake that my mom was going to make but she also had to clean the house so when company comes over tomorrow they don’t think we live in a tornado zone.  She’ll hate me for saying that, but come on!  Who out there really keeps their house spotless every single day of the week?  I would like to know how you do that.  Anyways, so I told her I would help her out.  And while I was at it I figured I would make cookies for my uncle because he’s not such a big cake fan and I like pleasing everyone.

The cake recipe I found in the good old trusty Betty Crocker Cookbook.  This trusty stead is a must in anyone’s kitchen.  I don’t care if you can’t boil water or if you are the Executive Chef at Bobby Flay’s restaurant, Betty Crocker is a great tool.  The Black and White Cookies came from the Gale Gand book, Butter Sugar Flour Eggs.

Growing up, my Grandpa and I would watch Gale Gand on the Food Network all the time.  After he passed away and we went to clean out his side of the basement (well he took up the whole basement with all his craft supplies so we cleaned out pretty much the entire basement) my mom found this book and set it aside for me.  Over the winter I made a recipe for my Grandma that had been book marked and she loved it so that is why I chose a recipe from this book again.  Not only does Gale Gand know what she is talking about, but it also holds a lot of sentiment to it.

I usually don’t like getting sappy and sentimental, but this occasion deserves it.  I owe a lot to my Grandpa for starting my love for baking.  He also is the reason I give most of my baked things away.  We used to bake cookies for neighbors and the mailman all the time.  Now I bake them for my neighbors and my friends and in this case, my family.  And to be honest theses cookies frustrated me a lot because they aren’t completely circular but it doesn’t really matter.  In the end it’s really just the thought that counts.   (But sometimes it’s hard not to be a perfectionist)


White Cake



  • 2 Cups All- Purpose Flour
  • 1 ½ cups sugar
  • 3 ½ tsp baking powder
  • 1 tsp salt
  • ½ cup shortening
  • 1 cup milk
  • 1 tsp vanilla (a little secret, I almost never measure.  I guesstamate!)
  • 4 egg whites



Heat oven to 350 degrees.  Grease  and flour 2 cake pans (a 13×9 inch or two 9×1 ½ inches).


In the bowl of a stand mixer, mix for about 30 seconds on low speed the flour, sugar, baking powder, salt, shortening, milk and vanilla.  Scrape down the sides of the bowl consistently.  Then increase the speed to high for 2 minutes scraping down the sides of the bowl occasionally.  Add in the egg whites and beat for an additional 2 minutes on high.


Pour into the pans.

Bake for about 30-40 minutes.  (With the pans I used I only had to bake them for 20 minutes)


Once the cakes are completely cooled, frost with the Vanilla Bean Frosting (below).

Vanilla Bean Frosting



  • 7 ½ cups confectioners sugar
  • 2 ½ sticks unsalted butter, room temperature
  • 3 tbsp vanilla extract
  • 1 ½ tsp vanilla beans



In the bowl of a stand mixer fitted with the whisk attatchment beat the butter on medium until lightened in color.  Stop the mixer and add in the sugar, vanilla bean and vanilla extract.  Starting on low and gradually increasing the speed to high.  Mix the ingredients until combined.  Once combined beat on high for 3-5 minutes or until lighted in color.


To decorate the cake the way I did, put a thin layer of frosting in between each layer of cake.  Then dirty ice the cake so that there is a thin layer of frosting all the way around.


With a 1M tip, and moving in a circular pattern, create little roses to cover the cake.  (I promise it’s not as hard as it looks)


Olive Oil- Almond Cake

This past week I was in a baking mood yet again.  I wanted to go hog wild and bake everything under the sun.  This however is not financially a good idea and my biggest consumer of baked things is over 1,000 miles away.  That being said, strawberry cupcakes with chocolate frosting and eclairs don’t exactly travel well.  I do suppose I could send my thoughts with chocolate chip cookies or my “famous” Reese’s fudge but then I would have to package it up and hope to God that it made it down in one piece and not in millions of crumbs. Plus! I like presenting my baked things in person to willing consumers.  It makes the experience that much better!  Sooo, instead of baking things and sending them to far away places I decided to make something out of one of my cookbooks that I have had for a while but haven’t exactly utilized.  It is called Healthy in a hurry and is part of the Williams-Sonoma cookbook collection.

Flipping through the section of delicious dessert, this seemed like a recipe that would fulfill my needs to create something beautiful while also getting me in the kitchen and making something that would  satisfy my urge to create.  I have to say, my absolute favorite way to bake is either in peace and quiet or with the radio on and no one home.  It lets me be in my own world and is probably one of the most relaxing activities.  It helps get my mind off things.

Although I changed some things slightly, this recipe was very easy to prepare but looked gorgeous when it was completed.  Almost too pretty to cut into.  But I did! Because after all I am your official taste tester to make sure everything tastes delicious.  Not that I mind this job at all…

Olive Oil- Almond Cake



  • 2 tsp unsalted butter (or cooking spray)
  • 1 1/2 cups all-purpose flour, plus more for dusting (or Whole Wheat Flour)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup blanched almonds, coarsely chopped (or unsalted almonds)
  • 1 cup sugar
  • 3 large eggs
  • 1/3 cup olive oil
  • 1 tbsp orange zest, minced (or lemon zest)
  • 2 tsp lemon extract
  • 1 large orange, peeled and thinly sliced (or 1 pint blackberries)
  • 2 tbsp pomegranate seeds
  • 1 tbsp honey


Preheat oven to 350 degrees.  Butter a 9 inch springform pan.  Dust with flour and shake out excess.

In a bowl, stir together flour, baking soda and salt.  In a food processor, combine nuts and 1/4 cup sugar and process until finely ground.  Add to bowl with flour mixture and combine.

In a bowl, using an electric mixer set on medium-high speed, beat eggs together until frothy.  Add remaining 3/4 cup sugar and beat on high speed until thick and pale yellow, 6-8 minutes.  On low speed, beat in olive oil, orange zest and vanilla.  Using a rubber spatula, gently fold in flour-almond mixture into egg mixture until well blended.  Scrape batter into prepared pan.


Bake cake until top is golden brown and a skewer inserted into center comes out clean, about 30 minutes.  Let cool in pan on a wire rack for 10 minutes.  Run a thin bladed knife around edge of pan to loosen sides of cake, and remove pan sides.  Let cool completely.


Before serving, top cake with orange slices (or blackberries) and pomegranate seeds and drizzle with honey.  Cut into wedges and serve.



Almond Cupcakes with Chocolate Fudge Frosting

Seeing as how I am still injured and am suppose to “rest” (I don’t know what rest means!) what’s a girl suppose to do? Bake! I am proud of myself because I have actually listened to the doctor and have not been to the gym in almost 2 months (it’s killing me inside…believe me!) but I am running out of things to keep myself occupied on my days off from work. I could go shopping, but I haven’t won the lottery yet so I decided against that.   Since I find baking relaxing I put it in the category of rest.

I was on twitter yesterday and say that one of my best friends Jess, tweeted about wanting a piece of cake! (We met in high school and I kid you not, I asked her to be my best friend.  Best friends every since!)  This is where I came in with my addiction to baking.  I decided to make her and her family a treat and surprise them!  I wanted to make something different but was not about to go to the store to get something.  I remind you I am a broke college student (Hence why I didn’t choose to go shopping to keep myself occupied).  I went searching around my house at all the different cookbooks laying around and I came across “The Cake Bible” by Rose Levy Beranbaum and started flipping through it.


I think the book is about 400 years old but I found a very easy recipe for Almond cupcakes.  What goes better with Almonds than Chocolate?  So I decided to whip up a fudge-y chocolate frosting to top the beautifully golden cupcakes I had created.  Lucky for me too, I had all the ingredients I needed lying around!

Almond Cupcakes with Fudge-y Chocolate Frosting


For the Cake:

  • 2 large eggs
  • 2/3 Cup sour cream
  • 1 tsp almond extract
  • 1/4 tsp vanilla extract
  • 1 2/3 Cup sifted cake flour (I used All-Purpose Flour)
  • 1/3 Cup ground blanched almonds (I ground the myself in my blender)
  • 1 Cup sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 12 tbsp unsalted butter

For the Frosting:

  • 2 1/2 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 stick unsalted butter (4 tbsp)
  • 1/4 cup warm water
  • 1 tsp vanilla extract

Preheat oven to 350 degrees.  Prepare a cupcake tin with 16 cupcake wrappers

In a medium bowl lightly combine the eggs, 1/4 of the sour cream and both the vanilla and almond extracts.

In a the bowl of a stand mixer, sift together the dry ingredients and mix on low speed for about 30 seconds.  Add the butter and the remaining sour cream.  Mix on a low speed until the dry ingredients are moistened.  Increase the speed to medium and beat for 1 minute 30 seconds to add air to the cake.  Gradually add the egg mixture in 3 batches, beating for about 20 seconds in between each addition.


From here, place the batter equally into the cupcake tin, filling each about 2/3 the way full. Bake for about 15-20 minutes.


Let cool for about 10 minutes before transferring to a wire rack and letting cool completely.


While letting the cupcakes cool, time to make the frosting!

In the bowl of a stand mixer with a whisk attachment, add in all the ingredients.  Start mixing on low and once all ingredients are incorporated increase the speed to medium-high and mix for about 5 minutes until the mixture has lightened in color.

Finally, decorate the cooled cupcakes.  Garnish with slivered almonds if you wish!



Lemon Cake with Blueberry Filling and Lemon Buttercream

I can rarely bake one thing without wanting to make something else.  I think it’s part of my addiction to baking.  I need to get my fill! I started baking for my friend Jess and decided I wanted to make something else.  We have a ton of lemons laying around my house and so I thought, “What if I make something lemon-y?” It is summer after all.  So I went looking online like I usually do and I found lemon cakes paired with blueberries which looked delicious so I thought I would give my own variation a whirl.  I found a regular lemon cake recipe from Food Network ( and wanted to make it healthier for my health crazed family.  I have to admit, making a cake healthy is hard so I am not sure if I completely succeeded but I can tell you that the taste turned out quite well.  Hope my family enjoys their surprise when they all come home from work!


Lemon Cake with Blueberry Filling and Lemon Buttercream

For the Cake:

  • 1 cup whole wheat flour
  • 1 cup white whole wheat flour
  • 4 tbsp ground flax meal
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup almond milk
  • 1/3 cup extra virgin olive oil
  • 1 tbsp lemon zest (from about 1 lemon)
  • 2 tbsp lemon juice (from about 2 lemon)
  • 1 egg
  • 2 egg whites
  • 3/4 cup sugar

For the Filling:

  • 2 cups frozen blueberries (of course fresh is better)
  • 1 tbsp honey
  • 2 tbsp cornstarch
  • 1/4 cup powdered sugar

For the Buttercream:

  • 2 cups powdered sugar
  • 1 stick butter
  • 2 tbsp lemon juice

Preheat the oven to 325 and prepare two 8 inch cake pans with cooking spray and parchment paper.


Sift together the flours, baking powder, baking soda and salt in a medium bowl.

In another bowl lightly whisk together the almond milk, extra virgin olive oil, lemon juice and lemon zest.

Separately in the bowl of a stand mixer,  mix together the egg, egg whites and honey for about 2 minutes.  Once combined add in the flour mixture in 3 parts alternating with the almond milk mixture and mixing until just combined


Divide evenly into the prepared pans and drop on the counter to release air bubbles.


Bake for about 25-30 minutes.  Meanwhile make the filling.

In a medium saucepan combine the blueberries, honey and cornstarch.


Cooking on low for about 10 minutes or until the mixture thickens stirring occasionally. Place in a tupperware container and refrigerate for about an hour (however it can be refrigerated up to overnight).


After chilling the filling and right before you fill the cake, in the bowl of a stand mixer combine the blueberry mixture with the powdered sugar.  Mix on medium speed for about 30 seconds or until combined and the mixture lightens up.

Time to assemble!  Place once layer of the cake on a cake stand or plate.  Place the blueberry filling in the middle and spread around the layer evenly.  Leave about a 1/2 inch of room around the edge of the cake when spreading the mixture around.


Once the mixture is spread evenly, place the other layer of cake on top and press down gently.


Place the cake in the refrigerator while you make the buttercream frosting.

In the bowl of a stand mixer fitted with a whisk attachment combine the powdered sugar, lemon juice and butter.  Start beating on low until all the ingredients are combined and then increase the speed to medium until the frosting becomes light and airy.

Remove the cake from the refrigerator and place pieces of wax paper around the boarder of the cake to prevent frosting from getting on the cake plate.


Next step is to “dirty ice” the cake. A “dirty ice” is when you place a thin layer of frosting on the cake to prevent crumbs and such from sticking out in the cake.


I placed the cake in the fridge to let everything set before I continued to ice the cake but you do not have to do this.  Finish icing the cake with the rest of the frosting and decorate with lemon zest and blueberries!




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