Lemon Blueberry Layer Cake with Lemon Buttercream {VIDEO}

Lemon Blueberry Layer Cake with Lemon Buttercream {VIDEO}

I made this beautiful cake for my mother-in-law's birthday celebration. Sadly, I was not able to enjoy a piece, but! Thankfully there is a but! The piece I carved out for these photos is sitting in my freezer, patiently waiting for my teeth to sink into its lemony flesh.

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Chocolate Chip Blueberry Buttermilk Pancakes Recipe

Creating the ultimate stack of pancakes is no easy feat - but adding chocolate chips AND blueberries to the batter is a GREAT start! You will enjoy each morsel of this breakfast treat. They might be your favorite breakfast ever and be made regularly! Whether you add a lot or a little of the toppings, this pancake recipe is perfect, ready to feed some hungry tummies.

Did you know that it is Pancake Week? I didn't. I rarely to never make pancakes, and I happened to do so on Pancake Week. How odd! I wanted to make a special breakfast-y meal for Elijah on his birthday, so I figured I couldn't go wrong combining chocolate, blueberries and pancakes. They were super tasty! This recipe made a huge batch, so we have been eating pancakes for breakfast all week. On Pancake Week! Again, odd.


Make a batch of pancakes to eat now and freeze some for later!


In a medium bowl, combine: 3 cups all-purpose flour, 1/4 cup granulated sugar, 2 teaspoons baking powder, 2 teaspoons baking soda and 1 teaspoon salt.


In a large bowl, combine: 3 cups buttermilk, 3 eggs, 1/2 cup butter, melted then add the flour mixture to the batter and stir until just combined. Please do not over-mix!

Then add: 1 cup fresh blueberries and 1 cup miniature semi-sweet chocolate chips to the batter. Stir carefully, just until combined.


Heat a skillet over medium-low heat and spray it with cooking spray. Use a 3/4-cup measuring cup to scoop the pancake batter onto the hot skillet. The batter will be very thick, so use the back of a spoon to shape each pancake into a circle (or whichever shape you wish).

When bubbles begin to form, flip the pancake with a spatula and cook until the batter is no longer runny. I actually had to perform the toothpick test on a few of these due to major fluffiness.

Serve warm, with butter and syrup!


The great thing about this recipe is that you can add and subtract filler ingredients to tailor to your liking.

  • Omit the chocolate chips and blueberries= fluffy buttermilk pancake recipe

  • Replace the chips and berries with apple slices, bananas or raisins.


If you don’t have buttermilk on hand, make your own by combining 1 cup of milk with EITHER 1 tablespoon of lemon juice OR 1 tablespoon of white vinegar. Mix well and let sit for 5-10 minutes, or until small curdles stick to a spoon.

Happy Pancake Week! 


I can't go without sharing the photo of me eating my "staging" plate. :)



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    Blueberry-sour cream muffins

    This is Week #46 of my 2011 cooking challenge! Click here to view all recipes from this challenge. All recipes created for this challenge come from the Food and Wine Annual Cookbook 2010: An Entire Year of Recipes.

    I feel like a bit of a two-timer. I've had a favorite muffin for years, and now I'm suddenly dreaming of another. My old muffin still has a special place in my heart, but this new one gives me butterflies. I'm one of those people who goes to a restaurant and doesn't stray much from the usual order. When I find something I love, I stick with it! So when it was time to make this muffin recipe, I almost felt like it was a waste of time. Like any other muffin than my usual would be a huge disappointment.

    And I could not have been more wrong! I am now feeling inspired to order something besides the Spinach Veggie Wrap (for the 273rd consecutive time) at Jason's Deli!

    First, make the topping:

    Preheat your oven to 375 degrees F.

    In a medium bowl, combine:

    1/2 cup light brown sugar

    1/2 cup all-purpose flour

    2 tablespoons unsalted butter, softened

    1 teaspoon cinnamon

    Rub with your fingers to form coarse crumbs. Refrigerate until ready to use.

    Now make the mufins:

    Spray a 12-cup muffin pan with cooking spray. 

    In a medium bowl, whisk together:

    1 1/2 cups all-purpose flour

    2 teaspoons baking powder

    1/4 teaspoon baking soda

    1/2 teaspoon salt

    In a large bowl, using a hand-held mixer, beat 1 large egg at medium speed until frothy. 


    3/4 cup sugar

    1 tablespoon unsalted butter, melted

    Beat until pale yellow, 1 minute.

    Beat in, until blended:

    1 rounded cup sour cream

    1 teaspoon pure vanilla extract

    3/4 teaspoon finely grated lemon zest

    Add the dry ingredients and beat at low speed until almost blended. 

    In a small bowl, toss together:

    1 rounded cup frozen blueberries (I used fresh, and mmmm!)

    1 tablespoon flour

    Gently fold the blueberries into the batter.

    Fill the muffin cups three-fourths full of batter and sprinkle with the topping.

    Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean. Remove the muffins from the pan and allow them to cool on a rack.

    You'll be two-timing your favorite muffin in no time!

    Fruit and Granola Parfaits Recipe

    Do you ever take a series of photos of a particular food and forget that you took them? Only to find them, weeks later, screaming out to you from Lightroom? That's exactly what I did to these parfaits. And I feel terrible because they were delicious. I hope they can find it in their crunchy, creamy, fruity hearts to forgive me.


    I had made this delicious granola as one of my challenge recipes, and knew that I wanted to throw it together with some other ingredients to create some sort of parfait. I pondered these parfaits in my sleep. I do that every so often. Ponder food in my sleep. 

    Here's what I did.

    I purchased two of those convenient little 6-oz. containers of Greek yogurt and mixed about a tablespoon of honey in each container.

    I put the yogurt-honey mixtures into the bottoms of two separate tall glasses. 

    I put a few spoonfuls of granola on top of the yogurt.

    For the top layer of one parfait, I mixed together:

    1 kiwi fruit, chopped

    1/2 of a mango, chopped 

    1 pineapple slice, chopped

    For the top layer of the other parfait, I mixed together:

    4 strawberries, sliced

    1/4 cup of blueberries

    1/4 cup of raspberries 

    Easy, delicious breakfast served! Just like that.