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.

HOW TO PREPARE CHOCOLATE CHIP BLUEBERRY BUTTERMILK PANCAKES

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

STEP 1

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.

STEP 2

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.

STEP 3

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!

OPTIONAL ADD INS:

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.

MAKING BUTTERMILK AT HOME

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! 

ADDITIONAL BREAKFAST RECIPES TO ENJOY

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

CHOCOLATE CHIP BLUEBERRY BUTTERMILK PANCAKES

 

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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. 

    Add:

    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.

    LEARN HOW TO CUT UP A MANGO IN THIS VIDEO TUTORIAL

    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.