Lemon Blueberry Layer Cake with Lemon Buttercream Frosting

lemon blueberry layer cake sprink yellow cream butter recipe better baking bible blog

A refreshing lemon and berry cake is all you need this spring to enjoy the long, gorgeous, sunny days to come! Stacked between layers of blueberry filling and frosted with a delicious lemon buttercream, this cake is a definite winner at any gathering, party, baby shower, or brunch! The recipe below specifically makes the second cake from the top. Enjoy!

 Photos: CannellaVita, Joyful Mommas Kitchen, and Sally’s Baking Addiction

Refreshing Lemon Blueberry Layer Cake with Lemon Buttercream Frosting
Two layers of delicious blueberry cake, blueberry filling, and lemon buttercream frosting.
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
For the Cake:
- 2 cups plus 6 tbsp all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 3 cups blueberries
- 1/2 cup sour cream
- 1/2 cup milk
- 2 tsp vanilla extract
- 3/4 tsp pure lemon extract
- 1 tsp lemon zest
- 1 cup unsalted butter, softened at room temp
- 1 1/2 cups sugar
- 4 large eggs

For the Blueberry Filling:
- 1/2 cup blueberry jam

For the Lemon Buttercream Frosting:
- 1 cup butter, room temp
- 4-6 cups confectioner's sugar
- 1/4 cup milk
- 1 tsp lemon extract
To Make Cake
1. Preheat oven to 350 F and grease 2, 10" round cake pans.
2. In a bowl, sift flour, baking powder, and salt. Place 1 tbsp of the flour into an empty bowl and toss in the blueberries, coating them with flour.
3. In another bowl combine milk, sour cream, vanilla extract, lemon extract and lemon zest, set aside.
4. Using an electric mixture, cream together butter and sugar in a mixing bowl until pale yellow and very fluffy. Slowly beat in eggs until combined.
5. Alternately mix together flour and milk mixture and stir until combined and then fold in blueberries gently.
6. Divide batter among the 2 pans and bake for 25 mins or until toothpick comes out clean. Remove from oven, cool for 10 mins on rack and then invert onto cooling rack.
7. Spread blueberry jam on completely cooled cake layers and stack the layers.
To Make Lemon Buttercream
1. In a bowl using an electric mixer, beat butter until pale and fluffy.
2. Slowly add in confectioner's sugar, milk and lemon extract. Add more confectioner's sugar if necessary.
3. Frost the top and sides of the cake equally and decorate as you wish!
Better Baking Bible http://betterbakingbible.com/

Italian Easter Sprinkle Egg Bread Braids

easter egg sprinkles bread braid recipe easter dough easy to make better baking bible blog

Make these Easter bread braids in a flash – the dough is so simple and easy to make that you probably have all the ingredients you need right in your fridge! Top it off with some lovely sprinkles and turn an easy bread recipe into a Easter funfetti treat! With a boiled egg in the middle they make a great meal on the go!

Photos: Roxana’s Home Baking

Italian Easter Sprinkle Egg Bread Braids
Easy to make Italian Easter bread rings with a boiled egg in the center!
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Ingredients
- 1/2 cup all purpose flour (sift 2x)
- 2 tsp dry yeast
- 1/2 cup lukewarm milk
- 1/4 cup sugar
- 2 eggs, room temp, lightly beaten
- 4 tbsp. butter, melted and cooled
- 3/4 cup sour cream, room temp
- grated rind from 2-3 lemons
- 1 tsp salt
- 4 1/4 cup all purpose flour (sifted 2x)
- 3 tbsp vegetable oil
- 6 colored eggs
- 2 tbsp milk
Instructions
1. In a bowl whisk together 1/2 cup flour, yeast and milk and set aside until yeast poofs.
2. Use a mixer with a dough hook and start mixing on low. Slowly add eggs, sour cream, melted butter, lemon rind, sugar and salt. Slowly add in rest of the flour and mix until incorporated.
3. Place dough on a clean surface and start kneading. Pour a few drops of oil and knead until all oil is incorporated and dough is soft not sticky.
4. Place dough in an oiled bowl, cover with plastic wrap and let it sit until doubled in volume, about 1.5 hours.
5. Divide dough into 12 small balls and shape into 13" ropes.
6. Braid all the ropes using sets of two ropes together to form a ring and pinch the ends.
7. Place rings on a baking sheet and place a colored egg in the middle. Cover with plastic wrap and let it rise 30 mins.
8. Preheat over to 375F. Brush rings with milk and top with sprinkles. Place in oven to bake for 22 mins until golden.
Better Baking Bible http://betterbakingbible.com/

Peanut Butter Easter Cookie Brownies

peanut butter chocolate egg brownies easter recipe easy

Chocolate and peanut butter – who can deny this delicious combination, especially come Easter time! If you are thinking of whipping up something this Easter that everyone will absolutely love, these peanut butter cookie dough brownie squares are a no-brainer! These chewy squares are super yummy for the kids and look absolutely adorable!

Photos: Roxana’s Home Baking

Peanut Butter Easter Cookie Brownies
A chocolate brownie cake topped with a creamy peanut butter cookie layer and decorated with chocolate Easter eggs.
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
For the Brownies:
- 1 cup unsalted butter, melted
- 2 cups sugar
- 4 eggs
- 2 tsp vanilla
- 3/4 cup cocoa powder
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt

For the Peanut Butter Cookie Layer:
- 1/4 cup salted butter, softened
- 1/2 cup peanut butter
- 1/2 cup granulated sugar
- 1 cup brown sugar
- 1/4 cup + 2 tbsp milk
- 1 tbsp vanilla extract
- 2 cups all purpose flour

To Decorate:
- Chocolate eggs, some chopped and crushed
- Easter sprinkles
To Make Brownies
1. Grease a 9x13" pan and preheat oven to 350F.
2. Place melted butter in a bowl and stir in sugar and vanilla. With a spoon hand beat in eggs one at a time. Then beat in cocoa until blended.
3. Add in flour, baking powder and salt; beat well.
4. Pour batter into pan and bake for about 30 mins.
To Make Peanut Butter Cookie Layer
1. Use an electric mixer to cream butter and peanut butter until smooth. Add in sugars, and continue creaming until light and fluffy and then add in milk, vanilla, and flour and mix on low until combined.
2. Spoon the cookie dough onto the cooled brownies and spread gently into an even layer. Slice into squares.
To Decorate
Sprinkle chocolate Easter egg chunks, and crumbs over all the cookie squares, gently push the chunks in the peanut butter. Sprinkle on Easter sprinkles.
Better Baking Bible http://betterbakingbible.com/

Easter Mini Egg Chocolate Bars

easter eggs gooey chocolate brownie bars recipe sheet cake easy better baking bible blogAny huge brownie fans? You’ll definitely love this ooey-gooey chocolate treat loaded with our favorite Easter candies: chocolate, mini-eggs, and drizzled with sweet coconut! This is a great snack to make to take to work or to pack for school. They keep well stored in sealed containers and can last for up to two weeks! You can also freeze the bars and take them out whenever you want a quick, fresh snack! 

Photos: Back for Seconds

Easter Mini Egg Chocolate Bars
Yields 36
A giant chocolate brownie-like cake sprinkled with chocolate chips, mini-eggs and coconut!
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Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Ingredients
For Chocolate Bars:
- 1 cup butter, room temp
- 1 1/2 cup sugar
- 3/4 cups cocoa powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 2 eggs
- 1 tsp baking soda
- 2 1/4 cups flour

For Toppings:
- 1 cup chocolate chips
- 1 bag Reese's Pieces Eggs
- 1 1/2 cup shredded coconut
- 1 can sweetened condensed milk (14 oz)
Instructions
1. Preheat oven to 350 F. Grease a 9x13" pan. In a mixing bowl using an electric mixer, cream butter and sugar until fluffy. Slowly mix in cocoa, salt, and vanilla until blended and then beat in eggs.
2. On low speed, mix in flour and baking soda. Pour into prepared pan and bake for 15 mins.
3. Remove from oven and evenly sprinkle chocolate chips, coconut, and Reese's eggs over the whole cake. Pour condensed milk and bake for another 15 mins until slightly brown around the edges. Remove from oven, allow to cool completely and then slice into bars.
Notes
To store, place chocolate bars in a closed container at room temperature.
Better Baking Bible http://betterbakingbible.com/

Delicious Easter Mazurek with Walnuts and Dates

easter mazurek cake polish dates figs walnuts better baking bible blog easy dough make recipe

I love seeking out recipes from different cultures and traditions and this unique Polish recipe definitely caught my eye. It looks as if it’s a work of art! Called a Mazurek, this dessert is lined with a simple, easy-to-make dough and filled with delicious pudding, dates, and walnuts. I translated this authentic recipe from Polish so you can get the real deal rather than a modified American version. Enjoy!

Photos: Dariaanna Blogspot

Delicious Easter Mazurek with Walnuts and Dates
A traditional Polish Easter recipe filled with pudding, dates, and walnuts.
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Ingredients
For the Dough:
- 160 g butter
- 140 g of sugar
- 350 g flour + a little for dusting
- 1 egg
- 4-6 tbsp water

For the Filling:
- 50 g butter
- 300 ml whipping cream
- 100 g sugar
- 1 egg
- 50 g wheat flour
- 150 g walnuts, finely chopped
- 80 g dates, chopped into small pieces

To Decorate:
- 7 dates, cut into strips
- 7 walnut halves
- 1 red candied cherry, halved
- 1 tbsp grated coconut mixed with about 1/2 tsp of green dye
- 2-3 cubes dark chocolate, melted
To Make Dough
1. Chop butter into small pieces and add into a mixing bowl. Slowly Mix in sugar, flour, and then egg.
2. Knead dough until brittle and then mix in water. Keep kneading into a compact ball. Wrap in plastic wrap and chill in fridge for 20 mins.
3. Once dough has cooled, divide into two equal parts. Preheat oven to 350 F. Line the bottom of a rectangular baking pan with parchment paper.
4. Use one part of the dough to flatten down into the entire surface of the pan and to create a border around the bottom.
5. Bake for 20 mins and then remove from oven to cool.
To Make Filling
1. Place butter in a pot and melt it over medium heat. Pour in whipping cream and mix well. Mix in flour and sugar.
2. Stir constantly, making sure no lumps form and bring to a boil. Pour pudding into a cold bowl and mix in one egg to create a smooth texture.
3. Mix in nuts and dates.
To Assemble
1. Carefully pour to pudding into the bottom of the pan.
2. With the remaining dough create a braid, 12 dough balls, and a few decorate shapes (we created 3 bunnies).
3. Place the dough and balls into the pan around the border as pictured. Pour the pudding into the pan between the braid and dough balls.
4. Place in oven and bake for about 30 mins at 350 F. Place decorative bunnies on top and bake for another 10 mins.
5. Remove from oven, allow to cool and carefully remove from pan onto a serving tray.
6. Decorate with dates, walnut haves, candied cherries, coconut, and chocolate.
Better Baking Bible http://betterbakingbible.com/
 

Easter Chocolate Covered Peanut Butter Eggs

peanut butter easter cups chocolate covered recipe how to make at home better baking bible blog

These peanut butter cups make the perfect Easter gifts for teachers, students, family and friends! Loaded with a mixture of peanut butter and Marshmallow cream, these eggs are super delicious and cute decorated with pastel colored icing. 

Photos: Rah Chah Chow

Easter Chocolate Covered Peanut Butter Eggs
Yields 12
Chocolate eggs loaded with creamy peanut butter and marshmallow cream. Drizzled with pastel colored royal icing.
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Ingredients
- 1 1/2 pounds powdered sugar, divided
- 3 sticks (salted) butter, room temp
- 1 16oz jar peanut butter (plus 1/4 cup)
- 1 7oz jar marshmallow cream
- 2 lbs dark chocolate
- pastel colored royal icing
Instructions
1. Prepare a baking sheet lined with wax paper. In a large bowl, mix together one third of powdered sugar and butter. Mix in marshmallow cream and then remaining powdered sugar.
2. Shape into eggs 3-4 inches long and keep the bottom side flat. Place on prepared baking sheet and chill in fridge for 8 hours.
3. Prepare a wire rack lined with waxed paper. Using a double boiler, melt the chocolate to coat the eggs. Dip the eggs in the chocolate, bottoms first and place on the wire rack and chill to firm.
4. Remove from fridge and pour more chocolate over them just enough to coat, using a metal spatula to spread over the chocolate. Chill again.
5. Remove from fridge and decorate with pasted colored icing. Chill until set.
Better Baking Bible http://betterbakingbible.com/
 

Easter Funfetti Sour Cream Buns

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Easter is just around the corner making it the perfect time to dig into a fresh fun recipe! These buns smothered in a sugary glaze and sprinkles are the perfect treat to make for the whole family! 

Photos: All Day I Dream About Food

Easter Funfetti Sour Cream Buns
Sprinkle buns filled with sour cream, brown sugar, and vanilla!
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Ingredients
For Buns:
- 1 package active dry yeast
- 1/4 cup warm water
- 3 tbsp butter, melted
- 2/3 cup sour cream
- 3 tbsp sugar
- 1 egg
- 1 tsp vanilla extract
- 2 1/2 cups flour, plus more for kneading
- 1/2 tsp salt
- 1/4 tsp baking soda

For Sugar Coating:
- 3 tbsp butter, melted
- 1/3 cup brown sugar
- 1 tsp cinnamon

Glaze:
- 1 cup icing sugar
- 2 tbsp milk
- 1 tsp vanilla
- sprinkles
To Make Dough
1. In a bowl of a stan mixer, place in water and yeast. Let it stand for about 10 mins until bubbly.
2. Stir in butter, sour cream, sugar, egg and vanilla. Add in 2 cups of flour, salt and baking soda and beat until well mixed. Add in the rest of the flour until a soft dough forms.
3. Place dough onto a floured surface and knead until smooth. If the dough is sticky, add more flour but no more than 2 tbsp.
4. Place dough into mixing bowl, cover with plastic wrap, and let it rise in a warm spot until double the size (about 1 hour).
5. Grease a 12-cup muffin pan.
6. Deflate dough by punching it down and then form it into a long cylinder. Divide into 12 parts and roll each into a ball.
To Make Sugar Coating
1. In a small bowl to mix cinnamon and sugar and in a separate bowl place the melted butter.
2. Coat each bun with melted butter and then roll them in the cinnamon sugar mixture. Place them at the bottom of the muffin cups and press your finger in each one to create a small well.
3. Cover buns with plastic wrap and let them rise in a warm spot until doubled in size for about 40 mins.
To Bake Buns
1. Preheat oven to 350 F and bake buns until golden, for about 20 mins. Remove from oven, let them cool for 10 mins and turn out onto wire rack lined with parchment paper.
2. Drizzle glaze over each bun and sprinkle with sprinkles.
Better Baking Bible http://betterbakingbible.com/
 

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