Do you also bake your own birthday cake? I definitely did this year. When I saw this delicious blueberry lemon cake on the blog Knusperstübchen (in German) I knew this was going to be my birthday cake. Especially since I hadn’t eaten any sweets in week. I wanted to indulge in this beauty. Obviously I had to tweak the recipe a bit. But when I finally digged into the first piece, there was silence. Silence for a full piece of cake, this is how good the cake was. This is a super moist blueberry lemon cake as it contains a lot of fresh blueberries. I also like the fact that so much lemon zest and lemon juice is used in both, the cake and also the cream.
I want spring! How about you? Can I interested you in a bluberry lemon cupcake with lemon frosting? I can assure you, with this cupcake you will invite the colors and scent of spring onto your plate. These lemon cupcakes are moist, tart, and have blueberries as an extra bonus. You can omit the blueberries, but I just love the combination of lemon with blueberries. The frosting is prepared with cream cheese and flavored with lemon zest and lemon juice. This cupcake is perfect for any occasion, be it for a birthday, coffee invte, or for Sunday guests. They can be prepared beforehand, but also don’t take that much time to prepare fresh.
Guys, this blueberry sponge roll is my new summer favorite. Really. Hamburg has decided to participate in summer this year. Whereas last year summer was on a Tuesday, we have had very nice and sunny weather since May, that’s already three months and it doesn’t look like it is going to change soon. So finally I also got into the “It’s too hot, I don’t want to turn on the oven” mode. I decided I needed something light and fluffy. With fruits preferably. Simple, yet elegant.
And decided to stick to something I love and which has served me well in the past: sponge roll. Sponge roll with an ultra creamy, yet refreshing filling. So I decided blueberries would serve me well. Yes, you have to turn on the oven, but it is for a mere ten minutes and this cake really doesn’t take that much time to prepare anyway. Trust me. Continue Reading…
This blueberry cheesecake is almost a no-bake cake and does not contain any refined sugar. All its wonderful color and flavor comes from blueberries. I am sure you will love it as much as we did. It consists of an easy two-ingedient cookie base and a creamy blueberry mousse. The best of all, you can make it truly vegetarian, I give tips to make it with agar agar, which is a vegetarian jelling agent. Feel free to use gelatine, if you are more familiar with it, but I actually prefer agar agar.
I am also posting this recipe as I am hosting the blog event “Colorful Food.” I basically invite you to create a recipe in one of the seven rainbow colors: red, orange, yellow, green, blue, purple, and pink. If you would like to learn more, please check here. Today I am presenting, you guessed it, PURPLE! I first started with red strawberry pancakes, which were followed by cute little mango mini cakes for orange, lemon soufflé inside a lemon for yellow, a very green kiwi sheet cake, a spirulina and blackberry smoothie for blue (vegan!), aaaaaand, today this blueberry cheesecake for purple. As you can see, we are still missing pink, so be sure to check back!
It was so much fun making these Blueberry Hand Pies. In fact, I was wondering why I didn’t make them before. While sipping my cappuccino my beloved husband made for me and eating a hand pie as a second breakfast, I really thought something was wrong with me. They are perfect to take along as they fit into any plastic box (no hassle dragging them along), they can be prepared in advance, and they are so small that many can share. On top, they simply are cute to look at and they can be frozen easily.