These cheerful Pink Lemonade Cookie Bars are sweet, summery and nostalgic. They remind me of the pink lemonade cake my elderly neighbor used to make. She shared her recipe when I was about 10 years old. It was so easy and it was one of the first things I baked on my own. These cookie bars have that same delicious, vibrant flavor, but in the form of a soft, tender cookie and they’re just as easy to make.
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Pink Lemonade Cookie Bars
Soft, lemony cookie bars topped with silky, smooth pink lemonade frosting and pink sprinkles
Preheat the oven to 350ºF (180ºC). Line an 8-inch square baking pan with parchment paper, leaving a couple of inches of overhang.
In a medium bowl, whisk together the flour, cornstarch and salt.
In a large bowl, beat the butter, sugar and lemon zest until light and fluffy. Beat in the egg until incorporated, then beat in the extracts.
Spread the batter into the prepared pan. Smooth the top with a spatula. Bake until the top is set and the edges start to turn light golden brown, about 18-20 minutes. Let cool in the pan.
Once cooled, remove the bars from the pan using the parchment paper as handles. Frost and add sprinkles. Cut into squares.
Frosting
In a medium bowl, beat the butter and cream cheese together just until smooth and combined. Add the powdered sugar, lemon juice, cherry extract and salt. Beat until smooth. Mix in the food coloring a little at a time, with the tip of a toothpick, until your desired shade of pink is achieved.
Recipe Notes
*To find the pink gel food coloring I used, click here.
Snacking on fresh summer berries is a treat I look forward to every year. Making desserts with berries is even more anticipated! So I decided to share my dreamy Triple Berry Crumble Cheesecake bars. The cheesecake filling is so creamy and silky. I used a combination of blackberries, blueberries and raspberries with plenty of crumb topping. Feel free to use any combination of berries you like. If you use strawberries, just cut them into chunks. The raspberry sauce is a bonus. You can also make the sauce using strawberries instead if you like. These cheesecake bars are so stress-free. There’s no water bath required and you don’t have to worry about cracking.
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Triple Berry Crumble Cheesecake Bars
A creamy cheesecake filling on a graham cracker base, topped with berries and a generous crumb topping. Served with raspberry sauce.
Combine the berries, sugar and lemon juice in a medium bowl. Let stand 30 minutes, then drain the juices.
Crumb Topping
In a medium bowl, whisk together the flour, granulated sugar, brown sugar and salt.
Work the butter in with your fingertips until it looks like wet sand and no large pieces of butter remain. Press the mixture together to form chunks. Set aside in the refrigerator until ready to use.
Graham Cracker Crust
Preheat the oven to 350ºF (180ºC). Spray an 8-inch (20.3cm) square baking dish with nonstick spray. (I used a ceramic baking dish.*)
In a medium bowl, mix the crumbs, sugar and cinnamon together until well combined. Stir in the melted butter until evenly distributed. Press this mixture into the baking pan. Bake until set, about 5 minutes.
Filling and Assembly
Turn the oven temperature down to 325ºF (165ºC).
In a large bowl, beat the cream cheese with the sugar and salt until well combined. Gradually beat in the heavy cream, then the vanilla extract. Beat in the eggs one at a time, just until smooth and combined. Don't over beat.
Pour the batter into the baking dish over the crust. Spoon the drained berries over the batter. Sprinkle on the crumb topping. Bake until the topping is golden brown and the cheesecake center is wobbly but not runny, about 45-50 minutes. The internal temperature should be 145º-150ºF (63º-66ºC).
Run a small offset spatula or a knife along the perimeter edges of the cheesecake to separate it from the pan. Let the cheesecake cool to room temperature, about 1 1/2 hours. Chill in the refrigerator for at least 2 hours. Cut into squares and serve with raspberry sauce.
Place the raspberries, sugar and 1/2 cup (118ml) of water in a medium saucepan over medium heat. Bring to a boil, then turn the heat down to low and simmer for 10 minutes.
In a small bowl, whisk together the cornstarch with 1 tablespoon (15ml) of water. Add this mixture to the saucepan and whisk until smooth. Continue cooking until thickened, about 2-3 more minutes. Remove from heat. Transfer the raspberry sauce to a bowl. Cover and refrigerate until ready to use. The sauce will thicken a bit as it cools.
Recipe Notes
*To find an 8-inch ceramic baking dish, click here.
These cheerful apricot pastries are guaranteed to bring you some sunshine. They’re so cute and easy to make! They remind me of sunny-side-up-eggs. They’re perfect for a summer breakfast or brunch.
In a medium bowl, beat the cream cheese, sugar, egg yolk, heavy cream and vanilla together until smooth.
Line 2 baking sheets with parchment paper. Place a puff pastry sheet on a lightly floured surface. Cut out for 4 1/2-inch rounds using a cookie cutter or trace a bowl using a paring knife. Score a border about 1/2 inch from the edge, making sure not to cut all the way through. I used a 3 1/2 inch cookie cutter for the border. Transfer the cut pastry to the baking sheets. Repeat with the 2nd pastry sheet. Refrigerate the dough rounds for 15 minutes. Meanwhile, preheat the oven to 400ºF (200ºC).
Spoon or pipe the cream cheese filling within the border of each pastry round. Top each one with an apricot half. Brush the borders with egg wash. Bake until puffed and golden brown, about 17-20 minutes. Transfer to a cooling rack.
In a small bowl, whisk the apricot preserves with 1 tablespoon (15ml) of water Brush this mixture over the warm pastries. Once the pastries are cool, drizzle them with icing.
Icing
In a small bowl, whisk together the powdered sugar, heavy cream and 1 tablespoon (15ml) of milk until smooth. Add additional milk as needed to achieve your desired consistency. Add the almond extract and whisk until smooth.
This dreamy Cinnamon Swirl Bread is a perfectly soft, tender loaf with two layers of brown sugar cinnamon. It was already delicious on its own, but I’m sure Grandma wouldn’t mind that I upgraded it with a generous amount of crumb topping and a drizzle of cream cheese icing. This versatile loaf is enjoyable year round. During spring, it’s delightful served with a cup of blueberry tea. On summer mornings, it’s perfect with a glass of peach iced tea. And of course, during fall and winter, this comforting loaf is cozy served with a mug of hot coffee or cocoa.
In a medium bowl, stir together the flour, brown sugar, sugar, cinnamon and salt until well combined. With your fingertips, work the butter into the flour mixture until it looks like wet sand with no large pieces of butter. Press the mixture together to form chunks. Set aside in the refrigerator until ready to use.
Cinnamon Swirl Bread
Preheat the oven to 350ºF (180ºC). Line a 9 x 5-inch loaf pan with parchment paper.
In medium bowl, stir together 1/2 cup (100g) of brown sugar and the cinnamon until well combined. Set aside.
In a separate medium bowl, whisk together the flour, baking powder, baking soda and salt until well combined.
In a large bowl, beat the butter, granulated sugar and the remaining 1/4 cup (50g) of brown sugar, with an electric mixer at medium speed, until light and fluffy. Beat in the eggs one at a time, making sure each one is fully incorporated. Beat in the vanilla extract.
In a small bowl or a glass measuring cup, whisk the milk and sour cream together. On low speed, beat the flour mixture into the batter in two additions, followed by half of the milk mixture after each addition. Mix just until combined.
Transfer half of the batter to the prepared loaf pan. Sprinkle half of the brown sugar-cinnamon mixture over the batter. Swirl with a skewer. Add the remaining batter and repeat with the remaining brown sugar-cinnamon mixture. Sprinkle the crumb topping on evenly.
Bake until a toothpick inserted into the center of the loaf comes out clean, about 50-60 minutes. (The toothpick may have some brown sugar or crumb topping on it, but not wet batter.) Let the loaf cool in the pan for 10 minutes, then transfer it to a cooling rack.
Cream Cheese Icing
In a small bowl, whisk together the cream cheese, butter, powdered sugar, vanilla extract, salt and 1 tablespoon (30ml) of milk until smooth. Whisk in additional milk if needed to achieve your desired consistency. Drizzle the icing over the cooled loaf.
This soft, incredibly moist cake is a happy experiment that successfully combines my favorite strawberry cake with cinnamon roll cake. Instead of cinnamon sugar, it has a swirl of strawberry sugar. It’s bursting with fresh strawberry flavor and it’s so good it doesn’t even need frosting. But of course, I added strawberry cream cheese icing, in the tradition of cinnamon roll cake, which takes it over the top.
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Strawberry Swirl Cake
Fresh strawberry cake with a strawberry sugar swirl and strawberry cream cheese icing
In a small food processor or a clean spice grinder, pulse the freeze dried strawberries to break them up a bit. Add the sugar and process to a fine consistency. Strain the sugar mixture through a sieve into a bowl. Mix in the flour, melted butter, salt and lemon juice until well combined.
Transfer the mixture to a piping bag fitted with a medium round tip. I used an Ateco #12 tip.** Alternately, you can snip the corner off a disposable piping bag or food storage bag, creating a 3/8-inch wide opening.
Preheat the oven to 350ºF (180ºC). Line the bottom of an 8-inch round cake pan*** with parchment paper. Grease and flour the inside.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
In a large bowl, beat the sugar, oil, egg, egg white, and extracts, with an electric mixer at medium speed, until smooth. Alternately, you can whisk the mixture together by hand until smooth. Stir in 1/3 cup of the cooled strawberry reduction and the food coloring. (Reserve the remaining strawberry reduction for the icing.)
Stir the flour mixture into the batter, in 2 additions, alternating with the sour cream. Mix just until combined. Transfer the batter to the cake pan.
Pipe the strawberry swirl mixture onto the batter in a spiral pattern. Bake until a toothpick inserted into the center of the cake comes out clean, about 25-30 minutes.
Let the cake cool in the pan for 10 minutes, then transfer it to a cooling rack.
Strawberry Cream Cheese Icing
In a small bowl, beat the cream cheese and butter together until smooth. Add the powdered sugar and strawberry reduction and beat until smooth and well combined. Whisk in the buttermilk a little at a time until your desired consistency is reached. Drizzle over the cooled cake.
These Mini Baklava Cheesecakes are so cute and incredibly delicious that they actually made me mad! I’d been thinking about making them for awhile, so I was mad at myself for not making them sooner. They’re much quicker and easier to make than a full size cheesecake. The phyllo dough is par-baked, then topped with a nut mixture. I used a combination of pistachios and almonds, but you can use any combination of pistachios, almonds or walnuts of your choice. After the cheesecakes are baked, the phyllo shells are soaked with honey syrup.
I topped them with little nests made of kataifi, which are so cute and perfect for Easter. Kataifi is thinly shredded phyllo pastry. You can find it in the freezer section of supermarkets and international markets. Toasted coconut makes a good substitute if you can’t find kataifi. These cute cheesecakes are also pretty topped with edible flowers or rose petals, which would be perfect for Mother’s Day or any springtime celebration.
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Mini Baklava Cheesecakes
Mini cheesecakes with a baklava base, topped with kataifi nests
In a medium saucepan over medium heat, cook the sugar, water, honey and lemon juice, stirring occasionally until the sugar is dissolved. Remove from heat and stir in the vanilla extract.
Mini Cheesecakes
Preheat the oven to 350ºF (180ºC). Brush the insides of a 12-serving muffin pan with melted butter.
Place a sheet of phyllo dough on your work surface. Brush it lightly with melted butter. Place another sheet of phyllo dough on top of the first one and brush it lightly with melted butter. Repeat this process until you have 5 sheets. Using a pastry wheel or a sharp knife, cut the phyllo into 6 squares, measuring about 4 1/2 x 4 1/2 inches each. Repeat this process with the five remaining phyllo sheets. Make sure to keep your unused phyllo sheets covered while you work to prevent them from drying out.
Place the phyllo squares into the cups of the muffin pan. Press them in with a pastry tamper or with the flat bottom of a small shot glass. Prick the bottoms of the phyllo with a fork. Bake until light golden brown, about 14-17 minutes.
Meanwhile, combine the nuts, 2 tablespoons of sugar, 2 tablespoons of melted butter and the cinnamon in a small bowl. Mix until well combined.
Turn the oven heat down to 325ºF (165ºF). Place about a tablespoon of the nut mixture into the baked pyllo shells and press lightly with the back of a spoon.
To make the cheesecake filling, in a large bowl, beat the cream cheese with an electric mixer on low speed, until smooth. Add the remaining 6 tablespoons of sugar, the egg, heavy cream and vanilla extract. Beat until smooth and well combined, but do not over beat.
Ladle the cheesecake mixture into the phyllo shells over the nuts. Fill them almost to the top. Bake until the cheesecakes are set, but still slightly jiggly in the centers, about 13-15 minutes.
Using a small offset spatula, gently loosen the cheesecakes from the muffin pan. Drizzle honey syrup generously along the perimeter of the outside of the cheesecakes, letting the syrup drip down the sides of the phyllo pastry. Let the cheesecakes cool in the pan. When the cheesecakes have cooled and the syrup has absorbed, transfer the cheesecakes to the refrigerator to chill for at least 1 hour.
Kataifi Nests
Turn the oven temperature up to 350ºF (180ºC). Brush an 8 x 8-inch or a 9 x 7-inch baking dish with melted butter. Roll clusters of kataifi stands into twelve 2-inch wide spiral shapes to form the nests. Place them in the baking dish. Drizzle the nests with melted butter. Gently brush more melted butter over the surface of the nests. Bake until golden brown, about 25-35 minutes. Immediately drizzle with honey syrup. Let the nests cool in the baking pan.
Place the nests onto the cheesecakes. Fill the nests with candy eggs.
Say hello to springtime in cake form. These soft, fluffy, little lemon bundt cakes are bursting with lemon flavor and topped with a beautiful, delicious blueberry cream cheese icing. The icing gets it’s natural beauty from fresh blueberries. The colors and flavors of these cakes remind me of sunshine and spring blooms. I decorated my cakes with tiny blue violas from my garden. They would also look pretty topped with fresh chamomile flowers.
I used a bundtlette pan with six 1-cup servings. To find the pan I used, click here. This recipe also works as cupcakes using a standard muffin pan. The baking time will be a bit shorter. If you’re not a fan of blueberry icing, you can glaze the cakes with lemon icing instead. To find my lemon icing recipe, click here.
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Lemon Bundt Cakes with Blueberry Cream Cheese Icing
2-4tablespoons (30-59 ml)whole milkroom temperature
Instructions
Lemon Simple Syrup
In a small saucepan, combine the sugar, lemon juice, and water over medium-low heat. Cook and stir gently just until the sugar is dissolved. Set aside to cool.
Lemon Bundt Cakes
Preheat the oven to 350ºF (180ºC). Grease and flour a bundtlette pan with six 1-cup servings. Make sure to thoroughly grease and flour all of the crevices. (To find the pan I used, see note below.*)
In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
In a large bowl whisk together the sugar and lemon zest until well combined. Add the oil, eggs, and vanilla extract and whisk until smooth and well combined.
In a small bowl, whisk together the milk and sour cream. Stir the flour mixture into the batter in 2 additions, followed by half of the milk mixture after each addition. Stir just until combined.
Fill the cake pan wells half full with the batter. (If using a standard muffin pan, fill the wells 2/3 full.) Bake until the tops are springy and a toothpick inserted in the centers of the cakes comes out clean or with a few crumbs attached, about 14-16 minutes. Check for doneness a couple of minutes early to avoid over baking. (Baking time is shorter for a standard muffin pan.) Cool the cakes in the pan for 8 minutes, then turn the cakes out onto a cooling rack. Brush the warm cakes generously with lemon simple syrup.
Blueberry Cream Cheese Icing
In a small saucepan, combine the blueberries, sugar and lemon juice. Stir occasionally over medium heat, until the blueberries start to soften and the mixture starts to bubble. Smash the blueberries with a potato masher or the back of a spoon. Let the mixture simmer gently until thickened to a jam consistency, about 2-3 minutes. Strain the cooked blueberries through a mesh sieve for a smooth consistency. You can skip this step if you prefer a chunky consistency. Set aside to cool to room temperature.
In a medium bowl, beat the cream cheese and butter together until smooth. Don't over beat. Cream cheese tends to curdle if beaten too much.
Add the powdered sugar, vanilla and 2 tablespoons of milk and beat until smooth and well combined. Stir in the cooled blueberries until combined. Stir in more milk as needed to achieve your desired consistency. Spoon or drizzle the icing onto the cooled lemon cakes.
If you love chocolate chip cheesecake, you’ll adore these Brownie Cheesecake Cookies. I took my favorite elements from brownies and chocolate chip cheesecake and combined them into a cookie. The brownie batter cookies are soft and chewy on the inside and crispy on the edges. The cheesecake filling is creamy and smooth and dotted with mini chocolate chips.
The cookie dough should be refrigerated for a few minutes to help make the dough easier to work with. A short amount of chilling time worked best for me. I had minimal spreading during baking, but If your cookies spread to much, you can form the dough balls, add the indentations and refrigerate them for 20-30 minutes, then proceed with the recipe.
Since it’s so close to St. Patrick’s Day, I also made a version with Irish cream filling. See the notes below.*
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Brownie Cheesecake Cookies
Brownie cookies with soft, chewy centers and crisp edges, filled with creamy cheesecake filling and mini chocolate chips.
In a small bowl, mix the cream cheese, sugar, heavy cream and vanilla extract together until smooth. Set aside 1 tablespoon of mini chocolate chips. Stir the remaining mini chocolate chips into the cream cheese mixture. Set aside in the refrigerator while you make the cookie dough.
Cookies
Melt the chopped chocolate and butter together in a large bowl set over a pan of barely simmering water, making sure the water doesn't touch the bottom of the bowl. Stir gently until smooth. Set aside to cool slightly. (Alternately, you can melt the chocolate in the microwave with short bursts.)
In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
In a large bowl, whisk together the sugar, brown sugar, eggs and vanilla until smooth. Stir in the melted chocolate. Stir in the flour mixture just until combined. Fold in the mini chocolate chips.
Refrigerate the cookie dough for 10-15 minutes to make it easier to work with. Preheat the oven to 350ºF (180ºC). Line 2 large cookie sheets with parchment paper.
Roll 2-tablespoon (40g) size portions of cookie dough into balls. Place them onto the cookie sheet, about 3 inches apart. Press a 1-inch wide indentation into each cookie dough ball using a pastry tamper, the flat top of a bottle cap or with your thumbs. Spoon a generous 1 teaspoon of filling into each indentation. Sprinkle with the reserved mini chocolate chips.
Bake until the edges are set and beginning to crack, about 9-11 minutes. Cool the cookies on the cookie sheet for 1-2 minutes, then transfer them to a cooling rack.
Recipe Notes
To make the Irish cream version of the filling, replace the heavy cream and vanilla extract with 2 teaspoons of Bailey's Irish cream liqueur.
An easy to make 8-inch square cake, typically unfrosted, is what my family would consider a snacking cake when I was growing up. This easy-to-make apple cake can definitely qualify as a snacking cake because it stands on its own as a delicious cake, unfrosted. BUT…if you add the silky cream cheese frosting, then you have yourself something a little more special. This cake could easily appear at a Thanksgiving meal and upstage the pies.
Transfer the batter to the prepared cake pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 28-33 minutes
Cream Cheese Frosting
In a large bowl, stir the cream cheese with a spatula until smooth. Beat in the butter, with an electric mixer on low speed, until smooth and well combined.
Beat in the powdered sugar, vanilla, salt and heavy cream until smooth and well combined. Stir slowly with a spatula to smooth the frosting and remove bubbles.
Recipe Notes
*If you're using applesauce and your applesauce is watery, drain off excess water before measuring.
**To find my favorite 8-inch square cake pan, click here.
If you’re craving something sweet, decadent and intensely chocolate, these Double Chocolate Oreo Muffins might be just what you need. They were born when I had a craving for Double Chocolate Muffins, but I didn’t feel like driving all the way to my favorite cafe. I noticed the internet had an overwhelming number of chocolate muffin recipes, each one claiming to be the best. I said goodbye to the sea of chocolate muffin recipes and went to work on a muffin recipe that fulfilled my dream muffin wish. I used black cocoa powder to capture the Oreo essence, semisweet chocolate chips, for those little pools of melted chocolate throughout and a cookies and cream filling. I used tulip muffin liners* because they hold more batter so you end up with more generous sized muffins. They’re high recommended if you want to make the muffins exactly the way I made them.
The most challenging part of this recipe is testing for doneness, because you don’t want to over bake these. Insert a toothpick or a cake tester into the cake part of the muffins. If there are a few moist crumbs on it, that’s what you’re looking for. If there’s melted chocolate on it, you’ve likely hit a chocolate chip, so test again with a clean toothpick. If you see cake batter on the toothpick, the muffins need more time in the oven.
To watch the Instagram video of Double Chocolate Oreo Muffins being made, click here.
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Double Chocolate Oreo Muffins
Dark chocolate muffins with semisweet chocolate chips and cookies and cream filling
In a medium bowl, mix together the cream cheese, sugar and vanilla. Gently fold in the Oreos.
Double Chocolate Muffins
Preheat the oven to 400ºF (200ºC). Line a 12-serving muffin pan with tulip liners*
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
In a separate large bowl, whisk together the sugar, brown sugar, oil, eggs, vanilla extract, sour cream and milk until well combined. Stir the wet ingredients into the dry ingredients just until combined. Do not over mix. Fold in the chocolate chips.
Scoop the batter evenly into the muffin cups, about 3 1/2 ounces ( in each one. Scoop or spoon a scant tablespoon size dollop of the filling into the center of each muffin.
Bake for 5 minutes, then turn the oven temperature down to 350ºF (180ºC). Continue baking until a toothpick inserted into the cake part of the muffins comes out with a few moist crumbs on it, about 7-10 more minutes. If the toothpick hits a melted chocolate chip, reinsert a clean toothpick and test again. Cool in the pan for 5 minutes, then transfer to a cooling rack. Top each muffin with a quarter piece of Oreo cookie.
Recipe Notes
*Tulip muffin liners are preferred. To find tulip muffin liners, click here. You can also make your own by pressing  6-inch squares of parchment paper into the muffin pan cups. If you want to use standard muffin liners, fill them 3/4 full and use less filling. Standard muffin liners hold less batter so you'll end up with a a couple of extra muffins.  Keep in mind, the baking time will be shorter.
These cute little bear-shaped pumpkin muffins are almost too cute to eat. But if you try one, it’ll be gobbled up without hesitation because they’re so moist, fluffy and delicious! The cinnamon sugar coating gives them the perfect fall flavor and a subtle crunch. I used cream cheese icing to form the snouts and melted chocolate for the eyes and noses. You can also use melted chocolate chips or candy melts to decorate their faces if you prefer. I used a bear-shaped mini muffin pan, which is also called a Madeleine pan or a financier pan. To find a bear mini muffin pan, click here. A standard mini muffin pan will also work, but the muffins won’t be bear-shaped. If you end up using a standard mini muffin pan, you can add round, flat candies to form the ears.
To watch the TikTok video of Mini Pumpkin Bear Muffins being made, click here.
To watch the Instagram video of Mini Pumpkin Bear Muffins being made, click here.
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Mini Pumpkin Bear Muffins
Moist, fluffy bear-shaped pumpkin mini muffins with cream cheese icing snouts
Preheat the oven to 325ºF (165ºC). Grease and flour a bear-shaped mini muffin pan. (This recipe also works in a mini muffin pan but the muffins won't be bear shaped.)
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
Scoop or pipe the batter into the muffin pan, filling the cups 2/3 full (about 3/4 oz or 21g in each). Use a small offset spatula to smooth the top of the batter, making sure to get batter into the ears.
Bake until a toothpick inserted into the center of the muffins comes out clean, about 9-11 minutes. Let the muffins cool in the pan for 5 minutes then remove them from the pan and transfer to a cooling rack.
Clean the pan and repeat with the remaining batter.
Cinnamon Sugar
In a small bowl, whisk together the sugar and cinnamon until well combined. Brush the warm muffins with with melted butter using a small pastry brush. Coat them with the cinnamon sugar mixture.
Bear Faces
In a small bowl, beat the butter, cream cheese, powdered sugar and 1/2 teaspoon of milk until smooth. Add more milk as needed.
Transfer the icing to a piping bag fitted with a medium round tip or snip off the end of the piping bag making a 1/4-inch wide opening. Pipe a small blob of icing onto each bear's face to form the snouts.
Transfer the melted chocolate to a piping bag fitted with a small round tip or snip off the end of the piping bag making a 1/16-inch wide opening. Pipe dots of chocolate onto the snouts to make the noses. Pipe dots or curved lines to make the eyes. Alternately you can apply the melted chocolate dots with the tip of a toothpick
Recipe Notes
*To find a bear-shaped mini muffin pan, click here.
The texture and flavor of these cute Blueberry Lemon Crumb Cakes is immaculate. You’ll love them so much, you won’t want to share, but this recipe makes six 4-inch personal crumb cakes, so you’ll have one all to yourself. You’ll understand once you taste the soft, fluffy lemon scented cake with juicy blueberries, a generous amount of sweet crumb topping and a lemony cream cheese icing. I was a bit hesitant to share this recipe. But I was taught to share recipes by my two grandmothers who were amazing cooks and bakers. They shared their knowledge and recipes with anyone who asked. Recipes are a legacy that should be passed on to family and friends. If you’re reading this, I consider you a friend. So enjoy this recipe that’s especially dear to me, because it’s based on my Grandma’s Apple Crumb Cake recipe.
I used a six serving shallow jumbo muffin pan to bake the cakes. The muffin cups are 4 inches across by 1 inch deep. To find the pan, click here. A hamburger bun pan for 4-inch buns will work too. If you happen to have six 4-inch cake pans, those work nicely. I used jumbo muffin liners to line the muffin cups, which fit perfectly by pressing them in around the inside bottom edges.
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Blueberry Lemon Crumb Cakes
Fluffy, soft lemon cakes with blueberries, crumb topping and lemon cream cheese icing
In a medium bowl, whisk the flour, sugar, brown sugar and salt together.
Work in the butter with your fingertips until the mixture looks like the consistency of wet sand. Press the mixture together to make chunks. Set aside in the refrigerator until ready to use.
Crumb Cakes
Preheat the oven to 350ºF (180ºC). Line a 6-serving shallow jumbo muffin pan* with jumbo muffin liners.** Jumbo muffin liners will fit by pressing them around the inside bottom edges.
In a medium bowl, whisk together the flour, baking powder and salt.
In a large bowl, cream the butter, sugar and lemon zest with an electric mixer on medium speed, until light and fluffy.
Beat the egg and egg yolk into the butter mixture in 2 separate additions, making sure each addition is incorporated before adding the next. Beat in the extracts until combined.
In a small bowl, whisk the milk and sour cream together.
On low speed, mix the flour mixture into the batter in 2 additions alternating with half of the milk mixture after each addition. Beat just until combined.
Transfer the batter to the prepared baking pan, evenly distributing the batter and filling the cups about half full.
In a medium bowl, toss the blueberries with 1 teaspoon of flour and place them into the cups on top of the batter, about 1 ounce (28g) in each. Top each one with crumb topping.
Bake until a toothpick inserted into the center of the cakes comes out clean, about 25-30 minutes. Let the cakes cool in the pan for 5 minutes, then transfer them to a cooling rack to cool completely.
Cream Cheese Icing
In a medium bowl, whisk together the cream cheese, melted butter, powdered sugar, salt and 1 tablespoon (30ml) of lemon juice. Add additional lemon juice, a little at a time until your desired consistency is reached. Drizzle over the cooled cakes.
