blueberry

There are two rules that I break all of the time.

1.) Don’t head to the supermarket when hungry.
2.) Don’t be pinning things and surfing for recipes when hungry.

The other day I broke rule number two, when I saw an awesome recipe from Sally’s Baking Addiction for Lemon Blueberry Layer Cake. For those that don’t know I LOVE the combination of lemon and berries you can tell by my recipes for lemon blueberry cookies and fresh pink lemonade. Looking at recipes while hungry, led to me breaking rule number one.

However, if being wrong creates this delicious cake, I don’t want to be right.

There are two other rules that I break all of the time too.

3.) Don’t adapt baking recipes as it is a delicate balance.
4.) Give a cake ample time to cool before frosting.

Ok, I’m a rebel, what can I say. I adapted the recipe and I waited as long as I could, but we just couldn’t wait anymore!!

Lemon Blueberry Layer Cake (adapted from Sally’s Baking Addiction)

CAKE
3 cups all purpose flour + 1 Tbs reserved
1 Tbs baking powder
1/2 tsp salt
1 cup unsalted butter room temperature
1 1/4 cups granulated sugar
1/2 cup light brown sugar packed
4 eggs
1 Tbs (yes a tablespoon) of pure vanilla extract
1 cup buttermilk
3 or 4 lemons zested and juiced (should yield about 1/2 – 3/4 cup of juice)
2 cups fresh blueberries

Preheat oven to 350 degrees.

Grease and flour two 9 inch round cake pans set aside.

In a large bowl, sift together 3 cups flour, baking powder and salt and set aside. In another bowl, toss together blueberries and reserved flour and set aside. (NOTE: this will keep the blueberries from sinking into the bottom of a cake, my mom taught me this trick and it can be done with raisins and chocolate chips in breads and cakes too.)

With a stand mixer or large mixing bowl with hand beaters, cream together butter and sugars until well blended. Then, add eggs, vanilla, and mix until incorporated.

Next, add slowly add the flour mixture and mix until just combine. (NOTE: don’t over mix it is ok if you can still see some flour in the mixture.)

Then, add buttermilk, zest, and lemon juice and mix until incorporated.

Next, using a spatula carefully fold in blueberries.

Finally, pour mixture dividing evenly between two cake pans and bake 26 – 30 minutes or until a toothpick inserted comes out clean.

Remove cake from oven, and cool slightly for about 7 minutes in the pan. Then remove from pan let cake cool on a cooling rack about 1 hour. (NOTE: The cake should be cool to the touch before frosting, but if it is still a little warm because you cannot wait anymore that is fine too).

FROSTING
1 16 oz can Betty Crocker Vanilla frosting
2 tsp pure vanilla extract
1 lemon zested and juiced.

In a small bowl, whisk together ingredients.

When cakes are cooled, put one cake on a plate and put half the frosting in the middle of the cake and spread out with a spatula letting it fall over sides. Top with second cake, and add the rest of the frosting to the top and spread out and fall over sides. Garnish with blueberries.

Now, go break some rules, you little rebel you!

You know you want to.

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Sometimes I get bored. I bet you are wondering how on earth that could happen with three kids, but it happens. There are only so many re-runs of Big Bang Theory a gal can watch before I decide to get off the couch and do something fun.

I know I’m a nerd. For two reasons A.) I admitted that I watch Big Bang Theory and B.) Doing something fun means baking cookies. I’m sure there are even more reasons than that, but those two are what I’m going with for today.

Anyway, I wanted to make some Smart Cookies, but I was lacking some of the ingredients, so this is what I made with what I had. I have since made them a few more times, and my friends like them so I think it is safe to post the recipe.

Here is my recipe for White Chocolate, Oatmeal, and Blueberry Cookies. (My next project should be to think of a better name for these).

1-1/2 cups all purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
2 sticks of unsalted butter softened at room temperature
1 cup white granulated sugar
1/4 cup packed light brown sugar
2 large eggs
2 tsp vanilla
the zest of one large lemon
3 cups old fashioned oatmeal
1 – 12 oz bag of white chocolate chips
1 – 4 oz bag of dried blueberries

Preheat oven to 350 degrees.

Line baking sheets with parchment paper and set aside.

In large bowl sift together flour, baking soda, cinnamon, and salt. Then set aside.

Using a mixer or beaters, cream together butter, white sugar, and brown sugar until well incorporated. Add eggs, vanilla, and lemon zest and mix until combined. Then slowly add the flour mixture until its incorporated. Stop the mixer or beaters and add oatmeal, white chocolate chips, and blueberries. Then slowly mix the ingredients for a few seconds until everything is well combined.

Next, scoop about 1 tablespoon of cookie dough onto the parchment lined cookie sheets about 2 inches apart. Bake for 10 – 11 minutes. Remove from oven and transfer carefully to a cooling rack. Makes about 4 1/2 dozen cookies.

Now, I will watch Big Bang Theory while I eat some cookies.

This post has been linked up at Serenity Now as a part of the Weekend Bloggy Link Up over there.

Tag

Breaking Some Rules: Lemon Blueberry Layer Cake

Making Up Cookie Recipes: White Chocolate, Oatmeal, and Blueberry Cookies