Hello September!

It’s amazing how quick summer flies by. Warm summer nights, fresh produce and swimming in the lake are all coming to a close with ‘back-to-school’ and ‘cozy sweater’ season around the corner.

The last couple months were fairly busy for me. I tried to enjoy the outdoors as much as possible, which meant limited time on my computer. Little blogging meant more golfing, yoga, reading, painting, cooking, wedding planning and enjoying time with family and friends. It was a beautiful time spent!

One of my favourite recipes I made this summer was ‘Lemon Blueberry Cake with Cream Cheese Frosting’. The sweet blueberries and tart lemon create a perfect contrast of taste and the cream cheese frosting is a creamy, flavourful finish. It was a hit in my house and a recipe that can be made well into the winter months to give your tastebuds a hit of summer flavours.

Lemon Blueberry Cake w/ Cream Cheese Frosting 

1 box of gluten free yellow cake mix
2 cups of blueberries (fresh or frozen)
2 tsp lemon zest
1 tsp vanilla extract

Cream Cheese Frosting

1 8 oz package of cream cheese (softened)
1/4 cup butter (softened)
4 cups of icing sugar
2 tsp lemon zest
1 tsp lemon extract
1 tsp vanilla extract

Follow the cake mix directions. Add in the vanilla extract, blueberries and lemon zest. Pop in the oven and bake according to the instructions listed on the mix.

While the cake is baking, whip up the cream cheese frosting.

Ensure the cream cheese and butter are soft. Cream together the butter and cream cheese with a hand mixer or blender until fluffy. Slowly mix in the icing sugar until smooth and creamy. Add in the lemon zest, vanilla and lemon extracts.

Once the cake is baked, let rest to completely cool.

I liked the ‘naked’ sandwich look of the cake by “smooshing” the two pieces together with the frosting in between, but feel free to frost however you like.

It’s a super easy recipe and the perfect dessert!

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