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Blueberry Lemon Cheesecake Bars

Ingredients You’ll Need

For the Shortbread Crust:

  • 1 cup (2 sticks) unsalted butter , softened
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
 

For the Lemon Cheesecake Filling:

  • 16 oz cream cheese , softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract

For the Blueberry Topping:

  • 1 cup fresh or frozen blueberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon water
 

Step-by-Step Instructions

1. Preheat Your Oven

Preheat your oven to 350°F (175°C) . Line an 8×8-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.

2. Make the Shortbread Crust

In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Gradually add the flour, mixing until the dough comes together in a crumbly ball. Press the dough evenly into the bottom of the prepared pan, using the back of a spoon or your fingers to smooth it out.

 

Bake the crust for 10–12 minutes , or until lightly golden. Remove from the oven and set aside.

3. Prepare the Lemon Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the lemon juice, lemon zest, and vanilla extract until fully combined.

 

Pour the cheesecake filling over the baked crust, spreading it evenly with a spatula.

 

4. Make the Blueberry Topping

In a small saucepan, combine the blueberries, sugar, cornstarch, and water. Cook over medium heat, stirring frequently, until the mixture thickens and becomes jammy, about 5–7 minutes. Spread the warm blueberry mixture evenly over the cheesecake layer.

5. Bake the Bars

Place the pan back in the preheated oven and bake for 30–35 minutes , or until the edges are set and the center jiggles slightly. Allow the bars to cool completely in the pan on a wire rack, then refrigerate for at least 2 hours before slicing.

 

6. Slice and Serve

Once chilled, lift the bars out of the pan using the parchment paper overhang. Cut into squares and serve. Dust with powdered sugar or top with whipped cream if desired.

 

Tips for Success

  • Use Fresh Lemons : Freshly squeezed lemon juice and grated zest provide the best flavor.
  • Don’t Overbake : The cheesecake layer should still have a slight wobble when removed from the oven—it will firm up as it cools.
  • Customize the Fruit : Swap blueberries for other berries like raspberries or strawberries for variety.
  • Store Properly : Keep leftovers in an airtight container in the refrigerator for up to 5 days.
 

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German Chocolate Cake

 

Ingredients You’ll Need

For the Cake:

  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water

For the Coconut-Pecan Frosting:

  • 1 cup granulated sugar
  • 1/2 cup butter , melted
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup evaporated milk
  • 1 tsp vanilla extract
  • 1 cup shredded sweetened coconut
  • 1 cup chopped pecans
 

Step-by-Step Instructions

1. Preheat Your Oven

Preheat your oven to 350°F (175°C) . Grease and flour two 8-inch round cake pans or line them with parchment paper.

 

2. Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

3. Add the Wet Ingredients

Make a well in the center of the dry ingredients and add the eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed until smooth and creamy. Gradually stir in the boiling water—the batter will become thin, but don’t worry; this helps create a moist cake.

 

4. Bake the Cake Layers

Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake for 30–35 minutes , or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

 

5. Make the Coconut-Pecan Frosting

In a medium saucepan over medium heat, combine the sugar, melted butter, cocoa powder, and evaporated milk. Stir constantly until the mixture comes to a boil, then continue boiling for 1 minute , stirring continuously. Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Allow the frosting to cool slightly so it thickens but remains spreadable.

 

6. Assemble the Cake

Place one cooled cake layer on a serving plate and spread about half of the frosting over the top. Add the second cake layer and cover the entire cake with the remaining frosting. Spread evenly, ensuring the sides are also coated.

 

7. Serve and Enjoy

Slice the cake into generous portions and serve immediately. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer storage.

Tips for Success

  • Boiling Water Secret : Adding boiling water to the batter may seem unusual, but it enhances the chocolate flavor and keeps the cake moist.
  • Cool Completely : Always let the cake layers cool before frosting to prevent melting the filling.
  • Frosting Consistency : If the frosting becomes too stiff while cooling, microwave it briefly to soften it before spreading.
  • Customize It : Swap out the pecans for walnuts or omit the coconut if desired, though the traditional combo is hard to beat!

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Chocolate Raspberry Bundt Cake

Ingredients 

For the Cake:

  • 1 (15.25 ounce) chocolate cake mix (e.g., Duncan Hines Dark Chocolate Fudge)
  • ¾ cup plain Greek yogurt
  • ¾ cup canola oil
  • 4 large eggs
  • 1 cup fresh raspberries , gently rinsed and dried
 

Optional Toppings:

  • Powdered sugar , for dusting
  • Whipped cream , for serving
  • Additional fresh raspberries , for garnish
 

Step-by-Step Instructions

1. Preheat Your Oven

Preheat your oven to 350°F (175°C) . Grease and flour a 12-cup bundt pan thoroughly or use a nonstick spray designed for baking pans.

 

2. Prepare the Batter

In a large mixing bowl, combine the dry chocolate cake mix, Greek yogurt, canola oil, and eggs. Beat on medium speed with an electric mixer until smooth and creamy, about 2–3 minutes. Be careful not to overmix—the batter should be thick but pourable.

 

3. Fold in the Raspberries

Gently fold the fresh raspberries into the batter using a spatula. Work carefully to avoid crushing them too much—you want those beautiful red bursts of flavor intact.

 

4. Pour Into the Pan

Pour the batter evenly into the prepared bundt pan, smoothing the top with a spatula. Tap the pan lightly on the counter to release any air bubbles.

 

5. Bake Until Done

Place the bundt pan in the preheated oven and bake for 50–60 minutes , or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Rotate the pan halfway through baking for even cooking.

 

6. Cool and Release

Remove the cake from the oven and let it cool in the pan for 10–15 minutes. Then, carefully invert the cake onto a wire rack to cool completely before slicing.

 

7. Serve and Enjoy

Dust the cooled cake with powdered sugar for a delicate finish, or serve slices topped with whipped cream and fresh raspberries for added elegance.

 

Tips for Success

  • Use Fresh Raspberries : Fresh raspberries provide the best flavor and texture. If using frozen, thaw them completely and pat them dry before folding into the batter.
  • Don’t Overfill the Pan : Leave some space at the top of the bundt pan to allow the cake to rise properly without overflowing.
  • Grease Well : Ensure the bundt pan is well-greased and floured to prevent sticking—this will help you achieve that signature bundt shape effortlessly.
  • Store Properly : Keep leftovers in an airtight container at room temperature for up to 3 days, or freeze slices for longer storage.
 

 

 

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Sweet Blueberry Buttermilk Biscuits
Ingredients:
For the biscuits:
- 2 cups flour 
- 1 cup cold buttermilk 
- ⅓ cup sugar 
- 5 tablespoons cold or frozen butter 
- 4 teaspoons baking powder 
- 1 teaspoon salt 
- 3 ounces blueberries (fresh or dried) 
For the glaze:
- 1 cup powdered sugar 
- ⅛ cup water 
- 1 teaspoon vanilla extract 
- ½ teaspoon lemon juice 
Instructions:
1. Preheat the oven to 450°F 
2. In a large mixing bowl, combine the flour, salt, sugar, and baking powder 
3. Gently stir in the cold buttermilk and blueberries 
4. Break the frozen butter into chunks and spread them evenly over the dough 
5. Fold and knead the dough a few times to evenly distribute the butter chunks.
6. Roll the dough on a floured surface to about 1/4 to 1/8 inch thick. Use a biscuit cutter to cut out approximately six biscuits 
7. Place the biscuits on a parchment-lined baking sheet and bake for 7-12 minutes, until golden brown 
8. While warm, brush the biscuits with melted butter 
9. In a small bowl, mix the powdered sugar, water, vanilla extract, and lemon juice to create the glaze  Drizzle it over the warm biscuits.
 

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Homemade English Muffins

 

Ingredients

  • 2 ½ cups (12 ½ oz /355 g) all-purpose flour
  • ¼ teaspoon instant yeast
  • ¼ teaspoon salt
  • ⅔ cups (5 fl oz/142 ml) whole milk
  • ½ cups (4 fl oz/120 ml) water
  • 1 tablespoon (½ oz/14 g) butter, melted

  • Instructions

    The Day Before

    • In a medium bowl, add the flour, yeast, and salt. Mix briefly.
    • In a separate jug, add the milk and water. Pop it into the microwave for 15-30 seconds or until it's lukewarm. Stir in the melted butter.
    • Add the wet ingredients to the dry and mix until you form a dough. The dough will be quite soft and a little sticky.
    • Once the dough has come together, just scrape down the sides of the bowl and cover tightly with cling wrap and a clean kitchen towel. Now let it sit at room temperature for a minimum of 12-18 hours. (If you want to cook off your muffins at a later time then pop the dough in the fridge after 18 hours) 

    The Next Day

    • The dough will have doubled in size. Turn it out onto a floured surface.  Cover with cling wrap and a kitchen towel and let rest for just 10 minutes.
    • After resting, the gluten will have relaxed. You can now roll it out to about 2 cm or slightly under 1-inch in thickness. (In the video I said roll to 1 cm however I found this to be very thin later)
    • Using a 3-inch cookie cutter dusted in flour, cut out rounds and transfer them to another baking tray lined with parchment. Any scraps can you re-rolled and made into another muffin. Note: At this point, you can place the muffins in the fridge to be cooked off later.
    • Loosely cover the muffins with plastic wrap and a tea towel and let them proof for about 40-45 minutes. After 45 minutes, the dough circles will have puffed up a little and will appear rounded. Proceed to cook!

    Cooking the English Muffins

    • Heat a large nonstick frying pan over a steady, medium to medium-low heat.
    • Using a flat spatula, carefully place the English muffins onto a nonstick frying pan about 2 inches apart and cover with a lid. It makes 8 muffins so you will need to cook them off in two batches.
    • Cook on this side for about 6-7 minutes. The steam created with the lid on will help the muffins rise and cook through fully. Take extra care when moving your muffins to avoid compressing the dough and knocking out the bubbles.
    • Flip over and cook on the other side for about another 3 minutes. 
    • Set the muffins aside to cool down on a wire rack before eating them fresh. These muffins also toast up really well and they made amazing breakfast sandwiches.
    • Store for 4 days at room temperature or freeze for up to 8 weeks. 
     
     

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