Angela Paris - Busy Moms Helper

Frosted Keylime Cupcakes

May 25, 2016 by Angela Paris

Keylime Cupcakes with keylime cream cheese frosting will bring just the right amount of tropical summer flavor to dessert!

Keylime Cupcakes are a delicious way to celebrate spring and summer get togethers. I just love the flavor of keylimes… compared to regular limes, keylimes are sweeter. Its a nice balance of sweet and tart. Of course, keylimes are best known for being used in Keylime Pie, especially down south. I went to college in Florida, and before that hadn’t ever heard of a keylime before! Now, I love using them to flavor all kinds of desserts, like they Keylime Cupcakes. Then, I took my go-to cream cheese frosting recipe and altered a little to compliment the cupcakes. The result is perfectly scrumptious.

Keylime Cupcakes with Keylime Cream Cheese Frosting

Here’s how to make Keylime Cupcakes with Keylime Cream Cheese Frosting. Be sure to pin this post so you can find this recipe again and again! This recipe makes 12 standard cupcakes.

Ingredients

1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup whole milk, room temperature
1 teaspoon pure vanilla extract
2 tablespoon keylime juice
1 tablespoon keylime zest
4 oz unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature
OPTIONAL: I used a bit of green food coloring to achieve the green hue. This step is optional.

Directions:

Preheat the oven to 350-degrees F. Line your muffin tins, or grease well.

Whisk together the dry ingredients in a medium bowl; set aside. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter until creamy. Add in the sugar, keylime zest and juice and beat again until fluffy. Add in the milk, egg, and egg whites and beat to combine. Scrape down the sides of the bowl.

Reduce the mixer speed to low and gently add the dry ingredients a little at a time until combined.

Divide the batter evenly between the prepared muffin tin cups. Bake for 20-22 minutes until a toothpick comes out clean. Transfer the cupcakes to a wire rack to cool completely before frosting.

Keylime Cream Cheese Frosting:

6oz cream cheese, room temperature

6oz butter, room temperature

Zest and juice of 2 keylimes

3-1/2 cups powdered sugar

Directions:

In the bowl of an electric mixer, fitted with a paddle attachment, add the butter and cream cheese. Beat until smooth. Add the zest and juice from the keylimes and beat to combine. Finally, add the powdered sugar into the bowl and mix gently on low until combined. Beat on high for 2 minutes.

Frost cooled keylime cupcakes by hand, or transfer the frosting to a piping bag. Store any leftover frosting in an airtight container the refrigerator for up to 10 days.

I hope you will enjoy these delicious cupcakes as much as my friends and family do when I make them! Check out these other great summer recipes:

Turkey Pesto Panini Sandwich

April 25, 2016 by Angela Paris

A Turkey Pesto Panini Sandwich is the a delicious and easy lunch that’s impressive for company. Trust me, this will be your new favorite sandwich this summer!

I just adore making my own basil pesto at home. In the summer, when we grow our own basil, I almost always have a jar in the refrigerator. You can get my favorite recipe for Basil Pesto here. You could also try my Tarragon Walnut Pesto for something different.

You can use a store-bought pesto, but in my humble opinion, it’s just not the same as homemade. As for the other ingredients, I enjoy fresh mozzarella and a slow roasted turkey. You can get the turkey from the deli, but leftovers from a roasted turkey is phenomenal. This is one of those cases where quality ingredients make a big difference in the sandwich itself.

When you’re making a panini sandwich, you need to start with a hearty bread. It needs to hold up to being pressed so I like using a ciabatta or focaccia bread. Regular sandwich bread is too light and airy and won’t hold up to the panini press.

Here’s how to make a delicious Turkey Pesto Panini

Ingredients

Sliced roasted turkey breast
White or whole wheat ciabatta bread, sliced
Fresh mozzarella, sliced
Store-bought or homemade Basil Pesto
Tomato slices, optional
Salt and Pepper, to taste
Olive oil

Directions

Preheat your panini press according instructions from the manufacturer.
To make one sandwich, spread two slices of the bread with 1 tablespoon of the Basil Pesto. Next, layer on 2-3 slices of turkey. Top with mozzarella slices, and, if desired, tomato slices. Top with the second slice of bread. Gently brush the outside slices of bread with a little olive oil.
Repeat for additional sandwiches.
To grill on the panini press, add the sandwich to the preheated press and and close. Cook 4-5 minutes until golden brown. Serve hot.

This Turkey Pesto Panini is a delicious summer sandwich. Mr. Juggling Act prefers his with fresh summer tomatoes. Either way, this is one tasty sandwich!

Other Yummy Sandwich Recipes

Honey Lime Fruit Salad

March 25, 2016 by Angela Paris

Honey Lime Fruit Salad is the perfect dish for an elegant brunch, or a lazy Sunday morning. It comes together in just minutes with a few simple ingredients.

As the signs of Springtime grow all around us, I look forward to eating more fresh seasonal fruits. It’s also the start of a season of weddings, and baby showers and, in our family, birthdays. This Honey Lime Fruit Salad is a delicious dish to serve at your next gathering. Everyone loves, fruit, right? Serve it wine glasses for an elegant mother’s day or bridal shower brunch. For Easter, layer it into a beautiful trifle dish where you can see all the gorgeous colors. When it comes to brunch, I like to keep it simple and easy!

There’s something about honey and lime that I love together so much. It’s just so zesty and fresh, and oh-so-very delicious! I like using local honey, which is said to help with season allergies.

Make Honey Lime Fruit Salad with just a few quick ingredients – here’s how:

Print Recipe

Honey Lime Fruit Salad

Ingredients

1 cup blackberries
2 large oranges segments removed
2 cups strawberries hulled and halved
2 cups cantaloupe cubes
1 cup blueberries
juice of 2 limes
zest of 1 lime
3 tablespoons honey

Instructions

In a large bowl, toss together the fruit.
Add the lime juice and zest. Drizzle in the honey.
Toss to coat.
Serve immediately, or store in the refrigerator for up to 3 days.

This happened to be the assortment of fruit I had on hand at the time, but this fruit salad is equally delicious with a variety of fruits. Add raspberries, honeydew or whatever your favorites are to customize it to your taste.

So while this is great for gatherings, you don’t need a special occasion to make this Honey Lime Fruit Salad – it’s good any time! And it’s kid-friendly, too. I pack a little of this in my daughter’s lunchbox to have at snack time. Whenever you enjoy it, you’ll love the honey and lime flavors together!

Here are a few more of my favorite brunch recipes:

Mini Zucchini Bread with Lemon Icing

Sausage and Cheese Breakfast Egg Muffins

For more Easter inspiration, follow my Pinterest board:

Follow Juggling Act Mama – Ang Paris’s board Easter on Pinterest.

Quick Lasagna Soup

February 25, 2016 by Angela Paris

This is Lasagna Soup, the ultimate comfort food – it’s rich and savory and filling, too. You may be surprised that this Lasagna Soup has neither ricotta cheese, nor lasagna noodles in it. My husband isn’t a big fan of ricotta cheese, so instead, I used Parmesan cheese and added a bit of heavy cream to achieve the flavor. The result is a rich and creamy dish very reminiscent of lasagna, but without all the work! As for the noodles, why bother breaking up a bunch of large lasagna noodles when you can use a box of bowties instead? Feel free to substitute whatever you have on hand. I have made it with orecchiette also, which was really good, too.

While I love using my slow cooker during the week, I find that making a soup over the stove on the weekend so relaxing. There’s something so homey and comforting about a pot of something simmering away on the stove. Oh, and if you liked the Garlic and Herb Italian Spice Mix recipe I shared recently, you can give it a try in this soup!

With lean ground beef and four cheese, thisLasagna Soup will be a huge hit

Print Recipe

Quick Lasagna Soup

Ingredients

1-1/2 tablespoons olive oil
1 large onion diced
2 large garlic cloves minced
1 lb lean ground beef
2 15oz cans tomato sauce
4 cups beef stock
2 tablespoons Garlic & Herb Italian Spice Mix
2 tablespoons tomato paste
1 lb bowtie pasta boiled and drained
1/2 cup heavy cream
1 cup Parmesan cheese plus more for garnish
Chopped fresh basil for garnish
salt and pepper to taste

Instructions

In a dutch oven, heat the olive oil. Sweat the onions until tender and translucent. Add the garlic and cook 2 minutes more.
Add the ground beef and brown. Season with 1 tablespoon of the Garlic and Herb Italian Spice Mix.
Stir in the beef stock, tomato sauce, remaining 1 tablespoon of spice mix, and tomato paste. Simmer covered for 10 minutes.
Add the cooked pasta, heavy cream, and Parmesean cheese. Stir to combine.
Garnish with a bit more cheese, if desired, and basil.

Lasagna can be fussy, and it takes forever to make. This quick lasagna soup is all the goodness of the original, with way less work and time. In fact, it’s a great recipe to whip up for unexpected company. It’s warm and inviting, and impressive but not fussy.

I just love that this quick soup can be ready in about 3o minutes. Of course, you can let it simmer as long as you like, but keep in mind though that the longer it cooks, the thicker it will be. In fact, leftovers often seem more like a pasta dish than soup, but the flavor is just as good!

If you love making your own soups at home, here are a couple more great recipes you may want to try:

Slow Cooker Potato Soup

Italian Sausage Soup

Valentines Day Oatmeal Monster Cookies

February 11, 2016 by Angela Paris

Make these Valentines Day Oatmeal Monster Cookies with your kids to celebrate Valentine’s Day. It’s a fun and delicious way to get in the kitchen with the kids!

There’s not a single thing I don’t love about an oatmeal cookie. The chewiness and the texture from the oats with the brown sugar is like no other cookie. These Valentines Day Monster Cookies are perfect for bake sales, classroom parties, or just because. My kids love helping to make cookies, stealing nibbles of chocolate chips and M&Ms as we go. Baking with the kids is a great way to talk about math concepts like measurements, and also the importance of making healthy choices with our foods.

Here’s how simple it is to make these Valentines Day Oatmeal Monster Cookies:

Print Recipe

Valentine’s Day Oatmeal Monster Cookies

Ingredients

1 1/2 cups creamy or chunky peanut butter
1 cup packed light brown sugar
1 cup granulated white sugar
1/2 cup 1 stick unsalted butter, softened
3 large eggs
1 tablespoon vanilla extract
2 teaspoons baking soda
1 tablespoon wheat germ
1 tablespoon milled flax seed
4 1/2 cups quick cooking oats
1 cup mini semi-sweet chocolate chips
1 cup M&M's plain or peanut butter chocolate candies Valentine's Day themed
1 cup chopped walnuts optional

Instructions

Preheat the oven to 350-degrees F. Line two large baking sheets with parchment paper and set aside.
In the bowl of an electric mixer fitted with a paddle attachment, cream together the peanut butter, butter and sugars. Beat in the eggs. Add in the baking soda, wheat germ and milled flax seed and vanilla extract. Mix to combine.
Add in the quick cooking oats, chocolate chips and M&M candies and mix well.
Drop by rounded tablespoonfuls onto the prepared baking sheet.
Cook for 10-12 minutes until golden brown, taking care not to over bake.
Let set 2 minutes before transferring to a wire rack to cool. Store cookies in an airtight container or bag for up to 1 week.

Now these Valentines Day Oatmeal Monster Cookies are packed with mini chocolate chips and Valentine‘s Day themed M&M candies. Nuts are optional, but if you enjoy them, I would recommend finely chopped walnuts for some extra crunch. You might be surprised by two of the ingredients on the list above, but hear me out. Nearly all of my baked good recipes include a tablespoon or two of wheat germ and ground flax seed for a little extra boost of nutrition. You’ll barely notice it’s there, if at all. Trust me, if my picky eater enjoys these cookies, so will yours!

Want more great Valentine’s Day ideas?

Follow my Pinterest board for lots of inspiration!

Follow Juggling Act Mama – Ang Paris’s board Valentine’s Day on Pinterest.

Peppermint Sugar Scrub

December 8, 2015 by Angela Paris

Making homemade gifts doesn’t have to be time consuming and hard. This luxurious Peppermint Sugar Scrub is ready in just a few minutes. It’s perfect everyone on your list that could use some pampering! #EasyHomemadeGifts

Every year, I made lots of different homemade bath and beauty gifts for my family and friends. I love coming up with new texture and scent combinations. This peppermint sugar scrub is a classic. It’s a must-have for the holidays!

The recipe below makes approximately 1 cup. This is a good size for a stocking stuffer type gift. You can make a bigger batch if you’re making it for multiple people. It is easiest, however, if you don’t multiply it more than 4 times. (It is difficult to dye the sugar and mix the essential oil throughout in huge batches).

Peppermint Sugar Scrub

Ingredients

½ cup coconut oil (room temp)

1 cup Sugar, granulated

5 drops Peppermint essential oil

1 drop Red food coloring

Directions

In a bowl, combine the coconut oil and sugar. Mix until well combined. You’re looking for a texture of wet sand.

Add the peppermint oil and mix well. If the mixture is not scented strong enough for you, add in small increments until you reach the strength you desire.

In a small container, place about 1/3 of the sugar scrub and combine with the food coloring. Mix well.

In a jar, start by layering the uncolored sugar scrub on the bottom of the jar, add the colored sugar scrub, and then top with the last bit of scrub.

Keep at room temperature in a covered container.

You can also mix this up in your stand mixer, or using a hand mixer. I like this method also, as the sugar scrub gets really well combined that way.

To use, simply massage into wet skin. The coconut oil helps to moisturize your skin. The sugar granules buff and polish. Skin will feel soft and smooth! (This is especially nice as a foot scrub.)

I hope you have enjoyed this easy homemade gift tutorial. Leave me a comment and let me know if you’d like to receive a Peppermint Sugar Scrub this holiday season!

Find More DIY Beauty Gift Ideas on Pinterest

Follow Juggling Act Mama – Ang Paris’s board DIY Health & Beauty on Pinterest.

DIY Italian Garlic & Herb Seasoning Blend

November 16, 2015 by Angela Paris

This post contains affiliate links.

Make your own DIY Italian Garlic & Herb Seasoning Blend for a fraction of the cost of a store-bought blend. It’s great to have in your pantry, and makes a lovely gift, too!

I’m in love with making my own seasoning blends. It is just so much less expensive than store-bought alternatives, and you know exactly what you’re putting into it. The best part of all is that it only takes a few minutes to put together! First, purchase your seasonings in bulk. I get mine through Amazon Subscribe and Save because I love the value and convenience. All of the ingredients needed from the parsley to the onion powder and granulated garlic are available online.

DIY Italian Garlic & Herb Seasoning Blend

$Make your own DIY Italian Garlic & Herb Seasoning for a fraction of the cost of a store-bought blend. It's great to have in your pantry, and makes a lovely gift, too!$

This DIY Italian Garlic & Herb Seasoning makes quite a bit – about 5-1/2 cups – but it keeps for 6-9 months. I like to use small canning jars to store my seasoning blends. You can divide it up and give some as a gift. It’s a lovely addition to a homemade gift basket of goodies for a housewarming or the holidays.

There’s really nothing to this recipe, it’s as easy as can be. In fact, my 4-year-old daughter helped me to make this batch. She loves helping to mix anything, and the idea of adding a bunch of dry items makes it all the better since she knows she doesn’t have to worry about splashing. However, you do need to take care mixing the onion powder in so you don’t end up with a big seasoning cloud in your face!

Print Recipe

DIY Italian Garlic & Herb Seasoning

Ingredients

1 cup dried Basil
1 cup dried Marjoram
1 cup dried Oregano
1/2 cup dried Rosemary
1/2 cup dried Thyme
1/2 cup dried Parsley
1/4 cup Granulated Garlic
1/4 cup Onion Powder
1/4 cup Ground Black Pepper
1/4 cup Kosher Salt

Instructions

Combine all of the ingredients in a mixing bowl and gently whisk together.
Using a funnel, transfer the seasoning blend to jars.
Store at room temperature for 6-9 months.

How simple is that? And it will add so much flavor to your recipes. You can use this seasoning blend on everything from chicken to pasta – it’s so good!

Now just download these printable labels (use Avery Round 5294 labels (2-1/2 Inch Diameter), or equivalent) for your mason jars, and you’re good to go!

D O W N L O A D L A B E L S

Disclosure: This post contains Amazon affiliate links. Should you purchase from one of these links, Juggling Act Mama will earn a few pennies, but it does not change the cost of the product to you. Thank you for your support!

Get More Homemade Inspiration!

Follow Juggling Act Mama – Ang Paris’s board DIY Condiments & Spice Mixes on Pinterest.

Cricut Explore Air Giveaway

November 15, 2015 by Angela Paris

This post contains affiliate links.

Happy Sunday, friends! I’ve got an amazing thing for your today, especially since it’s the time of year for gifting AND crafting! I love creating things year-round, but it always happens much more during the holiday season. And now YOU can get your craft on because I’ve teamed up with some fabulous bloggers for a Cricut Explore Air Giveaway!

There are just so many way to create with a Cricut Explore electronic cutting machine. Create your own party theme with custom invitations, decorations, and favors. Make beautifully personalized gifts for the holidays, weddings and more. The possibilities are endless! I’m so excited to be teaming up with some other amazing bloggers to bring you this fabulous giveaway!

This giveaway is brought to you by Juggling Act Mama, Miss Information, Culinary Ginger, Busy Mom’s Helper, Dandelion Moms, Live Like You Are Rich, Second Chance to Dream, Fearlessly Creative Mammas, Life Made Sweeter, Pink Cake Plate, White Lights on Wednesday, and 365(ish) Days of Pinterest.

What is a Cricut?

Watch this brief video to learn more about all that you can do with a Cricut!

Shop the Sales:

Get free shipping on all orders at Cricut with code FREESHIPNOV – sale ends 11/30/15

Get 35% off Digital at Cricut with code 35DIGITAL – deal ends 11/30/15

Enter the Cricut Explore Air Giveaway

Open world wide. 1 winner will be chosen. Prize must be claimed within 48 hours of announcement or a new winner will be drawn. Prize is not redeemable for cash. Winner can choose $250 PayPal Cash, OR a the Cricut Explore Air. All entries will be verified. This giveaway is in no way associated with Facebook, Pinterest, Twitter, Instagram, Rafflecopter, Cricut or any other entity unless otherwise specified. Juggling Act Mama and participating bloggers not responsible for delivery of prize. Winner should allow 4+ weeks for delivery of prize.
a Rafflecopter giveaway

Get Cricut Inspiration on Pinterest

Follow Juggling Act Mama – Ang Paris’s board Cricut Projects on Pinterest.

Blackberry Cream Cheese Spread

October 16, 2015 by Angela Paris

This Blackberry Cream Cheese Spread is the perfect addition to breakfast or brunch. It’s also delicious on crostini or crackers with a glass of red zinfandel.

I love recipes that look fancy but really are simple. This blackberry cream cheese spread is just that – quick and delicious! It makes a great hostess gift whether you’re attending a holiday brunch, or a wine soiree with a few girlfriends. With Thanksgiving and Christmas on the horizon, it’s having ideas like this that I can whip up just before I head out the door to a get together.

This recipe makes enough for two small mason jars, so give one away and keep one for you!

For breakfast or brunch, you can serve the blackberry cream cheese spread alongside bagels. Or, if you’re feeling really inspired, use it to make stuffed french toast!

As an appetizer, this blackberry cream cheese spread equally good. Serve it on crostini or crackers with a glass of red zinfandel. It’s a super fast appetizer! Set some honey nearby and let guests drizzle a little honey on top for some extra sweetness. It looks so elegant, but takes only minutes.

If blackberries aren’t your favorite, substitute raspberries instead and add an extra tablespoon of sugar to offset the tartness of the berries.

Print Recipe

Blackberry Cream Cheese Spread

Ingredients

2 8 oz blocks of cream cheese, softened
1 teaspoon vanilla
1/4 cup sugar
zest of 1 lemon
1 pint fresh blackberries

Instructions

In the bowl of an electric mixer, whip the cream cheese until soft and fluffy. Beat in the vanilla, sugar and lemon zest.
Remove the bowl and gently fold in the blackberries gently. Store in mason jars for 1-2 weeks.

I love how beautiful this looks, but it does mean you’ll have a less creamy spread. If you’d like a smoother cream cheese, add the berries to the blender and beat until well combined. The mixture will take on the purple color of the berries.

Here are some other fabulous hostess gifts:

Check out my Food Gifts Pinterest Board for more ideas:
Follow Juggling Act Mama – Ang Paris’s board Food Gifts on Pinterest.

Strawberry Breakfast Parfait

October 13, 2015 by Angela Paris

This delicious Strawberry Breakfast Parfait will get your day started off on the right foot! It’s loaded with healthy and delicious ingredients!

Mornings are a blur of activity for me with getting the kids fed, dressed, combed, etc – not to mention packing lunches and making sure homework gets into the right school bag and what not. So that’s why most days I don’t actually have breakfast until the kids are off at school. With the house quiet, it’s nice to sit down after all that chaos and just enjoy my breakfast while I get ready to work. This Strawberry Breakfast Parfait tastes like dessert, but is full of healthy ingredients.

I love making a big batch of homemade granola and keeping it on hand for lots of recipes, including this one. Get the recipe for my homemade granola here.

Of course, if you’re not a big fan of strawberries, you could substitute any other fruit, or combination or fruits you like. In the summer, in season berries are delicious. Kiwi and banana are a great combination, too!

Print Recipe

Strawberry Breakfast Parfait

Prep Time5 mins

Ingredients

1 cup vanilla yogurt
1 cup granola
1 cup strawberries hulled and sliced
Optional additional ingredients: wheat germ honey

Instructions

In a pint sized mason jar, layer half of the ingredients, starting with the yogurt, followed by granola and top with strawberries. Repeat with the remaining half.
If desired, sprinkle the top with wheat germ and a drizzle of honey.
Serve immediately.

I just love this versatile recipe… if you can even call it that – it’s just so simple! If you’re looking to add a bit more nutrition, consider topping your parfait with a teaspoon of wheat germ, ground flax seeds, or chia seeds. A drizzle of honey is always a nice addition, too.

This actually makes a great dessert for the kids, as well. Add a dollop of homemade whipped cream to the top and you’ve got a dreamy treat! Get the recipe for homemade whipped cream here.

Whether you choose to have it for breakfast or dessert, you’re going to love this simple but delicious recipe!

Pumpkin Pie Smoothie

September 17, 2015 by Angela Paris

Celebrate Fall with all the pumpkin goodness the season has to offer with this homemade Pumpkin Pie Smoothie. It’s loaded with lots of healthy ingredients, but so delicious the whole family will love it!

Since my birthday is in October, Fall has always been my most favorite season. I love the sunny days with the cool breezes and the beautiful colors of the trees in New England. Here in NH we’ve had unseasonably warm weather these last few weeks, and while I’m sad to see summer go, I’m sort of craving one of those crisp Fall days at the same time.

Now, there’s nothing more quintessentially Fall than Pumpkin Pie, am I right? I’m so excited to share this delicious recipe with you today. This smoothie has the most amazing blend of flavors. And it’s got pumpkin puree, bananas and yogurt in it, so it is a bit healthier than the Pumpkin Spice Latte all the coffee shops are serving these days.

Pumpkin Pie Smoothie

Ingredients:
frozen banana
1/2 cup vanilla yogurt (Greek or regular)
1/4 teaspoon ground cinnamon
1/4 teaspoon pumpkin pie spice
1/2 cup skim or almond milk
2 Tablespoons pure maple syrup
1 Tablespoon honey
2/3 cup pumpkin puree (canned or fresh)
Whipped cream (optional)

Directions:
Combine all of the ingredients in a blender. Process the mixture until smooth. For an icy smoothie, add 1 cup of ice to the blender. Top with whipped cream if desired.

This is a great treat for the kiddos, too. This serving size is more appropriate for adults and teens, but I find that splitting between my two children is the perfect amount. Mine love the whipped cream topping especially!

Love Smoothies?

If you’d like to find more great smoothie recipes, check out my Smoothie Pinterest Board:
Follow Juggling Act Mama – Ang Paris’s board Smoothies on Pinterest.

Delicious Blueberry Snack Cake

August 18, 2015 by Angela Paris

This blueberry snack cake is easy to whip up and makes a tasty afterschool treat! Blueberries have proven benefits for eye health and cognitive abilities, so your kiddos will be able to get their homework done in a flash.

Here in New England, we’re in the thick of blueberry season. I love pick blueberries because it’s just so darn easy! The kids love it, too, for the same reason. It’s a fun summer activity we can do as a family. The key to having a really great time, though, is going early in the morning before it gets too hot out. Since the picking is so easy, we usually end up with tons of blueberries. They freeze really well, so I have blueberries on hand for several months to come.

<blueberry picking image>

Side Note: To freeze fresh blueberries, gently wash and dry the berries. When the berries are completely dry, spread them out in a single layer on a large sheet pan. Freeze for about 3 hours, then transfer the berries into an airtight bag. You keep them in the freezer for 3-6 months. Thaw them in the fridge overnight before using.

Blueberries are a wholesome snack full of antioxidants. Plus they’re a good source of vitamins K, C and Fiber. So if you can’t get your kids to eat them plain, try them in this cake. The health benefits of the blueberry more than make up for the cake, in my opinion!

Print Recipe

Blueberry Snack Cake

Servings: 12 pieces

Ingredients

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
Pinch of salt
8 tablespoons 1 stick unsalted butter, at room temperature
1 cup sugar
1 tablespoon lemon zest
2 large eggs at room temperature
1/2 cup buttermilk at room temperature
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 pint blueberries

Instructions

Preheat oven to 375-degrees. Lightly cover an 8-inch square baking pan with cooking spray.
In a large bowl, sift together the flour, baking powder and salt together.
In the bowl of an electric mixer, beat butter, sugar and zest on medium high until light, about 4 minutes. Add the eggs one at a time, scraping down sides of bowl as you go.
In another bowl, mix buttermilk and vanilla. Beat a third of flour mixture into butter mixture until nearly combined, then beat in half of buttermilk mixture. Repeat, ending with last third of flour mixture; beat until just combined. Stir in lemon juice.
Spread batter evenly in prepared pan and sprinkle blueberries on top, pressing down lightly. The blueberries will sink slightly as the cake cooks.
Bake until a toothpick inserted into center of cake comes out clean, 50 to 55 minutes. Let cool completely in pan on a wire rack.

You can serve this cake just as it is, or for a real treat, with a dollop of fresh homemade whipped cream. That’s Mr. Juggling Act’s favorite way to eat it. My mother-in-law loves a piece of this blueberry snack cake with a cup of tea. However you enjoy it, it’s sure to be a hit with the whole family.

Get the recipe for my whipped cream by clicking the image below: