Yogurt Lemon Blueberry Loaf

Yogurt Lemon Blueberry Loaf
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Cook time: 
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  • 1½ cups flour, divided
  • 1 tablespoon flour, sifted
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup plain whole milk yogurt
  • 1 cup sugar
  • 3 eggs
  • 2 teaspoons lemon zest, grated
  • ½ tsp vanilla
  • ½ cup vegetable oil
  • 1½ cups fresh or frozen blueberries, rinsed
Lemon Syrup:
  • ⅓ cup lemon juice
  • ⅓ cup sugar
Lemon Glaze:
  • 1 cup powdered sugar, sifted
  • 2 - 3 tbls lemon juice
  1. Preheat the oven to 350 degrees.
  2. Oil the bottom and sides of a 9x5 loaf pan, dust with flour and tap off the excess.
  3. In a medium work bowl, sift together the flour, baking powder, and salt.
  4. In a medium work bowl whisk together the yogurt, sugar, eggs, zest, vanilla, and oil.
  5. Slowly mix the dry ingredients into the wet.
  6. In a small work bowl dust the blueberries with flour to coat and gently fold them into the batter.
  7. Pour the batter into the loaf pan and into the oven for 50-55 mins, or until a toothpick comes out clean.
  8. While the loaf is cooling begin the syrup in a medium saucepan, mix the lemon juice and sugar and stir over medium heat until completely dissolved, cook for 2 or 3 mins after it dissolves.
  9. Poke holes in the loaf while it's still warm and drizzle or brush the syrup over the entire cake so it soaks into the holes.
  10. Let the loaf cool completely then make the glaze by whisking together the powdered sugar and lemon juice until all lumps are gone, you can adjust the thickness of the glaze by adding more sugar or more juice.
  11. Pour the glaze over the entire cake and let sit for 10 mins.
  12. Store in the refrigerator.


Strawberry Sheet Cake

Strawberry Sheet Cake
Prep time: 
Cook time: 
Total time: 
  • 2 cups self-rising flour, sifted
  • 2 cups sugar
  • 4 eggs
  • 1 cup canola oil
  • 1 cup milk
  • ¼ cup strawberries, mashed
  • 1 small box of strawberry Jello
  • ½ stick of butter, softened
  • 3 cups powdered sugar
  • ¼ cup strawberries, mashed
  1. Preheat the oven to 350 degrees.
  2. In a medium mixing bowl, add all the cake ingredients and mix until well combined.
  3. Pour the mixture into a 9 x 13 pan and bake for 35 mins or until a toothpick comes out clean.
  4. In a small mixing bowl stir together the icing ingredients and mix until it's a smooth consistency, adding a little more mashed strawberries if it's too thick and more powdered sugar if it's too thin.
  5. Once the cake is cooled, pour/spread the mixture on top and serve.
  6. Refrigerate between servings.

Pina Colada Upside-down Cake

Pina Colada Upside-down Cake
  • ¼ cup of unsalted butter
  • 1 cup of packed light brown sugar
  • 1 cup of shredded coconut
  • 1 20 oz can of pineapple slices in juice
  • 2 tbls of pineapple juice
  • 1 box vanilla cake mix
  • 1 cup of coconut milk
  • ½ cup of vegetable oil
  • 3 eggs
  1. Preheat oven to 350 degrees.
  2. Put the butter in a 9 x 13 pan and place it in the oven for the butter to melt.
  3. Once the butter is melted remove the pan and sprinkle the brown sugar evenly in the pan then do the same with the coconut.
  4. Cover the bottom with pineapple slices, pressing on each one to set it, and do not overlap them.
  5. In a large mixing bowl, add the cake mix, pineapple juice, coconut milk, oil, and eggs, and mix until well combined. Set aside for 2 mins.
  6. Stir the batter again and then pour it over the pineapples in the pan and spread evenly.
  7. Bake for 40 mins or until a toothpick comes out clean.
  8. Flip the pan onto a cookie sheet and leave it there for 5 mins or so.
  9. Remove the pan and let cool for at least 30 mins before serving.
  10. Store in the refrigerator.


Lemon Poke Cake

Lemon Poke Cake
  • 1 box of yellow cake mix
  • 1 small box of instant lemon pudding mix
  • ¾ cup of vegitable oil
  • ¾ cup of water
  • 4 eggs, slightly beaten
  • 2 cups of powdered sugar
  • 2 tbls of butter, melted
  • 2 tbls of water
  • ⅓ cup of lemon juice
  1. Preheat the oven to 350 degrees.
  2. In a mixing bowl beat together all of the batter ingredients until well combined.
  3. Grease a 9 x 13 pan and pour in the batter, bake for 30-35 mins or until a toothpick comes out clean.
  4. Mix all of the glaze ingredients together until there are no more lumps of powdered sugar.
  5. If the glaze is too thick you can add some milk and if it's too thin just add more powdered sugar, you want it to be thin enough to soak into the cake but not a watery consistency.
  6. While still warm poke holes all over the top of the cake with a fork or a wooden chopstick then drizzle the glaze over the whole thing making sure to coat every inch.
  7. Wait until the cake is completely cooled before serving and store in the refrigerator between servings.

Snickerdoodle Bundt Cake with Cream Cheese Icing

Snickerdoodle Bundt Cake with Cream Cheese Icing
Cake Batter
  • 1 cup of sugar
  • ½ cup of butter, softened
  • 2 eggs
  • 1½ cups of flour
  • ½ cup of milk
  • 1 teaspoon of baking powder
  • ¼ teaspoon of salt
  • 1 teaspoon of vanilla
Cinnamon Batter
  • 5 tbls of butter, melted
  • ¾ cup of sugar
  • 2 tsp of cinnamon
Cream Cheese Icing
  • 3 oz of cream cheese, softened
  • ¼ cup of butter, softened
  • 1 tsp of vanilla
  • 1¼ cup of powdered sugar
  1. Preheat the oven to 325 degrees.
  2. Grease and flour the bundt pan.
  3. In a mixing bowl beat together the sugar and butter until fluffy.
  4. Add the eggs one at a time mixing well in between then add the rest of the Cake Batter ingredients and mix to combine then set aside.
  5. In a small bowl mix together all ingredients of the Cinnamon Batter then set aside.
  6. Pour half of the Cake Batter mixture in the bundt pan, then pour the Cinnamon Batter mixture over it, then finally cover that with the remaining half of the Cake Batter.
  7. Bake for 35-40 mins or until a toothpick comes out clean, then cool for about 10 mins before removing from the pan.
  8. In a mixing bowl, beat together the cream cheese, butter, and vanilla, until it's smooth and creamy, then start adding the powdered sugar until you have a consistency that you like (you can add a little milk to thin the icing out if it gets too thick).
  9. Pour the icing over the de-panned cake and serve.

Chocolate Buttermilk Cake

Chocolate Buttermilk Cake
  • 3 cups of all-purpose flour
  • 2½ cups of sugar
  • 4 tsp of baking soda
  • ½ tsp of salt
  • 1 cup of unsweetened cocoa powder, sifted
  • 1⅓ cups of canola oil
  • 1½ cups of buttermilk
  • 3 large eggs
  • 1½ cups of fresh, hot, strong coffee
  • 1 tsp of vanilla
  • 24 oz of semisweet chocolate chips
  • 1½ cups of heavy whipping cream
  1. Preheat the oven to 350 degrees.
  2. Grease 2 round 9-inch pans.
  3. Mix the flour, sugar, baking soda, salt and cocoa powder in a large bowl with an electric mixer on low to combine.
  4. With the mixer still on low add the canola oil, buttermilk, then the eggs one by one.
  5. Add the hot coffee slowly by pouring down the side of the mixing bowl.
  6. Add the vanilla and mix until smooth. (It will be thin, don't be alarmed)
  7. Divide into the pans and bake for 30-35 mins or until a toothpick comes out clean.
  8. Let cool before icing.
  9. Use a double boiler to combine the chocolate chips and whipping cream.
  10. Allow the mixture to melt before stirring.
  11. When the chocolate has melted, whisk until it's fully combined with no lumps.
  12. Allow the icing to cool to room temperature.
  13. Remove the cakes from the pans.
  14. Put one layer of cake on a serving plate and trim off the top with a knife and make it even.
  15. Drop a scoop of ganache in the middle and spread it out to the edge using the back of the spoon.
  16. Trim off the top of the other layer and put it trimmed side up on top of the iced layer.
  17. Drop more ganache on the top and smooth it to the edges and down the sides.
  18. You can ice it a second time to make the icing thicker by putting the cake in the refrigerator for around 15 minutes to set.

Owl Cupcakes

Owl Cupcakes
  • 1 box of any flavor cake mix
  • 1 can of icing (white)
  • 1 pack of Oreo cookies
  • 1 pack of sliced almonds
  • 1 can of peanuts, shelled
  • 1 pack of Junior Mints
  • 2 packs of gummy rings
  1. Follow cake mix instructions for cupcakes and bake.
  2. Icing after cooling.
  3. Place gummy rings and Junior mints on for eyes.
  4. Place half of a peanut on for the beak.
  5. Place almond slices in layers on lower half of cupcake for feathers.
  6. Break an Oreo cookie in half and stick in the sides as wings.
  7. Break pointy pieces off the cookie and stick in the top of cupcake for eyebrows.