I don’t know what it is about blueberries and lemon, but this recipe really does take the CAKE!

Not only is this a fruit filled cake that would be a great edition to any table, this recipe can easily be made into smaller spring form pans..which I love to do!

There is something special about sharing home-baked goodies with others and a small spring form pan of blueberry lemon cake is sure to please anyone you know who could use a little TLC or even a Just Because I am Thinking Of You!

I also read where someone did a recipe and a half and used a bundt cake pan. Now that is creative!

That is the fun part of baking. Taking a recipe and adding your own little touch! In fact I think I have a tart pan I might bake this in and fill with whipped cream. Hello.. I think my oven Mixer is calling!  So many recipes ~ so little time!

Or..just surprise your family with this. They will totally thank you for it!

This is what Natasha says about her recipe.

This Blueberry Lemon Cake is loaded with 1 pound of blueberries and every bite has sweet pops of juicy blueberry and fresh lemon flavor. It’s not too sweet and not too tangy, but just right. This is my favorite tea/ coffee cake and it’s easy, easy, easy!!

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Quick Tip: If you can’t find fresh blueberries, go ahead and use frozen ones thaw, drain, and pat dry. Do not add more than 16 oz blueberries or they weigh down the cake.

recipe and photo courtesy of Natasha at Natasha’s Kitchen

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No Bake Cheesecake? How cool! Literally.

I love the taste of cheesecake, but it can be so heavy and overwhelming. Adding in citrus really lightens up the flavor and the fact that this is a no bake treat makes it nice. Really, who wants to heat up the house during the summer months.

When we lived in the Midwest I noticed that the older farm houses had a “summer kitchen”.  It was a small outbuilding next to the house that had a stove and storage. It was where the canning, cooking, and baking took place during the summer months, especially when the harvest was plentiful.

Coming from CA, I thought that seemed odd, but when the temperature and the humidity started rising to a sweltering level I understood the wisdom.

Being able to make anything without having to heat up the house was a huge benefit.

Here is what Martha says about her no-bake Key Lime Cheesecake.

This airy, mousse-like treat blends the tartness of Key lime pie with the richness of cheesecake. Its graham-cracker crust sets in the freezer rather than the oven, and the traditional whipped-cream topping is folded right into the filling, along with fresh citrus juice and zest, cream cheese, and sweetened condensed milk. Chill it overnight, and wake up to a world of bliss.

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Quick Tip: If you do not have key limes available, go ahead and replace with regular limes. The taste will be a bit different but will still be amazing.

 Photo by Armando Rafael and recipe courtesy of  Martha Stewart.

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