Skip to main content


Italian Lemon Cake

This Italian lemon pound cake is a recipe that I'd had my eye on for a long time. I finally made it back in April! I skipped adding frosting but if you visit the original recipe it'll tell you how to make it. The glaze needed a lot more lemon juice than the recipe called for. I used 5 tablespoons of lemon juice and it was still very thick. The cake itself isn’t very lemony so you really do need either the glaze or the frosting to bring the lemon flavour to this recipe. I'm not complaining though, it was still really delicious! Italian Lemon Cake Adapted from My Recipe Confessions Makes 1 Cake Ingredients For the Cake 3 cups all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup butter, softened 2 cups sugar 3 large eggs 1/2 cup buttermilk 1/2 cup sour cream 4 tablespoons lemon juice 2 tablespoons lemon zest 1 teaspoon vanilla For the Glaze 1 1/2 cups powdered sugar 5+ tablespoons lemon juice Directions Preheat the oven to 325F. Grease and flour a bundt or cake p

Lemon Sugar Crusted Blueberry Muffins

I absolutely love these muffins!  Of course, they lose a bit of the crunch the next day but I liked the muffin better that way. I usually prefer muffins and quick breads the day after they’re made.

Yummy in my tummy!

Nice fresh lemon.

The blueberries after they've cooked down.

My purple batter. It probably wouldn't be purple if you use fresh berries.

You can swirl the cooked berries into the batter if you want.

Lemon Sugar Crusted Blueberry Muffins
Adapted from carnaldish
Makes 12-16 muffins

For the Lemon-Sugar Topping
  • ⅓ cup white sugar
  • 1½ teaspoons grated lemon zest
For the Blueberry Topping
  • 2 cups frozen blueberries, divided
  • 1 teaspoon white sugar
  • ½ teaspoon lemon zest
For the Muffins
  • 1 cup 2% milk
  • juice of ½ a lemon
  • 2½ cups all-purpose flour
  • 2½ teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/8 cups white sugar
  • 2 large eggs
  • 1 teaspoon lemon zest
  • 1 tbsp lemon juice
  • 4 tablespoons unsalted butter, melted and cooled
  • ¼ cup unflavoured oil
  • 1½ teaspoons vanilla extract
  1. For Lemon Sugar Topping; Stir together sugar and lemon zest in small bowl until combined and set aside. I just used a small fork to do this.
  2. For Blueberry Topping; Bring 1 cup of the blueberries to a boil in a small pot with 1 teaspoon sugar and ½ teaspoon zest. Cook over medium heat for about 5 minutes until the mixture thickens. You can mash the berries with a fork if they’re fresh, the frozen ones didn’t seem to need any mashing.
  3. For the muffins: Stir together the milk and juice of ½ a lemon. Let it sit for about 10 minutes. I did this because I didn’t have buttermilk. If you have buttermilk, you can use 1 cup of that instead.
  4. Soak 1 teaspoon of lemon zest into 1 tablespoon of lemon juice while the berries cool to room temperature, about 10 minutes.
  5. In the meantime, preheat the oven to 425 degrees and line 16 muffin cups with paper liners. The original recipe said it made 12, but I got 16 out of it. You can make them a little bigger if you want. In that case, only line 12 tins with paper liners. It’s up to you!
  6. Whisk flour, baking powder, and salt together in large bowl and set aside. Whisk 1 1/8 cups sugar and eggs together in medium bowl until creamy. A minute of whisking will do.
  7. Slowly whisk in butter and oil until combined. Add the lemon zest that’s been soaking in lemon juice along with the milk and vanilla until combined. The recipe said to drain the zest and discard the juice. But why would I do that? I just put the whole thing in. These are lemon blueberry muffins after all!
  8. Fold the wet mixture and remaining cup of blueberries into the flour mixture just until it’s most. Lumps are okay.  
  9. Divide the batter among prepared muffin cups. Then, place some of the blueberry topping in the centre of each muffin. You can swirl it around with a tooth pick but I didn’t. Sprinkle lemon sugar on top then bake for about 15 minutes or until a toothpick comes out clean.
  10. Cool them for a few minutes in the tin then move them to a wire rack to cool completely.


  1. Purple is my favorite color so I love the batter! And I love the sugar topping!


  2. I love how they look! Sound delicious too!

  3. I kind of like the purple batter :).

    I hope you'll stop by and see my CCC selection.


  4. I tried out a lemon-blueberry recipe too, I LOVED it! I'm going to have to make another batch to cure my craving from looking at all these delicious recipes!

    Dropping by from Happy Hour Projects (#39). Thanks for coming by!


  5. Love lemon and blueberry flavors and my kids would think the purple batter is cool!

  6. These look really good, I love the added lemon zest and the sugar topping!! Stopping by from CCC#41.

  7. I love the purple batter, they look great and I bet tasted even more amazing! Thanks for stopping by my blog :)

  8. I could go for one about this time.........yummy andi


Post a Comment

Popular Posts