From the Kitchen of Elyssa Getz



1 cup unsalted butter, softened to room temperature

1 and 1/4 cups granulated sugar

1/2 cup light brown sugar

4 large eggs, at room temperature

1 Tablespoon vanilla extract

3 cups all-purpose flour

1 Tablespoon baking powder

1/2 teaspoon salt

1 cup buttermilk

zest and  juice of 3 medium lemons

1 and 1/2 cups blueberries, fresh (258g) or non-thawed frozen (275g)

1 Tablespoon all-purpose flour


8 ounces cream cheese, softened to room temperature

1/2 cup unsalted butter, softened to room temperature

3 and 1/2 cups confectioners’ sugar

1 – 2 Tablespoons (15-30ml) heavy cream*

1 teaspoon vanilla extract

pinch salt


Preheat the oven to 350F. Spray three 9×2 inch cake pans with nonstick spray or use cupcake tins with cupcake papers. Set aside.

Make the cake. Using a mixert, beat the butter on high until creamy, about 1 minute. Add both sugars and beat on medium-high speed until creamed, about 2-3 minutes.. Add eggs and vanilla. Beat on medium speed until combined, about 2 minutes. Set aside.

In a large bowl, combine together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then add the milk, lemon zest, and lemon juice.  Stir lightly with spoon until everything is just combined. Add the blueberries in 1 Tablespoon of flour and fold into the batter. Batter will be very thick. Do not over mix.

Spoon batter evenly into muffin tins filing ¾ of the way full.  Cook for 20-25minutes.  Mine took 21 minutes. Remove from the oven and allow to cool completely before frosting.

Make the frosting. Using a mixer beat cream cheese and butter together on medium speed until no lumps remain, about 3 minutes. Add confectioners’ sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired.



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