lemons + blueberries + sprinkles = birthday cake love

I’ve been meaning to blog about this recipe since April.

It’s true.

I fell in love with this recipe … even before I tried it.  Because I knew it was going to be insanely delicious.

I wasn’t wrong.  It’s a great recipe … that never lets me down.

And I should know … I’ve made it a bunch of times … I’ve made it as a cake … and as cupcakes. I’ve made it for friends, for family, for a baby shower, for a wedding (actually 2 weddings)… and for my birthday.

This was my birthday cake.


It made me ridiculiously happy.

How could it not?  It was chalk full of lemons and blueberries … and then topped with sprinkles.  And just when I thought I had enough sprinkles … I added more.  Since there’s no such thing as too many sprinkles … right Jenna???


I could go on and on about how easy this cake is to make … because it is … but I seem to say that all the time. 

How about you make it and tell me how easy it is!?!

I like that idea! 

I do have a little recommendation … don’t forget to whisk (beat) the butter, sugar, and lemon zest for at least 5 minutes before adding the eggs.  Then beat the batter for another 5 minutes.  It smells delightful … and gets so light and fluffy …

lemon-blueberry cake:


2 c. plus 5 tbsp flour

2 tsp baking powder

1 tsp salt

2 c. blueberries (fresh or frozen … I used frozen)

1/2 c. sour cream

1/2 c. buttermilk

juice of 1 lemon

zest of 1 lemon

1 c. butter, at room temperature

1 1/2 c. white sugar

4 eggs

Preheat your oven to 350 F.  Spray 3 x 9-inch round baking pans with non-stick spray and set aside.

In a medium bowl, combine the flour, baking powder and salt.  Set aside.

In a large measuring cup, combine the sour cream, buttermilk and lemon juice together.  Set aside.

Grabbing your stand-mixer, beat together the butter, sugar and lemon zest for about 5 minutes.  As I said before, it will get light and fluffy.  Add the eggs, one at a time, beating after each addition, until they are fully combined, another 5 minutes.  This should be done at medium-high speed.

Turn the mixer to low, and add the flour mixture, alternating with the milk mixture, in 5 additions (start and end with flour).  Once the flour has been completely incorporated, take 1/3 of the batter and pour it into one of the cake pans. 

Fold the blueberries into the remaining batter, and then divide it equally among the other two cake pans.


Bake for about 25 minutes – the top of the cake should bounce back if you press your fingertips against it, or a tooth-pick will come out clean if inserted in the middle.

Allow to cool in the pans on a wire rack for 10 minutes, and then invert the cakes and allow to cool completely on the racks.

Once the cakes have completely cooled, it’s time to pull out your yellow food colouring, piping bag … and SPRINKLES. 

I made a basic lemon buttercream: lots of butter, some powdered sugar, the juice of a lemon, a pinch of salt … and some vanilla.  The vanilla kinda mellows the frosting out a little.  It’s a nice addition (same with the salt). 

I’d love to give you an exact recipe … but I don’t follow one for buttercream … I just keep playing with it until it tastes the way I like.  You should do the same :0)  And remember … if it feels like it isn’t thick enough, add more butter: the butter will thicken it up nicely. 

I wasn’t sure what I wanted the cake to look like, so after I added my crumb layer of frosting, I put some buttercream into my piping bag and pulled out different tips and tried them out.

I was super happy with the final product.  The cake made me smile, it smelled ridiculiously delicious, tasted great … and had so many sprinkles. 

Oh yeah … and it weighed at least 10 lbs.  If not more. 

That’s what I call a really good birthday cake!




I think at this point in our relationship we all know how I feel about lemons.

I love them.  I don’t just heart them … I.LOVE.LEMONS.  They make me happy.

Which is why … I very obviously could not do must.love.food. and not include an episode about lemons.

I found some other folks who love lemons … almost as much as I do.

Marysol.  You all know her.  And if you don’t actually know her … you know of her … or you know of Edgar … the greatest little café around … only to be joined by Odile … it’s equally stellar little sister.

I heart Marysol and her lemon beignets.

I actually believe that Marysol’s beignets are the stuff happiness is made from.  Totally, ridiculiously cheesey.  But oh so true.

Then there’s Michael. aka Twitch.  I called him Twitch during the filming of the show.  I couldn’t help it.

So I figured when I apporached Michael about being on the show that he would show me how to make his lemon poppyseed pancakes.  He did.

Plus he showed me how to make maple poached eggs.  Amazing? Heck YA!

We also have this bonus clip of him teaching me how he makes his grapefruit hollandaise sauce.  Equally amazing.  You’ll have noticed … I wasn’t whisking quite fast enough … it’s something I’m gonna have to work on me thinks…

Add to all of that some big boy bacon soaked in maple syrup … which is … (as said on the show) … “it’s like bacon went to heaven and was happy” … whatever that means!

This entire episode makes me happy.  I loved watching it.  I loved filming both segments.  I love love love lemons.  And Marysol and Michael too.

Remember to tune in to reruns on Wednesdays at 8 am and 4:30 pm, and on Saturdays at 1 pm.  RogersTV channel 22.


What can I say about this week’s episode ….

It was all about spice.

must.love.food. was packing a punch … one that left me wanting a good Indian curry. And then a bowl of mulligatawny soup.

First off … Sarah Jamal is adorable. I mean … Just look at her? ADORABLE!

Secondly … She can make one heck of a curry dish … just look at it??? doesn’t it look delish!?

And lastly …. If you watch the show (or this clip) you’ll learn all about using spices.


She’s awesome …. and so is her spice board :0)

(ps… I’m going to be blogging about how amazing Sarah is. She made my birthday dinner into the most incredibly amazing Indian feast… which kinda (TOTALLY) blew everyones’ socks off … for realz).

After Sarah walked us through her twist on an Indian curry, y’all got to meet Vanessa :0)

I heart Vanessa.

I really selfishly wanted Vanessa on this show because … well I knew she’d have to make a couple batches of the soup … and that I would get to eat it :0)

Plus … her recipe is one that is really (and I mean really) easy to make. It’s the kind of recipe that you can’t intimidated by … and it’s so full of flavour that you’ll impress just anyone you serve it too.

No lies.

It’s awesome.


If you don’t believe me … Well maybe you want to watch the episode again and get a little inspired. 8 am tomorrow morning (that would be Wednesday) or again at 4:30 pm …. both times on Rogers channel 22.
I sure as heck can’t wait to watch it (and the ladies) again!

Bring on the spice!