Lemon and Blueberry Bars

These simple cookie bars have a lovely oat cookie base, layered with lemon, blueberries, and almonds. They're quick and easy to make and taste great!

Lemon and Ricotta Loaf

Loaves recipes are a favorite of mine, they're so easy and versatile, and this Lemon and Ricotta Loaf is no exception.

Mini Lemon and Berry Cakes

I am excited to be back to blogging after a week and a half away at a conference in Argentina.

Today I am sharing these super easy mini Lemon and Berry Cakes with you. This is a little bit of a cheat recipe, as it's really just a few small adaptions to my Lemon and Raspberry Loaf.

Lemon and Ricotta Pancakes

In my opinion, nothing beats a big breakfast of pancakes on a Sunday morning. Since I want to make pancakes all the time, I also always want to try out new ways of making them. This time it was lemon and ricotta with raspberries. My new favorite.

These pancakes had the perfect balance between the sweetness of the pancake and the sour lemon. They were light and fluffy, and I just wish I had more!

Lemon and Raspberry Loaf

Lemon loaves are simple to make and taste fresh and delicious, and they taste wonderful with this burst of added raspberries.

Lemon Muffins

These are just the most perfect wee muffins. They get sweetness from the sugary muffin batter, tartness of lemon juice, a sweet runny, lemon curd center... Just trying to describe them is making my mouth water!

This one was actually another idea of my boyfriend. Isn't he just full of them lately?? :)

Lemon Muffins

Makes 12

2 1/2 Cups self raising flour
3/4 Cup caster sugar
Finely grated rind of 1 large lemon
1/4 Cup fresh squeezed lemon juice
1 Cup plain, fat free yogurt
1/2 Cup vegetable oil
2 eggs, lightly beaten
1 tsp vanilla extract
6 Tbsp lemon curd

1. Preheat oven to 190C (375F) and grease or line the holes of a muffin pan.

2. Sift the flour into a large bowl, stir in the sugar. Add the lemon rind, juice, yogurt, oil, eggs, and vanilla. Mix until just combined.

3. Spoon half of the mixture across the holes of the muffin pan, add 1/2 Tbsp or so of lemon curd to each muffin, top with the remaining muffin mixture.

4. Bake for 15 - 20 minutes, until the muffins are firm when pressed gently. Cool in the pan for about 10 minutes before transferring to a wire rack. Store in an airtight container at room temperature.

Lemon Yogurt Cake

As we go on holiday in a couple of weeks and then move house after we are back I want to try and use up lots of my baking stuff (and perishables before holiday!), don't think it would be too fun potentially getting flour all over everything trying to move it all. The motivation for this recipe was that I had a heap of lite Greek yogurt and eggs sitting in the fridge that need to be used up.

I loved how moist and light this cake turned out. Tasted great with strawberries and ice cream too! I think this would also work nicely as cupcakes with a lemon buttercream icing. If you try making cupcakes let me know how it turned out =)

 Lemon Yogurt Cake

Serves 10 - 12

1 Cup caster sugar
Rind of 2 lemons, finely grated
2 eggs
1/3 Cup canola oil
1 tsp vanilla essence
1 Cup fat free yogurt (I used lite Greek)
1 1/2 Cup self raising flour

1. Preheat oven to 190°C.

2. In a large bowl add lemon rind, sugar, eggs, vanilla, and oil and whisk together. Add the yogurt and lemon juice and whisk again.

3. Sift in the flour and mix until just combined.

4. Pour the mixture into a baking paper/greased 21 cm cake tin, ring cake tin, or loaf tin. 

5. Bake for 30 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool in the tin. If desired, dust with icing sugar once cooled. 

I will add the nutritional information when I can be bothered calculating it. But it should be pretty good since there is no butter =)

Blueberry and Lemon Curd Muffins

There is a cafe near the lab that has the most amazing blueberry lemon muffins, but as with any cafe brought muffin they are really expensive and absolutely loaded with sugar. So I decided to try and write a healthier version of  this muffin flavour and this is what I came up with, no sugar and no butter but full of flavour.

My friends got stuck right in almost as soon as they came out of the oven and their comments were very positive. I waited until after they had eaten their muffins to tell them that there was no sugar or butter and they said they would have never guessed and that it tasted better than most muffins they have brought in stores.

My boyfriend doesn't like blueberries so I set aside a quarter of the batter before adding blueberries and added raspberries to his instead. They look like they turned out well! Once he has tasted them I will let you know how that combination turned out.

Blueberry Lemon Curd Muffins

Makes 12


2 Cups self raising flour
1/4 Cup Stevia (or 1 Cup of sugar if you want)
1 egg
1/4 Cup apple sauce
1 1/4 Cup skim milk
1 tsp grated lemon rind
2 tsp lemon juice
1 1/4 Cup blueberries (fresh or frozen, if using frozen they don't need to be thawed)
12 tsp lemon curd

1. Preheat oven to 200°C and grease or line a 12 hole muffin tin

2. Mix all the ingredients except the lemon curd in a large bowl until just combined.

3. Place about a tablespoon full of mixture into each hole of the tin, add 1 tsp of lemon curd per hole:

4. Cover the lemon curd with the remaining batter and bake for about 15 minutes.

Nutritional Information

Calories 98
Carbs    18 g
Fat         1 g
Protein   3 g

Lemon and Coconut Brownies

I had some lemons left over from the dinner last night and I didn't want them to go to waste so whipped up a batch of these. Also decided to make these as I am sure my honey would love them! Nice and easy to make and always go down a treat.