Oct 8, 2025
Lemon Blueberry Layer Cake
Soft lemon layers, sweet blueberries, and silky cream cheese frosting 🍋✨ Every slice is pure sunshine!
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Lemon Blueberry Layer Cake
Soft lemon layers, sweet blueberries, and silky cream cheese frosting 🍋✨ Every slice is pure sunshine!
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PAT A CAKE PAT A CAKE
Shrove Tuesday is mean't to be a day of indulgence before for most of us we sacrifice our sweet tooth for the next 40days! This year I've found some alternative recipes to liven up the pancake ritual.
PEA PANCAKES
(Makes 12 small or 20 amuse-bouche)
8 ounces (about 1 1/2 cup)
1 egg
1-2 tablespoons of flour
salt and freshly ground black pepper
2 tablespoons canola or grapeseed oil
1/2 pound Scotch smoked salmon
12 quail eggs
lemon
crème fraiche
Bring a small pot of water to a boil and blanch them until tender, about 1 or 2 minutes. Drain, then run under cold running water until cold. Set 1/3 of the peas aside and puree the remaining pea in a food processor with the egg. The mixture should be smooth, if not add one or two tablespoons of water. Place the puree in a bowl and whisk in the flour, salt and pepper and the reserved whole peas. The mixture should have the consistency of pancake batter, adjust the amount of flour accordingly. Place 1 tablespoon of oil in a skillet and heat over medium-high heat and spoon the batter with a spoon to make pancakes. Don’t crowd the pan too much. Cook gently, about 3 minutes per side, taking care not to color them too much. Place the pea pancakes on a plate and keep warm while you cook the rest of the batter. Keep the skillet on medium heat and add a little more oil. Break the quail eggs or hen eggs in a ramequin taking care not to break the yolk and transfer to the skillet. Season with salt and pepper and cook to sunny-side up. You can use a small pastry cutter to trim the eggs into perfect rounds or ovals. Top the warm pea pancakes with smoked salmon. Squeeze some lemon juice over them and top each pancake with an egg. Serve immediately with crème fraiche.
LEMON, COCONUT & POPPYSEED PANCAKE
4 eggs
1 cup almond, coconut or regular milk
1 teaspoon vanilla extract
2 tablespoons agave nectar, honey, or sugar
1 tablespoon lemon juice
zest of one lemon
1/2 cup coconut flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon poppy seeds
300g blueberries
In a mixing bowl, whisk together the eggs, milk, vanilla extract, agave and lemon juice. Add the lemon zest, coconut flour, baking powder, salt and poppy seeds and mix until completely smooth. Allow batter to sit for at least 10 minutes. Heat a large skillet to medium-low and add just enough oil and/or butter to coat the surface. Measure out 1/8 cup of coconut pancake batter and pour into the heated skillet. Give the pancakes plenty of space. Cook for about 6 minutes on one side until the pancake is set up enough to flip. Cook 1 to 2 minutes on the other side and repeat for the remaining batter. Serve with agave, honey, butter, and a handful of blueberries.