CAKES

Sherry’s Blueberry Cream Cheese Crumb Cake

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Sherry’s Blueberry Cream Cheese Crumb Cake

A soft vanilla cake layered with creamy filling, juicy berries, and a buttery crumb topping

Introduction

This Blueberry Cream Cheese Crumb Cake is a comforting, bakery-style dessert that’s perfect for sharing. A tender vanilla cake forms the base, topped with a smooth cream cheese layer, bursts of blueberries, and a golden cinnamon crumb topping. It’s ideal for brunch tables, afternoon coffee breaks, or as a make-ahead dessert for gatherings.

⏱️ Time & Yield

  • Preparation Time: 25 minutes

  • Baking Time: 35–50 minutes (depending on pan size)

  • Cooling Time: 1 hour

  • Total Time: About 2 hours

  • Servings: 12–15 slices

🧾 Ingredients

Cake Batter

(Fits a 9×13-inch pan or an 8-inch square dish)

  • ½ cup unsalted butter, softened

  • 1 cup granulated sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 2 cups all-purpose flour

  • 2 teaspoons baking powder

  • ½ teaspoon salt

  • ½ cup milk

  • 1½ cups fresh or frozen blueberries

Cream Cheese Layer

  • 8 oz cream cheese, softened

  • ¼ cup granulated sugar

  • 1 egg

  • ½ teaspoon vanilla extract

Crumb Topping

  • ½ cup all-purpose flour

  • ¼ cup brown sugar

  • ¼ cup cold butter, cubed

  • ½ teaspoon ground cinnamon

👩‍🍳 Step-by-Step Instructions

1. Prepare the Pan and Oven

Preheat your oven to 350°F (175°C).
Grease and lightly flour a 9×13-inch baking pan or an 8-inch square dish. Set aside.

2. Make the Cake Batter

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

Add the dry ingredients to the butter mixture in two additions, alternating with the milk. Mix gently just until combined.

Carefully fold in the blueberries, taking care not to crush them.

Spread the batter evenly into the prepared pan.

3. Prepare the Cream Cheese Layer

In a medium bowl, beat the cream cheese until smooth.

Add the sugar, egg, and vanilla extract. Mix until creamy and well blended.

Spoon the cream cheese mixture over the cake batter. Use a knife to gently swirl if desired, or leave it layered.

4. Make the Crumb Topping

In a small bowl, combine the flour, brown sugar, and cinnamon.

Add the cold butter cubes and work them into the mixture using your fingers or a pastry cutter until small clumps form.

Sprinkle the crumb topping evenly over the cream cheese layer.

5. Bake

Bake uncovered:

  • 45–50 minutes for a 9×13-inch pan

  • 35–40 minutes for an 8-inch square pan

The top should be lightly golden and set.

Remove from the oven and allow the cake to cool completely before slicing. This helps the layers set neatly.

🍽️ Serving Suggestions

  • Serve at room temperature or slightly chilled

  • Pair with tea or coffee

  • Dust lightly with powdered sugar before serving if desired

💡 Helpful Tips & Variations

  • Nutty crunch: Add chopped walnuts or pecans to the crumb topping

  • Citrus touch: Stir 1 teaspoon lemon zest into the batter for added brightness

  • Berry swap: Use raspberries or blackberries in place of blueberries

  • Gentle mixing: Stir just until combined for a soft, tender cake

🧊 Storage

  • Store covered in the refrigerator for up to 3 days

  • Individual slices may be wrapped and frozen for up to 3 months

  • Thaw overnight in the refrigerator before serving

New Dessert in Minutes!

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New Dessert in Minutes!

A quick, no-bake chocolate biscuit roll with peanuts

Introduction

Craving a homemade dessert but short on time? This quick chocolate biscuit roll comes together with simple pantry ingredients and requires no baking. It’s rich, chocolatey, slightly crunchy from peanuts, and perfect for serving with tea or coffee. An ideal make-ahead treat for gatherings or everyday indulgence.

⏱️ Time & Yield

  • Prep Time: 20 minutes

  • Chill Time: 2–4 hours (or overnight)

  • Total Time: About 2 hours 20 minutes

  • Servings: 10–12 slices

🧾 Ingredients

  • 500 g (17 oz) plain biscuits, broken into pieces

  • 120 g (1 cup) sugar

  • 60 g (½ cup) cocoa powder

  • 10 g vanilla sugar (or 1 teaspoon vanilla extract)

  • 250 ml (1 cup) milk, room temperature

  • 150 g (⅔ cup) butter

  • 220 g peanuts, finely chopped

    • 120 g for the mixture

    • 100 g for coating

  • A little butter or oil, for greasing

👩‍🍳 Step-by-Step Instructions

1. Prepare the Biscuits and Peanuts

Place the biscuits in a large mixing bowl and break them into medium-sized pieces using your hands. Thin or tea-style biscuits work best.

Grind the peanuts in a blender or food processor until finely chopped, with no large chunks remaining.

2. Combine the Dry Ingredients

Add 120 g of the ground peanuts to the bowl with the broken biscuits. Mix well to evenly distribute the peanuts. Set aside the remaining peanuts for decoration.

3. Make the Chocolate Mixture

In a small saucepan, combine the sugar, cocoa powder, and vanilla sugar.
Slowly pour in the milk while stirring continuously to avoid lumps.

Place the saucepan over low heat and cook, stirring constantly, until the mixture comes to a gentle boil and thickens slightly.

4. Add the Butter

Remove the saucepan from heat and add the butter. Stir until completely melted and smooth.
Allow the mixture to cool for about 10 minutes so it is warm but not hot.

5. Combine Everything

Pour the chocolate mixture over the biscuit and peanut mixture.
Mix thoroughly until all the biscuits are coated and the mixture becomes thick and cohesive.

6. Shape and Chill

Lay a large sheet of baking paper on the counter and lightly grease it with butter or oil.

Transfer the mixture onto the paper and shape it into a log. Roll it up tightly using the paper to help form a compact roll.

Place the roll in the refrigerator for at least 2–4 hours, or overnight, until firm.

🎨 Decorating the Dessert

Once fully set, unwrap the roll and lightly brush the surface with melted butter.
Sprinkle with the remaining crushed peanuts or other toppings such as coconut flakes or crushed biscuits.

🍽️ Serving Suggestions

  • Slice into rounds and arrange on a serving platter

  • Serve with tea, coffee, or milk

  • Ideal for parties, holidays, or quick desserts

💡 Helpful Tips

  • Let the chocolate mixture cool slightly before mixing to prevent soggy biscuits

  • Roll tightly for clean, neat slices

  • Chill well before cutting for best shape

  • Customize with nuts, dried fruit, or chocolate drizzle

🧊 Storage

Store wrapped in baking paper or an airtight container in the refrigerator for up to 4–5 days. Slice as needed.

Easy No-Bake Biscoff Cheesecake

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Easy No-Bake Biscoff Cheesecake

Creamy • Smooth • No Oven Required

Preparation Time

  • Prep time: 30 minutes

  • Chilling time: Minimum 6 hours (overnight recommended)

  • Yield: 10–12 slices

Ingredients

Biscuit Base

  • 300 g (10.6 oz) Lotus Biscoff biscuits

  • 125 g (4.4 oz) unsalted butter, melted

Cheesecake Filling

  • 500 g (about 2 cups) full-fat cream cheese, room temperature

  • 100 g (3.5 oz) icing sugar

  • 250 g (8.8 oz) Biscoff spread (smooth or crunchy)

  • 1 teaspoon vanilla extract

  • 300 ml (1¼ cups) cold double cream (heavy whipping cream)

Topping

  • 150 ml (⅔ cup) double cream

  • 2 tablespoons icing sugar

  • 125 g (4.2 oz) Biscoff spread, gently melted

  • Extra Biscoff biscuits for decoration (optional)

Detailed Instructions

1. Prepare the Biscuit Base

  1. Place the Biscoff biscuits in a food processor and blend until fine crumbs form.
    Alternatively, place biscuits in a sealed bag and crush using a rolling pin.

  2. Transfer the crumbs to a bowl and pour in the melted butter.

  3. Mix thoroughly until the texture resembles damp sand.

  4. Press the mixture firmly into the base of a 20 cm (8-inch) springform pan, packing it down evenly.

  5. Place the pan in the refrigerator to chill while preparing the filling.

2. Make the Cheesecake Filling

  1. In a large mixing bowl, beat the cream cheese until smooth and lump-free.

  2. Add the icing sugar, Biscoff spread, and vanilla extract.

  3. Beat again until fully combined and creamy.

  4. In a separate bowl, whip the cold double cream until stiff peaks form.

  5. Gently fold the whipped cream into the Biscoff mixture using a spatula.
    Fold slowly to keep the filling light and airy.

  6. Pour the filling over the chilled biscuit base and smooth the top evenly.

  7. Cover and refrigerate for at least 6 hours, preferably overnight, until fully set.

3. Prepare the Topping

  1. Gently warm the Biscoff spread until pourable (microwave in short intervals).

  2. Pour the melted spread over the chilled cheesecake, allowing it to naturally spread.

  3. Whip the remaining double cream with icing sugar until stiff.

  4. Pipe or spoon the whipped cream around the edges of the cheesecake.

  5. Decorate with whole or crushed Biscoff biscuits if desired.

4. Serve

  1. Run a knife around the edge of the pan before releasing the springform.

  2. Slice using a sharp knife, wiping the blade clean between cuts.

  3. Serve chilled.

Helpful Tips

  • Use full-fat cream cheese for the best texture and structure.

  • Ensure all dairy ingredients are cold when whipping for proper consistency.

  • For clean slices, chill the cheesecake overnight.

  • Store leftovers covered in the refrigerator for up to 3 days.

Carrot Cake with Cream Cheese Frosting

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Carrot Cake with Cream Cheese Frosting

Prep Time: 25 minutes
Bake Time: 25–35 minutes
Cooling & Assembly: 60 minutes
Yield: 1 two-layer 8-inch cake or one 9×13-inch cake

This carrot cake has a moist crumb, balanced spice flavor, and a smooth cream cheese frosting. It is suitable for gatherings, celebrations, or everyday desserts.

Ingredients

For the Carrot Cake

  • 2 cups (250 g) all-purpose flour

  • 1½ cups (300 g) granulated sugar or brown sugar

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 1 tablespoon ground cinnamon

  • ½ teaspoon ground nutmeg

  • ½ teaspoon ground ginger

  • ¼ teaspoon ground cloves (optional)

  • 3 large eggs, room temperature

  • ¾ cup (180 ml) vegetable oil

  • ½ cup (120 ml) buttermilk or milk

  • 1 teaspoon vanilla extract

  • 2½ cups (260 g) finely grated carrots

  • ½ cup chopped walnuts or pecans (optional)

  • ½ cup raisins, sultanas, or dried cranberries (optional)

  • Zest of 1 orange (optional)

For the Cream Cheese Frosting

  • 200 g cream cheese, softened

  • ½ cup (113 g) unsalted butter, softened

  • 2½ cups (300 g) powdered sugar

  • 1 teaspoon vanilla extract

  • ½ teaspoon orange zest (optional)

Detailed Instructions

1. Prepare the Oven and Pans

Preheat the oven to 350°F (175°C).

Grease and line:

  • Two 8-inch round cake pans, or

  • One 9×13-inch baking pan

Set aside.

2. Mix Dry Ingredients

In a large bowl, whisk together:

  • Flour

  • Sugar

  • Baking powder

  • Baking soda

  • Salt

  • Cinnamon

  • Nutmeg

  • Ginger

  • Cloves

Whisk until evenly combined and free of lumps.

3. Mix Wet Ingredients

In a separate bowl, whisk together:

  • Eggs

  • Vegetable oil

  • Buttermilk

  • Vanilla extract

Mix until smooth and fully combined.

4. Combine Batter

Pour the wet ingredients into the dry ingredients.

Using a spatula, gently fold until just combined.

Add:

  • Grated carrots

  • Nuts (if using)

  • Dried fruit (if using)

  • Orange zest

Fold gently. Do not overmix, as this can affect texture.

5. Bake

Divide the batter evenly between prepared pans.

Bake for 25–35 minutes, or until:

  • The center springs back lightly when touched

  • A toothpick inserted in the center comes out clean

Remove from the oven and allow cakes to cool in pans for 10 minutes. Transfer to a wire rack and cool completely before frosting.

Cream Cheese Frosting

6. Prepare the Frosting

In a large bowl, beat the softened cream cheese and butter until smooth and creamy.

Gradually add powdered sugar, mixing on low speed until incorporated.

Add vanilla extract and orange zest (if using).

Increase speed and beat until light and smooth.

7. Assemble the Cake

If using layered pans:

  • Place one cake layer on a serving plate

  • Spread frosting evenly on top

  • Place the second layer on top

Frost the top and sides evenly.

For a sheet cake:

  • Spread frosting evenly over the cooled cake

Optional Garnishes

  • Chopped nuts

  • Dried fruit

  • Thin carrot curls

  • Light dusting of powdered sugar

Storage

  • Store refrigerated in an airtight container for 3–4 days

  • Bring to room temperature before serving

  • Cake layers can be frozen (unfrosted) for up to 2 months

Italian Lemon Yogurt Cake (Sugar-Free)

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Italian Lemon Yogurt Cake (Sugar-Free)

Moist, fragrant, and naturally sweetened

Prep Time: 15 minutes
Bake Time: 45–50 minutes
Total Time: 1 hour
Yield: 1 loaf (8–10 slices)

This Italian-style lemon yogurt cake is light, moist, and full of bright citrus flavor. It’s sweetened with stevia instead of refined sugar, making it a better option for those reducing sugar intake while still enjoying a classic homemade cake.

Ingredients

Dry Ingredients

  • 1½ cups all-purpose flour

  • 2 teaspoons baking powder

  • ½ teaspoon kosher salt

Wet Ingredients

  • 1 cup plain coconut yogurt (or whole milk yogurt)

  • Stevia powder, to taste
    (use the amount equivalent to ¾–1 cup sugar, depending on brand strength)

  • 3 large eggs

  • 2 teaspoons finely grated lemon zest (from about 2 lemons)

  • ⅓ cup freshly squeezed lemon juice

  • ½ teaspoon pure vanilla extract

  • ½ cup olive oil

Lemon Soaking Syrup (Sugar-Free)

  • ¼ cup lemon juice

  • Stevia powder, equivalent to ¼ cup sugar

Sugar-Free Lemon Glaze (Optional)

  • Juice of 1 lemon

  • Powdered stevia sweetener, to taste
    (or sugar-free confectioner’s sweetener blend)

Step-by-Step Instructions

1. Prepare the Pan

Preheat oven to 350°F (180°C).
Grease an 8½ × 4¼ × 2½-inch loaf pan and line the bottom with parchment paper, or lightly coat with baking spray.

2. Mix Dry Ingredients

In a large bowl, sift together:

  • Flour

  • Baking powder

  • Salt

Set aside.

3. Mix Wet Ingredients

In a separate bowl, whisk together:

  • Yogurt

  • Stevia powder

  • Eggs

  • Lemon zest

  • Lemon juice

  • Vanilla extract

Whisk until smooth and well combined.

4. Combine Batter

Gradually whisk the dry ingredients into the wet mixture until just combined.
Do not overmix.

5. Add Oil

Gently fold in the olive oil using a spatula until fully incorporated.
The batter should be smooth and slightly thick.

6. Bake

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.

7. Prepare the Lemon Syrup

While the cake bakes, combine:

  • ¼ cup lemon juice

  • Stevia powder

Heat gently in a small saucepan just until dissolved. Do not boil. Set aside.

8. Soak the Cake

Allow the cake to cool in the pan for 10 minutes.
While still warm, slowly pour the lemon syrup over the cake so it absorbs evenly.

Let the cake cool completely.

9. Prepare the Sugar-Free Glaze (Optional)

Mix powdered stevia with lemon juice until a pourable glaze forms.
Drizzle over the cooled cake.

Allow glaze to set for about 1 hour before slicing.

Tips for Best Results

  • Use fine powdered stevia for smooth texture.

  • Olive oil gives authentic Italian flavor; use light olive oil if preferred.

  • For extra moisture, wrap the cooled cake and rest overnight before serving.

  • Skip the glaze for a lighter, breakfast-style cake.

Storage

  • Store covered at room temperature for 2 days

  • Refrigerate for up to 5 days

  • Freeze slices for up to 2 months

No-Bake Chocolate Peanut Cookie Truffles

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No-Bake Chocolate Peanut Cookie Truffles

These truffles feature a crunchy peanut and cookie center coated in a rich chocolate-cocoa glaze.

  • Prep time: 5 minutes

  • Chill time: 30–60 minutes

  • Servings: Makes approx. 20–25 truffles

Ingredients

  • 500 g Cookies: Digestive biscuits, graham crackers, or vanilla wafers work best.

  • 120 g Peanuts: Roasted and roughly chopped.

  • 70 g Sugar

  • 60 g Cocoa powder

  • 250 ml Milk

  • 150 g Butter

  • Optional: Extra melted chocolate and chopped nuts for the outer coating (as shown in the images).

Instructions

  1. Prepare the Base: Crush the 500 g of cookies into small crumbs using a food processor or by placing them in a bag and crushing them with a rolling pin. Leave some small chunks for texture.

  2. Add Crunch: Mix the 120 g of chopped peanuts into the cookie crumbs in a large bowl.

  3. Create the Chocolate Syrup: In a saucepan over medium heat, combine the 250 ml milk, 70 g sugar, 60 g cocoa powder, and 150 g butter. Stir constantly until the butter is melted and the sugar has completely dissolved. Do not let it reach a rolling boil; just heat until smooth.

  4. Combine: Pour the warm chocolate mixture over the cookie and peanut blend. Stir well until all the dry ingredients are fully hydrated and you have a thick, moldable “dough.”

  5. Shape: Take about a tablespoon of the mixture at a time and roll it between your palms to form smooth balls (as seen in the first image). Place them on a tray lined with parchment paper.

  6. Chill: Place the tray in the refrigerator for at least 30 minutes to allow the truffles to firm up.

  7. Optional Glaze (for the look in the second image): Melt additional chocolate with a teaspoon of oil and stir in more crushed peanuts. Dip the chilled balls into this glaze and return to the fridge until set.

Recipe Tips

  • Cookie Choice: Using chocolate-flavored cookies will make these even richer.

  • Nut Variations: If you don’t like peanuts, hazelnuts or walnuts make an excellent substitute and pair perfectly with cocoa.

  • Storage: Keep these in an airtight container in the refrigerator for up to a week. They actually taste better the next day once the flavors have fully melded!