Blueberry Lemon Bars

You may have noticed that recently I’ve been obsessed with lemon and blueberry. Not only are they one of the best food combinations, but they scream summer! These bars are super delicious and easy. I know you will enjoy these fresh treats.

To find the recipe I used click here,Β however, I changed the recipe up a little.

For the crust you will need:

1 1/2 cup graham crackers

6 tablespoons of butter, melted

1/4 a cup of sugar

Zest of one lemon

1 tablespoon of lemon juice

For the filling:

2 large egg yolks

1 (14 ounce) can of sweetened condensed milk

1/2 a cup of lemon juice

1 teaspoon of lemon zest

1 cup of fresh blueberries


To start, pre-heat your oven to 350 degrees Fahrenheit or 177 degrees Celsius. Grease an 8 x 8-inch pan. Microwave the butter for about 3 10-second intervals until melted. I would recommend putting a paper towel on top to prevent the butter from getting in your microwave in case it splatters. Add the lemon juice to the butter and set aside. I didn’t use fresh lemon juice for this, but you can.

To make the crust, you can mix everything in a bowl, but I used a measuring cup. This way you have one fewer dish to wash. πŸ˜‰ Measure out the graham crackers in the cup. What I did was put an entire sleeve of them into the cup, crush them, and then add about another 1/2 a sleeve and finish crushing. Instead of using a plastic bag and a utensil, I used the end of a rolling pin to finely crush the crackers. A quick tip: make sure to crush them super well. I didn’t do that to mine and ended up having some chunks.

Next, I zested the lemon into the graham crackers. Add the butter and lemon liquid to the crackers and stir until combined. This should leave you with a crust that you can work with.

Bake the crust in the oven for 10 minutes.

In the meantime, you can begin on the filling. In a mixing bowl, combine the egg yolks, sweetened condensed milk, lemon juice, and lemon zest. For the juice, I was only able to get about 1/4 a cup of it fresh. For the rest, I just used store bought. Whip the mixture for about 5 minutes or until it thickens up slightly. Fold in the blueberries and voila!

Once the crust has come out and cooled a little, put in the filling. Spread it out evenly and bake it for 15 minutes or until set. I was not sure what it meant to be set, but the filling started to pull away from the pan and the edges were golden brown. This let me know mine was done. Now, the recipe called for you to let the bars cool completely and then put them in the fridge. I, however, was pressed for time. Instead, I let them cool for about 5 minutes and then put plastic wrap on top and put them in the fridge. I do not know if this would make a difference, but the bars turned out great!

These bars are super easy and yummy. In fact, they tasted like key lime pie to me… hmmmm. Of course, that’s not a bad thing. I hope you make em’!


LibLou ❀

Lemon Blueberry Muffins πŸ‹

Last Summer, I wrote about this fabulous blueberry muffin recipe. Now, all you’ve got to do is add some lemon to make lemon blueberry muffins! To see the blueberry muffin recipe, click here.

I would suggest clicking that link before continuing because you will need a basic understanding of the recipe.

To make the lemon blueberry muffins, you will need all the ingredients for the blueberry muffins, plus 1 lemon.

To put the lemon in these wonderful muffins, add 3+ tablespoons of lemon juice. Now, I say 3+ because I added 3 tablespoons and could not taste the lemon at all. I’d suggest bumping it up to at least 5. I’d never baked with lemons, so add what you think is enough. Please comment the perfect amount of lemon so I know what to do next time!

What I did next is put lemon zest on top of every muffin before baking. However, I realized afterwards that you should probably wait until after the muffins are cooked to put on the fresh lemon zest. I say this because the lemon zest burned and I could no longer taste it.

Another idea I had was to mix together lemon juice and powdered sugar. This will make a nice glaze to put on top of the muffins and surely will add a nice zing of lemon. Add more powdered sugar to make the glaze thick, and add more lemon juice to thin it out.

Since I was purely experimenting, there are some changes that I suggested for you to make but these muffins will turn out great! I hope you make these perfect combo muffins!



LibLou ❀

Ferrero Rocher Cupcakes

One of my all-time favorite treats is a Ferrero Rocher. These bites of heavenly goodness make me scream with joy. Why not make them into a cupcake?

The cake recipe I used is actually one I have talked of in a previous post. I used the recipe for almond flour cupcakes, except I used all purpose flour and made some other slight modifications. To check out that previous post, click here.

That link includes the recipe and directions, but I am going to talk about that here as well because it is slightly different.

Cupcake Batter:

2/3 a cup of butter, room temperature

3/4 a cup of sugar

3 eggs

1 cup of all-purpose flour

1 teaspoon of vanilla


1/3 a cup of butter, room temperature

1 cup of powdered sugar

2 tablespoons of Nutella


Crushed hazelnuts to roll the cupcakes in at the end.

First, pre-heat your oven to 350 degrees Fahrenheit or 200 degrees Celcius. Line a cupcake tin and spray the inside of each liner with some non-stick cooking spray. Then add your softened butter into a mixer along with the sugar. Beat for at least a minute or until light and fluffy.

Next, add in 3 eggs and beat until smooth. I added mine one at a time blending for about 15 seconds after each addition, and an extra minute after all the eggs are added.

Lastly, add in the flour 1/4 a cup at a time, blending well after each addition. Add in the vanilla and you are all done! This recipe is super easy and does not take long at all.

I used an ice cream scoop to put the batter into each liner. This recipe made about 10 cupcakes. Bake the cupcakes for 19 minutes. While the cupcakes are baking, you can start on the frosting. Beat the butter on medium speed until it is pale in color. Add in the powdered sugar and Nutella until everything is fully combined. This does not make a lot of frosting so I would recommend doubling it if you are making more than 10 cupcakes.

After the cupcakes have come out, let them cool for about 5-10 minutes. Next, you will need Nutella and a tip, so that you can cut out the middle and fill it.

Use the tip and insert it into the middle of the cupcake. You do not want it to go too far down, so go about halfway through. Take out the cake out and fill it with Nutella.

Frost the cupcakes and roll them in the crushed hazelnuts if you would like.

And ta-da! You have Ferrero Rocher cupcakes. These are super easy and tasty. Remember to tune in on Mondays if you would like to read up on other delicious treats.


LibLou ❀

Summer!! A quick note :)

Where I live, Summer is just around the corner. I have 3 days left until I am done with the 9th grade (which is kind of scary). This means my blog will hopefully be restored, as I will have more time on my hands and more boredom to be dealt with. Look forward to baking posts on Monday, livin’ the life posts on Wednesdays and photography on Friday. I hope you all are as excited as I am! Talk to you soon.


LibLou ❀