This fresh peach snacking cake is soft, moist, and topped with a layer of tender, juicy peaches. A simple vanilla cake batter flavored with lemon zest is topped with thinly sliced peaches, then baked until golden brown. This peach cake is easy and unfussy, making it perfect for brunch or a simple summer dessert. Serve it as-is or dust it with powdered sugar right before serving!

Hey there, and welcome back, friends.

Sometimes you just need a simple, rustic cake made with seasonal fruit. This peach snack cake is the perfect example of that! With summer being so busy and hot, we need something easy to make for dessert.

This cake recipe is versatile too! You could use any seasonal fruit, not just ripe, juicy peaches. I’m thinking plums, apples, pears, etc., would be great options. I know you’ll find yourself baking this cake again and again!

It’s not just a snack cake for enjoying with tea or coffee, but it’s also an easy weeknight dessert recipe. It’s a light dessert that is great for any occasion.

Let’s chat a little about the ingredients. I used lemon zest to brighten the peach flavor. I chose fresh peaches as the main ingredient. 

Frozen peaches aren’t the best choice since they’re usually cut into larger slices or chunks that don’t arrange as nicely over the batter. They also release extra moisture as they bake, which can affect the finished texture of the cake. 

With all of the activities over the summer and with the kids home, we need unfussy cakes! Save the fancy cake decorating for over the winter. There are no fancy decorating techniques needed for this snack cake. The peach slices are beautiful on their own. A light dusting of powdered sugar is all that is needed to make this cake elegant.

The next time you see fresh peaches at your grocery store or farmer’s market, grab some and make this cake! You won’t regret it and your family will love it!

Ingredients

• a few fresh peaches
• brown sugar
• all-purpose flour
• sea salt
• baking powder
• baking soda
• granulated sugar
• vegetable oil
• sour cream
• a few large eggs
• vanilla bean paste, or vanilla extract
• lemon zest
• powdered sugar, optional for serving

How to Make a Peach Snacking Cake

Preheat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with a round of parchment paper.

Toss the peaches with the brown sugar in a small bowl and set aside.

Whisk together the flour, salt, baking powder, and baking soda in a large bowl. 

In a separate smaller bowl, whisk together the sugar, vegetable oil, sour cream, eggs, vanilla bean paste, and lemon zest until smooth. 

Add the wet ingredients to the bowl with the dry ingredients and whisk until just combined. The batter will be creamy and thick.

Pour the batter into the prepared pan and spread it into an even layer.

Arrange the peach slices on top by hand, rather than dumping them all at once. Leave any accumulated juices in the bowl.

Bake the cake on the middle rack of the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean and the sides of the cake are beginning to pull away from the pan.

Cool the cake in the pan on a wire rack for at least 30 minutes. Slide a palette knife around the edge of the cake to help loosen it before removing the ring.

Dust the cake with powdered sugar if you like before slicing and serving. 

How to Store

Store homemade peach snack cake at room temperature in an airtight container for up to two days or store in the fridge for up to five days.

More Peach Dessert Recipes

• Upside-Down Peach Cake
• Fresh Peach Pie
• Bourbon Peach Cobbler
• Peach Crumble Recipe
• Blueberry Peach Crumble

What do you think of this homemade peach cake recipe? What would you serve with a slice of this? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Peach Cake Recipe

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No Ratings

Yield: 12

Fresh Peach Snacking Cake

This fresh peach snacking cake is soft, moist, and topped with a layer of tender, juicy peaches. A simple vanilla cake batter flavored with lemon zest is topped with thinly sliced peaches, then baked until golden brown.

Prep Time 20 minutes

Cook Time 50 minutes

Additional Time 30 minutes

Total Time 1 hour 40 minutes

Ingredients

• 1 ½ cups thinly sliced fresh peaches, about 3 small or 2 medium peaches
• 1 tablespoon brown sugar, packed
• 1 ½ cups all-purpose flour
• ½ teaspoons sea salt
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ⅔ cup granulated sugar
• ½ cup vegetable oil
• ⅔ cup sour cream, at room temperature
• 2 large eggs, at room temperature
• 2 teaspoons vanilla bean paste, or vanilla extract
• 2 teaspoons lemon zest, from about 1 medium lemon
• Powdered sugar, optional for serving

Instructions

1. Preheat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with a round of parchment paper.
2. Toss the peaches with the brown sugar in a small bowl and set aside.
3. Whisk together the flour, salt, baking powder, and baking soda in a large bowl. 
4. In a separate smaller bowl, whisk together the sugar, vegetable oil, sour cream, eggs, vanilla bean paste, and lemon zest until smooth. 
5. Add the wet ingredients to the bowl with the dry ingredients and whisk until just combined. The batter will be creamy and thick. Pour the batter into the prepared pan and spread it into an even layer. Arrange the peach slices on top by hand, rather than dumping them all at once. Leave any accumulated juices in the bowl.
6. Bake the cake on the middle rack of the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean and the sides of the cake are beginning to pull away from the pan.
7. Cool the cake in the pan on a wire rack for at least 30 minutes. Slide a palette knife around the edge of the cake to help loosen it before removing the ring.
8. Dust the cake with powdered sugar if you like before slicing and serving. 

Notes

The cake needs to cool for at least 30 minutes before slicing and serving but you can let it cool completely if you prefer.

Recipe Tips and Testing Notes

• Slice the peaches to a thickness of approximately ⅛-inch.
• Ripe peaches that are still on the firm side work best. Peaches that are too ripe tend to fall apart when tossed with the brown sugar. 
• Do not dump the peaches on top of the cake. Instead, arrange them evenly over the surface. There’s no need to press them into the batter. 
• In testing, both sour cream and whole milk Greek yogurt worked in the cake. I prefer the richness and flavor of the cake made with sour cream. 
• The combination of vegetable oil and sour cream ensures the cake remains soft and moist. I do not recommend substituting melted butter for vegetable oil, as it may result in a drier, crumbly texture.
• You can also make this cake with an equal amount of sliced apricots, plums, or nectarines.

Do I need to use a springform pan? A 9-inch springform pan is the best option since it is deep enough to allow plenty of room for the cake to rise during baking. If you don’t have a springform pan, you can use a 9-inch cake pan that is at least 2 inches deep.

Can I use frozen peaches? No, I do not recommend using frozen peaches for this recipe. They are typically pre-cut into large slices or diced, which does not work well for this specific cake.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Fat Daddio's Anodized Aluminum Round Cake Pan, 9-Inch x 3-Inch
• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  KitchenAid KE060OHOBA Classic Utility Whisk

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 236Total Fat: 14gSaturated Fat: 2gUnsaturated Fat: 12gCholesterol: 39mgSodium: 192mgCarbohydrates: 25gFiber: 1gSugar: 17gProtein: 3g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Fresh Peach Snacking Cake Recipe  appeared first on A Classic Twist.

Ready in about an hour with just 10 minutes of prep, this blueberry cobbler is sweetened with honey and baked with a rustic, buttermilk biscuit-style topping. As it bakes, the fresh blueberries become juicy and glossy while the topping turns golden and tender. Served warm with a scoop of vanilla ice cream, this summer dessert is simple, comforting, and perfect for blueberry season.

Hey there, and welcome back, friends.

You are in for a juicy blueberry treat!

There’s something so comforting about a cobbler made with fresh summer fruit. I love watching the fruit bubble away while it bakes and smelling the scent of it as it fills my kitchen. It’s worth turning on the oven, plus it only takes about 30 minutes to bake.

I’ve always loved blueberries and blueberries have a way of making a dessert feel homey in the best way! This blueberry filling is sweetened with honey and bakes into a yummy, jammy filling that’s sweet, juicy, and full of blueberry flavor. 

Of course, a classic cobbler is topped with a rustic buttermilk biscuit topping. This one takes about 10 minutes to whip together. It’s flaky, tender, and has hints of lemon zest to pull out the blueberry flavor.

This is the kind of dessert that begs to be served warm with a big scoop of vanilla ice cream. Every bite is comforting and bursting with juicy blueberry goodness!!!

Before we begin baking, we need to go over a few tips so we can make the best blueberry cobbler. I’ve learned a few tricks over the years and I always want to share them with you.

For the best filling, I highly recommend using fresh blueberries if possible. Frozen blueberries tend to release more moisture as they bake, which can keep the biscuit topping from setting properly. If you only have frozen blueberries, I recommend thawing them fully, then draining off any accumulated liquid before using them in the recipe. 

You can make the cobbler with milk instead of buttermilk. Since milk isn’t quite as thick as buttermilk, you will most likely only need to use 6 to 7 tablespoons total. If you’d like to make your own buttermilk, add ½ tablespoon of white vinegar to a ½-cup measure, then fill it the rest of the way with whole milk. Let it sit for 10-15 minutes in the fridge before using it in the recipe.

If you don’t have honey on hand, you can use an equal amount of maple syrup in place of the honey. Keep in mind that it will impart a maple flavor in the cobbler. Honey gives it a light, summery taste, whereas maple syrup would be perfect for a Fall dessert.

Ingredients

• fresh blueberries
• cornstarch 
• fresh lemon juice
• vanilla bean paste
• honey
• all-purpose flour
• baking powder
• sea salt
• lemon zest 
• unsalted butter
• buttermilk
• granulated sugar

How to Make Blueberry Cobbler

Preheat the oven to 400 degrees. Mix the blueberries, cornstarch, lemon juice, vanilla, and honey in a large bowl. Make sure the berries are evenly coated in the cornstarch and honey.

Then pour them into a 2-quart (or larger) baking dish.

Add the flour, baking powder, and sea salt to a bowl. Whisk to combine, then mix in the lemon zest.

Add the cold diced butter and cut it in with a pastry blender or fork until the mixture looks like coarse crumbs. Stir in the buttermilk and honey until the dough just comes together.

Drop spoonfuls of the biscuit topping evenly over the surface of the blueberries, using the back of the spoon to smooth them out as needed. The entire surface of the blueberries doesn’t need to be covered, but the dough should be in a roughly even layer so that it bakes evenly.

Brush the top with some buttermilk and sprinkle with sugar.

Bake the cobbler in the preheated oven for 25-30 minutes until the topping is golden. Remove from the oven, cover with foil, then bake for an additional 10-15 minutes until the topping is baked through and the juices are bubbling. If you stick a toothpick in the biscuit topping, it should come out clean.

Cool the cobbler for about 15-20 minutes before serving to allow the juices to thicken. Serve with vanilla ice cream if desired. 

How to Store

Cover the leftover homemade blueberry cobbler and keep it stored in the fridge for up to 3-4 days. 

More Blueberry Recipes

• Blueberry Crumb Cake
• Blueberry Sour Cream Coffee Cake
• Blueberry Peach Crumble
• Blueberry Crumble with a Browned Butter Oat Topping
• Blueberry Crumb Bars

What do you think of this comforting homemade blueberry cobbler recipe? What would you serve with this cobbler? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy summer baking, friends!

Blueberry Cobbler Recipe

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No Ratings

Yield: 8 servings

Honey Sweetened Blueberry Cobbler

Ready in about an hour with just 10 minutes of prep, this blueberry cobbler is sweetened with honey and baked with a rustic, buttermilk biscuit-style topping.

Prep Time 10 minutes

Cook Time 45 minutes

Additional Time 20 minutes

Total Time 1 hour 15 minutes

Ingredients

For the blueberries:

Toggle ingredient group

• 6 cups fresh blueberries, about 2 pounds
• 3 tablespoons cornstarch
• 2 tablespoons fresh lemon juice
• 2 teaspoons vanilla bean paste
• ¼ cup honey

For the biscuit topping:

Toggle ingredient group

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon sea salt
• 2 teaspoons lemon zest
• ½ cup cold unsalted butter, diced
• ½ cup cold buttermilk, plus extra for brushing the top
• ¼ cup honey
• 1-2 tablespoons granulated sugar, for sprinkling on top

Optional for serving:

Toggle ingredient group

• Vanilla ice cream

Instructions

1. Preheat the oven to 400 degrees. Mix the blueberries, cornstarch, lemon juice, vanilla, and honey in a large bowl. Make sure the berries are evenly coated in the cornstarch and honey, then pour them into a 2-quart (or larger) baking dish.
2. Add the flour, baking powder, and sea salt to a bowl. Whisk to combine, then mix in the lemon zest. Add the cold diced butter and cut it in with a pastry blender or fork until the mixture looks like coarse crumbs. Stir in the buttermilk and honey until the dough just comes together.
3. Drop spoonfuls of the biscuit topping evenly over the surface of the blueberries, using the back of the spoon to smooth them out as needed. The entire surface of the blueberries doesn't need to be covered, but the dough should be in a roughly even layer so that it bakes evenly. Brush the top with some buttermilk and sprinkle with sugar.
4. Bake the cobbler in the preheated oven for 25-30 minutes until the topping is golden. Remove from the oven, cover with foil, then bake for an additional 10-15 minutes until the topping is baked through and the juices are bubbling. If you stick a toothpick in the biscuit topping, it should come out clean.
5. Cool the cobbler for about 15-20 minutes before serving to allow the juices to thicken. Serve with vanilla ice cream if desired. 
6. Cover leftovers and store them in the refrigerator. Enjoy within 3-4 days. 

Notes

• The baking dish I used for testing is a 2 quart dish that is approximately 10 x 7 ½ inches and 2 ½ inches deep. I recommend using something of similar size that has at least a 2 quart capacity.

• In order to make sure the biscuit topping bakes all the way through and doesn’t have any raw spots on the bottom, the baking is done in two steps. The cobbler bakes for 30 minutes, then the top is covered with foil to prevent it from burning and the cobbler is baked for an additional 10-15 minutes.
• The cobbler will be super juicy right out of the oven so I found that letting it rest for 15-20 minutes before serving allowed the blueberry juices to thicken. This makes serving and eating much easier and the cobbler filling less runny. 
• Cornstarch helps thicken the blueberry juices and keeps the cobbler from being runny. I do not recommend swapping it out for another ingredient. 
• The biscuit topping should be kept as cold as possible so that it puffs up once it enters the heat of the oven rather than melting. I recommend using butter and buttermilk straight from the fridge and touching the dough with your hands as little as possible. The biscuit topping dough will be shaggy but if it seems too soft or like the butter is already starting to melt, pop it in the fridge for about 15-20 minutes before proceeding with the recipe. 
• I prefer the flavor of vanilla bean paste with the honey but you can use an equal amount of vanilla extract if you don’t have any on hand.

FAQs

Can I use frozen blueberries instead of fresh blueberries? I recommend using fresh blueberries here because frozen blueberries will release a lot more moisture and keep the biscuit topping from setting properly. If you only have frozen blueberries, I recommend thawing them fully, then draining off any accumulated liquid before using them in the recipe. 

Can I use milk instead of buttermilk? Yes, you can make the cobbler with milk instead of buttermilk. Since milk isn’t quite as thick as buttermilk, you will most likely only need to use 6 to 7 tablespoons total. If you’d like to make your own buttermilk, add ½ tablespoon of white vinegar to a ½-cup measure, then fill it the rest of the way with whole milk. Let it sit for 10-15 minutes in the fridge before using it in the recipe.

Can I use maple syrup instead of honey? Yes, you can use an equal amount of maple syrup in place of the honey. Keep in mind that it will impart a maple flavor in the cobbler.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 529Total Fat: 13gSaturated Fat: 8gUnsaturated Fat: 5gCholesterol: 34mgSodium: 362mgCarbohydrates: 95gFiber: 6gSugar: 33gProtein: 9g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Honey Sweetened Blueberry Cobbler appeared first on A Classic Twist.

This lemon thyme loaf cake with vanilla bean glaze is a fun and fragrant twist on the classic lemon pound cake. With just 15 minutes of prep time, this loaf cake has a dense, buttery crumb punctuated by zingy lemon, herbal thyme, and cozy vanilla bean. Once baked, the loaf is drizzled with a thick, creamy glaze flecked with vanilla bean. Pair this lemon thyme cake with coffee or tea, or enjoy it as a dessert or snack.

If you love lemon pound cake, it might be time to try a fresh twist on this classic. Just a hint of thyme adds a gentle, fragrant note, making this cake feel extra special.

You still have the zesty lemon flavor, but now it’s balanced with the earthy, herbal notes of thyme. It really makes the lemon flavor pop! 

Have you ever thought of adding thyme to your baked goods? I have added it to a few savory recipes in the past, such as these Savory Gruyère & Thyme Scones and Cheddar Biscuits with Thyme and Sage Butter. I have also added it to this Blueberry Thyme Galette, and it was truly mind-blowing! Definitely have some fun adding thyme to your sweet and savory baked goods.

I love that this pound cake only requires about 15 minutes of prep. As a mom of two, I don’t have a ton of extra time to spend prepping a recipe, even though I love baking so much!

It feels good to create something thoughtful for my family, and they all enjoyed the thyme twist. Who can resist a buttery, tender slice of lemon pound cake? 

I also suggest trying out the other pound cakes I have shared on the blog, as we can never have too many pound cake recipes: Meyer Lemon Pound Cake, Fonio Pound Cake, Orange Pound Cake, Vanilla Pound Cake, and Raspberry Lemonade Pound Cake.

We have to talk about the icing. You know I love to add a little twist to my recipes where I can. One switch I love to make is to use vanilla bean instead of vanilla extract. Not only is this icing thick and creamy, and drips perfectly over the loaf, but it is speckled with little flecks of vanilla bean for the best flavor.

If you’d like to dial up the lemon flavor a bit more, add a little bit of extra lemon juice to the icing. Adding one to two tablespoons of lemon juice to the icing gives it an extra citrusy punch. Just use a splash of heavy cream to bring the icing back to the right consistency. I don’t recommend adding more lemon juice to the batter, as too much liquid can make the loaf overly wet.

If you’re like me and your fridge is filled with Greek yogurt, you can use it instead of plain yogurt. Greek yogurt will create a slightly thicker batter, but both work beautifully as long as you use full-fat yogurt, which helps keep the cake rich, tender, and flavorful.

This lemon thyme loaf pairs perfectly with a cup of coffee or tea, makes a lovely afternoon snack, and feels right at home on a dessert table. I hope your family loves it as much as mine did!

Ingredients

• granulated sugar
• powdered sugar
• fresh thyme leaves
• all-purpose flour
• sea salt
• baking powder
• unsalted butter
• large eggs
• fresh lemon juice and lemon zest
• vanilla extract & vanilla bean paste
• plain yogurt
• heavy cream

How to Make Lemon Pound Cake

Preheat the oven and grease a standard 1-pound loaf pan with nonstick cooking spray. 

Add the granulated sugar, lemon zest, and chopped thyme leaves to a small bowl. Rub the lemon zest and thyme into the sugar for about a minute until highly fragrant. Set aside for now.

Add the flour, salt, and baking powder to a medium bowl and whisk to combine and aerate the ingredients. Set aside.

Add the butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until creamy, about one to two minutes. Scrape down the sides of the bowl, then add the sugar. 

Beat on low, working up to medium speed for two to three minutes until creamy and more pale in color. 

With the mixer on low speed, add the eggs one at a time, mixing each completely before adding the next one and scraping down the sides and bottom of the bowl as needed. 

Once the last egg has been incorporated, scrape the bowl once more, then add the lemon juice and vanilla. 

Mix on medium-low until combined. The acid in the lemon juice will make the mixture look lumpy and split, but don’t panic! It will come together once the dry ingredients are added.

With the mixer running on low, add half of the dry ingredients, mixing until just combined. 

Scrape the bowl, then add the yogurt, mixing until just combined. Add the remaining flour and mix until just combined and the batter is uniform. The batter will be creamy and thick. 

Pour the batter into the prepared pan and spread it into an even layer. Bake on the middle rack of the preheated oven for about an hour or until the top is golden brown and a tester inserted into the center comes out with a few moist crumbs.  

Cool the cake on a wire rack for at least an hour before removing it from the pan. Cool completely on a wire rack before glazing.

When ready to glaze, add the powdered sugar, salt, vanilla bean paste, and a few tablespoons of heavy cream to a small bowl. 

Whisk vigorously until you have a thick but pourable consistency. If it’s too thick, add a splash or two more heavy cream until you reach the right consistency. 

Pour the glaze over the top of the cooled cake. For neat slices, wait until the glaze sets, then slice. Or, slice and serve right away!

How to Store

Homemade pound cake can be stored at room temperature for up to four days when wrapped tightly in plastic wrap or kept in an airtight container. Keeping pound cake stored in the fridge can dry it out, so it’s best to avoid it unless necessary. 

Pound cake can also be stored in the freezer for up to three months. Make sure to wrap the pound cake tightly in plastic wrap. Thaw slices of pound cake at room temperature before serving.

More Lemon Recipes

• Lemon Blondies
• Poppyseed Lemon Baked Donuts
• Lemon Sugar Cookies
• No Bake Lemon Raspberry Cheesecake
• Lemon Raspberry Bundt Cake

What do you think of this tasty lemon pound cake recipe? What would you serve with a slice of this cake? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Lemon Thyme Loaf Cake Recipe

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No Ratings

Yield: 8-10 servings

Lemon Thyme Loaf Cake with Vanilla Bean Glaze

This lemon thyme loaf cake with vanilla bean glaze is a fun and fragrant twist on the classic lemon pound cake. With just 15 minutes of prep time required, this loaf cake has a dense and buttery crumb punctuated by zingy lemon, herbal thyme, and cozy vanilla bean.

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

For the lemon thyme loaf cake

Toggle ingredient group

• 1 cup granulated sugar
• 1 tablespoon lemon zest, from about 2 lemons
• 1 ½ tablespoons packed fresh thyme leaves, finely chopped
• 1 ¾ cups all-purpose flour
• ½ teaspoon sea salt
• 1 ½ teaspoons baking powder
• 1 cup unsalted butter, at room temperature
• 3 large eggs, at room temperature
• 2 tablespoons fresh lemon juice, from 1-2 lemons
• 2 teaspoons vanilla extract
• ⅓ cup plain yogurt, at room temperature

For the vanilla bean glaze

Toggle ingredient group

• 1 cup powdered sugar, sifted
• 1 pinch sea salt
• 1 ½ teaspoons vanilla bean paste
• 3-4 tablespoons heavy cream

Instructions

1. Preheat the oven to 350 degrees. Grease a standard 1-pound loaf pan (8.5x4.5 or 9x5 inches) with nonstick cooking spray. 
2. Add the granulated sugar, lemon zest, and chopped thyme leaves to a small bowl. Rub the lemon zest and thyme into the sugar for about a minute until highly fragrant. Set aside for now.
3. Add the flour, salt, and baking powder to a medium bowl and whisk to combine and aerate. Set aside.
4. Add the butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until creamy, about 1-2 minutes. Scrape down the sides of the bowl then add the sugar. Beat on low, working up to medium speed for 2-3 minutes until creamy and more pale in color. 
5. With the mixer on low speed, add the eggs one at a time, mixing each completely before adding the next one and scraping down the sides and bottom of the bowl as needed. Once the last egg has been incorporated, scrape the bowl once more then add the lemon juice and vanilla. Mix on medium low until combined. The acid in the lemon juice will make the mixture look lumpy and split but don’t panic! It will come together once the dry ingredients are added.
6. With the mixer running on low, add half of the dry ingredients, mixing until just combined. Scrape the bowl then add the yogurt, mixing until just combined. Add the remaining flour and mix until just combined and the batter is uniform. The batter will be creamy and thick. 
7. Pour the batter into the prepared pan and spread it into an even layer. Bake on the middle rack of the preheated oven for 50-60 minutes or until the top is golden brown and a tester inserted into the center comes out with a few moist crumbs.  Cool the cake on a wire rack for at least 1 hour before removing it from the pan. Cool completely on a wire rack before glazing.
8. When ready to glaze, add the powdered sugar, salt, vanilla bean paste, and 3 tablespoons of heavy cream to a small bowl. Whisk vigorously until you have a thick but pourable consistency. If it’s too thick, add a splash or two more heavy cream until you reach the right consistency. Pour the glaze over the top of the cooled cake. For neat slices, wait until the glaze sets then slice. Or, slice and serve right away!

Notes

• It’s normal for there to be a crack through the center of the top of the cake.
• If you’re worried about the top browning too much before the loaf is fully baked, you can tent the top with foil during baking. 
• Leftovers keep best in an airtight container at room temperature. Make sure to enjoy within 3 days for the best flavor and texture. The cake can also be stored in the fridge. Enjoy within 6-7 days.

FAQs

Can I add more lemon flavor? If you want a more lemony flavor, add 1-2 tablespoons of lemon juice to the glaze and just enough heavy cream to bring it to the right consistency. I do not recommend adding more lemon juice to the batter as it will make the loaf too wet. 

Can I use Greek yogurt in place of plain yogurt? Yes, you can use either plain yogurt or plain Greek yogurt. Greek yogurt will lead to a slightly thicker batter. Either way, make sure to use a full fat yogurt for the best texture and flavor.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Kate Spade New York 882578 Willow Drive Cream Loaf Pan
• 
  Professional-Grade Nonstick Loaf Pan 9 x 5
• 
  OXO Good Grips Non-Stick Pro Loaf Pan, 1 lb.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 455Total Fat: 22gSaturated Fat: 13gUnsaturated Fat: 9gCholesterol: 110mgSodium: 249mgCarbohydrates: 60gFiber: 1gSugar: 50gProtein: 4g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Lemon Thyme Loaf Cake with Vanilla Bean Glaze appeared first on A Classic Twist.

These raspberry lemon cream cheese danishes come together in under an hour, thanks to the convenience of store-bought puff pastry. Flaky puff pastry envelops a luscious cream cheese filling flavored with lemon zest and vanilla. Juicy fresh raspberries are nestled in the cream cheese filling, yielding a soft and jammy texture once baked. These bakery-style pastries are finished with a lemon glaze, adding a touch of tangy sweetness. 

Hey there, and welcome back, friends.

You are in for a sweet morning treat!

Did you know it’s easy to make cream cheese danishes at home??? My family loves it when I get creative in the kitchen and this recipe is fast becoming one of their favorites.

Some store-bought puff pastry makes this recipe easy to whip up at home. When I say it’s easy, I seriously mean like cutting the puff pastry into rectangles, then mixing a simple cream cheese filling, and then sprinkling on fresh raspberries kind of easy!

You end up with something that tastes like you bought it at a bakery! It’s flaky and delicious and takes less than an hour. What’s not to like?

When I was creating this recipe I knew I wanted to highlight the raspberry flavor so I added zested lemon to the cream cheese filling. It perfectly brings out that fresh raspberry flavor in every bite.

For this recipe, I suggest using only fresh raspberries. Unfortunately, frozen raspberries will release too much liquid while they are baking, making the danishes soggy.

But, you can use different berries if you do not have fresh raspberries. Fresh blueberries or blackberries would make a great substitute for raspberries.

If fresh berries are not available, jam makes a great substitute for raspberries. Use raspberry jam or your favorite berry jam. You can swirl a dollop of the jam into the cream cheese filling of each danish in place of fresh berries.

Ingredients

• sheet puff pastry
• a large egg & an egg yolk
• cream cheese
• granulated sugar
• vanilla bean paste or vanilla extract
• some cream or milk
• a lemon
• fresh raspberries
• powdered sugar

How to Make Raspberry Lemon Cream Cheese Danishes

Line a large baking sheet with parchment and clear out some space in your fridge or freezer for the baking sheet as you’ll need to chill the puff pastry before baking. 

Add the whole egg to a small bowl along with a splash of water and beat. This will be your egg wash for the pastry.

Line your work surface with parchment, then unfold or unroll the sheet of puff pastry. Cut it into six equal rectangles. Place the rectangles of pastry on the lined baking sheet.

Brush the egg wash around the outer 1/2-inch border of each rectangle of pastry.

Fold over the outer ½-inch of each pastry edge then gently press to adhere to create a border.

Place the puff pastry in the freezer to chill for about 10 minutes or in the fridge for about 25 minutes. While the puff pastry chills, preheat the oven.

Make the cream cheese filling by beating the cream cheese, egg yolk, granulated sugar, vanilla, cream, and some lemon zest for a few minutes until smooth and creamy. 

Once the puff pastry has chilled, remove it from the fridge/freezer. Divide the cream cheese filling between each pastry, spreading it into an even layer within the folded border.

Scatter a few raspberries on top of the cream cheese filling of each pastry.

Brush the outer edge of the pastry with the egg wash then sprinkle with sugar. 

Bake the danishes in the preheated oven until puffed and the edges are golden brown.

Cool the danishes on the sheet for at least 10 minutes.

While the danishes cool, whisk the powdered sugar with some of the lemon juice. You want a drizzleable consistency but not a runny one. Drizzle over the warm danishes then serve!

How to Store

Baked danishes will keep at room temperature in an airtight container for about 2 to 3 days. They will last 5 to 6 days in the fridge and can be rewarmed in a 350-degree oven for a few minutes. Danishes can be served warm or at room temperature.

More Sweet Breakfast Recipe Ideas

• Blackberry Buttermilk Scones with Lemon Glaze
• Lemon Baked Donuts with Poppyseeds
• Blueberry Flavored Dutch Baby Pancake
• Berry Croissant French Toast Bake
• Raspberry Sweet Rolls with Lemon Glaze

What do you think of this amazing homemade raspberry danish recipe? What would you serve with these danishes? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy summer baking, friends!

Raspberry Lemon Cream Cheese Danish Recipe

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Yield: 6 servings

Raspberry Lemon Cream Cheese Danish

These raspberry lemon cream cheese danishes come together in under an hour, thanks to the convenience of store-bought puff pastry. These bakery-style pastries are finished with a lemon glaze, adding a touch of tangy sweetness.

Prep Time 15 minutes

Cook Time 20 minutes

Chilling Time 25 minutes

Total Time 1 hour

Ingredients

• 1 sheet puff pastry, thawed according to package instructions
• 1 large egg + 1 egg yolk, at room temperature
• 4 ounces cream cheese, softened to room temperature
• ¼ cup granulated sugar, plus extra for sprinkling on the pastry
• 1 teaspoon vanilla bean paste, or vanilla extract
• 1 teaspoon cream or milk
• 1 medium lemon, zested and juiced
• 1 6-ounce container fresh raspberries
• ½ cup powdered sugar

Instructions

1. Line a large baking sheet with parchment and clear out some space in your fridge or freezer for the baking sheet as you’ll need to chill the puff pastry before baking. 
2. Add the whole egg to a small bowl along with a splash of water and beat. This will be your egg wash for the pastry.
3. Line your work surface with parchment, then unfold or unroll the sheet of puff pastry. Cut it into six equal rectangles. Place the rectangles of pastry on the lined baking sheet. Brush the egg wash around the outer 1/2-inch border of each rectangle of pastry. Fold over the outer ½-inch of each pastry edge then gently press to adhere to create a border. Place the puff pastry in the freezer to chill for 10 minutes or in the fridge for 20-25 minutes. 
4. While the puff pastry chills, preheat the oven to 400 degrees. Make the cream cheese filling by beating the cream cheese, egg yolk, granulated sugar, vanilla, cream, and 1 teaspoon of lemon zest for 1-2 minutes until smooth and creamy. 
5. Once the puff pastry has chilled, remove it from the fridge/freezer. Divide the cream cheese filling between each pastry, spreading it into an even layer within the folded border. Scatter a few raspberries on top of the cream cheese filling of each pastry. Brush the outer edge of the pastry with the egg wash then sprinkle with sugar. 
6. Bake the danishes in the preheated 400 degree oven for 16-20 minutes until puffed and the edges are golden brown. Cool the danishes on the sheet for 5-10 minutes.
7. While the danishes cool, whisk the powdered sugar with 3-4 teaspoons of the lemon juice. You want a drizzleable consistency but not a runny one. Drizzle over the warm danishes then serve!

Notes

• Baked danishes will keep at room temperature in an airtight container for about 2-3 days. They will last 5-6 days in the fridge and can be rewarmed in a 350 degree oven for a few minutes. 
• Danishes can be served warm or at room temperature.
• I do not recommend using frozen raspberries for this recipe, as they will release too much liquid in the oven, making the danishes soggy. 
• You can use different berries in this recipe. I suggest using an equal amount of blueberries or blackberries as a substitute for the raspberries.
• Raspberry jam can be used as a substitute for fresh raspberries. You can swirl a dollop of jam into the cream cheese filling of each danish in place of fresh berries if you prefer.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 273Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 92mgSodium: 153mgCarbohydrates: 32gFiber: 2gSugar: 24gProtein: 6g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Raspberry Lemon Cream Cheese Danish appeared first on A Classic Twist.

This blueberry gin fizz puts a summery and fruity twist on the classic gin fizz cocktail. The botanical notes of gin are paired with a sweet blueberry simple syrup and bright and zingy fresh lemon juice. Chilled club soda adds a touch of effervescence, keeping this summer cocktail refreshingly cool. This purple-hued cocktail is light, crisp, and perfect for summer gatherings or lazy evenings on the patio.

Summer is meant for no-bake desserts and sipping on refreshing cocktails by the pool! I have an easy gin cocktail to share with you that makes blueberries the star!

You know how much I love sharing cocktails with you over the years. I have a collection of summer cocktails that are amazing like this Strawberry Paloma, Cucumber Infused Gin Cocktail, Pink Lemonade Cocktail, & Peach Paloma.

This gin drink uses a homemade blueberry simple syrup to infuse it with that rich blueberry flavor. A little lemon brightens the flavor of the blueberries and gives the drink a little touch of zest.

I use fresh blueberries to make the simple syrup but this recipe is forgiving and you can easily use frozen blueberries if that’s all you have on hand. I do find frozen blueberries give the syrup a more muted flavor whereas fresh blueberries infuse it with a bright blueberry flavor.

Just like my other cocktails, you can turn this drink into a mocktail. Simply leave out the gin and add a little more club soda. 

Ingredients

• fresh blueberries
• granulated sugar
• some fresh mint
• blueberry simple syrup
• fresh lemon juice
• some gin
• club soda

How to Make Blueberry Gin Fizz

Make the blueberry simple syrup first. Add the blueberries, water, and sugar to a small saucepan or pot. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 5 minutes.

As the syrup simmers, gently smash the blueberries to help encourage them to release their juices.

Remove the pot from the heat then submerge the mint sprig in the syrup. Allow the syrup to cool fully to room temperature.

Then strain out the mint and fruit solids.

Bottle the syrup and keep it in the fridge until you’re ready for a cocktail. 

To make one cocktail, add a handful of ice to a cocktail shaker followed by the blueberry simple syrup, lemon juice, and gin. Shake vigorously for about a minute until well chilled.

Strain into a double rocks glass or tumbler filled with fresh ice.

Top with chilled club soda and garnish with blueberries and mint leaves if desired.

How to Turn into a Pitcher Drink

To turn this drink into a pitcher drink to serve 8 people, make the blueberry simple syrup. Then add the blueberry simple syrup, lemon juice, gin, and club soda to a pitcher and stir. Lastly, add some ice and serve immediately. Garnish each drink with blueberries and mint leaves if desired.

More Easy Summer Cocktail Recipes

• Guava Paloma
• Peach Bourbon Smash
• Planter’s Punch
• Cucumber Basil Gimlet
• Strawberry Popsicle Prosecco Cocktail

What do you think of this amazing blueberry summer cocktail recipe? What would you serve with this drink? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy sipping, friends!

Blueberry Gin Fizz Recipe

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Yield: 1 drink

Blueberry Gin Fizz

This blueberry gin fizz puts a summery and fruity twist on the classic gin fizz cocktail. The botanical notes of gin are paired with a sweet blueberry simple syrup and bright and zingy fresh lemon juice.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

For the blueberry simple syrup

Toggle ingredient group

• 1 heaped cup fresh blueberries
• ½ cup water
• 1 cup granulated sugar
• 1 sprig fresh mint

For the cocktail

Toggle ingredient group

• Ice
• 1 ounce blueberry simple syrup
• 1 ounce lemon juice, freshly squeezed
• 2 ounces gin
• 4-5 ounces club soda, chilled
• Fresh blueberries, optional for garnish
• Fresh mint, optional for garnish

Instructions

1. Make the blueberry simple syrup first. Add the blueberries, water, and sugar to a small sauce pan or pot. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 5 minutes. As the syrup simmers, gently smash the blueberries to help encourage them to release their juices. Remove the pot from the heat then submerge the mint sprig in the syrup. Allow the syrup to cool fully to room temperature, then strain out the mint and fruit solids. Bottle the syrup and keep it in the fridge until you’re ready for a cocktail. 
2. To make one cocktail, add a handful of ice to a cocktail shaker followed by the blueberry simple syrup, lemon juice, and gin. Shake vigorously for 30-60 seconds until well chilled. Strain into a double rocks glass or tumbler filled with fresh ice. Top with chilled club soda and garnish with blueberries and mint leaves if desired.

Notes

I recommend using a glass with a 12-14 ounce capacity. If you only have smaller glasses, or prefer a smaller drink, divide the shaken blueberry syrup, lemon juice, and gin mixture between two smaller glasses filled with ice, then top with the chilled club soda. 

You’ll end up with a little over a cup of the blueberry simple syrup which is enough for 8 drinks. Keep leftovers in the fridge and use them within 2-3 weeks.

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Nutrition Information:

Yield:

1

Serving Size:

1
Amount Per Serving: Calories: 1591Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 28mgCarbohydrates: 378gFiber: 5gSugar: 367gProtein: 2g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Blueberry Gin Fizz appeared first on A Classic Twist.

These blackberry buttermilk scones, topped with a fresh lemon glaze, are the perfect combination of tender and buttery. Whole cultured buttermilk gives these a soft crumb with a hint of tanginess that pairs well with the berries and lemon. Finished with a simple glaze made from powdered sugar, fresh lemon juice, and zest, these blackberry scones capture the bright and sunny flavors of summer. Enjoy these scones for breakfast, brunch, or as an afternoon treat, paired with coffee or tea. 

Some mornings call for a flaky scone. Not just any baked good like a bagel or an English muffin, but something flaky that you can really bite into, and it melts in your mouth!

I’ve shared a few delicious scone recipes over the years, like these Savory Gruyère and Thyme Scones, and these Strawberry Scones with little pieces of chocolate in them, plus these Lemon Scones with Mascarpone Cream and Honey Drizzle were out of this world!

I’m going to call this scone the best berry scone I have shared because not only does it have a tender crumb, but it’s made with cultured buttermilk, so it has a slight tang to it, and it’s packed with blackberries.

The fresh blackberries add little bubbles of berry flavor throughout. Kind of like a jam waiting to be discovered.

I used fresh blackberries in the scones, but you can also use frozen blackberries if that’s what you have on hand. If you do, please add a few minutes of extra baking time to make up for the additional moisture the frozen berries add to the dough.

If blackberries are not available where you live or you prefer a different berry, I suggest using an equal amount of blueberries or raspberries for the best results.

This also makes me wonder, do you add jam to your scones, or do you prefer to enjoy them with just the lemony glaze?

Ingredients

• all-purpose flour
• fresh blackberries
• granulated sugar
• sea salt
• baking powder
• unsalted butter
• a large egg
• cultured whole buttermilk
• vanilla extract
• powdered sugar
• a lemon

How to Make Blackberry Scones

Preheat the oven and clear out some space in your freezer for a large baking sheet as you’ll need to chill the scones before they’re baked. 

Add the blackberries to a small bowl along with 1 tablespoon of the flour. Toss the blackberries in the flour to coat, then set the bowl aside. 

Whisk together the flour, sugar, sea salt, and baking powder in a large bowl.

Add the diced cold butter and rub it into the flour mixture with your fingers or a fork until the mixture is crumbly. The butter pieces should be no larger than the size of a pea.

In a separate bowl, whisk together the egg, buttermilk, and vanilla. Pour this mixture over the dry ingredients, mixing with a wooden spoon.

Once the dough has mostly come together, add the blackberries and gently fold the dough together by hand. It’s okay if some of the blackberries get smashed, but try not to smash too many of them.

Place a piece of parchment on your work surface and dust it lightly with flour. Turn the dough out onto the parchment, forming it into a circular shape that is about 1 inch thick and roughly 7 inches wide.

Transfer the parchment with the round of dough onto a large baking sheet.

Cut the dough into 8 equal wedges with a sharp knife, then separate them onto the tray at least two inches apart.

Place the baking sheet into the freezer so that the scones can chill and firm up for 15-20 minutes. The scones should be firm to the touch but not frozen solid.

Remove the baking sheet from the freezer and then place it in the preheated oven. Bake until the scones are turning golden brown on top and edges, and are firm to the touch.

Allow the scones to cool completely on a wire rack. Once cool, whisk together the powdered sugar, zest from the lemon, and 2 tablespoons of the lemon juice until you have a thick yet pourable glaze. If it’s too thick, add a splash more lemon juice.

Drizzle the glaze over the cooled scones. 

How to Store

Leftover homemade scones are best if eaten within 2-3 days. Store them in an airtight container at room temperature for 2-3 days or in the fridge for 5 days.

More Sweet Breakfast Recipes

• Blueberry Dutch Baby Pancake
• Croissant French Toast Bake with Berries
• Banana Chocolate Chip Muffins
• Raspberry Sweet Rolls with Lemon Glaze
• Strawberry Ricotta Pancakes

What do you think of this amazing buttermilk scone recipe? What would you serve with these scones? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy summer baking, friends!

Blackberry Scone Recipe

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No Ratings

Yield: 8 servings

Blackberry Buttermilk Scones with Lemon Glaze

These blackberry buttermilk scones with a fresh lemon glaze are the perfect combination of tender and buttery. Whole cultured buttermilk gives these a soft crumb with a hint of tanginess that pairs well with the berries and lemon.

Prep Time 15 minutes

Cook Time 22 minutes

Additional Time 20 minutes

Total Time 57 minutes

Ingredients

For the scones:

Toggle ingredient group

• 2 1/4 cups + 1 tablespoon all-purpose flour
• 6 ounces fresh blackberries, about 1 heaped cup
• 6 tablespoons granulated sugar
• ½ teaspoon sea salt
• 1 tablespoon baking powder
• ½ cup unsalted butter, cold, diced into cubes
• 1 large egg
• ½ cup cultured whole buttermilk, cold
• 2 teaspoons vanilla extract

For the glaze:

Toggle ingredient group

• 1 1/2 cups powdered sugar, sifted
• 1 medium lemon, zested and juiced

Instructions

1. Preheat the oven to 400 degrees. Clear out some space in your freezer for a large baking sheet as you’ll need to chill the scones before they’re baked. 
2. Add the blackberries to a small bowl along with 1 tablespoon of the flour. Toss to coat the blackberries in the flour then set the bowl aside. 
3. Whisk together the flour, sugar, sea salt, and baking powder in a large bowl. Add the diced cold butter and rub it into the flour mixture with your fingers or a fork until the mixture is crumbly. The butter pieces should be no larger than the size of a pea.
4. In a separate bowl, whisk together the egg, buttermilk, and vanilla. Pour this mixture over the dry ingredients, mixing with a wooden spoon. Once the dough has mostly come together, add the blackberries and gently fold the dough together by hand. It’s okay if some of the blackberries get smashed but try not to smash too many of them.
5. Place a piece of parchment on your work surface and dust it lightly with flour. Turn the dough out onto the parchment, forming it into a circular shape that is about 1-inch thick and roughly 7 inches wide. Transfer the parchment with the round of dough onto a large baking sheet. Cut the dough into 8 equal wedges with a sharp knife, then separate them onto the tray at least two inches apart. Place the baking sheet into the freezer so that the scones can chill and firm up for 15-20 minutes. The scones should be firm to the touch but not frozen solid.
6. Remove the baking sheet from the freezer then put it into the pre-heated 400 degree oven. Bake for 18-22 minutes or until the scones are turning golden brown on the top and edges and firm to the touch.
7. Allow the scones to cool on a wire rack completely. Once cool, whisk together the powdered sugar with the zest from the lemon and 2 tablespoons of the lemon juice until you have a thick but pourable glaze. If it’s too thick, add a splash more lemon juice. Drizzle the glaze over the cooled scones. 
8. Store leftover scones in an airtight container at room temperature for 2-3 days or in the fridge for 5 days.  

Notes

Recipe Tips

• Tossing the blackberries with flour helps them incorporate into the scone dough easier.
• Work the dough gently once you add the blackberries. You want to incorporate them without smashing too many of them as their juices will start to soften the dough and make it harder to work with. 
• Allow the scones to cool fully before glazing. Warm scones will absorb the glaze which will affect their overall texture. 
• Do not skip out on chilling the scones in the freezer before baking. You want the butter as cold as possible in order to ensure a good rise without too much spreading as well as a lovely flaky texture.  
• Make sure to use cultured whole buttermilk rather than lowfat buttermilk. Cultured whole buttermilk has a thicker consistency and higher fat content which results in tender, flakier scones. 

FAQs

Can I use frozen blackberries? Yes, you can use an equal amount of frozen blackberries but you might need to add a few minutes to the baking time as they will release more moisture into the dough than fresh blackberries. 

Can I make these scones with different berries? Yes, you can use an equal amount of blueberries or raspberries for equally delicious results! 

How long will leftover scones keep? Leftover scones are best if eaten within 2-3 days. Store them in an airtight container at room temperature. 

Recommended Products

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Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 254Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 55mgSodium: 342mgCarbohydrates: 34gFiber: 1gSugar: 32gProtein: 2g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Blackberry Buttermilk Scones with Lemon Glaze appeared first on A Classic Twist.