Happy weekend, friends! It’s been a busy week at Buttercream Blondie, and I have some fun updates and recipes to share with you today! Your favorite cakes are back, cookies are in the oven & peaches are in season! Let’s do this!
Let’s start with cake! The lemon blueberry tea cakes we cannot seem to make fast enough are back in stock and they have weekend written all over them!
Thanks to your requests, we’ve also added the tea cake variety box! You can now get the lemon blueberry and confetti cakes in one sweet package, because let’s face it, decisions are tough! Cake shouldn’t be!
We’ve also received a few emails asking if the tea cakes can be frozen and the answer is yes! Pop them right in the freezer upon arrival. Leave them on the counter to come to room temp & enjoy!
Now for some cookie business! The latest and greatest Happy Hour dozen is flying out the virtual door, and we are loving all your feedback and photos! This dynamic cookie duo was made for ice cream sandwiches, and with these hotter than hot temps lately, I have been living on them!
If you’re looking for something seasonally sweet to whip up at home this weekend, this Peach Bourbon Crumb Cake is on repeat right now! The cake is incredibly simple to make, topped with an epic amount of crumb, and packed with flavor!
The cake is gorgeous for breakfast, brunch, a snack, and equally as amazing for dessert!
My biggest tip: Don’t pass on the glaze! That sweet, vanilla bean bourbon drizzle makes the whole cake pop!
Have a great weekend and happy baking! xo