The original post for lemon blueberry cupcakes was first published in June 2013. It was updated and republished in June 2026.

Some flavor combos make you happy, and lemon and blueberry are one of them. That bright tart lemon mixed with sweet juicy blueberries is just so good together, no matter what you put them in.

I love using fresh fruit in frostings and fillings. The color and flavor are much better than anything from a bottle. These cupcakes are the perfect example of that!

The blueberry buttercream gets its natural purple color from a simple sauce made with fresh berries. No food coloring needed, and it's honestly one of the prettiest frostings I have ever made.

But wait, because it gets even better! I also added a surprise lemon curd center that takes these from good to great. Every bite has the perfect balance of sweet lemon cake, tart creamy filling, and fresh fruity frosting. One bite, and you will want to make them for every summer picnic.

Ingredients Needed

A batch of lemon blueberry cupcakes comes together with simple ingredients and a few fun shortcuts. Scroll down to the printable recipe card for the exact amounts.

For the Lemon Cupcakes

• Lemon Cake Mix: A boxed mix gives you a soft, tender crumb. We will jazz it up with a few extra ingredients to make it taste homemade.
• Instant Lemon Pudding Mix: Adds an extra punch of lemon flavor and a soft, moist texture.
• Canola Oil: Keeps the cupcakes moist and tender.
• Lemon Juice and Lemon Zest: Use the zest from one lemon and its juice to replace some of the water. This adds a stronger citrus flavor to the batter.
• Eggs: Bind all the ingredients together.
• Lemon Curd: A spoonful of homemade or store-bought lemon curd adds a tart, creamy surprise to each cupcake.

For the Blueberry Buttercream Frosting

• Unsalted Butter: Set it out ahead of time, so it is soft enough to whip into a fluffy frosting.
• Salt: Balances out the sweetness from the sugar.
• Vanilla Extract: Adds a warm, sweet flavor.
• Blueberry Sauce: Fresh blueberries cooked with a little honey give the frosting a natural purple color and fruity flavor. Make sure it is completely cool before adding it to the butter mixture!
• Powdered Sugar: Sweetens the frosting and gives it a pipeable consistency.
• Heavy Cream: Makes the frosting extra light and fluffy.

How To Make Lemon Blueberry Cupcakes

These moist lemon cupcakes with blueberry frosting look like they took all day, but I promise they are so much easier than they look. Here is how to make them step by step.

1. Make the lemon cupcake batter. Add the cake mix, pudding mix, oil, juice, water, eggs, and zest to a large bowl and beat until smooth. Spoon the batter evenly into 24 cupcake liners and bake. Remove and let cool completely.
2. Make the blueberry sauce. In a small saucepan over medium heat, combine the blueberries and water. Stir and gently mash the berries until they burst and thicken into a jam-like consistency. Remove from heat, stir in honey, then let cool.
3. Make the blueberry buttercream. Beat the butter, salt, and vanilla until light and creamy. Slowly add the cooled berry sauce and sugar, beating until smooth. Add the heavy cream and beat another 1-2 minutes to get it fluffy.
4. Fill the cupcakes. Use a cupcake corer to remove the center of each cooled cupcake. Fill the cavity with lemon curd, then place the cake piece back on top to seal it in.
5. Frost and garnish. Pipe a swirl of frosting onto each filled cupcake. Top with a few fresh berries or a small slice of lemon for a pretty presentation.

Storing and Freezing

Store the frosted cupcakes in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature for about 30 minutes before serving for the best texture.

Freeze the unfrosted AND unfilled cupcakes in a single layer in a freezer bag for 1-2 months. Thaw at room temperature and fill and frost before serving.

More Filled Cupcakes

• Mocha Cupcakes
• Dirt Cupcakes
• PB Cup Cupcakes
• Banana Pudding Cupcakes
• Lemon Coconut Cupcakes

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Recipe

Lemon Blueberry Cupcakes

Yield: 24 cupcakes

Prep Time: 30 minutes

Cook Time: 22 minutes

Total Time: 52 minutes

These Lemon Blueberry Cupcakes are everything a summer cupcake should be! Each cupcake has a surprise lemon curd center and a swirl of blueberry buttercream that makes them look stunning and taste amazing!

Print

Ingredients

For the Cupcakes

Toggle ingredient group

• 1 -15.25 ounce lemon cake mix
• 1 - 3.4 ounce instant lemon pudding mix
• ½ cup canola oil
• 1 tablespoon lemon zest
• ¼ cup freshly squeezed lemon juice
• ¾ cup water
• 4 large eggs
• 1 cup lemon curd

For the Blueberry Sauce

Toggle ingredient group

• ½ cup fresh blueberries
• 1 teaspoon water
• ½ tablespoon honey

For the Blueberry Buttercream

Toggle ingredient group

• 1 cup unsalted butter, room temperature
• 1 teaspoon salt
• ½ teaspoon vanilla extract
• ¼ cup blueberry sauce
• 4-5 cups powdered sugar
• 1 tablespoon heavy cream

Instructions

1. Preheat oven to 325°F. Place 24 paper liners in a cupcake pan.
2. Mix the dry cake mix, pudding mix, oil, lemon juice, water, eggs, and lemon zest until combined. Spoon evenly into liners and bake 22 minutes. Remove and cool
3. Place the blueberries and water in a small saucepan. Heat over medium heat. Use a wooden spoon to stir and to smash all the berries. Keep heating until the berries have softened and the mixture has thickened. Remove and stir in honey. Let cool completely before using in frosting.
4. Beat the butter, salt, and vanilla until light and creamy. Slowly add the cooled blueberry mixture and sugar until it is fully incorporated. Add the heavy cream and beat on high for 2-3 minutes until light and fluffy.
5. Use a cupcake corer or a melon scooper to remove the center of the cupcakes. Fill with lemon curd and place the cupcake piece back on top.
6. Spoon the frosting into a piping bag fitted with a 1 M icing tip. Add a swirl to the top of each cupcake and top with fresh berries.

Notes

• Zest the lemon before juicing it. Remove the zest, then cut and squeeze for the juice.

• Use fresh blueberries for the sauce. Fresh berries will give you the best color and flavor. Frozen blueberries will work, but will release more moisture, making the sauce thinner.
• Cook the blueberry sauce until thick and jammy. Keep cooking and stirring until the mixture is thick, then remove it from the heat and add honey.
• Let the sauce cool completely. Adding warm sauce to butter will end in a melted disaster.
• Use a piping tip for bakery-style swirls. A piping bag fitted with a 1M tip will allow you to create gorgeous swirls that look impressive.
• Double the frosting. The frosting recipe can cover 12 cupcakes with tall swirls. If you prefer less frosting, you can pipe a smaller swirl on the 24 cupcakes.

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 226Total Fat: 5gSaturated Fat: 2gUnsaturated Fat: 2gCholesterol: 50mgSodium: 236mgCarbohydrates: 45gFiber: 0gSugar: 34gProtein: 2g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

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Please leave a comment on the blog or share a photo on Pinterest

The post Lemon Blueberry Cupcakes appeared first on Inside BruCrew Life.

If you love easy blueberry recipes, try these sour cream blueberry muffins or this blueberry banana bread next.

The post for blueberry snack cake was first published in December 2013. It was updated and republished in May 2026.

If I ever open a bed and breakfast or a coffee shop, I will serve Bisquick blueberry pancakes and this amazing blueberry cake every day. It is a simple recipe that just makes everyone happy.

Years ago, I found this cake recipe in one of my old church cookbooks. It sounded so good, so I made it right away. My oldest son loved it so much that he devoured the whole thing in one day, then asked for another. That is honestly the best kind of review a recipe can get.

Every year, when blueberries are in season, this blueberry snack cake is the first thing I make. I love the crunchy sugar topping and soft, moist cake with juicy berries. A warm slice with a blueberry latte is a delicious way to start out any day.

Ingredients Needed

This easy blueberry snack cake recipe comes together in minutes with simple pantry staples and fresh blueberries. Scroll down to the printable recipe card for the exact amounts and complete instructions.

• Unsalted Butter: Softened butter gives this cake a rich and tender crumb. Set it out at least 30 minutes before you start so it has time to soften properly.
• Granulated Sugar: Sweetens the batter and is sprinkled on top for a crackly crust.
• Large Egg: Helps bind everything together and adds richness to the batter.
• Greek Yogurt: Keeps this cake soft and tender without making it heavy. Sour cream can be used as a substitute.
• Almond Extract: I like to use a little almond extract to add a subtle nutty note and make the cake taste extra special. It goes so well with blueberries.
• All Purpose Flour: Gives the cake its structure. Make sure to fluff and spoon or use a kitchen scale for the best results.
• Baking Powder: Gives the cake just enough lift so it bakes light and tender.
• Blueberries: I usually use fresh berries, but frozen blueberries will also work.

How To Make A Blueberry Snack Cake

You can make a blueberry breakfast cake and have it in the oven in a few minutes. Just follow our easy step-by-step instructions.

1. Make the batter. Beat the softened butter and sugar in a large bowl until light and creamy. Add the egg, yogurt, extracts, and mix again until smooth.
2. Add the dry ingredients. Add the flour, salt, and baking powder to the butter mixture and stir just until combined.
3. Fold in the blueberries. Gently stir 1 tablespoon of flour into the berries, then fold them into the batter gently.
4. Top and bake. Spoon the batter evenly into a greased square cake pan. Sprinkle with granulated sugar, then place in a preheated oven and bake. Cool on a wire rack before cutting and serving.

Storing and Freezing

On the Counter: Keep the cake in a covered container at room temperature for 2-3 days.

In the Refrigerator: Cover tightly and refrigerate for 5-6 days. Let it come to room temperature before serving for the best texture and flavor.

In the Freezer: Wrap individual squares in plastic wrap, then place them in a freezer bag for 1-2 months. Thaw before serving.

More Breakfast Cake Recipes

• Strawberry Banana Cake
• Apple Crumble Cake
• Raspberry Banana Cake
• Cherry Coffee Cake
• Strawberry Snack Cake

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Recipe

Blueberry Snack Cake

Yield: 9 squares

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

This blueberry snack cake is the perfect combination of a blueberry muffin and a coffee cake. It has a soft, moist texture, is filled with fresh blueberries, and is topped with a sweet, crackly sugar that makes every bite so delicious.

Print

Ingredients

• ½ cup unsalted butter, softened
• 1 ¼ cup granulated sugar, divided
• 1 large egg
• ¾ teaspoon vanilla extract
• ¾ teaspoon almond extract
• 1 cup 2% Greek yogurt
• 2 cups all purpose flour (240g) + 1 tablespoon
• 2 teaspoons baking powder
• ¾ teaspoon table salt
• 2 cups fresh blueberries (11 oz)

Instructions

1. Preheat your oven to 350°F. Spray an 8x8 baking dish with nonstick spray. (baking time depends on pan type)
2. Beat the butter and 1 cup sugar in a large bowl until light and creamy. Add the egg, vanilla extract, almond extract, and yogurt, and mix until smooth.
3. Slowly mix in the 2 cups of flour, baking powder, and salt.
4. Sprinkle the 1 tablespoon of flour over the berries. Use a rubber spatula to gently fold the berries into the thick batter.
5. Spread the batter evenly into the prepared pan. Sprinkle the remaining ¼ cup of sugar over the top. Bake for 40-45 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool before slicing.

Notes

• Use fresh blueberries for the best results. Fresh berries hold their shape better in the batter and release less moisture than the frozen ones.

• If you need to use frozen blueberries, do not thaw them. Add the frozen fruit straight from the freezer to prevent it from turning the batter purple.
• Toss the berries in flour. A light coating of flour helps the fruit stay suspended in the batter and prevents it from sinking to the bottom during baking.
• Be generous with the sugar topping. The crackly sugar crust is one of the best things about the cake, so do not hold back!
• Bake time varies by pan. If using a metal cake pan, bake closer to 40 minutes. I used a glass pan, and it took 45 minutes.
• Let the cake cool before cutting. Give the cake 15-20 minutes to cool before diving in. This way, the crumb has time to set, and the berries are not too hot or juicy.

Nutrition Information:

Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 501Total Fat: 12gSaturated Fat: 7gUnsaturated Fat: 5gCholesterol: 52mgSodium: 338mgCarbohydrates: 86gFiber: 3gSugar: 42gProtein: 10g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

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The post Blueberry Snack Cake appeared first on Inside BruCrew Life.

Coca Cola chocolate cake has been a Southern favorite since the 1950's. I've seen it in so many old cookbooks and watched it disappear at church potlucks over the years. When Cracker Barrel added it to its menu in the '90s, this classic dessert became even more popular.

Cracker Barrel has always been a family favorite. When our kids were young, they loved sitting in the rocking chairs and playing the pegboard game while waiting for food.

Recently, we visited again, and I had the hash brown casserole, bacon mac and cheese, and fried apples. Of course, the real reason for my visit was a slice of their famous double chocolate fudge Coca Cola cake!

With food costs rising everywhere, I have been creating copycat recipes of my favorite restaurant dishes. I made a delicious cola version of my Dr. Pepper cake that tastes just as good as the original but is so much cheaper.

Adding soda boosts the chocolate flavor and helps the cake rise, making it light and fluffy. In my opinion, the best part is the cooked cola frosting. It soaks into the warm cake and creates a delicious fudgy glaze. Trust me, everyone will want the recipe!

Ingredients Needed

This chocolate Coca Cola cake comes together with simple ingredients and one very important can of soda. Scroll down to the printable recipe card for the exact amounts and detailed instructions.

• All Purpose Flour: Gives the cake structure. Spoon and level or weigh for best results.
• Granulated Sugar: Sweetens and balances the deep chocolate flavor.
• Baking Soda: Helps the batter rise.
• Eggs: Binds everything together and adds richness.
• Buttermilk: Gives the cake a light, moist, and tender texture.
• Vanilla Extract and Salt: Add balance and warmth.
• Unsalted Butter: Adds a rich flavor to the batter and frosting
• Cocoa Powder: Gives the cake and frosting a deep color and flavor. Hershey's Dark cocoa powder is what I used in this cake. You can use regular cocoa powder as well, but the cake will be lighter.
• Coca Cola: The star ingredient! Please use regular full-sugar Coke for the best texture and flavor! This is not the time to do a diet.
• Milk: Adds just the right amount of creaminess to the frosting and helps it come together smoothly.
• Powdered Sugar: Sweetens the frosting and gives it a pourable consistency. Sift it before adding it to the hot mixture to avoid any lumps!

How To Make Coca Cola Cake

This Coca-Cola cake recipe comes together quickly and easily. The most important thing to remember is to pour the hot frosting over the warm cake so it melts right in. Let's get started.

1. Mix the dry ingredients. Add the flour, sugar, baking soda, and salt to a large bowl and stir until combined.
2. Mix the wet ingredients. In a smaller bowl, whisk together the eggs, buttermilk, and vanilla, then set aside.
3. Make the soda mixture. Place the butter, cocoa powder, and Coke in a saucepan over medium-low heat. Stir until the butter melts and the mixture is smooth.
4. Combine the ingredients. Pour the warm cola mixture into the dry ingredients and whisk until combined. Gently whisk in the wet ingredients until smooth.
5. Bake. Pour the batter into a prepared pan and bake until a toothpick inserted in the center comes out with a few moist crumbs.
6. Make the frosting. Melt the butter, cocoa, and Cola in a small saucepan over low heat until melted and smooth. Bring to a low boil, then remove from the heat. Whisk in the sugar and vanilla until smooth and glossy.
7. Frost the cake. Immediately pour the warm frosting slowly over the hot cake, then spread it out evenly with a spatula. Let the frosting set before cutting.

Storing and Freezing

On the Counter: Let the frosting set completely before cutting the cake into squares. If you cut into it before it sets, the frosting will run off the sides. Once set, store in a tightly covered container for 3-4 days.

In the Freezer: Wrap the entire cake or individual squares in two layers of plastic wrap and then one layer of foil. Freeze for 1-2 months. Thaw at room temperature before serving.

More 9x13 Cake Recipes

• Chocolate Chip Cake
• Easy Coconut Cake
• Carrot Cake Sheet Cake
• Orange Creamsicle Poke Cake
• Best Banana Cake

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Recipe

Copycat Cracker Barrel Coca Cola Cake

Yield: 24 squares

Cook Time: 33 minutes

Total Time: 33 minutes

This Coca Cola Cake is a rich and moist chocolate sheet cake made with Coke and topped with a boiled chocolate frosting that melts into the top. It's easy to make and tastes amazing. Trust me, everyone will be asking for this copycat Cracker Barrel recipe!

Print

Ingredients

For the Cake

Toggle ingredient group

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon table salt
• 2 large eggs
• ½ cup buttermilk
• 1 teaspoon vanilla extract
• 1 cup unsalted butter
• ½ cup dark cocoa powder
• 1 cup Cola

For the Coca Cola Frosting

Toggle ingredient group

• ½ cup unsalted butter
• ¼ cup dark cocoa powder
• ¼ cup Cola
• 2 tablespoons milk
• 4 cups powdered sugar
• Pinch salt
• ½ teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F. Spray a 9 x 13-inch glass baking dish with nonstick spray.
2. Add flour, sugar, baking soda, and salt to a mixing bowl and whisk together.
3. In a smaller bowl, whisk together eggs, buttermilk, and vanilla.
4. Place the butter, cocoa powder, and Cola in a saucepan over medium-low heat, stirring until the butter melts and the mixture is smooth. Remove from heat.
5. Pour the chocolate mixture into the bowl with the flour. Slowly whisk until everything is combined.
6. Whisk in the egg mixture slowly, then pour the batter into the prepared pan.
7. Bake 33-35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from oven and place on a wire rack. While the cake is cooling, make the frosting.
8. Melt the butter, cocoa powder, and Cola over low heat until fully combined. Bring to a low boil, then remove from heat.
9. Slowly whisk in milk, sifted powdered sugar, vanilla, and salt.
10. Immediately pour frosting over the hot cake and spread it out. Let the frosting set completely before serving.

Notes

• Do NOT use diet or sugar free Coke. Regular full sugar soda is essential for the best texture and flavor. Diet soda affects how the cake bakes up.

• Heat the wet ingredients before combining. Warming the butter, cocoa, and Coke before adding them to the dry ingredients helps bloom the cocoa powder. Do not skip this step!
• Sift the powdered sugar. To prevent lumps in your frosting, sift it before stirring it into the hot mixture.
• Pour the frosting on the warm cake! Do not let your cake cool. A warm cake will allow the hot icing to melt into the top, creating that magical fudgy layer.
• Serve with ice cream. This cake is fantastic on its own, but adding a scoop of vanilla bean ice cream takes it to a whole new level. 10/10 recommend!

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 482Total Fat: 14gSaturated Fat: 8gUnsaturated Fat: 6gCholesterol: 49mgSodium: 176mgCarbohydrates: 84gFiber: 2gSugar: 63gProtein: 5g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

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Please leave a comment on the blog or share a photo on Pinterest

The post Coca Cola Cake appeared first on Inside BruCrew Life.

If you love easy desserts, check out these funfetti cookie bars or these lemon cookie bars.

These pina colada sugar cookie bars were first published in April 2018. The post was updated and republished in May 2026.

One of my favorite things about sugar cookie bars is how easy they are to customize. Who needs cookie cutters when you can press the dough into a pan and be done in 10 minutes? I'm all about working smarter in the kitchen, not harder.

Over the years, I have made many different versions of these bars. From salted caramel cookie bars to sugar cookie s'mores bars and everything in between, they are always one of the first things to disappear at any gathering. Pretty much any flavor combo you love can be worked into the dough or frosting.

Pineapple and coconut are two of my favorite summer flavors. So when I needed an easy dessert for a teacher appreciation luncheon, the pina colada pina bars were the obvious answer. My pan came home completely empty, so I think everyone else loves this combo too!

Ingredients Needed

These tropical cookie bars come together with basic ingredients and a few tropical extras. Scroll down to the printable recipe card for the exact amounts and detailed instructions.

• Unsalted Butter: Softened butter gives the cookie bars a rich and tender texture. Set it out at least 30 minutes before you start, so it can soften properly.
• Sugar: Using granulated and brown sugar adds sweetness, moisture, and chewiness.
• Large Egg: Binds the ingredients together and adds richness to the dough.
• Coconut Extract: Adds the extra coconut flavor.
• Rum Extract: Adds the classic pina colada flavor without any actual alcohol.
• All Purpose Flour: Gives baked goods their structure. Spoon and level or use a kitchen scale for best results.
• Baking Powder: Gives the bars just enough lift as the dough bakes.
• Sweetened Shredded Coconut: Adds more coconut flavor and a little chew in every bite.
• Pineapple Frosting: Mixing softened butter, drained crushed pineapple, powdered sugar, and shredded coconut creates a creamy tropical icing.
• Toppings: I love adding toasted coconut, cherries, and dried pineapple pieces to each individual bar for a pretty presentation.

How To Make Pina Colada Bars

This pina colada bar recipe comes together so quickly. Just a few simple steps stand between you and the most delicious tropical dessert. Here is how to make them.

1. Make the cookie dough. Beat the butter and sugar in a large bowl until creamy. Add the egg and extracts and mix again. Slowly add the dry ingredients and shredded coconut until a soft dough forms.
2. Press and bake. Press the dough evenly into a greased baking pan and bake. The bars should look just set in the center. Remove and cool completely.
3. Make the pineapple frosting. Beat the butter, salt, and very well-drained pineapple until creamy. Slowly add the powdered sugar and a little pineapple juice until smooth. Once everything is combined, beat it on high for 1-2 minutes to make it extra light and fluffy.
4. Frost and decorate. Spread the sweet pineapple frosting evenly on the cooled bars. Sprinkle with shredded and toasted coconut. Cut into squares and add a maraschino cherry and dried pineapple chunk to each one.

How To Toast Coconut

Toasted coconut adds a gorgeous golden color, a little extra crunch, and makes your kitchen smell absolutely amazing. Check out this full guide on how to toast coconut for all the details and tips.

Storing and Freezing

On the Counter: Store the cookie bars in a tightly sealed container at room temperature for 1-2 days.

In the Refrigerator: For longer storage, place the airtight container in the fridge for 5-6 days. Let them come to room temperature before serving for the best texture.

In the Freezer: Wrap the unfrosted slab of bars tightly in plastic wrap and freeze for 1-2 months. Thaw before frosting. Please do not freeze the frosted bars, as the pineapple frosting does not hold up well after thawing.

More Sugar Cookie Bars

• Hot Chocolate Bars
• Chocolate Mint Bars
• Unicorn Bars
• Neapolitan Bars
• Pumpkin Cookie Bars

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Recipe

Pina Colada Bars

Yield: 24 squares

Prep Time: 20 minutes

Cook Time: 14 minutes

Total Time: 34 minutes

These Pina Colada Bars bring all the tropical paradise vibes right to your kitchen! Chewy coconut sugar cookie bars topped with creamy pineapple frosting and toasted coconut make them beautiful and delicious. And the best part? Everything is made in one pan!

Print

Ingredients

For the Bars

Toggle ingredient group

• ½ cup unsalted butter, softened
• ½ cup packed light brown sugar
• ½ cup granulated sugar
• 1 large egg
• 1 teaspoon coconut extract
• 1 teaspoon rum extract
• 2 ½ cups all purpose flour (300g)
• 1 teaspoon baking powder
• ½ teaspoon table salt
• 1 cup sweetened shredded coconut

For the Frosting

Toggle ingredient group

• ½ cup unsalted butter, softened
• ¼ teaspoon table salt
• 1 - 8 ounce can crushed pineapple, drained very well (save juice)
• 4 ½ cups powdered sugar
• 1 tablespoon pineapple juice
• 1 ½ cups sweetened shredded coconut
• ½ cup toasted coconut
• 24 cherries with stems, patted dry
• 24 pieces dried pineapple

Instructions

1. Preheat the oven to 375°F. Spray a 9x13-inch glass pan with nonstick spray.
2. Beat the butter and sugars until creamy. Add the egg and extracts and beat again.
3. Stir together the flour, baking powder, salt, and shredded coconut. Slowly add it to the sugar mixture and beat until a soft dough forms
4. Press the cookie dough into the bottom of the prepared pan. Bake for 14 minutes. Remove and let cool completely.
5. Beat the butter, salt, and well-drained pineapple until creamy. Add the sugar and pineapple juice slowly and beat until creamy again. Stir in the shredded coconut, then spread it on top of the cooled bars.
6. Sprinkle the toasted coconut on top. Cut the cookies into 24 bars, and top each with a cherry and a piece of pineapple right before serving.

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Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 559Total Fat: 18gSaturated Fat: 14gUnsaturated Fat: 4gCholesterol: 30mgSodium: 192mgCarbohydrates: 96gFiber: 4gSugar: 71gProtein: 4g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

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The post Pina Colada Bars appeared first on Inside BruCrew Life.

If you love baking with candy bars, try these Reese's chocolate chip cookies or these Snickers surprise cookies next.

The post for dark chocolate Butterfinger cookies was first published in June 2013. It was updated and republished in May 2026.

Some flavor combinations are just incredible, and this one started years ago at Coldstone Creamery. My daughter always got the same order every time we went. It was always dark chocolate ice cream with Butterfingers mixed in. After trying a bite, I realized she was on to something.

One day, I realized that if dark chocolate and Butterfinger made an amazing ice cream combo, they would probably taste awesome in a cookie. So I headed to the kitchen and got to work. The result was a rich, deeply chocolate cookie loaded with crunchy Butterfinger pieces

My daughter was so excited when she got home. I turned her favorite candy and ice cream combo into a great cookie recipe! These chewy cookies have been a favorite in our house ever since.

Ingredients Needed

These chocolate Butterfinger cookies come together with simple pantry staples and one very important ingredient. Scroll down to the printable recipe card for the full amounts and complete instructions.

• Unsalted Butter: Gives baked goods a rich and soft texture. Set it out 30 minutes before you start so it has time to soften.
• Brown Sugar and Granulated Sugar: Using both sugars adds sweetness, moisture, and that perfectly chewy texture.
• Large Egg: Helps bind everything and adds richness to the dough.
• Vanilla Extract: Adds a sweet flavor that enhances the chocolate and Butterfinger flavor.
• All Purpose Flour: Gives the cookies their structure. Measure it correctly by fluffing and spooning, or by weighing it on a kitchen scale.
• Dark Cocoa Powder: This gives the cookies a rich, deep chocolate flavor and a beautiful dark color. I like Hershey's Dark or Giradelli Dutch process. Regular cocoa can be used, but the cookies will be lighter.
• Baking Soda: Gives the cookies just enough lift and spread as they bake.
• Dark Chocolate Chips: Adds extra chocolatey goodness in every cookie.
• Butterfinger Candy Bars: The most important ingredient! Mini Butterfingers are easy to chop. I also love buying Butterfinger baking bits for an easy shortcut.

How To Make Chocolate Butterfinger Cookies

This Butterfinger cookie recipe comes together so quickly. Follow our easy step-by-step instructions for the best results.

1. Mix the wet ingredients. Beat the butter and sugars in a large bowl until creamy. Add the egg and vanilla and mix again until smooth.
2. Add the dry ingredients. Gently mix in the flour, cocoa powder, salt, and baking soda until a soft dough forms.
3. Fold in the mixins. Gently stir in the candy pieces and chocolate chips.
4. Roll and bake. Scoop the dough into 12 dough balls. Press the extra chopped Butterfinger bits onto each dough ball, then place them on a prepared baking sheet. Bake until the edges are set.
5. Cool and enjoy. Let the cookies cool on the baking sheet for a few minutes. Then transfer them to a wire rack or parchment paper. Let them cool completely.

Storing and Freezing

On the Counter: Store the cooled cookies in a tightly sealed container at room temperature for 3-4 days.

In the Freezer: Wrap each cookie individually in plastic wrap, then place in a freezer bag. Freeze for 1-2 months. Thaw at room temperature before serving.

More Chocolate Cookies

• Reese's Chocolate Cookies
• Chocolate Bon Bon Cookies
• Salted Caramel Brownie Cookies
• Chocolate M&M Cookies
• Chocolate Blossom Cookies

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Recipe

Chocolate Butterfinger Cookies

Yield: 12 cookies

Prep Time: 20 minutes

Cook Time: 8 minutes

Total Time: 28 minutes

Dark chocolate cookies filled with Butterfinger candy bars. Grab a glass a milk to have with these delicious cookies.

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Ingredients

• ½ cup unsalted butter, softened slightly
• ¼ cup packed light brown sugar
• ⅓ cup granulated sugar
• 1 large cold egg
• ½ teaspoon vanilla extract
• 1 cup all purpose flour (120g)
• ¼ cup dark cocoa powder
• ½ teaspoon baking soda
• ¾ teaspoon table salt
• 1 ¼ cups Butterfinger Bits, divided
• ½ cup dark chocolate chips + extra

Instructions

1. Preheat oven to 375°F. Line a sheet pan with parchment paper or a Silpat.
2. In a large mixing bowl, beat the butter and sugars until creamy. Add the egg and vanilla and mix again.
3. Slowly add the flour, cocoa powder, baking soda, and salt to the butter mixture until a soft dough forms.
4. Gently stir in 1 cup Butterfinger pieces and chocolate chips. Use a 2-tablespoon scoop to make 12 dough balls, weighing 2 ounces.
5. Roll each one into a ball, then roll the tops in the reserved Butterfinger bits. Shape the balls into a tall egg shape and place 6 on the prepared baking sheet. Bake for 8 minutes.
6. As soon as the cookies come out of the oven, swirl a large cup around each hot cookie to even up the edges, then let them cool on the hot pan for two minutes.
7. Remove the cookies and place them on parchment paper, then press extra chocolate chips into the tops of the cookies. Once the cookies are cool and the chocolate is set, place them in a tightly sealed container.

Recommended Products

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

• 
  Silpat Premium Non-Stick Silicone Baking Mat, Half Sheet Size
• 
  Calphalon Nonstick Bakeware, Baking Sheet, 12-inch by 17-inch

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 408Total Fat: 18gSaturated Fat: 10gUnsaturated Fat: 8gCholesterol: 38mgSodium: 273mgCarbohydrates: 57gFiber: 3gSugar: 29gProtein: 6g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

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The post Chocolate Butterfinger Cookies appeared first on Inside BruCrew Life.

If you love baking with bananas, try this birthday cake banana bread or these chocolate banana muffins next.

The post for chocolate banana marble muffins was first published in September 2017. I updated the information and then republished it in April 2026.

Can I confess something? I only buy bananas so I can bake something delicious after they turn brown. It's one of my quirky habits!

These chocolate banana marble muffins are the result of spotty bananas. I started with my banana caramel muffins and mixed in dark cocoa powder for pretty marble swirls. I couldn't resist adding some chocolate chips for more flavor!

My daughter took a bite, immediately said these were a winner! Then she asked me to make another batch right away. Honestly, I was thinking the same thing. These have been a regular in our muffin rotation ever since!

These marble muffins are perfect for a grab-and-go breakfast or an afternoon snack with a chocolate latte. And if you pop one in the microwave for just 10 seconds, it tastes like it just came out of the oven. That little trick alone is worth making a double batch for.

Ingredients Needed

These chocolate banana marble muffins come together with simple pantry staples and a few ripe bananas. Scroll down to the printable recipe card for the exact amounts and complete instructions.

• Unsalted Butter: Softened butter gives these muffins a rich and tender crumb. Set it out at least 30 minutes before baking, so it has time to soften properly.
• Sugar: The combination of light brown sugar and white sugar adds sweetness.
• Large Egg: Binds everything together and adds richness to the batter.
• Greek Yogurt: Adds moisture and a slight tang, keeping these muffins soft for days. Sour cream also works great as a substitute.
• Ripe Bananas: The star of the show! The riper and browner the bananas, the sweeter and more flavorful your muffins will be. You will need 1 ½ cups of mashed bananas, which is about 4 bananas.
• All Purpose Flour: Gives the muffins their structure. Measure accurately by fluffing and spooning, or by using a kitchen scale.
• Baking Powder and Baking Soda: The combination of both leaveners creates a nice rise during baking.
• Cinnamon: Adds a warm spice flavor.
• Dark Cocoa Powder: Creates that deep dark chocolate color and taste.
• Mini Chocolate Chips: More chocolate is always the answer, so they get stirred into the batter and sprinkled on top.

How To Make Banana Marble Muffins

The marble swirl in these muffins looks so beautiful and impressive, but is honestly one of the easiest things to do. Here is how to make them, step by step.

1. Make the banana batter. Beat the butter and sugars in a large bowl until creamy. Add the egg, yogurt, and vanilla extract, then mix again. Slowly add the dry ingredients until just combined.
2. Add the cocoa. Scoop the muffin batter evenly into two bowls. Stir the dark cocoa and some of the mini chips into one bowl. This batter will be thicker.
3. Fill the liners. Place paper liners into 18 muffin cavities. Spoon the chocolate batter into one side of each liner first, since it is thicker and will hold its shape. Then spoon the banana batter into the other side of the liner.
4. Swirl and add chips. Use a butter knife to gently swirl the two batters together in each cup. Sprinkle the remaining chips over the tops of the batter to make them look prettier.
5. Bake and cool. Place the pan in the oven and bake until a toothpick inserted in the center comes out with a few crumbs. Remove and cool in the pan for a few minutes before transferring them to a wire rack.

Serving Suggestions

These marble muffins are fantastic on their own, but they go perfectly with a few of these breakfast favorites!

• Protein. Serve on the side with bacon egg tacos or egg burritos.
• Fruit. Add a bowl of fruit salad or a strawberry yogurt parfait.
• Coffee. Enjoy a cup of hot coffee or a salted caramel mocha with all of the above options.

Storing and Freezing Muffins

On the Counter: Store cooled muffins in an airtight container at room temperature for up to 4 days.

In the Refrigerator: Store the treats in a sealed container for up to a week. Keep it closed tightly to avoid drying out. Warm it up in the microwave or let it sit at room temperature before serving.

In the Freezer: Place cooled muffins on a baking sheet and freeze for one hour. Wrap each one in plastic wrap, then place in a freezer bag and freeze for up to 2 months. Thaw before serving.

Reheat: Warm up a muffin in the microwave for 10 seconds for a gooey treat that tastes freshly baked. Trust me on this!

More Banana Muffin Recipes

• Peanut Butter Banana Muffins
• Banana Bread Muffins
• Banana Nutella Muffins
• S'mores Banana Muffins
• Banana Pineapple Muffins

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Recipe

Banana Marble Muffins

Yield: 18 muffins

Prep Time: 20 minutes

Cook Time: 17 minutes

Total Time: 37 minutes

These banana marble muffins have gorgeous swirls of chocolate baked right into each one. They are soft, tender, and a delicious way to use up those overripe bananas sitting on your counter.

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Ingredients

• 1 cup unsalted butter, softened
• ½ cup packed light brown sugar
• ½ cup granulated sugar
• 1 large egg
• ¼ cup Greek yogurt
• 1 ½ cups mashed ripe banana (3-4)
• 1 teaspoon vanilla extract
• 2 ¼ cups flour (270g)
• ¼ teaspoon table salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ cup dark cocoa powder
• ½ cup miniature chocolate chips + 2 tablespoons

Instructions

1. Preheat the oven to 350°F. Place 18 paper liners in two muffin tins.
2. Beat the butter, brown sugar, and sugar in a large bowl until creamy. Add the egg, yogurt, banana, and vanilla and beat again.
3. Stir together the flour, salt, baking powder, baking soda, and cinnamon. Slowly beat the dry ingredients into the butter mixture. Do not overmix.
4. Remove two cups of the batter and place them into another bowl. Stir the cocoa powder and ½ cup mini chips into this batter.
5. Spoon the chocolate batter evenly into one side of the cupcake liners. The batter will be stiff, so it will stay put.
6. Spoon the regular banana batter into the other side of the liners. Use a butter knife or toothpick to gently swirl the two batters together.
7. Sprinkle the remaining mini chips on top of the muffins. Bake for 17-18 minutes. Do not over-bake! Remove and cool slightly before serving.
8. Store the leftover muffins in a tightly sealed container. Reheat each muffin for 10 seconds in the microwave to warm and soften the chocolate chips.

Notes

• Use very ripe bananas. The more brown spots, the better! Ripe bananas are sweeter and have a more intense banana flavor. If your bananas aren't ready, here are some tips on how to ripen bananas.

• Divide the batter evenly. You should have about 2 cups of batter in each bowl. Try to keep them as equal as possible so each muffin has a good balance of both flavors.
• Add the chocolate batter first. The chocolate batter is thicker, so it will stay put. Add it first, then fill the other side with the banana batter.
• Swirl gently! A few gentle passes with a knife or toothpick is all you need to get that marbled effect. Over-swirling will blend the batters together, and you will lose the swirl.
• Do not overbake. They should spring back lightly when touched on top. Overbaked muffins will be dry and crumbly instead of soft and tender.
• Reheat for the best experience. Warm each muffin in the microwave for 10 seconds before eating. The chocolate chips get all gooey and melty, and it makes such a difference

Recommended Products

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

• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  Silicone Spatulas
• 
  Wilton Recipe Right Nonstick 12-Cup Regular Muffin Pan (2, STANDARD)

Nutrition Information:

Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 355Total Fat: 15gSaturated Fat: 8gUnsaturated Fat: 6gCholesterol: 40mgSodium: 161mgCarbohydrates: 52gFiber: 3gSugar: 20gProtein: 6g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

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The post Banana Marble Muffins appeared first on Inside BruCrew Life.

The post for coconut cream cookie cups was first published in December 2013. The photos and recipe were updated and then republished in April 2026.

Years ago, I had the incredible opportunity to visit the Pillsbury kitchens as part of their Holiday Bloggers Event. Getting to bake in their professional kitchen, with a team of bakers, was a dream come true. It was an experience I will never forget!

We spent the day learning about food styling and photography, and then the real fun began. They challenged us to make a recipe using ingredients in the Pillsbury kitchen. That's where these coconut cream cookie cups came to life! I love finding ways to combine two desserts into one treat. So, putting fluffy pie filling inside a cookie cup felt like the perfect idea.

These little cookie cups have been one of my favorites ever since that trip. Over the years, I made my own sugar cookie dough instead of buying it. But I kept the filling the same, because why change something so good? Soft cookies, creamy filling, and toasted coconut are a combination that I'll never get tired of.

Ingredients Needed

This coconut cream cookie recipe comes together with simple ingredients. Scroll down to the printable recipe card for the exact amounts and complete instructions.

• Unsalted Butter: Softened butter gives the cookies a rich, tender texture. Set it out at least 30 minutes before you start.
• Sugar: The combo of granulated and brown sugar sweetens the dough and helps create those golden edges.
• Large Egg: Helps bind the dough and adds richness.
• All Purpose Flour: Gives the cups their structure. Spoon and level, or use a kitchen scale for the best results.
• Baking Soda: Provides a little lift and the golden color.
• Cream Cheese: The base of the fluffy filling. Make sure it is fully softened so the filling comes together without any lumps.
• White Chocolate Chips: Melted and stirred into the cream cheese for a rich, sweet base that complements the coconut flavor.
• Coconut Extract: Gives the filling a sweet, tropical flavor without being too overpowering.
• Cool Whip: Adds a light, fluffy texture. Homemade whipped cream can be used if you prefer.
• Shredded Coconut: This gets added to the dough and the filling, then toasted and sprinkled on top for a delicious touch.

How To Make Coconut Cream Cookies

Follow the steps below to make these chewy cookie cups with a fluffy coconut filling.

1. Make the cookie dough. Beat the butter and sugar in a large bowl until creamy. Add the egg and vanilla and beat again. Slowly add the dry ingredients and mix until a soft dough forms. Stir in the shredded coconut.
2. Roll and bake. Use a 1-tablespoon scoop to make 24 even dough balls. Roll and place one in each cavity of a greased mini muffin tin. Bake until the edges are set and lightly golden.
3. Press the centers. As soon as the cookies come out of the oven, use a tart shaper to press the center of each cookie down while they are still hot.
4. Cool completely. Let the cookies cool in the pan for a few minutes, then gently lift them out and transfer them to a wire rack to cool.
5. Make the coconut filling. Melt the white chips in a microwave-safe bowl. Beat the melted chocolate into the softened cream cheese until fully combined. Add the coconut extract and shredded coconut, then stir again. Fold in the Cool Whip gently.
6. Fill the cookie centers. Spoon or pipe the coconut filling into each cooled cookie cup. Sprinkle with toasted coconut if desired.

How To Toast Coconut

Toasted coconut adds a pretty golden color and a slightly nutty flavor to the cookie cups. You can toast it on a baking sheet in the oven or in a dry skillet on the stovetop until golden brown. Check out my full guide on toasted coconut for all the tips and tricks.

Storing and Freezing

Store the cream pie cookie cups in a sealed container in the fridge for 4-5 days.

The unfilled cookie cups can be stored at room temperature for 2-3 days. Make the filling, then store it separately in the refrigerator; assemble the cups the day you plan to serve them.

Wrap the unfilled cookie cups in plastic wrap, then place them in a freezer bag. Freeze for 2-3 months. Thaw at room temperature before filling and serving.

More Cookie Cup Recipes

• S'mores Cookie Cups
• Peanut Butter Oreo Cookie Cups
• Tiramisu Cookies
• Cocoa Almond Cookies
• Peanut Butter Cup Cookies

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Recipe

Coconut Cream Cookies

Yield: 24 cookie cups

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

If you’re a fan of coconut cream pie, you are going to love these mini coconut cream cookies! With a fluffy cream filling and a sprinkle of toasted coconut on top, these cookie cups are pretty and delicious. They might just become your new favorite treat!

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Ingredients

For the Cookies

Toggle ingredient group

• ½ cup unsalted butter, softened
• ¼ cup granulated sugar
• ½ cup packed light brown sugar
• 1 large egg
• ½ teaspoon vanilla extract
• ¼ teaspoon baking soda
• ½ teaspoon table salt
• 1 ½ cups all purpose flour (180g)
• ½ cup shredded sweetened coconut

For the Filling

Toggle ingredient group

• 8 ounces cream cheese, softened
• ½ cup white chocolate chips
• 2 teaspoons coconut extract
• 2 cups Cool Whip
• 1 cup shredded coconut
• ¼ cup toasted coconut

Instructions

1. Preheat oven to 350°F. Spray the bottoms and sides of a mini muffin tin with nonstick spray.
2. Mix the softened butter and both sugars in a large bowl until creamy. Add the egg and vanilla and mix again.
3. Slowly mix in the baking soda, salt, and flour until a soft dough forms. Fold in the shredded coconut.
4. Use a 1-tablespoon cookie scoop to make 24 even dough balls. Roll and place in the prepared muffin tin.
5. Bake for 10-11 minutes. As soon as the cookies come out of the oven, use a tart shaper to press in the centers.
6. Let cool in the pans for 2-3 minutes. Gently remove to a wire rack to cool completely.
7. Place the white chocolate chips in a microwave-safe bowl. Heat for 30 seconds and stir. Heat for 15 seconds and stir until creamy.
8. Beat the melted chocolate into the cream cheese. Stir in the extract and shredded coconut. Gently fold in the Cool Whip. Use a spoon or piping bag with a large star tip to fill the centers of the cookies with a large dollop of filling. Top with toasted coconut, if desired.
9. Store in a tightly sealed container in the refrigerator for 4-5 days.

Notes

• Spray the mini muffin pans with cooking spray. Make sure to coat the bottom and sides well so the cookies release cleanly after baking.

• Press the centers immediately. The cookies need to be pressed while they are still hot and soft. Have your tart shaper or spoon ready to go the moment the pan comes out of the oven.
• Let the cookies cool completely before filling. Adding the filling to a warm cookie will cause it to melt and lose its fluffy texture.
• Pipe the coconut cream pie filling for a prettier look. A piping bag fitted with a large star tip makes these treats look like they came from a bakery. FYI: the coconut tends to get stuck if there are lumps.
• Short on time? Use store-bought dough. Pillsbury ready-to-bake dough works great as a shortcut.

Recommended Products

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

• 
  Wilton Perfect Results Non-Stick Mini Muffin and Cupcake Pan
• 
  Fox Run 4146 Tart Tamper, Wood

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 272Total Fat: 15gSaturated Fat: 11gUnsaturated Fat: 4gCholesterol: 29mgSodium: 155mgCarbohydrates: 33gFiber: 2gSugar: 18gProtein: 3g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

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Please leave a comment on the blog or share a photo on Pinterest

The post Coconut Cream Cookies appeared first on Inside BruCrew Life.

This banana split coffee cake was first published in May 2015. The photos and text were updated and republished in April 2026.

I'm a huge fan of banana splits and have been adding those flavors to desserts for years! Two of our favorites are this banana split fluff and a banana split pie.

So the last time we had a few overripe bananas, I decided to make another banana split treat. I gave this banana toffee cake a delicious makeover by adding mini chocolate chips, nuts, and strawberry pie filling. Since then, we have been making this strawberry banana coffee cake on repeat.

Fair warning, though, this cake gets better with time. I've been sneaking bites every time I walk through the kitchen. Someone has to be the chief taste tester, right?

If you love easy coffee cake recipes, you might also want to try this cherry coffee cake or this blueberry pecan coffee cake.

Ingredients Needed

This strawberry banana crumb cake comes together with simple pantry staples and a few extra ingredients. Scroll down to the printable recipe card for the exact amounts and full instructions.

• Unsalted Butter and Cream Cheese: The combination of both gives this cake a rich, moist crumb. Make sure both are softened before mixing.
• Brown Sugar and Granulated Sugar: Using both adds sweetness and keeps the cake moist.
• Large Eggs: Help bind everything together and add richness to the batter.
• Bananas: The star of the show! Ripe bananas give this cake its natural sweetness and classic banana flavor. The riper the better here.
• Vanilla Extract: Adds a warm flavor.
• All Purpose Flour: Gives the cake its structure. Make sure to measure correctly by spooning and leveling for the best results.
• Baking Powder and Baking Soda: Using both gives the cake a nice rise and fluffy texture.
• Mini Chocolate Chips: Stirred into the batter for little pockets of chocolate goodness in every bite.
• Nuts: Finely chopped and mixed into the batter for a little crunch and nutty flavor.
• Strawberry Pie Filling: You can use store-bought or try this homemade strawberry pie filling for an even fresher flavor.
• Crumb Topping: Stir together flour, oats, cinnamon, sugar, nuts, and melted butter. Sprinkle the topping over the batter before baking.
• Glaze: Whisk together powdered sugar and water, then drizzle over the cooled cake for a sweet finishing touch.

How To Make Strawberry Banana Coffee Cake

This easy banana crumb cake comes together in just a few simple steps. Get ready because your kitchen is going to smell amazing!

Make the cake batter. Beat the softened cream cheese, butter, and sugar in a large bowl until creamy. Add the eggs, mashed bananas, and vanilla, and mix again.

Add the dry ingredients. Stir together the flour, baking powder, baking soda, and salt. Slowly mix the dry ingredients into the butter mixture until just combined. Do not overmix.

Fold in the mix-ins. Gently stir the chocolate chips and chopped nuts into the batter.

Assemble the cake. Spread the batter evenly into a greased 9x13 baking pan. Drop spoonfuls of pie filling onto the batter, then use a knife to gently swirl it. You want pockets of strawberry throughout, so do not over swirl.

Add the crumb topping. Stir the topping ingredients together until the mixture clumps. Sprinkle it evenly over the top of the cake.

Bake and cool. Bake in a preheated oven until a toothpick inserted in the center comes out with just a few moist crumbs. Do not overbake!

Add the glaze. Whisk together the powdered sugar and water until smooth. Drizzle over the cooled cake and let it set before slicing and serving.

Storing and Freezing

On the Counter: Store the banana strawberry cake in an airtight container at room temperature for up to 2 days.

In the Refrigerator: Place the covered container in the fridge for up to 6 days. Let it come to room temperature before serving for the best texture.

In the Freezer: Wrap individual squares in plastic wrap and place in a freezer bag for up to 2 months. Thaw overnight in the refrigerator before serving. For best results, freeze without the glaze, then add it after thawing.

Can I make this banana coffee cake ahead of time? Absolutely! This cake actually tastes even better the next day after the flavors have had time to settle. Make it the night before and store it covered on the counter.

More Coffee Cake Recipes

• Apple Butter Coffee Cake
• Cinnamon Roll Pumpkin Cake
• Apple French Toast Casserole
• Sour Cream Coffee Cake
• Cranberry Coffee Cake

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Recipe

Strawberry Banana Cake

Yield: 24 squares

Prep Time: 25 minutes

Cook Time: 42 minutes

Total Time: 1 hour 7 minutes

If you have brown bananas sitting on your counter, this strawberry banana cake needs to happen. Every bite is moist and tender, swirled with strawberry pie filling, and topped with a buttery crumb topping. Perfect for breakfast, brunch, or honestly any time you need a little something sweet!

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Ingredients

For the Cake

Toggle ingredient group

• ½ cup unsalted butter, softened
• 1 - 8 ounce package cream cheese, softened
• ¾ cup packed light brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 cup mashed banana (2-3)
• 2 teaspoons vanilla extract
• 2 ¼ cups all purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon table salt
• ½ cup mini chocolate chips
• ½ cup finely chopped nuts (walnuts or pecans)
• 1 cup strawberry pie filling

For the Topping

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• ¼ cup all purpose flour
• ¼ cup quick oats
• 1 teaspoon cinnamon
• ¼ cup packed light brown sugar
• ¼ cup finely chopped nuts
• 2 tablespoons unsalted butter, melted

For the Glaze

Toggle ingredient group

• ¾ cup powdered sugar
• 2-3 teaspoons water

Instructions

1. Preheat oven to 350°F. Spray a glass 9x13 pan with nonstick spray.
2. Beat the cream cheese, butter, and sugars until creamy. Add the eggs, banana, and vanilla and beat again.
3. Stir together the flour, baking powder, baking soda, and salt. Slowly mix the dry ingredients into the butter mixture until smooth.
4. Stir in the chocolate chips and nuts by hand.
5. Spread the batter in the prepared pan. Drop the pie filling by spoonfuls onto the batter. Gently swirl the pie filling into the batter using a knife.
6. Stir together the crumble topping until you have pea-sized crumbs. Sprinkle the topping over the batter.
7. Bake for 42 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Remove and let cool completely.
8. Stir together the glaze ingredients and drizzle over the top. Let it set before serving.

Notes

• Use extra ripe bananas. The more brown spots, the better! Ripe bananas are sweeter, giving the cake a more intense banana flavor.

• Smash the bananas well. Use a fork to mash the bananas before adding them to the batter. A few small lumps are fine, but you want it mostly smooth so it mixes in evenly.
• Do not over-swirl the pie filling. A few gentle passes with a knife are all you need. If you swirl too much, it will mix into the batter instead of leaving big pockets of strawberry flavor.
• Let it cool completely before glazing. If the cake is even slightly warm, the glaze will melt into the topping instead of sitting on top.
• Can I use fresh strawberries instead of pie filling? Fresh berries release moisture as the cake bakes, which can affect the texture. Strawberry pie filling is the best option here because it holds its shape and adds sweetness without extra liquid.

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 346Total Fat: 13gSaturated Fat: 6gUnsaturated Fat: 7gCholesterol: 32mgSodium: 196mgCarbohydrates: 53gFiber: 2gSugar: 29gProtein: 6g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

The post Strawberry Banana Coffee Cake appeared first on Inside BruCrew Life.

The moment I spotted the chocolate pistachio loaf on the Starbucks spring menu, I knew I had to try it. It was just as gorgeous and delicious as it looked, but I knew right away I had to make my own version at home.

I love recreating coffee shop favorites, and this one goes perfectly with my lemon loaf and marble loaf cake. Why spend extra money when you can make something just as good or better in your own kitchen?

To get the sweet flavor and light green color, I started with this pistachio loaf. Then I added a swirl of chocolate batter to create that gorgeous marble effect. Chocolate ganache and chopped pistachios give every slice that beautiful bakery case look.

Ingredients Needed

This chocolate pistachio quick bread comes together with simple ingredients. The nuts and chocolate give it that bakery-style look and taste. Scroll down to the printable recipe card for the exact amounts and detailed instructions.

• Granulated Sugar: Sweetens the batter without adding any extra flavor.
• Vegetable Oil: Adds richness and tenderness to the sweet bread. Choose a neutral oil like canola or avocado.
• Large Eggs: Help bind everything together and add moisture to the ingredients.
• Vanilla and Almond Extract: Adds a warm, rich flavor to the batter.
• All-Purpose Flour: Gives the loaf structure. Make sure to measure it correctly by spooning and leveling or using a kitchen scale.
• Instant Pistachio Pudding Mix: The secret ingredient! It adds a sweet, nutty flavor and gives the batter a subtle light green color.
• Baking Powder and Baking Soda: the combination of both gives this loaf a good rise as it bakes.
• Buttermilk: Provides extra moisture for the batter and a nice tangy flavor. In a pinch, you can use regular or whole milk with vinegar.
• Dark Cocoa Powder: Dutch-processed cocoa powder gives a richer, darker flavor.
• Strong Brewed Coffee: A small amount of hot coffee is used to bloom the cocoa powder, which deepens the chocolate flavor.
• Chocolate Ganache: Heavy cream and dark chocolate chips create a silky topping when heated in the microwave.
• Pistachio Nuts: Sprinkle chopped nuts on top for a pretty finish and a little crunch.

How To Make A Chocolate Pistachio Loaf

This loaf looks impressive, but it is actually really easy to make. Follow our easy step-by-step instructions.

1. Make the pistachio batter. Mix the oil and sugar in a large bowl. Add the eggs and extracts, then mix again. Slowly add the dry ingredients to the butter mixture, alternating with the buttermilk, and mix until just combined.
2. Make the chocolate batter. Scoop a small portion of the batter into a separate bowl. Stir the hot coffee and cocoa powder into a paste, stirring until smooth. Fold the cocoa mixture into the reserved batter.
3. Layer and swirl. Spoon a third of the pistachio batter into a greased 9 by 5-inch loaf pan. Add dollops of the chocolate batter, then use a knife or skewer to gently swirl it together. Repeat two more times.
4. Bake and cool. Place the pan in a preheated oven and bake until a skewer inserted in the center comes out with just a few moist crumbs. Let the bread cool in the pan for 10-15 minutes, then flip it out onto a wire rack to cool completely.
5. Add the toppings. Heat the cream and chocolate in a microwave-safe bowl. Stir until melted. Spoon the topping over the cooled loaf. Sprinkle with chopped nuts immediately.

Storing and Freezing

On the Counter: Store the loaf in an airtight container at room temperature for 3-4 days.

In the Refrigerator: Cover the loaf tightly and refrigerate for 5-6 days. Let it come to room temperature before serving for the best texture.

In the Freezer: Wrap individual slices in plastic wrap and place in a freezer bag for up to 2 months. Thaw before serving. For best results, freeze the entire loaf with the ganache, then add it fresh after thawing.

More Quick Bread Recipes

• Sour Cream Banana Bread
• Orange Poppy Seed Bread
• Chocolate Zucchini Bread
• Pumpkin Pecan Bread
• Carrot Cake Bread

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Recipe

Chocolate Pistachio Loaf

Yield: 12 slices

Prep Time: 20 minutes

Cook Time: 57 minutes

Total Time: 1 hour 17 minutes

This chocolate pistachio loaf is a homemade copycat that is honestly even better than the original. Swirls of pistachio and chocolate batter topped with a glossy ganache and chopped nuts make every slice absolutely beautiful. Skip the Starbucks line and make this quick bread at home instead.

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Ingredients

For the Bread

Toggle ingredient group

• 1 cup granulated sugar
• ½ cup vegetable oil
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 2 cups all purpose flour (240g)
• 1 - 3.4 ounce box instant pistachio pudding
• 1 teaspoon table salt
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 cup buttermilk
• 2 tablespoons dark cocoa powder
• 4 teaspoons strong brewed coffee

For the Topping

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• ½ cup dark chocolate chips
• ¼ cup heavy cream
• 2 tablespoon chopped pistachios

Instructions

1. Preheat the oven to 350*F. Spray a 9x5 metal loaf pan with nonstick baking spray. Sprinkle the bottom and sides with granulated sugar, then tap out the excess.
2. Mix the sugar and oil in a large bowl. Add the eggs and extracts and mix again.
3. Stir together the flour, pudding mix, salt, baking powder, and baking soda in a separate bowl. Slowly add the dry ingredients to the sugar mixture, alternating with the buttermilk.
4. Remove ¾ cup of batter and place it in a small bowl. Stir the coffee and cocoa powder together, then stir the mixture into the reserved batter, stirring until smooth.
5. Spoon ⅓ of the pistachio batter into the prepared loaf pan. Drop ¼ cup of the chocolate batter in dollops over the batter. Gently swirl with a knife. Repeat this two more times with the remaining batter.
6. Place the pan in the oven and bake 57-58 minutes, or until a skewer inserted in the center comes out with a few moist crumbs.
7. Let the bread rest in the hot pan for 10-15 minutes, then flip it out onto a wire rack to cool completely.
8. Place the chocolate chips and cream in a glass bowl and heat in the microwave for 45 seconds. Stir until smooth. Let it cool slightly, then spread on top of the cooled loaf. Sprinkle with the chopped pistachios, then let it set before slicing.

Notes

• Do not overmix. Mix the wet and dry ingredients until just combined. Overmixing develops the gluten and can make the loaf dense and tough.

• Bloom the cocoa. Do not skip the step of mixing the cocoa and hot coffee. It deepens the chocolate flavor and makes the swirl taste richer.
• Do not overswirl! Gently use a knife or skewer to make a few passes through the batter. Too many swirls will muddy the batter, and you will lose the marble effect.
• Cool completely. If the loaf is even slightly warm, the ganache will melt and slide right off instead of setting into a glossy layer.
• Chop the nuts into small pieces. The smaller pieces make the bread look prettier and are easier to bite into.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 456Total Fat: 19gSaturated Fat: 5gUnsaturated Fat: 14gCholesterol: 54mgSodium: 395mgCarbohydrates: 62gFiber: 3gSugar: 27gProtein: 8g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

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The post Chocolate Pistachio Loaf appeared first on Inside BruCrew Life.

If you have ever visited Disney Springs and spotted the long line outside Gideon's Bakehouse, you already know their desserts are worth the wait. I have stood in that line more times than I can count, and I have zero regrets about it.

Gideon's is famous for their giant half-pound cookies packed with mix-ins from edge to edge. My husband's favorite is the pistachio toffee, so naturally, I had to recreate it at home.

Starting with my thick chocolate chip cookies, I created my own delicious version of the pistachio toffee cookie. I kept them a little smaller, so they are easier to enjoy in one sitting. And I love the way the cookie shows through between all those amazing mix-ins.

Each one is thick, chewy, and loaded with chopped pistachio nuts, buttery toffee, and chocolate chunks. They are seriously so good, and the best part? No waiting in line required!

If you love treats inspired by Disney Springs and Disney World, you might like this edible cookie dough or these Jack Jack cookies.

Ingredients Needed

Our pistachio chocolate chip cookies use simple ingredients and a few fun mix-ins that make them extra special. Scroll down to the printable recipe card for the exact amounts and complete instructions.

• Unsalted Butter: Slightly cold butter is the key to thick cookies that do not spread too much during baking. Set it out about 30 minutes before mixing the dough.
• Light Brown Sugar and Granulated Sugar: The combination of both sugars adds sweetness, moisture, and that perfect chewy texture.
• Large Eggs: Cold eggs help keep the dough colder, so the cookies stay thick and puffy in the oven.
• Vanilla Extract and Salt: Use plenty of vanilla for a rich, warm flavor. Salt balances and boosts the other flavors.
• All Purpose Flour: Gives the cookies their structure and thickness. Make sure to measure it correctly by spooning and leveling or using a kitchen scale.
• Cornstarch: The secret ingredient that keeps these cookies soft and chewy even after they cool.
• Baking Powder and Baking Soda: The combination of both allows the cookies to puff and spread.
• Dark Chocolate Chunks: Use a good-quality chocolate for the best flavor. You can also use semi-sweet chocolate chips if you have those instead.
• Chopped Pistachios: Adds a slightly salty, buttery crunch that pairs well with the chocolate and toffee. I suggest buying the preshelled nuts for convenience.
• Toffee Bits: Adds pockets of buttery caramel flavor throughout the cookie. Look for Heath toffee bits in the baking aisle or chop Skor bars into small pieces.

How To Make Pistachio Toffee Chocolate Chip Cookies

This copycat recipe uses the same base dough as our M&M chocolate chip cookies, just loaded with different mix-ins. Follow these simple steps, and you will have bakery-style cookies on your counter in no time!

1. Make the cookie dough. Beat the cold butter and sugars in a large bowl until creamy. Add the cold eggs and vanilla, then beat again. Slowly mix in the dry ingredients until a soft dough forms.
2. Add the mixins. Gently stir in the chocolate chips, chopped nuts, and toffee bits by hand until evenly distributed into the dough.
3. Scoop the dough balls. Use a large cookie scoop to portion the dough into 3.5-ounce balls. For the classic bakery look, break each ball in half and press the rough edges back together with the textured side facing up.
4. Bake. Place 4-5 balls on a baking sheet and bake until set and golden brown. The centers will still look slightly underdone. If the edges are uneven, swirl a large cup around the outside of each hot cookie to fix them.
5. Add more toppings. Place the cookies on a sheet of parchment paper. While the cookies are still warm, press extra chocolate chips and pistachios into the tops. Once the chocolate is shiny and melted, add a pinch of flaky sea salt to each one.

Storing and Freezing

On the Counter: Store cooled cookies in an airtight container at room temperature for 3-4 days.

In the Freezer: Wrap each cookie individually in plastic wrap and place in a freezer bag. Freeze for 2-3 months. Thaw before serving.

Make Dough Ahead: Scoop the dough balls and refrigerate for up to 48 hours before baking. To freeze, place them on a parchment-lined tray, freeze for one hour, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding a few extra minutes to the bake time.

More Chocolate Chip Cookie Recipes

• Reese's Chocolate Chip Cookies
• Double Chocolate Chunk Cookies
• S'mores Cookies
• Chocolate Peanut Butter Chip Cookies
• Chocolate Peppermint Chip Cookies

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Recipe

Pistachio Toffee Chocolate Chip Cookies

Yield: 15 cookies

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Inspired by the legendary Gideon's Bakehouse, these pistachio toffee chocolate chip cookies are loaded with mixins and finished with a sprinkle of sea salt. Every bit as delicious as the original, and the best part? No waiting in line!

Print

Ingredients

• 1 cup unsalted butter, slightly softened
• 1 cup packed light brown sugar
• ½ cup granulated sugar
• 2 large eggs, cold
• 1 tablespoon vanilla extract
• 1 teaspoon table salt
• 1 tablespoon cornstarch
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 3 ½ cups all purpose flour (420g)
• ⅔ cup toffee bits (105g)
• 1 cup chopped salted pistachios (130g) + extra whole nuts
• 1 cup semi-sweet chocolate chunks (160g) + extra

Instructions

1. Preheat the oven to 375°F. Line a sheet pan with a Silpat or parchment paper.
2. Beat the butter and both sugars until smooth and creamy. Add the eggs and vanilla and beat again.
3. Add the cornstarch, salt, baking powder, baking soda, and half the flour and mix slowly. Once that is incorporated, add the rest of the flour and mix until a soft dough forms. Do not overmix.
4. Gently stir in the chocolate chips and candies. Using a 4-tablespoon scoop, make 15 large dough balls, each weighing around 3.5 ounces. Roll each one into a round ball.
5. For a textured look on top of the cookies, break each dough ball in half, then press the two halves back together with the rough edges facing upward. (This is optional; feel free to leave them in a ball.)
6. Bake five at a time in the preheated oven for 10-11 minutes. Remove the pan from the oven. To fix uneven edges, immediately place a large cup around the outside of each hot cookie and do circles around the edges.
7. Let the cookies rest on the hot pan for 3-4 minutes before gently moving them to a sheet of parchment paper on the counter.
8. Immediately press a few extra chocolate chips and pistachios into the tops of the warm cookies. Once the chips are melty, sprinkle with a pinch of flaky sea salt.

Nutrition Information:

Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 696Total Fat: 31gSaturated Fat: 15gUnsaturated Fat: 16gCholesterol: 76mgSodium: 335mgCarbohydrates: 92gFiber: 4gSugar: 42gProtein: 12g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

The post Pistachio Toffee Chocolate Chip Cookies appeared first on Inside BruCrew Life.