2 Desserts Perfect for a 4th of July Cookout

2 Desserts Perfect for a 4th of July Cookout

Happy Wednesday!

I used to hate the summer. I just didn’t like being hot, and going outside during the summer almost always ended up in a sunburn for me. However, in the last couple years, my perspective has changed.

Since I’ve gotten into baking, I’ve really enjoyed leaning in to seasonal baking/cooking. I look forward to every season because with it comes a fresh new palette. Once I saw summer for the growing gardens and fresh berries and jam making opportunities that it brings, I started looking forward to it. Don’t get me wrong, I still hate being hot.

Today, I’m sharing with you two very simple recipes that utilize fresh, in season fruits.

Peaches and Cream Cupcake

This recipe comes from a food network magazine that I’m working towards baking through, specifically for cupcakes. So far, though, I’ve been a little let down by the lack of flavor in the cupcakes I’ve made. The first one was supposed to be strawberry flavored, and I think a strawberry La Croix would’ve tasted stronger. Anyways, with that experience under my belt I tweaked this recipe to amp up the peach flavor a bit.

Cupcake Ingredients:

1 1/2 C all-purpose flour

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1/4 tsp salt

1 stick unsalted butter

3/4 C granulated augar

2 large eggs

1 tsp vanilla extract

2/3 C buttermilk

Frosting Ingredients:

2 sticks unsalted butter, room temp

3 C powdered sugar

3 tbsp whole milk

1/4 tsp vanilla extract

Syrup from cooked peaches, or 1/2 tsp peach extract (more on this below)

Peach Ingredients (for decoration):

2 peaches, each cut into 6 wedges

1 tbsp granulated sugar

2 tbsp unsalted butter


Preheat oven to 350F. Line muffin tin with paper or foil. Combine dry ingredients except sugar in separate bowl. Beat in eggs one at a time on medium. Beat sugar and eggs for 3+ minutes. Beat in vanilla extract. Reduce mixer speed and beat in dry ingredients and buttermilk, alternating. Mix until smooth. Divide batter into muffin cups and bake for 25 minutes. Let cool completely before frosting.

Cook the peaches. Melt your butter in a frying pan. Add the sugar and peaches, and cook until sugar dissolves and peaches are soft but keep shape, 3-5 minutes. Reserve the syrup from the pan. Let peaches cool completely.

Make the frosting. Beat the powdered sugar and butter until smooth. I’ve found my frosting is more successful the longer I beat the butter and sugar mixture. Add in the rest of the ingredients and beat until smooth. You could use either peach extract or the peach syrup in this frosting, whichever you prefer. I used the syrup. You May need to add more powdered sugar depending on how much peach syrup you have, so add until you reach the desired consistency.

Pipe the frosting onto the cooled cupcakes, and add a peach slice for decoration!

Note: Because a fresh fruit is involved, I wouldn’t recommend making these more than one day ahead of time.

Blueberry Crunch (Dump Cake)

Y’all. This dessert is what made me decide it doesn’t have to be chocolate to be a dessert. It is the most delicious, and when I realized what was in it I was SHOOK. There are only four ingredients and one happens to be a box cake mix… this dessert made me a believer in doctored up box cake mixes. Why fix what’s not broken right? Shout out to my aunt for this one.


2 C blueberries (fresh or frozen)

1 20 oz can crushed pineapple (important for it to be crushed)

1 box yellow cake mix

1 stick melted butter (tbh I always end up using more)


Preheat oven to 350F. Evenly layer pineapple (with juice) and blueberries into a buttered 13 x 9 dish. Cover the fruit evenly with the cake mix. Drizzle melted butter on top. If you have a larger dry area, just add a little more butter! Cook for 35-45 minutes or until golden brown on top. If during baking you notice some of the cake mix is still dry, you know what to do… add more butter.

Note: Though this recipe has pineapple, if you buy crushed pineapple it will not taste like pineapple. It just adds a sweetness.

Well, that’s all from me today. If you check our Instagram this Friday, I’ll be baking the Blueberry Crunch to bring to Morgan’s for a cookout for the 4th. I’d love to have you bake with me!



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