A Taste of Renewal: Meet Johanna of Creative Confections

Spring is a season of fresh beginnings, renewed energy, and simple joys—like the perfect outfit and a delicious bite of something sweet. At Inherit, we love celebrating the women in our community who bring their God-given talents to life, sharing their gifts in ways that uplift and inspire. This is why we’re thrilled to introduce you to Johanna, the passionate baker behind Creative Confections, a beloved vendor at our local Farmers’ Market and frequent pop-up partner at Inherit.  She is also a wife, piano teacher, and homeschooling mom of four beautiful children! 

Johanna’s specialty? Beautifully crafted cupcakes, macarons, and baked treats—including incredible gluten-free options. Every week, she surprises her customers with new flavors, always keeping things fresh and exciting. Her treats are as much about creativity as they are about connection, reminding us that even the smallest joys, like a perfectly baked macaron, can bring people together.

The Sweetness of Renewal

This season, as we embrace the heart of our Renew Collection, Johanna created a special cake that feels like a true reflection of both Inherit’s colors and scents and the message of renewal. Enter: Lemon Blueberry Cake—a delightful combination of bright citrus and sweet berries, echoing the soft hues and uplifting spirit of our latest collection.

The Renew Collection is all about grace, strength, and renewal, inspired by Isaiah 40:31:

“But they who wait for the Lord shall renew their strength; they shall mount up with wings like eagles; they shall run and not be weary; they shall walk and not faint.”

Much like this verse, Johanna’s journey in baking is rooted in faith and perseverance. We see her kitchen as more than just a workspace—it’s a ministry, a way to nourish others with joy and kindness through each carefully made treat.

Baking with Purpose

Johanna’s commitment to her craft extends beyond just making something delicious. She is deeply passionate about offering gluten-free treats, ensuring that everyone in the community can enjoy a moment of indulgence. Along with cupcakes and macarons, she also bakes scones, bars, cookies, and banana bread—each one made with love, care, and a purpose-driven heart.

Much like our belief at Inherit, Johanna shows that beauty isn’t just about aesthetics—it’s about intention and meaning. That’s why every cupcake, macaron, and scone is more than just a treat—it’s a reminder of simple joys, shared moments, and the beauty of community.

A Cake That Captures Renewal

In honor of our Renew Collection, Johanna is sharing her Lemon Blueberry Cake recipe—a perfect reflection of the fresh, light, and joy-filled spirit of the season.

Johanna’s Gluten Free Lemon Blueberry Cake

Wet Ingredients for Cake

• 1/2 cup butter, melted then cooled
• 1/3 cup oil
• 1-1/2 cups white sugar
• 4 large eggs
• 2 tsp vanilla extract
• 2 tsp lemon extract
• 1-1/4 cups milk, room temp

Dry Ingredients for Cake

• 3 cups gluten free all purpose baking flour (my favorite is Bob's Red Mill)
• 1 Tbsp baking powder
• 1/2 tsp salt

Fruit for Cake

• 1 lemon
• 1 cup fresh blueberries

Batch of Lemon Buttercream

• 1 pkg cream cheese
• 1 stick of butter
• 1 bag of powdered sugar
• 1 lemon, zest and juice
• 1 tsp lemon extract

Instructions for baking:

Preheat your oven to 350 degrees.

Begin by zesting your lemon and melting your butter. Add the sugar and lemon zest to the bowl of a stand mixer and mix for a couple minutes before adding your oil and melted butter. Add eggs, one at a time. Add your extracts.

Combine the dry ingredients in a bowl and whisk to incorporate the baking powder into the flour. Gradually add the flour mixture into the sugar mixture, alternating it with the milk.

When the mix has come together and is smooth, fold in blueberries by hand with a spatula. Note: You can use frozen blueberries, but the baking time will need to be longer, and often you get mushier spots of batter around the blueberries because of how cold they are during the baking process compared to the rest of the cake, so I recommend using fresh blueberries.

Butter and flour three 6" round pans. Pour the batter equally among the pans and bake for 40 minutes, or until a toothpick comes out clean and the center holds firm when you gently touch it. Another trick is to listen to your cakes! If they sound extremely bubbly, they are still cooking. If they only have a few little bubble sounds, they're done. If there are no bubble sounds, the cake is overbaked. You can also use a kitchen thermometer to check that the cake has reached 210 degrees internally.

Cool your cake rounds on a baking sheet. After they have cooled, slice off the domed tops so they are flat on top, and place the rounds in freezer bags. Give them an overnight cooldown in the freezer for easiest decorating. It's not a necessary step, but it makes life so much easier!

Preparing your buttercream and decorating:

Soften (but don't melt) one stick of butter and combine it with one brick of cream cheese in the bowl of a stand mixer. I do not recommend warming the brick of cream cheese. The softer it is, the more sugar you will need to add to the frosting to make it a solid consistency. Beat the brick of cream cheese and stick of butter together until they are fully mixed. During this time, zest your lemon and add the zest to the butter and cream cheese mixture. Turn your mixer to the lowest setting and slowly add powdered sugar until the frosting becomes thick and holds its shape. I typically use 3/4 of a bag, but this can change depending on how warm the day is and how soft your butter was when you started. After your sugar has been incorporated, add the juice from your lemon and the teaspoon of lemon extract. Whip for a couple minutes to incorporate the juice and give your frosting a lighter, fluffier texture.

Assembling the Cake:

Grab your frozen rounds, and begin by placing a dollop of frosting on your cake plate to stick the cake to the plate. Add a generous pile of buttercream to the top of your round, and set the second round on top. Add another generous pile of buttercream to the top of that second round, and place the third round on top, making sure to tip it upside down so the flat bottom of the cake is at the top for a clean, flat top to your cake. Use your remaining buttercream to put a very thin layer of frosting all over the cake, and smooth it over with a scraper. Once your cake is thinly covered with frosting to lock in the moisture but still show those pretty golden cake edges, add some simple decorations such as fresh blueberries, lemon wedges, small flowers, mini macarons, etc. It's up to you, and so full of possibilities!

A Collection Designed for Grace & Strength

Just as Johanna’s Lemon Blueberry Cake is a beautiful balance of flavors, our Renew Collection is a harmonious blend of effortless elegance and faith-driven strength. Each piece is designed to:
✔️ Transcend trends with timeless silhouettes
✔️ Feel as effortless as it is intentional
✔️ Inspire peace and purpose through nature-inspired hues
✔️ Be a reminder of God’s renewal in our lives

When you step into the Renew Collection, you’re not just wearing beautiful, high-quality clothing—you’re wrapping yourself in the promise of new beginnings.

Join Us in Celebrating Renewal

We invite you to explore the Renew Collection at Inherit and treat yourself to something that reflects both your beauty and your faith. And if you’re local, be sure to visit Johanna at the Farmers’ Market  to experience her sweet creations firsthand!

Because just like a well-loved recipe, true renewal comes from a heart that trusts in Him.

Shop the Renew Collection → Explore Now