Posts Tagged ‘blueberries’

Blueberry Cupcakes

Blueberries + Cupcakes –> Scrumptious

This recipe was a kitchen experiment born in my crazy imagination.  I wanted a way to combine blueberries and cupcakes but was slightly scared.  For bakers, to deviate from a recipe could spell disaster.   But come on….cupcakes with plump juicy blueberries and purpley blue buttercream…how can I not take my chances?  This time disaster was diverted and declared a victory for Team Baker, the experiment worked.  I must share with you because it is way too good not to!
Blueberry on Foodista

Blueberry cupcakes

  • 1 1/4 cups plus 2 tablespoons flour
  • 1 1/8 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk plus 4 tablespoons (this is an approximate just to loosen the batter a bit to compensate for the blueberries)
  • 3/4 teaspoon vanilla extract
  • 1/4 pound (1 stick) butter, at room temperature
  • 1 cup (7 ounces) sugar
  • 2 eggs
  • 3/4 cup frozen blueberries

Heat the oven to 350 degrees. Line standard muffin cups with paper liners.

In a medium bowl, sift together the flour with the baking powder and salt. In a small bowl stir together the milk and vanilla extract. Set aside.

In the bowl of a stand mixer, or in a large bowl using a hand mixer, cream the butter. Gradually add in the sugar, beating until light and fluffy, about 5 minutes.

Beat in the eggs, 1 at a time, until fully incorporated. Beat in the flour and milk mixtures, alternating one-third of each at a time, until each mixture is fully incorporated and the batter is smooth.  Add blueberries and gently fold into batter

Fill each muffin cup three-fourths full of batter. Bake the cupcakes until puffed, set and lightly golden, and a toothpick inserted comes out clean, about 18 to 25 minutes.

Cool the cupcakes before frosting.

Blueberry buttercream

  • 1/2 cup (1 stick) butter at room temperature
  • 3 cups powder sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk
  • 2 heaping spoonfuls blueberries, pureed

In a bowl of a mixer cream butter until it’s light and fluffy.  While mixer is set at a low speed  add remaining ingredients.  When all ingredients are fully incorporated, increase the speed until frosting is fluffy.


The Joy of Berries

There are some days when things just don’t feel right, when nothing seems to be going my way.  These are the days when I find myself in the kitchen scheming of a way to turn the day around.  Cooking and baking is my therapy, my way of keeping sane.  Today is a therapy day.

For a cure to today’s pseudo-Monday blues is a single, or maybe a double, dose of the most delectable fruits ever…BERRIES.  Blueberries, strawberries, raspberries, blackberries, in any combination can make a bad day good.  So simple and yet so amazingly enjoyable!

I came across a new favorite blog, Joy the Baker, and found this berry themed prescription for my bad day.

adapted from: Joy the Baker

Crust and Topping

3 cups all-purpose flour

1 1/2 cups sugar

1/4 teaspoon salt

1 1/2 cups (3 sticks) chilled unsalted butter, cut into cubes

zest of two lemons

Berry Filling

4 eggs

2 cups sugar

1 cup sour cream

3/4 cup all-purpose flour

pinch of salt

2  (16-ounce) packages frozen mixed berries, defrosted and drained or 6 cups fresh berries

1 teaspoon vanilla extract

To make the crust and topping-

Preheat the oven to 350 degrees F.  Grease a half sheet baking pan (12×17-inch) with butter or cooking spray and set aside.  A 9 x 13 in pan can be used, your bars will be a tad bit thicker.   Zest the two lemons.  Measure out the sugar onto a clean work surface.  Rub the lemon zest into the sugar with the back of a spoon.  This will give the sugar a nice lemon-y scent.

Combine lemon sugar, flour, salt and butter in an electric mixer fit with a paddle attachment.  Beat on medium speed until the mixture looks crumbly.

Reserve 1 1/2 cups of the crust mixture to use as the topping.   Press the remaining mixture into the bottom of the pan.  Bake the crust for 12 to 15 minutes until it is a light golden brown.  Let cool for 10 minutes.

To make the filling-

Whisk the eggs in a large bowl.  Add the sugar, sour cream, flour and salt.  Gently fold in the berries.  Pour the mixture evenly over the crust.

To the reserved crust mixture add cinnamon to taste if  you like.  Sprinkle evenly over the filling and bake for 45-55 minutes until lightly browned and bubbling.  Cool for about an hour before slicing.