blueberry post

A Very Blueberry Post

blueberry post

These cupcakes were brought to my attention by Kathy, a woman on a private forum I belong to. The original recipe used strawberries but since I had a huge stash of blueberries that’s what I used. These are WONDERFUL!!!
I made the recipe as is but substituting blueberries for strawberries. These are moist and delicious, the cream cheese frosting is the perfect topper for these cupcakes ,it kicks the yum factor over the top! The only thing I would do different next time is add some melted butter to the graham cracker crumbs before putting them on the bottom of the liner. My crumbs were a little loose in the liner after they baked. This recipe comes from A Good Appetite. Fantastic!!

3/4 c all-purpose flour
1/2 t baking powder
1/4 t salt
6 T unsalted butter, room temperature
1/2 c + 1 T sugar
1/2 t vanilla
1/4 c sour cream or plain yogurt
2 large egg whites
1/4 cup fresh strawberries, hulled & coarsely chopped
1 graham cracker, smashed into crumbs ( I used graham cracker crumbs)

Preheat oven to 350 F. Prepare 6 – 8 muffin tins.

In a small bowl mix together the flour, baking powder & salt. In a large bowl cream together butter & sugar until light & fluffy. Add vanilla & beat. On low speed add half the flour mixture until just blended. Add sour cream or yogurt until blended. Add remaining flour & mix until just blended.

In another bowl beat the egg whites until stiff, glossy peak appear, about 2 minutes. Gently fold 1/3 of the egg into the batter until combined. Add remaining egg & fold until combined.

Fold in the chopped strawberries. Sprinkle about 1 t of the crushed graham cracker into the bottom of each prepared muffin tin.

Divided equally among the muffin tins. Bake for 20 – 22 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool before frosting.

The graham cracker crumbs form a little crust on the bottom of the cupcakes.

Makes 6 – 8 cupcakes

Cream Cheese Frosting
(from Paula Deen)

4-oz cream cheese, softened
4 T butter, softened
1/4 teaspoon vanilla extract
1 cup sifted confectioners’ sugar

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Frosts 6 – 8 cupcakes

Blueberry Cinnabun Cake with Crumb Topping

I combined two fantastic recipes to make this coffee cake. Erin at The Sister’s Cafe has a Cinnabun Coffee Cake that will knock your socks off. I mean, seriously. Lisa at The Cutting Edge of Ordinary posted a Blueberry Coffee Cake with a crumb topping that made me weak in the knees. I kept thinking about these two recipes, the Cinnabun Cake that tasted just like a Cinnamon Roll, the Blueberry Cake with fresh blueberries and that crumb topping, oh that topping. My twisted little sugar addicted mind decided to combine the two. What I got was a coffee cake that tasted like a blueberry cinnamon roll! Oh yeah kids this is GOOD!! The staff at work went nuts over this!! Thank you Erin and Lisa!!!

Cinnabun Cake
submitted by Erin
The Sister’s Cafe

3 cups flour
¼ teaspoon salt
1 cup sugar
4 teaspoons baking powder
1 ½ cups milk
2 eggs
2 teaspoons vanilla
4 T. butter, melted
2 cups fresh blueberries

2 sticks butter, softened
1 cup brown sugar
2 T. flour
1 T. cinnamon
2/3 cups nuts, optional (I didn’t use these)

Crumb Topping
The Cutting Edge Of Ordinary

½ cup butter, room temperature
1 cup granulated sugar
2/3 cup all purpose flour
1 teaspoon cinnamon

Cream together the butter and the sugar. Add in the flour and cinnamon and mix until crumbly. Sprinkle over the batter.

In an electric or stand mixer mix the flour, salt, sugar, baking powder, milk, eggs and vanilla. Once combined well, slowly stir in melted butter. Pour batter into a greased 9 x 13 inch baking pan.
In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon and nuts until well combined. Drop evenly over cake batter by the tablespoonfuls and use a knife to marble/swirl through the cake.

Make the crumb topping and sprinkle over the cake batter.

Bake at 350 for about 45 minutes or until toothpick comes out nearly clean from center.

Blueberry Lemon Bars

I loved this recipe, the creaminess of the lemon filling and the blueberries went together so well. I love lemon, the flavor of the lemon in this is perfect, absolutely perfect. There’s a half a cup of lemon juice in this recipe, don’t let that scare you, it’s not to strong, it’s not pucker your mouth tart, it’s just right. This recipe came from Debbie at Mocha Me. Debbie had a problem getting the bars to come loose from the foil and suggested using parchment paper instead. I used the parchment paper and had no problem at all. I greased my pan, put the parchment paper in, then greased the paper as well. They came out perfectly. Thanks for the suggestion Debbie and the terrific recipe!

Blueberry Lemon Bars

1 1/2 sticks unsalted butter, melted
1/2 cup confectioners’ sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
2 1/4 cups flour

Lemon Filling
2 cups granulated sugar
1/3 cup flour
6 large eggs
2 teaspoons grated lemon rind
1/2 cup lemon juice
1 cup blueberries, rinsed
1/4 cup confectioners’ sugar

Heat oven to 350F. Line a 9x13x2 inch pan with nonstick foil.

In a medium size bowl, stir together butter, confectioners’ sugar, vanilla and salt. Gradually stir in flour until smooth. Press dough evenly over bottom of prepared pan.
Bake crust at 350F for 20 minutes or until edges are lightly browned.

In a large bowl, mix granulated sugar and flour. Whisk in eggs until smooth. Stir in lemon rind and juice. Fold in berries. Pour filling over crust.

Bake at 350F for 30 minutes or until set. Let cool in pan on wire rack. Dust with the confectioners’ sugar. Cut into diamonds. (I did squares.)

Blueberry Muffins


You know with all those blueberries one of the treats I had to make was muffins! I found a wonderful recipe on Helena Bakes. Carol told me these are a lot like the Jordon Mash Muffins she makes. These were terrific!

Blueberry Muffins
Helena Bakes

1 stick unsalted butter, softened
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup milk
cinnamon, sugar, and nutmeg for topping (if desired)

Preheat oven to 375°. Line muffin tins with paper or foil liners.

Mix together flour, salt, and baking powder in a bowl. Wash blueberries, toss with a small amount of flour (about 1 teaspoon) and set aside.

In a medium mixing bowl, cream together butter and sugar with an electric mixer until smooth. Add eggs one at a time; beat. Mix in vanilla extract.

Add flour mixture to butter and sugar, then mix until just combined. Add milk and mix again until just combined. Fold in blueberries with a plastic spatula, making sure not to over mix – over mixing will result in tough muffins.

Divide batter evenly among muffin tins. Sprinkle with cinnamon, sugar, and nutmeg if desired. Bake for 30 minutes or until golden brown and a toothpick inserted in centers comes out clean. Remove from oven and cool on wire racks in tins for 10 minutes. Remove from tins, place on wire racks and cool completely.


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