I have done my fair share of fruit picking. I have been cherry picking, raspberry picking, strawberry picking, and even apple picking (which isn't really as fun as it sounds). Something was missing... blueberries!
Not quite ripe for the picking
I went blueberry picking with Ilinca and Omari over the weekend. I just sort of wandered around, half eating, half picking blueberries. Ok, mostly eating and singing songs that I learned at camp to myself. Ilinca and Omari seemed to at least have a method to their madness. Look how many blueberries Ilinca captured:
These blueberry babies needed a home. And I decided that their home was going to be a blueberry cupcake. I'm back on service again in the hospital (intensive care unit this time... which is.... intense) so I made them for my team.
First, you need to make the blueberry puree...
- 2 1/2 cups blueberries, washed
- Put the blueberries into a saucepan. Heat until boiling. Yes, the blueberries boil. They will start turning dark bluish purple and start releasing juice into the pan which will bubble.
- Reduce heat to low and allow to simmer for 30 minutes. Stir occasionally. You want to end up with a nice saucepan of blueberry goo.
- Place blueberries in a food processor and pulse until completely blended.
- Ta da! Blueberry puree!
Ok, onto the good stuff!
Blueberry Cupcakes - Adapted from Trophy Cupcakes - Makes 24
- 2 sticks (1 cup) unsalted butter, room temperature
- 1 1/2 cups sugar
- 2 eggs
- 2 cups + 2 tablespoons all-purpose flour
- 1 tsp baking powder
- pinch of salt
- 1/4 cup whole milk
- 1/2 cup + 1 tablespoon blueberry puree (see above)
- 1 teaspoon vanilla
- optional: extra blueberries
- Preheat oven to 350 F. Line cupcake pans with paper liners
- On low-medium speed, cream together the butter and sugar.
- Add the egg one at a time, mixing well after each addition.
- In a small bowl, add the flour, baking powder, and salt. Mix together with a whisk.
- In a separate bowl, add the milk, blueberry puree, and vanilla.
- Alternate adding the dry ingredients and the wet ingredients to the butter/sugar/egg mixture. Mix on medium speed until well combined, but no need to over-mix!
- If desired, you can stir in some blueberries into the batter for extra blueberry goodness.
- Fill cupcake liners 3/4 full of batter. Bake for 18-22 minutes, or until a toothpick inserted into the center of the cupcake comes out clean.
- Allow the cupcakes to cool for 5-10 minutes in the pan and then allow them to cool completely on a cooling rack.
The color of the cupcake batter is amazing! The following photograph doesn't really do it justice.
I ate one hot out of the oven and it was de-lish-ous. Luckily, I still had some puree to use up in the frosting so I didn't eat the entire batch of cupcakes then and there. You can top them with a blueberry swiss meringue buttercream, or use the blueberry buttercream recipe below. You just add blueberry puree to a regular vanilla buttercream until you get a taste that you like. No matter how much puree you add, you will get some variation of a beautiful magenta color. No need for food coloring with this frosting!
Bright Blueberry Buttercream
- 1 stick unsalted butter, room temperature
- 2 cups confectioners sugar
- 1/2 tsp vanilla
- 1 tablespoon milk
- 3-5 tablespoons blueberry puree
- On low-medium speed, cream the butter until pale and fluffy.
- Add the confectioners sugar 1/2 cup at a time to the butter. Mix on medium speed until well combined, taking the time to mix on high speed every once and a while to increase the fluffiness factor.
- Add the vanilla and mix well.
- Add the milk and mix well.
- Add the blueberry puree one tablespoon at a time to taste. I wanted a more tart frosting, so I added 5 tablespoons.
These cupcakes have a great flavor that really doesn't require any fancy frosting work. You can just spread the frosting on with an offset spatula or a knife and top with a blueberry.
Or, load that frosting on with a wilton 1m tip :)
Ahh... blueberries. They might just be the quintessential fruit of summer. Well, that or watermelon.