Tag: lemon and blueberry

Lemon Cupcakes with Blueberry Frosting

Categories DessertsLeave a Comment on Lemon Cupcakes with Blueberry Frosting

One of my favorite co-workers turned back to work from being on maternity leave, so I wanted to do something special to welcome her back. I decided on cupcakes as they are easy to share! This recipe comes from Baked By Rachel, Rachel’s cupcakes feature a lemon curd that I decided to leave out, but follow along with her recipe if you’d like to add. I added a little extra lemon juice & zest as I like my cake really punchy. I also ran out of powdered sugar when making the frosting, so it wasn’t my best, but we are all works in progress.

Ingredients

Blueberry Puree

  • 1 1/2 Cup Blueberries,
  • Zest of 1 Lemon
  • 2 TBSP Lemon Juice
  • 1/4 Cup Sugar

Lemon Cake

  • 1/4 Cup Unsalted Butter, softened
  • 1/2 Cup Sugar
  • 2 Eggs
  • 2 TBSP + 2 TSP Lemon Juice
  • Zest of 1 Lemon
  • 1/2 TSP Salt
  • 1/2 TSP Baking Soda
  • 1 1/4 TSP Baking Powder
  • 1 1/4 Cup Flour
  • 1/2 Cup Sour Cream

Frosting

  • 1 Cup Unsalted Butter, softened
  • 3 Cups Powdered Sugar
  • 3 TBSP Blueberry Puree

Let’s Get Baking

To make the blueberry puree: combine blueberries + lemon zest + lemon juice + sugar in a small saucepan. Cook over MED heat, stirring occasionally. As the blueberries begin to soften, mash them and continue cooking until the sauce thickens. Once thickened, press the mixture through a mesh strainer into a clean bowl and allow to cool.

Preheat your oven to 350F and prepare your cupcake cups.

In a large bowl, cream together the butter + sugar until light and fluffy. Mix in the eggs + lemon juice + lemon zest, scraping the bowl as needed. Add in salt + baking soda + baking powder. Alternate the additions of flour & sour cream, mixing until combined.

Divide the batter into prepared cups and bake for 16-18 minutes. Allow cupcakes to cool before frosting.

To make the frosting: beat the butter, adding in 1 cup of powdered sugar at a time. Drizzle in 1 TBSP of blueberry puree at a time. Mix until fully combined & no streaks remain. Transfer to a piping bag and decorate as you desire.

Enjoy!

Made with Love,

Hannah

Blueberry Lemon Loaf

Categories Desserts8 Comments on Blueberry Lemon Loaf

HAPPY BIRTHDAY TO ME!

I made it to 27, phew! Looks good from here. For my birthday I am soaking in the relaxation, but also the excitement of getting my own KitchenAid! I was so excited when my mom shared she would be getting me my own for my birthday. To celebrate my amazing gift, I broke in my mixer with this delicious & moist Blueberry Lemon Loaf by Glorious Treats. This bread is the perfect transition into spring baking, it’s tangy, it’s sweet, and I could eat it all day!

Ingredients

  • 1 1/2 Cups All Purpose Flour
  • 1 TSP Baking Powder
  • 1 TSP Salt
  • 1/3 Cup Unsalted Butter, melted
  • 1 Cup Sugar
  • 2 Eggs
  • 1/2 TSP Vanilla Extract
  • 2 TSP Grated Lemon Zest
  • 2 TSBP Lemon Juice
  • 1/2 Cup Milk
  • 1 Cup Blueberries, I like using fresh but you can always use frozen
  • 1 TBSP All Purpose Flour

Glaze:

  • 2 TSBP Butter, melted
  • 1/2 Cup Powdered Sugar
  • 2 TSBP Lemon Juice
  • 1/2 TSP Vanilla Extract

Let’s Get Baking

Preheat the oven to 350F and line a loaf pan with parchment paper, or grease lightly

In a medium bowl, sift together the flour + baking powder + salt and set aside.

In the mixing bowl, whisk together the melted butter + sugar + vanilla + lemon zest + lemon juice. Whisk until creamy.

With the mixer on slow, add in the flour mixture and milk, alternating until they are both incorporated.

Rinse the blueberries and toss with the 1 TBSP of flour, this will ensure that the blueberries don’t sink to the bottom of the batter while baking. Add to the batter and gently incorporate by hand.

Pour the batter into the prepared pan and place it on the top rack. Bake for about 55-65 minutes, I only needed 58 minutes. Check doneness by inserting a toothpick until it comes out clean. Allow the load to cool for about 30 minutes.

Combine all the ingredients in the glaze and pour over the loaf after it has cooled. Let the glaze set for a few minutes before serving.

I hope you enjoy this DELICIOUS transition into spring!

Made with Love,

Hannah