This is a head-to-toe blueberry lover’s love! Blueberry cake topped with blueberry buttercream frosting, blueberry sauce and fresh blueberry.
Blueberries must have been flourishing this year. We always have too many in the fridge or freezer. Recently we had this blueberries tart. We’ve also re-visited this ice cream pie, these muffins, this bread and these cream pies. Maybe it’s time to make some of these crumble bars or this coffee cake.
Ingredients (12 regular-sized cupcakes):
Blueberry Cake
1 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream, room temperature
1 tablespoon grated lemon zest
1/2 teaspoon vanilla extract
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs, room temperature
1 cup fresh blueberries, lightly coated with 1 tablespoon flour
Blueberry Sauce
2 tablespoons granulated sugar
1 teaspoon cornstarch
1 1/2 cups fresh blueberries
1/4 cup water
Blueberry Buttercream
2 sticks unsalted butter, room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons heavy cream
2 tablespoons blueberry sauce
12 fresh blueberries
Directions:
Preheat oven to 350F. Grease a muffin tin or line with muffin liners.
In a large bowl, sift the flour, baking powder, baking soda and salt.
In another bowl, whisk sour cream, lemon zest and vanilla.
Beat butter and sugar together on medium speed in a bowl of a standing mixer until light and fluffy. Beat in eggs, one at a time, until blended.
Reduce the speed to low and beat in 1/3 of the flour mixture, followed by half of the sour cream mixture. Repeat with another 1/3 of the flour mixture and the remaining sour cream mixture. Beat in the remaining flour mixture until just incorporated.
Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake for 15 to 18 minutes or until wooden pick inserted in cake comes out clean. Transfer muffin tin to a wire rack and let cupcakes cool completely.
To prepare blueberry sauce, mix all ingredients in a small bowl and bring to a boil. Reduce heat and simmer until mixture begins to thicken, about 2 minutes. Remove from heat. Let cool completely.
To prepare buttercream, beat butter for a few minutes in a standing mixer with the paddle attachment on medium speed. Add powdered sugar and turn your mixer on low, beat until the sugar incorporates with the butter. Add vanilla, heavy cream, blueberry sauce, beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy.
Frost the cupcakes with the buttercream. Drizzle blueberry sauce on top and garnish with fresh blueberries.