further adventures with the blueberry

After two more early mornings in the blueberry patch I decided to experiment.  A new foraging friend suggested I try blueberry cupcakes, which proved to be an inspiration.  Topped with cream cheese frosting and a few fresh berries they are small bites of summer.  I so often focus on the chocolate that these fruit desserts surprise me with their fresh and fruity flavor.

blueberry cupcakes
-Cream 1 stick softened butter with 3/4 c. sugar and 1 egg.   Set aside.
-Combine 2 c. flour, 1 tsp. baking powder, 1 tsp. baking soda, 1/2 tsp. salt, and 1.5 tsp. ground spicebush berry, then blend dry ingredients into butter mixture.
-Add 1 c. blueberry pulp (1.5 c. berries run through a food mill) and mix thoroughly.

-Spoon batter into greased cupcake tins, let sit 20 minutes.

-Bake at 375 F for 15 minutes (mini muffin-tin size) or till a toothpick comes out clean.
-Remove from pan and let cool on a rack.

frosting
-Combine 1/2 stick butter (softened) with 1/4 c. cream cheese (softened); beat on high for 2-3 minutes.
-Add 1/2 tsp. ground spicebush berries and 1/2 - 1 c. confectioner's sugar, then beat on high again for 1-2 minutes.  (Most recipes call for 1 c. of confectioner's sugar, but I prefer the less sweet version.)

Don't you just love the color of that cake?

And in case you're wondering, I began a new blueberry booze experiment this morning.  Blueberries are now soaking in rum with a little brown sugar.  The hard part is the waiting.