It’s July already?
Eeek! Where has the time gone? Just because I haven’t been blog-active doesn’t mean I haven’t been busy! We finally went on our honeymoon, it was an amazing adventure to Costa Rica. Feel free to drop by my photoblog to check out some of my favorite photographs from the trip. The summer has been busy already, but it’s not stopping me from working on new art projects and experimenting with new recipes. The one I have to share with you today is a real treat. A bit time consuming and elbow-grease is required if you don’t have a mixer, but these babies are worth it!
It’s no surprise where I got the cake recipe, that Martha certainly knows her baked goods. Her recipe is for a bundt cake. I don’t have a bundt pan and was in the mood to try something different, so I took Martha’s cake recipe, a generic cream cheese icing recipe and my mini muffin tins and went wild.
Blueberry Lemon Bites
yields: at least 48 mini cakes*
2½ cups flour
2 cups blueberries, washed
1 cup sour cream
1 cup unsalted butter, room temperature
1 cup brown sugar, packed
1 cup sugar
2 tbsp. lemon zest
2 tsp. baking powder
1 tsp. vanilla
1 tsp. flour (additional)
½ tsp. salt
*I’ll have a more exact amount next time I made these, the recipe is for one bundt cake, I made 12 average sized cupcakes and 24 mini cakes in my trail run.
Preheat your oven to 350º.
Whisk flour (omit the additional tsp.) baking powder and salt together.
Cream the butter and sugars together.
Add one egg at a time, mixing well before adding the next. Add vanilla.
You will add the flour and sour cream in alternating increments, mixing well in-between. Add a third (roughly, this doesn’t have to be exact) of the flour, mix well.
Followed by half of the sour cream, continue to combine the remainder of each. You’re supposed to break it up like this just so it’s easier to mix.
Carefully toss your blueberries and lemon zest with that last teaspoon of flour before folding them into the batter.
Pour mixture into greased mini muffin tins, fill ¾ of the way.
I filled my up too much and had to cut off the muffin tops, this, unfortunately resulted in a lot of wasted cake.
Bake them for 15-20 minutes, or until golden and a toothpick comes out clean. Let them cool in the pan for about 10 minutes before placing them upside down on a rack.
While they completely cool, you can move onto the…
Lemon Cream Cheese Frosting
yields: the perfect amount for this many cupcakes.
3-4 cups confectioner’s sugar*, sifted through
1 cup cream cheese, room temperature
½ cup butter
1 tbsp. lemon juice
1 tsp vanilla
* This always varies for me, the hardness of the frosting depends on the temperature of the cream cheese, sometimes you have to add more sugar, sometimes less. Take it slow until you reach the consistency you desire.
Mix everything together, don’t forget to add the vanilla like I almost did!
When the cakes are cooled, slice off the bottom to level it out (if you have to, hopefully you won’t
eat waste as much as I did).
Pipe on your frosting! It’s rare that I have the proper tools required when it comes to baking, but I actually have piping materials. If you don’t , hakuna matata friends, just use a freezer bag and cut a small hole in one of the corners.
Pop a blueb on the top of each and boom, done-zo. These treats went pretty fast, the bite-size option was a huge plus. Make sure you store extras in the fridge! They should keep for up to a week.