Jumbo Blueberry Muffins

March 4, 2013 by 2 Comments

Last week I was going to host my son’s 1st birthday party until 75% of my family got sick.  I had already purchased all of the food supplies for the party as well which meant now… I needed to use it all up before it spoiled.  So today, I offered to make my husband a batch of jumbo blueberry muffins to take out to training with him.

I’ve made blueberry muffins in the past, but none of them truly got the rise out of them that I wanted them to.  None had that true muffin top like you want in a blueberry muffin.  But not these!  These muffins rose up beautifully and have a nice, sweet crispy top that is worth of a jumbo muffin!  Packed full of fresh blueberries, these muffins are juicy and sweet and the addition of cinnamon adds a depth that’s unexpected in the flavor.  And I call them Jumbo because of how much they rise and puff up out of their liners!!  JUMBO-licious!

I’m pretty certain that none of my husbands soldiers will notice anything other than the fact that they taste AMAZING.  But ya know, I’m good with that.  They’ll be happy and fed and off to train for war.  It’s the least I can do.

(NOTE:  The liners used for these muffins come from Sweets & Treats Boutique.  My new FAVORITE place for liners and all kinds of other great baking supplies!)

Enjoy!

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Jumbo Blueberry Muffins

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 2 hours

Yield: 16-18 muffins

Ingredients

  • 3 cups +1 Tbsp flour, divided
  • 4 tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 2 eggs
  • 1 cup sugar
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 1/2 teaspoon vanilla extract
  • 2 cups fresh blueberries, divided
  • Sugar in the Raw - for dusting (any coarse sugar will work)

Instructions

  1. Preheat oven to 425 F degrees. Line muffin tin with liners.
  2. Toss 1 3/4 cups blueberries in 1 Tbsp flour. Set aside remaining 1/4 cup of berries for later.
  3. In a large bowl, sift together the flour, baking powder, cinnamon and salt.
  4. In another large bowl, whisk the eggs and the sugar together until smooth. Add the sour cream, milk, oil and vanilla and whisk again until smooth.
  5. Make a well in the center of the flour and pour in the wet ingredients. By hand, fold the two together just until all the dry has been incorporated. Do not overmix.
  6. Gently fold in the 1 3/4 cups of blueberries.
  7. Using an ice cream scoop, drop mounds of batter into each liner... filling them completely. It's okay if they look too full, they won't be. You want the muffins to puff up big!
  8. Using the reserved berries, press 1-3 berries into the top of each mound of batter. Sprinkle the Sugar in the Raw over the top.
  9. Bake at 425 F degrees for 5 minutes then reduce heat to 375 F degrees and bake an additional 18-22 minutes - or until the tops are golden brown.
  10. Cool in pan for a few minutes before removing to a wire rack to cool completely.

Notes

Recipe adapted from: Sally's Baking Addiction

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Filed Under: blueberry, breakfast, muffins, recipes

Let’s have a Pancake Party!

February 12, 2013 by 3 Comments

Let's Have a Pancake Party! by JavaCupcake.com

Happy National Pancake Day and to celebrate I had a Pancake Party!  Three of my awesome friends and I got up bright and early and made some of the yummiest pancakes ever!  It was so much fun and such a simple way to bring friends together.

We started the morning with giant cups of coffee and a big bowl of pancake batter.  I had blueberries, strawberries, lemons, raspberry puree, cinnamon, sugar, cream cheese, pumpkin, powdered sugar and maple syrup to create our pancakes with.  We decided on three different variations… Lemon Blueberry, Strawberry Overload, and Cinnamon Roll.

Lemon Blueberry – This is one of my all time favorite flavor combinations.  It’s light, fresh and so good.  Sweet, tart together is just sublime.  The flavor of lemon in these pancakes is just the right amount and paired with the blueberry… it’s perfect!

Strawberry Overload – Strawberries in the pancake and on the pancake.  It’s a strawberry lovers DREAM.  The only thing that might make these better… strawberry whipped cream!  hehe Maybe next time!

Cinnamon Roll – Let’s keep it real for a minute and get really honest.  These pancakes… I felt guilty with every bite.  It’s so good… yet sooo bad.  Full of sugar, butter, cinnamon, cream cheese…. yeah, I felt like I was eating a Cinnabon.  These pancakes were so incredible good… I can’t see how you’d not want to make them.  Seriously.

Yum.  Yum and Yum!

The greatest thing about these pancakes were that they were all made with the same buttermilk pancake batter and spiced up with different ingredients! You could do so many variations of pancakes with this batter… the possibilities are limitless!

So… go make some pancakes and enjoy National Pancake Day!

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Buttermilk Pancakes

Prep Time: 6 minutes

Yield: Enough for 4-6 people

2-3 pancakes

Ingredients

  • 2 eggs
  • 2 cups buttermilk
  • 4 Tbsp unsalted butter, melted and cooled
  • ½ tsp vanilla extract
  • 2 cups flour
  • 2 Tbsp sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt

Instructions

  1. In a large bowl, whisk the eggs. Add the melted butter, vanilla and buttermilk and whisk until smooth.
  2. In another bowl, sift together the flour, sugar, baking powder, baking soda and salt.
  3. Add the dry ingredients to the wet and whisk until smooth, about 25 strokes.
  4. Heat your skillet or griddle to medium heat. Pour 1-2 Tbsp vegetable oil on the skillet and spread with a paper towel to coat the surface.
  5. Pour 1/4 cup of batter onto the griddle. Cook until bubbles form and pop uniformly across the top of the pancake. Flip over and cook until golden brown. NOTE: Don't be tempted to turn up the heat on your griddle. Cooking these pancakes low & slow will allow them rise and get fluffy! Slow and low makes these pancakes perfect!
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Lemon Blueberry Pancakes by JavaCupcake 2

 

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Blueberry Lemon Pancakes

Ingredients

  • Buttermilk Pancake Recipe (above)
  • 1 lemon, zested & juiced
  • 2 Tbsp sugar
  • 1-2 cups fresh blueberries

Instructions

  1. Prepare the buttermilk pancake batter.
  2. In a small mixing bowl, press the lemon zest into the sugar using the back of your spatula.
  3. Gently fold the zest and lemon juice into the batter.
  4. Prepare the skillet the same as you would for the buttermilk pancakes.
  5. Scoop 1/4 cup of batter for each pancake onto the skillet.
  6. After about 30 seconds of cooking, press 6-8 blueberries into the pancake. Use a toothpick to cover the blueberries with a little bit of batter from the pancake... being careful not to disrupt the bottom of the pancake.
  7. Once the bubbles have formed and popped on the top of the pancake, flip it over and continue cooking until golden brown.
  8. Serve with more blueberries on top and fresh grated lemon zest.
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Lemon Blueberry Pancakes by JavaCupcake.com

Strawberry Overload Pancakes by JavaCupcake

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Strawberry Overload Pancakes

Yield: Enough for 4-6 people

2-3 pancakes

Ingredients

  • Buttermilk Pancake Batter (above)
  • 2 cups fresh strawberries
  • 1-2 Tbsp sugar
  • Juice of 1 lemon
  • powdered sugar

Instructions

  1. Prepare the buttermilk pancake batter.
  2. Slice half the strawberries into 1/8in slices and set aside
  3. Dice the remaining strawberries into small chunks and place in a bowl. Add 1 Tbsp lemon juice and 1-2 Tbsp sugar (depending on how sweet you want them). Using a potato masher, smash the berries until they have broken down by half.
  4. Prepare the skillet the same as you would for the buttermilk pancakes.
  5. Scoop 1/4 cup of batter for each pancake onto the skillet.
  6. After about 30 seconds of cooking, press 4-6 strawberry slices into the pancake. Use a toothpick to cover the strawberries with a little bit of batter from the pancake... being careful not to disrupt the bottom of the pancake.
  7. Once the bubbles have formed and popped on the top of the pancake, flip it over and continue cooking until golden brown.
  8. Serve covered with mashed strawberries, fresh grated lemon zest and a dusting of powdered sugar.
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Strawberry Overload Pancakes by JavaCupcake.com

Cinnamon Roll Pancakes by JavaCupcake.com

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Cinnamon Roll Pancakes

Yield: Enough for 4-6 people

2-3 pancakes

Ingredients

    Cinnamon Roll Pancakes
  • Buttermilk Pancake Batter (recipe above)
  • 1/2 cup unsalted butter, melted
  • 1/2 cup dark brown sugar, packed
  • 1 Tbsp cinnamon
    • Cream Cheese Drizzle
  • 2 Tbsp unsalted butter, room temperature
  • 1 Tbsp cream cheese, room temperature
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/4 cup heavy whipping cream
  • pinch of salt
  • cinnamon for garnish

Instructions

  1. Prepare the buttermilk pancake batter.
  2. In a medium mixing bowl, whip together the cream cheese and butter using a hand mixer. Add the powdered sugar, vanilla, salt and heavy cream and whip for 2 minutes until light, fluffy and smooth. Spoon into a squeeze bottle or piping bag with a small round tip. Set aside.
  3. In a small bowl, combine the butter, brown sugar and cinnamon and mix until smooth. Spoon into a squeeze bottle or piping bag with a small round tip. Set aside.
  4. Prepare the skillet the same as you would for the buttermilk pancakes.
  5. Scoop 1/4 cup of batter for each pancake onto the skillet.
  6. After about 30 seconds of cooking, squeeze a swirl of sugar into the top of the pancake creating the look of a cinnamon roll.
  7. Once the bubbles have formed and popped on the top of the pancake, flip it over and continue cooking until golden brown.
  8. Serve pancakes swirl side up. Drizzle the cream cheese over the top and dust with cinnamon.
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Filed Under: blueberry, breakfast, cinnamon, cinnamon rolls, lemon, pancakes, recipes, strawberry

White Velvet Blueberry Cupcakes & My 4th Blogerversary!

January 15, 2013 by 6 Comments

White Velvet Blueberry Cupcakes by JavaCupcake.com

One of my goals of the New Year was to get off the couch and get a life.  Ha! With that said… I may have over done myself just a little bit.  My blogs 4th Anniversary came and went and I was so consumed with my new life and responsibilities, that it took me over a week to bake, frost, take pictures of and blog the cupcakes that I had planned to celebrate my Blogerversary! ACK!

Better late than never, right?

Now that I’ve finally had a moment to breathe and blog… let me tell you about these cupcakes.  The original idea for these came from the liners.  I took a trip to the IKEA in Regensburg to get a new coffee table for my living room.  My little man has started moving around way too much for that little table we had, so a bigger one was in order! While we were there, I spotted these new liners for their one of a kind cupcake pans.  If you haven’t seen them before they make a really tall, skinny cupcake and a big muffin top! I love them for special occasions and novelty cupcakes.  Unfortunately, they don’t have much of a selection in the liner department.  I used this pan a few years ago to make Red Velvet Cupcakes and now again with these blueberry cupcakes.  The blue and purple in the liners are really what inspired the flavors of this cupcake!

My husband decided a white velvet cake would be best but I wanted to incorporate blueberry in some way.  So, I came up with a white velvet cake filled with blueberry compote and then top it all off with blueberry frosting! YUM!  They turned out super delish and the blueberry compote is TO DIE FOR!

But seriously… can you believe it’s been FOUR YEARS of blogging at JavaCupcake!  It’s been an AMAZING journey so for that’s brought me so much joy!  I can’t believe the connections it has made me both professionally and personally.  THANK YOU to everyone who has been so committed to reading my blog and who has stuck by me for four years!  My readers are really truly amazing!!

Here’s to another great year of blogging!!

Enjoy!

White Velvet Blueberry Cupcakes by JavaCupcake.com

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White Velvet Blueberry Cupcakes

Total Time: 3 hours

Yield: 18 cupcakes

Ingredients

    White Velvet Cupcakes
  • 3 egg whites
  • 1/4 cup milk
  • 1 tsp vanilla
  • 2 1/3 cups flour
  • 1 cup sugar
  • 1 Tbsp baking powder
  • 1/4 tsp salt
  • 9 Tbsp unsalted butter, room temperature & cubed
  • 1/2 cup milk
  • 1 tsp vinegar
    • Blueberry Compote
  • Use THIS RECIPE
  • Before the compote cools, put it through a strainer. You just want some of the juice to come through, you don't need to strain it all. The goal is have a thick, juicy compote for filling and syrup for the frosting. You only need to do this step if using the compote for this recipe.
    • Blueberry Frosting
  • 1/2 cup unsalted butter, room temperature
  • 1/4 cup shortening
  • 1lb powdered sugar
  • 3 Tbsp blueberry syrup from the compote
  • 1 Tbsp heavy cream
  • 1/8 tsp salt
  • Wilton food dye gel in purple (optional)
  • Purple and blue sugar sprinkles
  • Fresh blueberries for garnish

Instructions

    White Velvet Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. In a small bowl, whisk together the egg whites, vanilla and 1/4 cup milk.
  3. In the bowl of a stand mixer, sift together the flour, baking powder and salt. Stir in the sugar.
  4. Add the cubed butter and 1/2 cup milk and mix on medium speed for 1 minute.
  5. Add the egg mixture in 4 parts and mix on medium-low after each addition until just incorporated.
  6. Fold in the vinegar making sure to scrape the sides of the bowl. DO NOT OVER MIX. The batter should still have a few small clumps of butter in it.
  7. Fill cupcake liners 3/4 full.
  8. Bake for 18-20 minutes or until a toothpick comes out clean.
  9. Cool in pan for 5 minutes before removing to a wire rack to cool completely.
  10. Core out the center of each cupcake and fill with blueberry compote.
    11. Blueberry Frosting
  11. Cream together the butter and shortening.
  12. Beat in the powdered sugar until smooth.
  13. Add the blueberry syrup, heavy cream and salt and mix until combined.
  14. Scrape the sides of the bowl and mix frosting on high until light and fluffy.
  15. OPTIONAL: Add a few drops of food coloring dye to enhance the purple of the frosting. Mix until incorporated.
  16. Using a wide open star tip, frost cupcakes and top with sprinkles and a blueberry to garnish
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Filed Under: berry, blueberry, cupcake recipes, featured, filled cupcakes, frosting and icing, fruit frosting, fruity cupcakes, recipes, velvet, velvet cupcakes

Blueberry Compote

January 7, 2013 by 1 Comment

Blueberry Compote by JavaCupcake

I’ve made fillings for cupcakes before but never realized what I was making.  HAHA  I guess they’re called compote… which is technically a mixture of water and fruit in a sugar syrup.  D’uh.  That’s what I make.  With that said, I thought I’d start blogging the compotes separately from the cupcakes or scones I’m using it for since it can be used in so many ways!

This blueberry compote would be excellent over ice cream, on pancakes or waffles or even mixed into yogurt! YUM!  You can store it in the refrigerator for about a week so it’ll last for lots of breakfast and desserts! Since you can serve it either warm or cold, the possibilities are endless!

Enjoy!

Print
Blueberry Compote

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Yield: Makes 3-4 cups compote

Ingredients

  • 4 cups frozen blueberries
  • 1/2 cup sugar
  • 1/4 cup water
  • 1 Tbsp corn starch
  • 1 lemon, juiced and zested

Instructions

  1. In a medium pot over medium heat, whisk together the water, lemon juice & zest, sugar and corn starch until all the clumps are out.
  2. Add 1 cup of blueberries and cook for 6-7 minutes or until the mixture has slightly thickened and the blueberry skins have broken open. Stir frequently.
  3. Add the remaining blueberries and cook an addition 5 minutes or until the blueberries have cooked through. Stir occasionally. You don't want the second half of the blueberries to break down as much as the first cup.
  4. Cool to room temperature and refrigerate until use -OR- serve warm over pancakes, waffles, scones, etc.
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Filed Under: berry, blueberry, compote, recipes

“LET MOMMA GET SOME SLEEP!” BLOG SERIES: LEMON YOGURT CUPCAKES

March 23, 2012 by 8 Comments
JavaCupcake Note:  This is a guest post in a series of blog posts titled “Let Momma Get Some Sleep!”  THANK YOU to everyone who has sent in blog posts for this series so I can focus on my new little cupcake and my family!
 

If you go down in the woods today you’re sure of a big surprise. If you go out in the woods today you’d better go in disguise. For every bear that ever there was will gather there for certain, because today’s the day the teddy bears have their picnic.

Hello! I’m Jessica from Oh Cake and I’m very pleased to be guest posting for Betsy today. In honor of her baby boy and of course, because everyone loves cake, I made these luscious lemon yogurt cupcakes topped with a blueberry cream cheese frosting. The lemon flavor is very pronounced so if you love lemon these are the cupcakes for you! To balance the slight tartness inherent in all lemon desserts the blueberry frosting is sweet and gooey – the perfect way to welcome spring and a new baby!

Lemon Yogurt Cupcakes ~ makes 18 cupcakes
adapted from Scientifically Sweet

1 cup all-purpose flour
1/2 cup cake flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup sugar
1/2 cup unsalted butter, at room temperature
1 large egg, at room temperature
1 large egg yolk
6 oz lemon yogurt
2 tbsp vegetable oil
1 tsp lemon extract
1/2 tsp vanilla extract
zest of one lemon

Preheat your oven to 350°F. Line 15 muffin cups from two standard muffin pans with paper liners and set aside.

In a large, wide mouthed (versus deep) bowl beat together the butter and sugar. In a medium bowl sift together the flours, baking powder, baking soda and salt. Sift again over the butter mixture but do not mix.

In the bowl that held that dry ingredients whisk together eggs, yogurt, oil, extracts, and zest until smooth. Add it to the flour-butter mixture and beat until just incorporated.

Spoon halfway up into lined muffin cups and bake until a tester comes out clean, about 16 minutes. Transfer cakes to a wire rack to cool completely.

Blueberry Cream Cheese Frosting
6 oz cream cheese, very soft
1/2 cup unsalted butter, softened
3 cups sifted confectioners sugar
1/2 teaspoon vanilla extract
1/2 cup blueberry jam

Cream together cream cheese and butter. Add vanilla extract and blueberry jam. Add sifted sugar one cup at a time until desired consistency is reached. If too warm let sit in fridge for 10+ minutes until stiffened. Frost cupcakes and garnish with chocolate teddies or fresh blueberries. Watch out for bears, though… they love fresh cupcakes!

Enjoy!

Filed Under: blueberry, cupcake recipes, fruity cupcakes, guest blogger, lemon, maternity leave guest post, recipes

Blueberry Crumb Bars

August 23, 2011 by 1 Comment

These. Are. Amazing.

No really. Amazing.  Want to make something super tasty that looks and tastes like it took forever to make?  Well, people. MAKE THESE!(yes, that’s me yelling at you.) Seriously. Please. Help the farmer’s market/grocery store out.  Buy all of those beautiful little blueberries and make these.

Okay, enough yelling.

Just a little FYI, this is another recipe that has been saved in the “I want to make these one day” folder… These also make me want to kick myself for waiting this long to make them!

Ps. Listen to Deb, sometimes AllRecipes.com is the bees-knees. ;)

Blueberry Crumb Bars (Smitten Kitchen)

  • 1 cup  sugar
  • 1 teaspoon baking powder
  • 3 cups all-purpose flour
  • 1 cup cold unsalted butter (2 sticks or 8 ounces)
  • 1 egg
  • 1/4 teaspoon salt
  • Zest and juice of one lemon
  • 4 cups fresh blueberries
  • 1/4 cup sugar
  • 4 teaspoons cornstarch
  1. Preheat oven to 375F. Grease a 9×13 inch pan.
  2. In a medium bowl, whisk 1 cup sugar, flour and baking powder.  Mix in the salt and lemon zest.
  3. Using a pastry cutter, blend the butter and egg into the flour mixture.  Dough will be crumbly.
  4. Add half of the dough to the greasted pan, gently pat down.
  5. In another bowl, stir together 1/4 cup of sugar, cornstarch and lemon juice. Gently mix in the blueberries.
  6. Add the blueberries to the pan and crumble the remaining dough over the blueberry layer.
  7. Bake for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.
I honestly just looove the beautiful color that blueberries become when they’re baked :) it’s such a pretty purple!
Happy baking… xo-Jenn
Filed Under: bars, bars, blueberry, posts by jenn, recipes

Peach Blueberry Pie

August 16, 2011 by 4 Comments

There haven’t been many recipes that I’ve seen online where I turn around and make them within 24 hours of seeing them.  I mean let’s be real here, I probably read 40 blogs a day and scan through dozens of recipes.  That’s a lot of food.

So, when I saw what Joy the Baker posted yesterday and the urge to get back in my kitchen and bake came over me I just KNEW that it was going to be this pie.

See last week, I made over 150 cupcakes in 4 days.  That may not seem like a lot of cupcakes for an established bakery, but for a stay-at-home mom who only has two good cupcake pans and and can only bake one pan at a time…. 150 cupcakes is no small feat.  I burnt

out after those four days of baking and vowed I was going to take this week off.  I said THE ENTIRE WEEK I WILL NOT BAKE.

Well, it’s Tuesday and I baked a pie.  But really, can we call that really baking?  It was more like slicing and mixing and rolling.  I guess the pie baked, but I didn’t really make anything.  lol I even used a premade pie crust.  I totally cheated.  :D

But, let me tell you… there is NOTHING BETTER than a slice of WARM peach and blueberry pie with a dollop of vanilla bean ice cream.  I took a piece that was waaay too big for me and I ATE ALL OF IT.  Ok, not ALL, my daughter helped me with half but I WANTED to eat all of it!!

I used Joy’s recipe for the pie filling, changed things just a bit to accommodate for what I had in my kitchen and I used a pre-made pie crust… but seriously friends, this pie was one of the best I’ve ever made!

Peach Blueberry Pie
Adapted from Joy the Baker

Pillsbury Premade Pie Crust

about 3 pounds ripe peaches (I used 8 small peaches)

1 cup fresh blueberries
1/2 cup (heaping) sugar
1 tsp ground cinnamon
scant 1/2 tsp ground nutmeg
1/2 tsp all spice
3 tablespoons all-purpose flour
1 tablespoon cornstarch
juice from one lemon

1 egg, beaten, for egg wash

2 tbsp sugar and 1/2 tsp ground cinnamon, for topping crust before baking

  1. Preheat oven to 400 F degrees. Lightly spray 9-in pie dish with cooking spray. Place the rack in the center of the oven.
  2. To make the filling, wash and slice peaches. In a medium bowl, combine peach slices and blueberries. In a small bowl, whisk together sugar, spices, flour, and cornstarch. Pour the sugar mixture over the fruit, and gently toss together with a wooden spoon. Stir in the lemon juice. Place bowl of fruit in the fridge to rest while you roll the crust out.
  3. On a lightly floured surface, roll one piece of the Pillsbury pie dough out into about a 13-inch round. Fold the dough in half and gently lift onto pie dish and unfold. Gently press into the base of the pan, being careful not to tear or stretch the dough.
  4. Add the pie filling to the pan making sure it’s spread evenly.
  5. Roll out the top crust just as you did the bottom crust. Use a cookie cutter to cut out a few small shapes in the top dough. Set cut outs aside. Fold the dough in half and gently place it on top of the pie filling.
  6. With a small knife, trim the crust, leaving about 3/4-inch overhang. With your fingers press the top and bottom crusts together and fold under. Use a fork or your fingers to crimp the edges of the dough.
  7. Brush lightly with beaten egg and sprinkle with cinnamon sugar mixture.
  8. Arrange the reserved dough cut outs on top. Use a little egg wash on the backs to “glue” them to the pie.
  9. Place pie, on a cookie sheet, in the oven and bake at 400 degrees F for 15 minutes. Reduce the oven heat to 350 and bake for 35-45 more minutes. Remove from the oven when crust is browned and golden, and the juices are bubbling. You may want to check it after 20-25 minutes to see if the crust is browning too much on the edges. If they are, cover with a pie crust round/protector or foil.
  10. Remove from the oven, place on a wire rack and allow to cool for 2 hours before serving.
  11. Serve warm with ice cream!
  12. Enjoy!
Filed Under: blueberry, featured, fruit, peaches, perfect for spring, pie, recipes

Banana & Blueberry Cupcakes (Vegan & Gluten Free)

August 5, 2011 by 3 Comments

Hello friends! I’m sorry for my super extended break, but July has been all kinds of crazy busy and I really haven’t had much time for blogging.  I’m super behind, but hopefully I’ll get caught up soon!

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Filed Under: banana, blueberry, cream cheese, cream cheese frosting, cupcake recipes, frosting and icing, fruity cupcakes, gluten free, posts by jenn, recipes, vegan

Homemade Blueberry Pie

July 6, 2011 by 3 Comments

Javacupcakers! Guess what?! I made a pie! From scratch! Check that beast off of the bucket list … AND it wasn’t hard!!

[Read more...]

Filed Under: blueberry, pie, posts by jenn, recipes

Lemon Blueberry Cupcakes

May 22, 2011 by 2 Comments

The weather this week was nothing short of amazing… Sunshine and sunshine and more sunshine :) I wanted to bake something that was super fresh & light… Lemon Blueberry Cupcakes!

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Filed Under: blueberry, cream cheese, cupcake recipes, fruity cupcakes, lemon, posts by jenn, recipes

Blueberry Pancake Cupcakes

March 26, 2011 by 2 Comments

What’s better than blueberry pancakes on a Saturday morning?  Blueberry pancake cupcakes, of course :) These are topped off with a maple syrup buttercream that really makes them amazing.  The cake is light and fluffy, not dense at all and even though the frosting is super sweet, they totally seem like a pancake, just bite size and obviously way cuter.

[Read more...]

Filed Under: blueberry, cupcake recipes, fruity cupcakes, posts by jenn, recipes

Julie’s Blueberry Muffins

March 7, 2011 by 1 Comment

I have a long list of baked goods that I’m supposed to make for folks for variety of reasons.  Sometimes, it’s because I ask what they want and promise that I’ll make it, other times it’s because they want something super bad and I promise that I’ll make it.  Do we see a pattern here? ;) [Read more...]

Filed Under: blueberry, muffins, posts by jenn, recipes

Lemon Blueberry Tartlets

February 24, 2011 by 1 Comment

I love lemon.   I love blueberries. Put them together…. you get deliciousness!! For my farewell party a few weeks ago, I wanted to make a variety of finger foods and desserts and I knew these little tartlets would be perfect!

Although these tarts have several steps and take a bit of time…. they make a ton of perfect bite size tartlets for any party! A big THANK YOU to my husband for rolling out the dough and making most of the shells for these! They were a huge hit at our party!

Tart shells
6 pre-made pie shells (3 boxes)
mini cupcake pan
cooking spray

  1. Preheat oven to 375 F degrees.
  2. Unroll one pie shell at a time. Using a rolling pin, roll out any tears and creases, making the dough slightly thinner and bigger.
  3. Using a round cutter (I used a cup from my cabinet), cut out dough. Prick each piece of dough several times all over to prevent puffing while baking.
  4. Repeat until all the dough is cut.
  5. Place one round into each hole of your mini pan. Make sure to press gently into the pan, you don’t want to stretch the dough.
  6. Bake 15-20 minutes or until golden brown.
  7. Cool completely before filling.

Lemon filling
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups sugar
4 extra-large eggs
3 extra-large egg yolks
1/4 cup lemon zest (approx 6 lemons)
1/2 cup freshly squeezed lemon juice
1/8 tsp salt

1 cup (approx) fresh blueberries tossed in 1/2 tbsp sugar

  1. In the bowl of an electric mixer using the paddle attachment, cream the butter and sugar until light and fluffy.
  2. One at a time, add the eggs and egg yolks, scraping sides and mixing completely after each addition.
  3. Add the lemon zest, lemon juice, and salt and mix until well incorporated.
  4. Pour the mixture into a small saucepan and cook over medium-low heat for 8 to 10 minutes, until thick, stirring constantly with a wooden spoon.
  5. Whisk briskly when it starts to thicken and cook over low heat for 1 to 2 minutes, whisking constantly, making sure it does not boil.
  6. Pour into cooled tart shells and refrigerate for at least 2 hours or until ready to serve.
  7. Just before serving, top with 3 fresh blueberries and a dusting of powdered sugar.
Filed Under: blueberry, fruit, lemon, perfect for spring, recipes, tarts