Blueberry Banana Bread

Kick your banana bread up a notch with some sweet blueberries and a crunchy topping!  This recipe for Blueberry Banana Bread is made in only one-bowl, is super simple and will transform your ordinary banana bread into something amazingly delicious!

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Blueberry Banana Bread - Kick your banana bread up a notch with the addition of juicy blueberries! | JavaCupcake.com

I’ve had three over-ripe bananas on my counter for at least a week.  Today was definitely the last day I could even possibly think about using them in a bread before they went completely black! I’ve made banana bread a million times before, so I wanted to do something a little different with this recipe. But… it’s Sunday afternoon (obviously it’s not Sunday still… but it was when I wrote this hah!) and I didn’t want a huge mess in my kitchen or a big baking project!

Blueberry Banana Bread - Kick your banana bread up a notch with the addition of juicy blueberries! | JavaCupcake.com

So, I found a recipe by tablespoon that looked perfect! Only one mixing bowl (okay, two bowls cause you need one to melt the butter in… but only one mixing bowl) is needed for this recipe… which I think is my favorite part about this recipe.  Well, that and how delicious this bread is! The subtle hint of cinnamon paired with the bananas and the burst of flavor and juice from the blueberries… holy cow.

Blueberry Banana Bread - Kick your banana bread up a notch with the addition of juicy blueberries! | JavaCupcake.com

 

SO so so so good! I knew the blueberries would add a whole new level of flavor to the banana bread, but I had no idea I’d love it this much!

And don’t get me started on the topped.  Okay… maybe I will brag about it for a second.  This oatmeal, sugar, and flour topping adds a crunch that just puts this bread over the top delicious! I don’t know why I haven’t used something like this before on the top of a banana bread.  It’s so good!  I love too that because it was a thin layer of topping on top of the batter, that it doesn’t flake off when I cut the bread.  Nothing I hate more than slicing into a piece of bread and all the topping falls off!

Blueberry Banana Bread - Kick your banana bread up a notch with the addition of juicy blueberries! | JavaCupcake.com

 

If you’re in need of a quick, easy and delicious way to use up the ripe bananas in your house… definitely give this bread a try!

Happy Baking!

Blueberry Banana Bread - Kick your banana bread up a notch with the addition of juicy blueberries! | JavaCupcake.com

Blueberry Banana Bread
 
Prep time
Cook time
Total time
 
Serves: 1 loaf of bread
Ingredients
Bread
  • 3 ripe bananas, mashed with a fork
  • 1 tsp ground cinnamon
  • ¾ cup sugar
  • ¼ tsp salt
  • 1 egg
  • ¼ cup unsalted butter, melted
  • 1 tsp baking soda
  • 1 Tbsp water
  • 2 cups all-purpose flour
  • 1 cup frozen or fresh blueberries (plus a few extra for the top)
Topping
  • 2 Tbsp unsalted butter, melted
  • 2 Tbsp all-purpose flour
  • 2 Tbsp dark brown sugar
  • ¼ cup quick oats
Instructions
  1. Preheat oven to 350 F degrees. Grease, flour and line with parchment paper a loaf pan.
  2. In a large bowl combine the mashed bananas, cinnamon, sugar, salt, egg and melted butter until completely incorporated.
  3. In a small bowl, mix together the water and baking soda and add it to the large bowl. Stir to combine.
  4. Add the flour and fold until all most completely incorporated.
  5. Add the blueberries and mix gently until evenly distributed.
  6. Spread the batter evenly in your prepared pan.
  7. In a small bowl, stir together all the topping ingredients until combined.
  8. Scoop small dollops of the topping across the top of the batter in the pan. Use the back of a fork to gently spread the topping evenly. NOTE: The topping will not completely cover the batter, but you don't want any large holes.
  9. Press 5-6 blueberries into the batter on top. This is optional, but when it's done baking, it will create a great presentation!
  10. Bake 50-60 minutes or until a toothpick comes out clean.
  11. Allow the bread to cool in the pan for 5-10 minutes before removing to to cool on a wire rack.
  12. Cut into slices and serve with coffee or tea.
Notes
Recipe originally from Table Spoon

{Guest Post} Blueberry Coconut Mini Hand Pies

This week starts the beginning of 4 weeks of guest posts from some of my favorite bloggers! Some of the most talented bakers will be sharing some of their favorite yummies with you as I deal with some things at home and take a break from blogging.  (AKA – my hubby deploying – yuck!)

The first post comes from Amy at Very Culinary!  She’s taken fresh blueberries and coconut and made mini hand pies!  The blueberry juice dripping out of these looks so lickable! YUM!

Blueberry Coconut Mini Hand Pies | Very Culinary for JavaCupcake.com

 Some of my favorite recipes of Amy include…

Malted Milk Ball Cookies

Malted Milk Ball Cookies | Very Culinary

Mango Coffee Cake

Mango Coffee Cake | Very Culinary

Snickerdoodles with Cinnamon Chips

Snickerdoodles with Cinnamon Chips | Very Culinary

A big THANK YOU goes to Amy for this amazing hand pie recipe!!  Make sure to stop by her blog and follow her on social media too! You can find all her links at the end of this post!

Enjoy!

GP-Very-Culinary

Hey y’all! Amy from Very Culinary here. When Betsy asked me to help her out with a guest post, I was more than happy to oblige. I can barely keep it together when my husband travels for a week, so to be separated for months (or longer) would leave me fetal. Single parenting is rough! And definitely calls for pie, don’t you think?

Blueberry Coconut Mini Hand Pies | Very Culinary for JavaCupcake.com

I love pie – probably as much as Betsy loves cupcakes – all restraint is out the window if it’s sitting in front of me. And I make no apologies for that! Cream pies and fruit pies are among my favorites and I find anything in mini form or portable makes me uber happy.

So I made blueberry coconut mini hand pies for you today.

Blueberry Coconut Mini Hand Pies | Very Culinary for JavaCupcake.com

Using pre-made pie crust makes these ridiculously easy, but you could certainly make your own from scratch. Either way, sweet and delicious!

Amy is a Food Blogger, Recipe Developer, Video Maker, Mommy, and Lover of Cookies. She can be found at Very Culinary, on FaceBook, Pinterest, Twitter, and YouTube. Come play along!

VeryCulinary_headshot Very_Culinary_logo

Blueberry Coconut Mini Hand Pies
 
Prep time
Cook time
Total time
 
Serves: 12 hand pies
Ingredients
  • 1½ cups fresh blueberries
  • ⅓ cup shredded coconut
  • 1 tablespoon corn starch
  • ¼ teaspoon salt
  • 1 tablespoon lemon juice
  • 1 large egg
  • splash of milk
  • 2 pie crusts from 1 Pillsbury box (14 ounce)
  • turbinado sugar
Instructions
  1. Preheat oven to 375 degrees. Line a cookie sheet with parchment paper.
  2. In a small bowl, toss together the blueberries, coconut, corn starch, salt, and lemon juice. In another small bowl beat the egg and milk together.
  3. Sprinkle some flour on a large cutting board and carefully unroll one of the pie crusts and place on board. With scissors or pizza cutter, trim the rounded edges. Then cut into 6 equal rectangles. Place a tablespoon of the blueberry mixture on one end; brush edges with the egg wash and fold top half over the fruit to enclose. Using a fork, press to seal. Repeat process with the other pie crust.
  4. Transfer pies to the parchment paper, about 2 inches apart. Brush the tops with the egg wash, sprinkle with the turbinado sugar, and slice two small vents in the tops. Bake for 30-35 minutes until golden brown. Serve warm or at room temperature.

Jumbo Blueberry Muffins

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!

Jumbo Blueberry Muffins
 
Prep time
Cook time
 
Serves: 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
  • ½ cup sour cream
  • ½ cup milk
  • ½ cup vegetable oil
  • ½ 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 1¾ cups blueberries in 1 Tbsp flour. Set aside remaining ¼ 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 1¾ 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

 

Let’s have a Pancake Party!

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!

Buttermilk Pancakes
 
Prep time
Total time
 
Serves: Enough for 4-6 people
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 ¼ 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!
Nutrition Information
Serving size: 2-3 pancakes

Lemon Blueberry Pancakes by JavaCupcake 2

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 ¼ 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.

Lemon Blueberry Pancakes by JavaCupcake.com

Strawberry Overload Pancakes by JavaCupcake

Strawberry Overload Pancakes
 
Serves: Enough for 4-6 people
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 ⅛in 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 ¼ 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.
Nutrition Information
Serving size: 2-3 pancakes

Strawberry Overload Pancakes by JavaCupcake.com

Cinnamon Roll Pancakes by JavaCupcake.com

Cinnamon Roll Pancakes
 
Serves: Enough for 4-6 people
Ingredients
Cinnamon Roll Pancakes
  • Buttermilk Pancake Batter (recipe above)
  • ½ cup unsalted butter, melted
  • ½ cup dark brown sugar, packed
  • 1 Tbsp cinnamon
Cream Cheese Drizzle
  • 2 Tbsp unsalted butter, room temperature
  • 1 Tbsp cream cheese, room temperature
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
  • ¼ 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 ¼ 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.
Nutrition Information
Serving size: 2-3 pancakes

Cinnamon Roll Pancakes by JavaCupcake.com

White Velvet Blueberry Cupcakes & My 4th Blogerversary!

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

White Velvet Blueberry Cupcakes
 
Serves: 18 cupcakes
Ingredients
White Velvet Cupcakes
  • 3 egg whites
  • ¼ cup milk
  • 1 tsp vanilla
  • 2⅓ cups flour
  • 1 cup sugar
  • 1 Tbsp baking powder
  • ¼ tsp salt
  • 9 Tbsp unsalted butter, room temperature & cubed
  • ½ 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
  • ½ cup unsalted butter, room temperature
  • ¼ cup shortening
  • 1lb powdered sugar
  • 3 Tbsp blueberry syrup from the compote
  • 1 Tbsp heavy cream
  • ⅛ 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 ¼ 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 ½ 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 ¾ 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.
Blueberry Frosting
  1. Cream together the butter and shortening.
  2. Beat in the powdered sugar until smooth.
  3. Add the blueberry syrup, heavy cream and salt and mix until combined.
  4. Scrape the sides of the bowl and mix frosting on high until light and fluffy.
  5. OPTIONAL: Add a few drops of food coloring dye to enhance the purple of the frosting. Mix until incorporated.
  6. Using a wide open star tip, frost cupcakes and top with sprinkles and a blueberry to garnish

Blueberry Compote

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!

Blueberry Compote
 
Prep time
Cook time
 
Serves: Makes 3-4 cups compote
Ingredients
  • 4 cups frozen blueberries
  • ½ cup sugar
  • ¼ 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.

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

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!

Blueberry Crumb Bars

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