Lemon Blueberry Cupcakes

Right now in the Bean, it is pouring rain. I might even venture to say it is chilly outside. And on television, I just saw a back-to-school commercial. I mean it is July, and at my new job, we are planning our holiday menu! Is it just me, or is this summer flying by? I haven't even been to the beach and suddenly I find my mind wandering to cozy sweaters and warm coffee drinks.

But before I get carried away with my lusty thoughts for autumn, I want to hold on to the summer just a little longer. Lazy days, hazy afternoons and long evenings. Roof tops, grill food and late night walks.

Dripping ice cream cones, sangria and the best fruit the year will offer. So before you get carried away thinking about the rest of the year to come, hold on to your summer for just a few weeks longer. Found this gem on Annie's Eats and would highly recommend the combination between sweet blueberries, smooth cream cheese frosting and zesty bright lemon.

Lemon Blueberry Cupcakes

For the cupcakes:
¾ cup plus 2 tbsp. all-purpose flour, divided
¾ cup cake flour
1½ tsp. baking powder
¼ tsp. salt
8 tbsp. unsalted butter, at room temperature
¾ cup plus 2 tablespoons sugar
Zest of  1 lemon
2 large eggs, at room temperature
1 tsp. vanilla extract
2 tbsp. lemon juice
½ cup plus 2 tbsp. milk, at room temperature
1 cup fresh blueberries

For the frosting: 
8 oz. cream cheese
5 tbsp. unsalted butter, at room temperature
3 cups confectioners’ sugar, sifted
1 tbsp. freshly squeezed lemon juice
Zest of 1 large lemon
Additional fresh blueberries, for garnish

1. Preheat your oven to 350. Line cupcake pans with paper liners. In a medium bowl, combine the ¾ cup all-purpose flour, the cake flour, baking powder and salt; whisk together and set aside. In the bowl of an electric mixer, combine the butter, sugar and lemon zest. Beat together on medium-high speed until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, blending well after each addition. Beat in the vanilla and lemon juice. With the mixer on low speed, mix in half of the dry ingredients just until incorporated. Blend in the milk. Mix in the remaining dry ingredients, beating just until incorporated.
2. In a small bowl, toss the blueberries with the remaining 2 tablespoons of all-purpose flour. Using a spatula gently fold the berries into the cake batter. Divide the batter evenly between the prepared liners, filling each about ¾ full. Bake 20-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans 5 minutes, then transfer to a wire rack to cool completely.

3. To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the lemon juice and lemon zest. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired. (I used a large, unlabeled star tip to frost these cupcakes.) Garnish with fresh blueberries.

Lemon Cream Pie

My parents, apparantly, used to be cool. They were hip thirty-somethings running the streets in semi-smalltown Racine, Wisconsin. Living the dream, I believe.

Somewhere in there, perhaps after children or steady careers or moving into suburbia, my parents lost all semblence of a social life.

I'm sure you could blame it on the fact that they are amazing parents. They've missed less soccer games than I can count on one hand, and I'm pretty sure my dad saw enough of my sister's equestrian to tide him over for a lifetime.

I believe over the years, they've become comfortable being comfortable. But though they say that group socializing isn't really their thing anymore, both tend to love the excitement of a big city and manage to go out to an Irish pub almost every weekend. This suggests, to me at least, that perhaps with a little reconditioning, they could get their groove back.

So after many years, we entertained for dinner last weekend. It was by no means a big crowd, only my friend and her mother, but what was one small step for mankind, was huge progression for the Davis family. If you're having guests for a springtime fête, try this Lemon Cream Pie, even for finecky dessert eaters. The tart of the lemon with the subtle sweet of the whipped cream and crunch of the graham cracker crust is delightful, and I can assure you, you won't be disappointed!


Lemon Cream Pie
Graham Cracker Crust, Prepared
3/4 cup sugar
5 tablespoons cornstarch
1/8 teaspoon salt
1 cup water
2/3 cup buttermilk
2 whole eggs
2 whole lemons, juiced (1/2 cup lemon juice)
2 teaspoons grated lemon peel
1 cup heavy whipping cream
1 tsp vanilla
1-2 tbsp confectioners sugar


1. Crack eggs into a bowl and whisk together to combine. Meanshile, in a heavy saucepan, combine the cornstarch, salt and sugar. Gradually stir in water and buttermilk until smooth. Bring to a boil; cook for 2 minutes or until thickened, stirring constantly.
2. Remove from the heat. Stir a spoonful of hot filling into eggs to temper. Return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Stir in lemon juice and peel. Pour into crust. Cover and refrigerate for at least 4 hours.
3. In a large bowl, whip heavy whippung cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like. Just before serving, spread whipped topping over filling. Yield: 8 servings.


**You can alter this recipe by using store bought whipped topping (such as Cool-Whip), using 1/2 cup of egg substitute instead of eggs or using bottled lemon juice instead of fresh squeezed. I tried to keep it as homemade as I could, but the above alterations may be a time saver.