blueberry hill cupcakes, and a happy 4th to you!

The 4th of July is upon us already!  I’m not sure why 2010 is in such a hurry to rush on by, but I do wish that she would slow down just a bit.  I had big plans for this week, some favorite salads and cocktails and desserts to share with you before the holiday weekend ahead of us.  But, well, time flew.

I did manage to share one dessert with you, and here is a second.  The first was somewhat healthy, this one is not. Both are delicious, and either would make a nice addition to your picnic, bar-be-que, or party.  How to choose…

I am keeping things short and sweet today, because I have family in town!  That means wandering shops on Charlottesville’s Downtown Mall, stopping for gelato, lunch on a patio, pampering with my Momma, vinho verde on the back deck, sausages on the grill.  And that’s just today!  Oh, the weekend we’ll have.

I hope that yours is just as lovely.  What are your plans?  (I really do want to know!)

Perhaps you could make these cupcakes?  Lemony and chock-full of bright bursts of blueberry, they absolutely scream summer.  You’ll love them, I’m sure.

Blueberry Hill Cupcakes with Blueberry Glaze

cupcakes from bon appetit, glaze from bella eats

I’ve heard good things about the frosting that accompanies this recipe on bon appetit, but wanted something lighter and with a bit of color.  I bet a lemon buttercream or a lemon glaze would also be really delicious.

Also, my “glaze” originally started out as a full-blown buttercream frosting.  I frosted one cupcake, but found the very sweet topping to be very overpowering.  The cake itself is so delicious that you really want to let it shine.

Cupcake Ingredients

  • 3 1/4 cups all purpose flour
  • 1 1/4 cups sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon coarse kosher salt
  • 1/4 teaspoon baking soda
  • 6 tablespoons (3/4 stick) unsalted butter, melted
  • 1/4 cup canola oil
  • 2 large eggs
  • 1 cup buttermilk or low-fat yogurt
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated lemon zest
  • 1 1/4 cups fresh blueberries, frozen for 4 hours

Glaze Ingredients

  • 2-3 tablespoons blueberry puree (about 1/2 cup blueberries, pureed and strained if desired…I did not strain)
  • 4 tbsp butter (1/2 stick), room temperature
  • 1-1/2 cups powdered sugar


  1. Preheat oven to 350* F.  Line two 12-cup muffin pans with paper liners.  Sift flour and next 4 ingredients into a large bowl.  Whisk the melted butter and oil in a separate, medium bowl.  Add eggs; whisk to blend.  Whisk in buttermilk, milk, vanilla extract, and zest.  Add buttermilk mixture to dry ingredients; whisk just to blend.  Stir in frozen blueberries.
  2. Divide batter among liners.  Bake cupcakes until a tester inserted into center comes out clean, 23-27 minutes. Transfer cupcakes to racks; cool.
  3. Beat butter in electric mixer with whisk attachment until creamy.  Add about 1/2 the sugar slowly.  Add 2 tbsp of the blueberry puree and continue whisking to blend.  Add the last of the sugar and whisk to blend. Taste, and add more blueberry puree if desired.  You want the consistency to be like a loose buttercream; easy to spread but also easy to control (you don’t want it running down the sides of your cupcakes).
  4. When the cupcakes are nearly cool, brush them lightly with the glaze.  You will find that the glaze will harden nicely in about an hour.
  5. Keep stored at room temperature in an air-tight container.


26 responses to “blueberry hill cupcakes, and a happy 4th to you!

  1. You seriously may have inspired me to do some baking this weekend! Although we just finished eating a birthday cake that was hanging around, I might have to spend some time baking this weekend.
    In addition to a hike, a 5K walk/run (depending on my mood…) and a bike ride. What a fantastic weekend!

  2. These look great. I’ve never seen blueberry cupcakes before, but I can’t imagine why—blueberry muffins are so good!

    I’ll be berry-picking, making jam, picnicking with friends, and going for runs and bike rides. Have a great time with your family. 🙂

  3. Super cute cupcakes!

    Have a great holiday weekend.

    My plans are to not work for 3 days straight! (including a 6 mile run, cleaning, cooking, and some bocce)

  4. Gosh, I miss Eppie’s! That salad with goats cheese and dates was mindbogglingly delicious…

    Well, I’m Australian, so the 4th of July is a normal day… except that it’s my Grandma’s birthday, so I’m heading out to a vineyard restaurant to celebrate her turning 81!

  5. These looks delicious.
    This is the first time I read your blog, it’s wonderful, full of yummy ideas, I like it…and I like your photos…

  6. I saw these on Tastespotting while I am eating my fresh blueberry pancakes – these look gorgeous. I think I know what I shall do with the rest of my blueberries.

  7. Cute, cute, cute! I want a blueberry hill cupcake! They look extra nice with the little blue flags sticking out. So how would you differentiate these from muffins? Or is just the frosting that does it…

  8. Kristina – That does sound like a fabulous weekend!

    Maddie – Yes, blueberry muffins are pretty tasty. Similar to a muffin, but with that cakey texture. So good! Have fun with the jam-making and picnicking!

    Whitney – You too! Enjoy your 3 days off! 🙂

    Hannah – I love Eppie’s too! And, I got the salad with goat cheese and dates…it is my favorite! 🙂 Have fun at the vineyard, and happy birthday to your Grandma!

    Mika – Thank you for stopping by! I hope you’ll keep reading. 🙂

    Morgan – Ooohh..blueberry pancakes! It has been too long since I’ve had a batch of those….

    Siri – The cupcakes have a more cake-like texture than muffins, I think. But then, most of my muffins are whole-grain so that is probably why there is a difference. And yes, the frosting certainly helps… 🙂

  9. how cute!! these are adorable and they look so tasty. i would def need to have two. 🙂

  10. Andrea, these photos are beautiful and the cupcakes bursting with blueberries sounds perfect for celebrations! I am certainly going to have to save this recipe for when fresh blueberries are readin for picking and devouring soon!!! Have a fabulous weekend 🙂

  11. Those muffins look so good! I love your style and the recipes you share.

  12. Quick update – I did make them yesterday (with a lemon glaze, not the blueberry) and they taste great and look quite lovely. My one comment, which is NOT a criticism, is that they seem almost more like muffins than cupcakes. Fine by me, that means I can eat them all day long!

  13. I love the lemon/blueberry combo – yum! Glad you had a great weekend with your family!

  14. Lemon + blueberry makes me very happy. Mmm. I also feel like 2010 is speeding by and I have a long list this summer so I’d like this year to chill out and little and relax!

  15. These beauties look like the perfect way to celebrate any holiday 🙂

  16. I love how these cupcakes look with the light glaze. A perfect treat and the flags are adorable!

  17. So glad Kath pointed me in your direction! Your blog is great, and your photography is beautiful. Can’t wait to explore the site!

  18. I made the cupcakes with my daughter last night and they are delicious! I had some extra bluberries I was not sure what to do with and I stumbled onto your blog so thank you!

  19. Gina – I’m so glad you liked them!

  20. Oh my days these look absolutely flipping delicious, blueberries are my favourite fruit and I don’t usually like to adulterate them with anything…but this looks stunningly tasty!

  21. Wow- these are gorgeous! Way to go, very much excited to try these out!

  22. such a beautiful presentation…i love the glaze on them too!

  23. beautiful blog, beautiful photographs!! : )

  24. Pingback: at summer’s end | bella eats

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