This post is sponsored by the Mom It Forward Blogger Network on behalf of Smucker’s®. All opinions expressed are my own.
I must admit that I am somewhat of a picky fruit eater. It’s not that I don’t really like fruit, but I find some to be either too tart or too cold on my teeth. I suppose I’m strange like that. There is at least one fruit that I can’t resist, and that’s blueberries! I can put blueberries in just about anything and be completely happy. Not only do they enhance the flavor of many dishes, but they’ve got great health benefits too.
According to the Highbush Blueberry Council, blueberries are low in fat with just 80 calories per cup and they’re packed with Vitamin C. If you are looking to add some extra fiber to your diet, then go for the blueberries! Blueberries are also full of phytonutrients (antioxidant and anti-inflammatory properties) and manganese (for bone development). Sounds like a pretty wholesome and hearty berry to me!
As I have been working on this campaign, I’ve been curious what Highbush blueberries are. These are the berries that are sold in grocery stories and grow on bushes reaching heights up to 12 feet tall. These bushes have white blossoms that pop out in the spring, and after pollination they turn into beautiful plump blueberries! Oh the recipes I could use them in! One of my favorite blueberry recipes is one that my mom makes (adapted from There Goes the Cupcake): Lemon Blueberry Cupcakes with a Lemon Mascarpone Frosting. Heavenly goodness right here! Biting into the moist lemon-y cupcake and finding those luscious blueberries is simply divine. Topping all of that with a creamy lemon and mascarpone frosting is icing on the cake – literally!
- 2 cups plus 6 Tbs flour
- 2 tsp baking powder
- 1 tsp salt
- 3 cups blueberries
- ½ cup sour cream
- ½ cup whole milk
- 2 tsp vanilla
- ¾ tsp pure lemon extract
- 1 cup unsalted butter, room temp.
- 1½ cups sugar
- 4 eggs
- 1 pound Mascarpone cheese (soft Italian cream cheese)
- ⅔ cup lemon curd
- 2 cups heavy cream
- 7 Tbs sugar
- 1 tsp lemon zest
- Preheat oven to 350° and line muffin pan with baking cups.
- Sift dry ingredients into a medium bowl.
- Transfer 1 Tbs flour mix to a larger bowl and add fresh blueberries, tossing gently to coat with flour.
- Set remaining flour mixture and blueberries aside.
- Stir milk, sour cream, vanilla, lemon extract and lemon zest in a small bowl.
- In the bowl of stand mixer, cream butter and sugar until pale yellow and very fluffy, about 5 min.
- Beat in eggs, one at a time, until well combined.
- Mix in flour mixture alternately with milk mixture, starting and ending with flour.
- Stir until just combined.
- Gently fold in blueberries and pour baking cups - fill 2/3 way full.
- Bake cake until toothpick inserted into center comes out clean, about 18-21 min.
- Cool completely and frost with Lemon Mascarpone Cream Frosting
- Beat the sugar and cream to soft peaks in the mixer.
- Combine the mascarpone cheese and the reserved ⅔ cup of lemon curd in a small bowl.
- Gently fold the mascarpone and lemon curd mixture into the whipped cream, taking your time – gently.
- Gently stir in lemon zest.
- Pipe frosting onto cupcakes and serve immediately or refrigerate.
- Listen to the raves!