Blueberry cupcakes

Look how blue these blueberry cupcakes are! And there is no food coloring. This is all natural. I love being able to achieve different color desserts through their natural dyes.


Last week I made sour cream blueberry ice cream, and the blueberry puree used was a purplish blue that created a vibrate purple ice cream. I immediately wanted to use the puree in cupcakes. Blueberry puree is really simple to make. I dreaded and put it off for a long time, but once I made it, I realized how quick it is, and now I want to make it all the time.

I've seen a few blueberry cupcake recipes out there, but I decided to experiment and create my own. I think it still needs a bit of tweaking, but I was happy with my first attempt. These cupcakes actually came out an even darker shade of blue than I anticipated. Perhaps I'll use less puree next time for a lighter blue.

The other problem is that while the cupcakes were super blue the night I made them, the next day the inside turned sort of brown inside (though they remained very blue on the outside).

I thought of making a blueberry mascarpone frosting, but I didn't want to hide these little blue babies, so I decided to leave them plain.

Blueberry Cupcakes


Blueberry Puree

1 cup blueberries (fresh or frozen, if frozen, thaw and drain)
1/3 cup sugar

Cake batter

2 1/2 cup cake flour
1 teaspoon baking soda
1/4 teaspoon
1/2 cup unsalted butter
1 1/4 cup sugar
1/3 cup sour cream
1/4 cup oil
1 teaspoon
vanilla extract


1. In
a medium saucepan cook blueberries, 1/3 cup sugar
over medium heat, stirring, until mixture boils and the berries pop and
soften, about 4 minutes.

2. Pour the berry mixture into a blender
and whirl until a seemingly homogeneous puree is achieved, about 1
minute.  Pour mixture through a
fine sieve and let cool.

3. Preheat oven to 350 degrees and prepare 2 cupcake pans.

4. Sift flour, salt, and baking soda in medium bowl.

5. In bowl of mixer, cream butter and sugar until fluffy. Add eggs one
at a time until combined. Add sour cream, oil and vanilla until
combined. Add flour mixture and stir until just combined. Mix in puree.

6. Fill cupcake pans 3/4 way. Bake for 15-20 minutes. Allow to cool
completely before frosting.

2 comments on “Blueberry cupcakes”

  1. Wow! I’m totally drooling. You should try this recipe for sweet potato cupcakes- they’re my all-time favorites!

  2. I love sweet potato desserts!

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