I’m not entirely sure if there is a blueberry season in Davis. There is, however, about two weeks at the end of May when there are boatloads of blueberries at the co-op. I didn’t have a single one this year, the strawberries were just too tempting. Then I saw this recipe over at Annie’s Eats and I instantly wanted blueberries. I broke my commitment to in season produce and spent $7.00 (!?) on two modest basket of blueberries.
As far as cupcakes go, these are really easy to make. You make a batter and fold in floured blueberries. At first I was afraid that one recipe would make too many cupcakes for 6 people. Pft, never underestimate the draw of cupcakes.
The verdict? Very good, but not my favorite. They are light and summery and the lemon really shines through. Everyone gobbled them up. I couldn’t help but feel they were more like sweet muffins with amazing frosting. Unfortunately, I’m not a big fan of blueberry muffins. No one else seemed to notice.
Lucky for me, frosting was not in short supply and I enjoyed a nice breakfast of frosting and berries sans cake.
You can find the recipe here.