Blueberry cupcake with blueberry cream cheese topping

Today I'm sharing a cake recipe!

My niece is on school break, so now that I have someone to test my desserts, I've been able to try some new recipes. Lately, I've been making the same bread recipes over and over until I practically know them by heart! Haha.

This time I got some fresh blueberries. At first, I couldn't decide what to do with them, but I finally settled on a cake. The base is a soft butter cake that's not too sweet. I wanted the flavors to complement each other, so I added blueberry sauce to both the cake and the cream cheese topping. Actually, you can use frozen blueberries (the preparation isn't much different), but having fresh ones makes it feel more engaging (and exciting!). Haha. Plus, fresh blueberries are great for cute decorations.

For the cream cheese topping, making it in advance and chilling it makes it easier to scoop and helps it hold its shape better. When I add the blueberry sauce to the cream cheese topping, I don't mix it in beforehand because I don't want the cream to turn completely purple. Instead, I put the little portion into the scoop so that the cream can have a beautiful marble pattern. But you can simply pipe the cream with the piping bag too.

Lately, I feel like there's a lot of stress in our world. I hope that baking and eating delicious desserts will help bring some happiness to everyone. Speaking of which, let's head to the kitchen and bake some delicious cakes together!

Blueberry cupcake with blueberry cream cheese topping

Make 6 cupcakes

Blueberry sauce

60 g ......................... Blueberry (you can use fresh or frozen blueberry)

20 g ......................... Granulated sugar 

1 tsp ......................... Lemon juice

1/4 tsp ..................... Cornstarch

Blueberry cream cheese topping

100 g ........................ Cream cheese

1/8 tsp ..................... Salt
10 g ......................... Granulated sugar 

80 g ......................... whipping cream

20 g ......................... Blueberry sauce

Cake batter

70 g ......................... Unsalted butter

1/8 tsp ..................... Salt
70 g ......................... Granulated sugar 

50 g ......................... Egg

90 g ......................... Cake flour

2 g ........................... Baking powder

50 g ......................... Milk

20 g ......................... Blueberry sauce

Topping

6 .............................. Blueberry

................................. Rosemary

Put the blueberries, sugar, cornstarch, and lemon juice into a bowl. Mix to combine.

Microwave for 1 minute at a time until thick. Approximately 3 minutes in total.

Let it cool completely and divide it into two portions, approximately 20 grams each.

Make the blueberry cream:

Put cream cheese, salt, and sugar into a bowl. Mix to combine. Gradually add the whipping cream and mix to combine.

Pour the blueberry sauce (20g) into the bowl. 

Cover and refrigerate until needed. 

Preheat the oven to170℃.

Line 6 Muffin pans (6.3x3.2 cm. per pan) with Cupcake Liners. 

Sift the cake flour and baking powder together and set aside.

Put the butter, vanilla extract, and salt into a bowl. Beat until smooth. Gradually add the sugar. Beat to combine.

 

Gradually add the egg and beat to combine.

Pour half of the sifted flour into the bowl and fold to combine.

Pour the milk into the bowl and fold to combine.

Pour the rest of the sifted flour into the bowl and fold to combine.

Pour the blueberry sauce (20g) into the bowl. Fold 2-3 times.

Divide the batter into the prepared pans.

Bake in the preheated oven at170℃ for 22-25 minutes.

Let the cake cool completely.

Use an ice cream scoop to put the blueberry cream over the cake.

Decorate with fresh blueberries and rosemary.

Blueberry cupcake with blueberry cream cheese topping