Blueberry streusel cupcakes
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Filed under Cakes and pastries; My recipes; fruits, muffins & cupcakes
When I asked my husband to buy frozen blueberries, I was half expecting that he’d come home with a pack of “Baguio-grown” blueberries. Wishful thinking, I guess, because there were only packs of imported blueberries in the supermarket. We grow blueberries at Trinidad Valley in Benguet but we never seem to be able to find them in local markets. Too little production or because they are exported directly leaving us local consumers who pine for blueberries with no choice but to buy imported frozen blueberries at exorbitant prices? Ah… the irony of an export-based economy — it’s like being encouraged to plant corn from imported seeds instead of rice, and then import rice when local supply runs short.
But enough about my disappointment over the availability of locally grown blueberries.
These blueberry streusel cupcakes were made using the same recipe I used for the strawberry streusel cake. The only difference is that I had leftover streusel mixture.
So, if you prefer 7 cupcakes (the same recipe will yield 7 cupcakes) instead of one 8-inch cake, just follow the strawberry streusel cake recipe but use only half as much ingredients for the streusel topping. If you use paper liners, you won’t need to grease the cupcake pans. Fill the cupcake pans until 3/4 full, add about a tablespoonful of frozen blueberries (no need to thaw) per cupcake and sprinkle with the streusel topping. Reduce the oven temperature to 160oC and bake the cupcakes for 30 to 35 minutes.
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I saw bags of frozen blueberries in S&R last weekend… but a few steps away at the fresh produce chiller, there were imported fresh blueberries, at an even more exorbitant price – over P400 for a small basket! That translates maybe to about P4 per tiny berry!
Hi ate connie,
this is exactly what I was thinking when I saw your recipe for the strawberry streusel cake. I was inspired by the recipe to create the blueberry version (lucky enough for me its quite easy to find blueberries here) but I decided to make smaller versions (cupcakes), the result was like the blueberry muffin ala french baker. I miss their muffins and this recipe is very similar to the taste I remember. Thanks for the great recipe.
When we were still in NC, my spouse and I went blueberry picking, an event by accident because I did not know that this Strawberry farm had this fruit orchard too, and so when we went, it was already the last week of the picking season. However, to my hapiness, gosh, the line of trees were still full of blueberries, and I was shrieking with joy as I was picking them. The trees were about 6 foot tall, and it has canopy underneath, so I was picking from under the trees. Anyway, I got so much into it that that we ended up with “4″ buckets full of berries that I did not know what to do with it. So I distributed it among neighbors.. One neighbor made some muffins, and another “baker” made shortcake and streusels.. which was heaven. We’re now back to Houston, and like you, I have to rely on the market for fresh produce.. or just gof for the frozen ones. Well, I don’t bake much, so I guess it will be a muffins for me.
Carol that was where my hubby bought the blueberries — the frozen ones (imported also) because the ones in the chiller were too darn expensive. The pack he bought, at a little over 200 pesos, was good for three cakes.
Honey, the original recipe (link in the strawberry streusel cake recipe) had blueberries. I made cupcakes because they are more convenient for the kids to bring to school.
Ebba, a few years ago, a friend who was in Baguio on business called up if we wanted him to bring fresh strawberries. After he arrived, he was telling us about his strawberry picking experience at Trinidad Valley and mentioned there were blueberries too. And he snubbed them — totally and completely — because he had no idea they were edible. And I was like, oh… men.
Hi Connie,
You said that there was no baine marie style of baking used in the Mango Cheese Pie and I just wonder that you didn’t do some blind baking for the crust. Is blind baking only applicable to some pies? Or maybe because the crust was an eighth of an inch that it doesn’t need to be pre-cooked?
The pie was great but my daughter who has a sweet tooth tried experimenting by adding a heaping tablespoon of honey. And it ended up great, too. Thanks for having a site like yours. I can use some of your recipes to cook for my daughter,s 14th b”day today- Feb. 01.
More Power To You!……..
Darlen, re “Is blind baking only applicable to some pies?”
Yes.
Sana you posted your comment in the mango cheese pie. It’s kinda lost here.
Hi Connie,
you’re such an angel bec. you shared your recipes.i wish i could see you personally to tell you how much ‘i thank you. goodluck to your family and more power to you.
Hi I came across Baguio blueberries at the Salcedo market