Two recipes in one post. Blueberry extravaganza.
Ever since my first jar of Bonne Maman Blueberry Preserves, I have wanted to make my own. That magical little jar with the check top is so fresh & tasty like it came straight from the farm. So when blueberries went on sale, I knew it was time to venture into preserve making.
Only blueberries and sugar, and you can even add less sugar if you want because blueberries are sweet all by themselves.
Hey, it’s me! I made the bread, too; it was some type of molasses oatmeal bread or something. It was not my favorite ever; a bit too dry, so not worth giving you the recipe. I think the bread machine recipes are all a bit wonky because most that I have tried all come out too dry. I’ll have to research some good recipes and let you in on the secret.
The tray I made, too, is not the cutest thing ever with the two big boards at the bottom for bracing it, but good for a quick project. Just cut two pieces of wood, the same size obviously, to however large you want it, nail them to two pieces at the bottom, then add some door handles on the sides or top.
I have plans to make a proper serving tray, maybe painted and everything, once I can find some wood I think would be perfect. But I also want to make a table and a little shelf, but all in time, I always have so many things I want to make.
The cake on this is really soft, and try to bake it until it is just set, not browned around the edges at all. When I found this recipe, I thought, gosh, the blueberries are just going to sink to the bottom of the cup-like they did in my muffins. The recipe said to freeze the fresh berries, but I still doubted that it would actually work.
But alas, it worked really amazing, and now it’s not just blueberry bottom cupcakes, they are scattered throughout the cupcake, and even some still stayed at the top of the cake, so nice! It didn’t affect the taste at all either; it still tastes like a fresh blueberry cupcake and not like when you use frozen ones of the bag that get all mushy and dye the whole cupcake purply.
Try to get out just the juicy parts of the preserves; putting the whole or crushed berries on top of the cupcakes looks too lumpy.
Is there anyone in San Francisco that knows of a good… cheap… place to get 120 films developed? When I lived in Sacramento, I could get it done for 4$ a roll and could pick it up in less than an hour.
I haven’t seemed to have found any place in the city; everyone I have looked up online wants about 8$ or more a roll and takes pay to get developed. Let me in on your secret spots so I can keep using my old Kyiv. I miss the big square negative. In school, I used that camera a lot, and one of my teachers said she was surprised. I liked it so much because the square was so hard for her to compose.
I think it is so much easier than a rectangle! Whenever I do a vertical, it just looks so long, or the rectangle just seems to have extra bits on the side that aren’t necessary. I would love to shoot with the Mamiya 645afd, which I would check out at the beginning of the school year and hoard until I was forced to give of back. If you have the money and love film, that was one of the best cameras I have ever shot with.
It is big, clunky, and heavy but so entirely worth it. I could somehow handle light with that camera that I just can’t do with digital. Even shooting the worst, no brand, high saturation film I had, the photos would come out amazing.
I always seriously consider saving up for that camera rather than a 5D, even though it is so much less practical, professionally speaking. And that would mean saving up for digital back for it, which seems like 10 grand that would never happen for me. I can still dream.
Now back to a cupcake work week, which I am actually looking forward to. After a drama relationship-ending weekend, which has left me broken, I need to get back to baking so I can put my mind on something.
Have a good week, everyone!
- 3 1/4 cups (406g) flour
- 1 1/4 cups (250g) sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 baking soda
- 6 tbsp (84g) butter, melted
- 1/4 cup (59ml) canola oil
- 2 eggs
- 1 cup (236ml) buttermilk
- 1 cup (236ml) milk
- 1 tsp vanilla
- 1 tsp almond extract
- 2 cups fresh blueberries, frozen
- 1 1/2 sticks (171g) butter, softened
- 1/3 cup (113g) honey
- 4-5 cups (500-625g) powdered sugar
- Dash of milk
- 1 jar of blueberry preserves
Oven 300. Line two, 12 counts, muffin tins with liners. Sift together flour, sugar, baking powder, salt, and baking soda. In a separate bowl, whisk butter and oil.
Add in eggs, then buttermilk, milk vanilla and almond extracts.. Mix into flour the mixture, stirring until just combined. Add in blueberries. Divide evenly among pans and bake for 15-20 minutes until toothpick comes out clean. Let cool completely.
Combine all frosting ingredients in a food pro and pulse until combined. Frost cooled cupcakes and drizzle with preserves.
* Freezing the fresh blueberries helps them not sink to the bottom of the cupcakes.
- 6 cups blueberries
- 3 cups (600g) sugar
Place sugar in a large pot, then adds in the blueberries, crushing about half of them with your hands. Cook over medium heat for 30 minutes. Put into sterilized jars and seal tightly. Place jars in a pot and cover with water. Let boil on stovetop for 10 minutes, then take out jars and let completely cool. Keep open jars in the refrigerator and sealed jars in a cool, dark place.