I love blueberries.  To me, they are the best berries.  Not only are they yummy but you can also do cool experiments with them.  Check out the post on blueberry science .

I made this recipe for my dad’s birthday.   I was inspired after my strawberry red velvet cake recipe.

First make some blueberry paste.  Blueberries are a lot harder to make into a paste as they are stickier than strawberries. You need to stir more often.  I used frozen blueberries. They gave off a cool mist while they were cooking.

Pour about 1 1/2-2 cup of frozen blueberries. Make about 3/4 cup of paste. This took about half an hour.  Place on medium heat and stir occasionally until it is reduced to a thick paste.

Set the blueberry paste aside to cool.  I started making the flourless cupcakes. For instructions go to the flourless cupcakes  post.  I added a tablespoon of paste into the batter.

One trick to get eggs up to room temperature is that I soak eggs in warm tap water.  Doing this for about 10 min will get the eggs will do the trick.

For the icing of these cupcakes I decided to make blueberry cream cheese icing.  Use the icing recipe in the red velvet post. To this add the remaining blueberry paste. The result of the icing was a little runny.  You might want to try reduce the paste a little more than what I did.

I decorated these cupcakes with edible blossoms and fresh blueberries. The results were wonderful.  The blossoms added a slight floral property to the cupcakes.

For more recipes check out… the recipes page.