Oh, hello there. Can we be friends again, please?!
July was one hell of a month—two of my friends got married, I spent over a week in Maine for my own wedding stuff, marathon training got really intense!! Just everything is happening in a beautiful 2-3 month period, and I can’t bring myself to chill for a sec and bake! I mean I did allow myself to binge read the new Harry Potter book in a couple of days—that’s as wild as I get!
I love when life is crazy busy and exciting, but like, hold up, can I have a day or two when I can think about nothing and just nap?! Maybe I’ll take a nice winter hibernation this year…
So, while being at my mom’s house, I forgot how much I absolutely love waking up every morning and picking fresh raspberries and blueberries from all of the bushes we have around the house! It doesn’t get much better than that—I mean maybe when I would bring my dogs with me to pick them and they would smush their faces into the berries, then leave them on the ground. I suppose that was pretty cute…even though they wasted so many beautiful berries…
ANYWAYS! That there is the inspiration for these moist, berry-filled cakes I’ve made for you. There is just something so satisfying about homegrown produce, and when you can bake with it, I mean, that is the ultimate! Oh wait, then I added some meringue on top—even torched it with my brand new flame! This has been on my “must have” list for like, a lifetime, and my friends were too kind to have gotten it for me!
And let me tell you, it does so much more than just torch meringue, it lights candles, it lights cupcake liners on fire, it makes fruit taste burnt, it’s just all-around fun!
When I stopped lighting nonsense on fire with my new torch, I actually toasted the meringue, and Oh. My. Gosh. Hi campfire on you gorgeous little blueberry cakes! If I hadn’t felt such a sugar high, I would have just torched ALL of the meringue and eaten it like that. The balance of the sugary meringue, the tart berries and the toastiness on top of it all—it’s one of the most perfect bites in my opinion!
I can’t get over it, clearly shown by all of my exclamation points in the last paragraph! And now!
Being at home, in Maine, means the ocean, the fresh air, the weird accents, bonfires, family, lots of dog snuggles, and, of course, fruit picking! Having a beautiful bowl of handpicked berries on the back patio on a cool summer morning is just beyond comforting and relaxing. While these cupcakes are not exactly that, it’s pretty damn close!—I give you yummy blueberries stuffed into cupcakes and topped with (way too much) toasted meringue!
It’s light, it’s happy, it’s summery, and it screams all things Katie!
Butter—2 oz, 4 TBL
Sugar—2.75 oz, or 1/3 C
Vanilla Extract—½ tsp
Plain Yogurt—4 oz, or ½ C
Flour—5.5 oz, or 1 C
Oats—1 oz, or ¼ C
Baking Powder—½ tsp
Blueberries—5 oz, or ~1 C
Preheat your oven to 350˚ F.
In a large bowl, combine the flour, oats, baking powder, salt and cinnamon.
In the bowl of your mixer, cream together the butter and sugar.
Once light and fluffy, add in the vanilla and eggs.
Scrape down the sides of the bowl.
Alternating between the yogurt (I prefer Greek!) and the dry ingredients, add about ½ of each at a time until you have finished both.
Fold in the blueberries.
In a lined muffin pan, fill each cup up about halfway with the cake batter.
Bake in your preheated oven for 15-18 minutes, until the top springs back just slightly.
Allow to cool completely before putting the meringue on top!
For the meringue, it is this recipe here, but I halved it to use for this recipe (you can even quarter it if you’d like). Also, torching the meringue is, of course, optional, but if you have a cute little kitchen torch, I highly suggest using it—adds for a great toasty flavor!