Last summer, I had a cupcake I can’t get out of my mind. While on a long distance blog date with Tan from Squirrelly Minds, she in Pacific Coast time and me in Central time, I enjoyed a lemon cupcake with a blueberry sauce filling at a local eatery called Yum!. The lemon-blueberry combination seared itself on my brain. The bright, light, refreshing flavor of lemon with the sweet flavor of the blueberry was amazing. I ended up buying a few more to take home.
Fast forward to a few weeks ago. I was back at Yum! for a meet up with some friends. I devoured their delicious kale salad (which I copied to eat at home) and I was looking forward to the lemon cupcake with the blueberry sauce filling. Unfortunately, that flavor is more of a summertime treat. I was bummed. I did console myself with another delicious cupcake so it wasn’t all that bad but the lemon blueberry cupcake was still on my mind.
We have had an incredibly long winter here although recently, finally, we’ve had a few spring-like days. The change in temps gave me a craving for the lemon cake with vanilla whipping cream I shared last year. After buying the ingredients and dreaming about the cake before I made it (yes, I do that), I had a light bulb moment: find a blueberry sauce recipe and use it with the lemon cake. So I did just that.
After a bit of searching, I landed on the one below from My Baking Addiction. It can incorporate both fresh or frozen blueberries, includes lemon juice to brighten the flavor and it’s so simple I whipped it up in no time at all. And it’s perfect with the cake. MJ and I have been trading commentary on how delicious it is. I finally have my lemon blueberry combination again. All is right with the world. :)
Recipe from My Baking Addiction
Ingredients
- 2 cups fresh or frozen blueberries
- 1/2 cup water
- 1/2 cup sugar
- 2 Tbsp fresh lemon juice
- 2 Tbsp cornstarch
- 2 Tbsp cold water
- 1/2 tsp vanilla
- Zest of 1 lemon, approx 1 Tbsp
Instructions
- In a small bowl, mix the cornstarch and the 2 Tbsp of cold water.
- Combine the blueberries, 1/2 cup water, sugar and lemon juice in a saucepan over medium heat.
- Bring it to a low boil, making sure to stir it frequently.
- Slowly add the corn starch and water mix into the blueberry mix. Stir gently, making sure not to crush the blueberries.
- Turn down the heat and simmer until the sauce is thick enough to coat the back of your spoon or about 5 minutes.
- Remove from the heat and stir in the vanilla and lemon zest.
This looks so tasty, Amy! It will be even better in a few months when blueberries are in season… freshly picked with lemon will be delicious!
I totally agree, Kylie! I just couldn’t wait until then. Will have to remake it all then. Such a hassle. Haha!