I had a ton of leftover blueberries from my mini blueberry pies in jars, and I needed something easy and pretty to bring with me to my company’s 4th of July party.

Our company has just moved to a new location, and our old office had an amazing view of the city from which you could see all the fireworks. As a send-off to the old place, we all gathered once more to share food and watch the fireworks. It was terrific, and a really nice way to spend the last moments together in the old office.

I’m pretty sure these cupcakes were a hit. They’d melted a bit in the car (I have a 50-minute commute to work, this night was no different) but they were still delicious. The cream cheese frosting really topped it off, I think – it paired nicely with the blueberries.

The most difficult part of the recipe was finding freeze dried blueberries. We found regular dried blueberries, which worked fine for this, and I ended up using fresh blueberries for the cream cheese frosting (I used more powdered sugar to thicken it and counteract the fresh blueberry juice). I don’t think that the dried-ness of the blueberries made all that much of a difference in taste or texture; I think you could easily substitute fresh blueberries for all parts of this recipe with a little trial and error.

I also recommend picking up some dried buttermilk. It’s invaluable; I used a ton of it for the baking challenge I did a few weeks ago (while baking 120 cupcakes) and it’s much easier to work with than trying to keep regular buttermilk fresh in the fridge.

Final tips:

• don’t kill yourself looking for freeze-dried blueberries. Work with the ones you can find, whether regular dried, or fresh.
• I liked using fresh blueberries in the frosting; just counteract it with more powdered sugar
• use dried buttermilk!

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• Blueberry Pies in Mason Jars
• Pumpkin Roll
• Root Beer and Cherry Cupcakes
• Mint Chocolate Chip Cake
• Bake unique cakes in mason jars

Tags: blueberries, buttermilk, confectioner's sugar, cream cheese, lemon zest