Blueberry Cakes

Knowing a friend likes sour-cream-blueberry donuts from the local donut purveyor, I decided to do a variation on them for his birthday.  I modified a pound cake recipe into cupcakes, topped them with my usual buttercream, and arranged some white chocolate ribbons on top.

1 c. butter, softened

2 1/2 c. sugar

6 eggs, separated

1 c. sour cream (I use the light stuff, to maintain some pretense of healthfulness)

1/4 t. baking soda

3 c. flour

1 t. vanilla

1 t. almond extract (I omitted to make these nut-allergy-friendly, but would really like to try it next time)

2 c. blueberries (I use frozen)

Stir baking soda into sour cream in a small bowl.  In a large bowl, cream butter and sugar, add egg yolks, one at a time.  Beat until fluffy.  Add flour alternately with sour cream mixture, mix well.  Whip egg whites until stiff peaks form and fold into batter.  Add blueberries (if using frozen, keep them in the freezer until you add them or else you'll have blue batter - I mean, unless that's your thing.  In that case, blue it up!)

Heat oven to 350 degF.  Fill cupcake papers 75-80% full, and bake 35-40 minutes (yes, it's a long time).   Makes 24 full cupcakes and 2 4-inch round cakes, a huge yield.

As far as blueberry cakes go, I have another recipe I like a little better, but I wanted the effect of the sour cream in these cupcakes.  Here's that one, from a Junior League cookbook from my hometown:

1 1/2 c. butter, softened

1 1/2 c. sugar

4 eggs

1 t. vanilla

1 1/2 c. flour

1 t. baking powder

1 pint blueberries

powdered sugar

Cream butter and sugar until light and fluffy.  Add eggs one at a time, add vanilla.  Sift together baking powder and flour, add gradually to butter mixture.  Beat for a moment at high speed to make it fluffy.  Fold in blueberries.  Pour into greased and floured 9-inch springform pan, and bake 70 minutes.  Serve on a pool of blueberry sauce, with a dusting of powdered sugar.