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Spring Rain & a Recipe for Little Lemon-Blueberry Cakes with Lemon Glaze

I think Calgary is under the impression that it is Vancouver. After the winter that, by Alberta standards, never was, last week we saw an uncharacteristically large amount of water fall from the sky. While daunting {I’m more of a sunshine girl}, the rain was surprisingly calming; it reminded me of the unforgiving tropical storms I loved so much in Thailand, but without the bone-chilling thunder and lightning.

Little Lemon-Blueberry Cakes with Lemon Glaze
It was one of those squalls that blot out the sun, leaving the distinct appearance of dusk for hours on end.

The scent of the rain was intoxicating {so clean, so fresh}, and the sound was like a six-hour lullaby. Later, when the water turned into snowflakes that clumped together to make little snowballs, the scent intensified, the sound ceased {with the exception of branches creaking, and trees falling under the pressure of the snow}. I kept thinking of Chicken Little saying, “The sky is falling! The sky is falling!”
The Sky is Falling! The Sky is Falling!
With the dark sky outside and Brittany Howard’s heavy voice crooning from the small stereo in my kitchen, it seemed like the perfect time to bake something beautiful and refreshing {to mirror this bout of wet spring weather}.

Little Lemon-Blueberry Cakes with Lemon Glaze
I started with my recipe for Luscious Lemon Cake and made it a little lighter; I then added blueberries, baked them in cupcake liners, and topped with a lip-puckering lemon glaze. They’re the perfect treat to add a little joy to a gloomy day, or to enjoy with a cup of tea on a sunny afternoon {perhaps you should make a double batch… they won’t last long}.

Little Lemon-Blueberry Cakes with Lemon Glaze

Little Lemon-Blueberry Cakes with Lemon Glaze
Makes 12

1 cup all-purpose flour
½ cup whole wheat flour
2 ½ teaspoons baking powder
¼ teaspoon sea salt
1 large egg
2 large egg whites
2 tablespoons grape seed oil
2 teaspoons pure vanilla extract
2/3 cup granulated sugar
¾ cup skim milk
Zest and juice from 1 large lemon
1 cup fresh or frozen blueberries

1 cup icing (confectioners’ sugar)
1-2 tablespoons lemon juice

1. Preheat oven to 350 degrees Fahrenheit and line a 12-cup muffin tin with paper liners.

2. In a large bowl, whisk flours, baking powder, and sea salt together; make a well in the centre.

3. In another bowl, whisk egg and egg whites, oil, vanilla, sugar, milk, and lemon zest and juice. Pour the mixture into the well in the bowl with the dry ingredients, and stir just until combined; fold in blueberries. Spoon the batter into the lined muffin cups and bake in the preheated oven for 30-35 minutes (until the cupcakes are golden brown, and a toothpick inserted into the centre comes out clean). Transfer the cupcakes to a wire rack and cool completely.

4. Make the glaze: in a small bowl, whisk 1 tablespoon lemon juice with the icing sugar. Add more lemon juice, as needed, until you reach the desired consistency (about the same as condensed milk, or corn syrup). Drizzle the glaze over the cooled cupcakes and let it set completely (about 1 hour) before storing in an airtight container for up to 3 days.

  1. Denise04-19-12

    I love how light these are with a fresh sour touch of lemon. I’ve bookmarked this, can’t wait to try them!

  2. marla07-24-12

    These little cupcakes look amazing!

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