I’m cleaning up archival files and backdating a post. As I write this in December 2018, I find record of a July 2017 lemon blueberry cupcake at each of the Big Three Cupcakeries I cover.
I’m not sure why this matters, but I’m preserving the record just in case. I’m reasonably sure I monitored for a repeat this year and at least cupcakery opted out.
At some point this year, I baked the Sprinkles lemon blueberry out of its cookbook. It was rich, buttery, and supremely enhanced by the addition of lemon zest. The batter froze well and I enjoyed a single, freshly baked lemon blueberry cupcake many times over. As is customary, I skipped the frosting, so it was closer to a muffin. I posted the following on National Blueberry Muffin Day.
Andrea Adleman | Cupcakologist 