Back at the end of July, Chincoteague Island had their Annual Blueberry Festival. In addition to a wide array of arts and crafts, and delicious food offerings, they sell flats of blueberries for a great price. We ordered a flat, and brought it home. We immediately froze and bagged most of them, to be used through out the year in various recipes. My home brewing husband, Jon, brewed a blueberry cream ale a few weeks ago. It’s getting ready to be kegged next week, and should be pouring shortly thereafter. Neither of us can wait to try it! That, however, is another post…

I’d been wanting to make these beautiful cupcakes for some time now, back when Annie posted them in the spring. They looked so deliciously light, and airy. And lemon/blueberry is just about one of my favorite combinations on the planet. This one is definitely a winner! A  fresh change of pace from a traditional run-of-the-mill standard cupcakes (not that there’s anything wrong with that!). I love that the cream cheese frosting has a hint of lemon too, just puts it over the edge. Try these!

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