Blueberry Pastries With Lemon Yogurt Frosting Recipes

BLUEBERRY PASTRIES WITH LEMON YOGURT FROSTING

Steps:

• Make the pastries:
• Make the pastries: In a small saucepan over medium heat, combine the blueberries, honey, and lemon juice. Use the back of a wooden spoon to crush the blueberries and then bring the mixture to a boil. Cook, stirring occasionally, until thickened, 15 to 20 minutes. Remove from the heat and let cool completely.
• Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
• Cut the puff pastry sheet into six equal squares. On three of the squares, brush beaten egg on the outside edges of the square and spoon blueberry filling throughout the middle. Top each square with the remaining pieces of pastry. Press the edges together and then seal with a fork. Transfer to the baking sheet and brush the tops with beaten egg. Bake for 15 to 20 minutes, until the pastry browns and puffs up.
• Make the frosting and topping:
• Whisk the yogurt, honey, lemon juice, and vanilla together in a small bowl. Drizzle over the pastries and top with the freeze-dried blueberries and fresh mint. Serve.

LEMON-BLUEBERRY CUPCAKES WITH BLUEBERRY-LEMON BUTTERCREAM FROSTING

Steps:

• Combine frozen blueberries, sugar, and lemon juice for jam in a small pot over medium heat; bring to a simmer. Cook, stirring occasionally, until mixture has reduced and thickened, about 12 minutes. Remove from the heat.
• Pour mixture through a fine mesh sieve, pressing solids to extract as much jam as possible; you should have approximately 1/4 cup. Discard any solids and refrigerate jam until completely cool, at least 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
• Whisk flour, baking powder, and salt for cupcakes together in a small bowl.
• Cream sugar and butter together in a large bowl until light and fluffy. Mix in lemon juice, lemon zest, and vanilla until combined. Add flour mixture in 2 batches, alternating with buttermilk, beating batter just until combined after each addition; batter will be somewhat thick.
• Place frozen blueberries in a small bowl and toss with flour until coated. Add to the batter and fold to incorporate. Spoon batter into the prepared muffin cups, filling each one 3/4 full.
• Bake in the preheated oven for 20 minutes. Check to see if a toothpick inserted into the centers comes out clean, and continue to bake, if needed, for 4 to 8 more minutes. Cool in the pans for 5 minutes before removing to a wire rack to cool completely, about 20 minutes more.
• While the cupcakes are cooling, remove blueberry jam from the refrigerator. Measure out 1/4 cup for the frosting and reserve any extra for another use.
• Beat butter for frosting in a large bowl until creamy and smooth. Add 1 cup powdered sugar, lemon zest, lemon juice, and salt; beat until thoroughly combined. Add 1/4 cup blueberry jam and mix until combined. Add 1 cup powdered sugar and mix until smooth. Repeat with remaining 1 1/2 cups powdered sugar. Add heavy cream and beat until frosting is smooth and fluffy, 1 to 2 minutes more.
• Frost cooled cupcakes.