3 cups plus 1 tablespoon all-purpose flour
1 cup granulated sugar
4 cups powdered sugar, divided
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup oil
2 extra-large eggs
1/2 cup milk
1/4 cup half and half
2 1/2 teaspoons vanilla, divided
16 ounces cream cheese, softened and divided
1/2 cup sour cream
2 pints blueberries, divided
3/4 cup plus 2 tablespoons butter, softened
3 tablespoons light corn syrup

Preheat oven to 375 degrees. Stir together 3 cups flour, granulated sugar, 1 cup powdered sugar, baking powder, baking soda and salt. Blend in oil, eggs, milk, half and half, 2 teaspoons vanilla, 8 ounces cream cheese and sour cream until just incorporated. Don’t overmix. Toss 1 pint blueberries in 1 tablespoon flour, then, using spatula, carefully fold them into mixture. Scoop into lined cupcake tins, filling liners three-quarters full. Bake until cupcake tops are lightly browned, then allow to cool completely. Meanwhile, mix remaining cream cheese and vanilla with 3/4 cup butter, then add remaining powdered sugar, 1 cup at a time, and mix until smooth. Add more powdered sugar if needed to achieve desired consistency. Frost cooled cupcakes. In skillet over medium heat, melt remaining butter. Add remaining blueberries and corn syrup and sauté for 2 to 3 minutes, until blueberries look glossy. Spread on paper towel to cool. Top each cupcake with several glazed berries, arranging in generous cluster.

Servings: 24. Serving size: 1 cupcake. Per serving: 420 calories, 3.8 g protein, 22.7 g fat, 47.6 g carbohydrates, 1 g dietary fiber, 267 mg sodium, 32.3 g sugars, 59 mg cholesterol

Dari Titzell, South Plains Electric Cooperative