Blueberry Surprise

I was browsing the latest edition of Family Circle and came across this delicious looking summer treat.  I love me a blueberry muffin, so I could only guess that a blueberry cupcake would be that much better.  Oh. My. Gosh.  They are so good.  Even my hubby likes them, and he doesn't like sweets.

So you don't have to look it up, here's the recipe.

Ingredients

• 1 3/4  cups  all-purpose flour
• 2  teaspoons  baking powder
• 1/4  teaspoon  salt
• 1/2  cup  (1 stick) unsalted butter, softened
• 3/4  cup  sugar
• 2    eggs
• 3/4  cup  milk
• 1  teaspoon  vanilla extract
• 3/4  cup  fresh blueberries
• 1 1/3  cups  heavy cream
• 3  tablespoons  granulated sugar
• 2/3  cup  fresh blueberries
• 1  tablespoon  confectioners' sugar (optional)

Directions

1. Heat oven to 375 degrees F. Line one 12-cup cupcake pan with foil or paper cupcake liners.
2. Cupcakes. In medium-size bowl, combine flour, baking powder and salt. In large bowl, beat butter with an electric mixer until smooth. Add sugar and beat until pale and fluffy, about 2 minutes. Beat in eggs, one at a time. On low speed, add half the flour mixture. Beat in the milk and vanilla, followed by remaining flour mixture. Fold in fresh blueberries.
3. Spoon batter into pan, a scant 1/3 cup in each indent. Bake at 375 degrees F for 23 to 25 minutes, turning pan once. Cool in pan on wire rack, then remove cakes from pan to cool completely.
4. Prepare Topping. In large bowl, combine cream and granulated sugar. Beat until medium-stiff peaks are formed. Spoon onto cooled cupcakes, about 1/4 cup on each. Scatter 6 or 7 blueberries over each cupcake, and dust with a little confectioners sugar, if desired. Serve immediately or keep cool until serving.