PickeD bluebs today so I’m making this right now.
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Beautiful berries you picked there! I made the tarts also, this morning. We should be able to start devouring them in about 8 minutes. 
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I feel like this wants some kind of accompaniment. I have homemade lemon sherbet, but I think this rather wants some variant of whipped cream…what do you think ?
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It’s beautiful! I would say vanilla ice cream, but that’s just me. 
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Looks just perfect as is!
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Ho ho! So glad you like it. Blueberries are my favorite berry, and I find the fresh-berry filling here just bursting (literally) with BB flavor.
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I made the tart, whipped up some heavy cream, then put it all in the car and drove it over to Mom and her friends for their dessert.
After the oooh’s and ahhhh’s their first bites elicited had subsided, I asked mom if she still felt salty about how many blueberries I had picked today.
“No ma’am!”
Thanks much for pointing me to this recipe.
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I tried this recipe for the first time … cake part had issues.
I got my daughter to give me 8 oz of brewed coffee, by the time I used it, it was no longer hot. I should have reheated it some but I carried on. Recipe said it would slosh when I added the coffee but I thought I’d be ok on the lowest speed … no … had to stop and wipe up. For the first time I used the plastic shield that came with my mixer … worked great!
I poured the very liquid batter into a glass pitcher and started to pour into cupcake liners. Uh Oh, messy, spillage. Switched to an ice cream scoop but still not easy. Since I’d spilled some and didn’t calculate well on ¾ filled, I only made 21 cupcakes instead of 2 dozen.
(Next time I might try Magnolia Bakery chocolate cupcakes … I love their regular vanilla ones.)
By the way, has anyone used those plastic things that fit over the whisk of the mixer to remove all the batter?
So, I made the cakes yesterday and today made the frosting … was very generous with it. The writer of this blog made a few changes to original recipe and I followed it.
I think they look nice and I love the frosting, will take to a celebration tonight.
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Sweet! 
I’ve never heard of this, please share!
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Lime mascarpone ricotta cream puffs. Tangy, rich and delicious. Found the recipe in a magazine at my mother’s.
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Ho boy, this looks and sounds incredible.
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I’ve come across this one before.
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Yes, I was intending to post this, I’d seen it on Instagram. I don’t think I really need one but for those who bake a lot …
I forgot to mention, I used Valrhona cocoa for cake part, TJ Pound Plus Dark Chocolate for frosting. Recipe didn’t say to sift Confectioner’s Sugar but I did so to be safe.
I’m happy to say I only ate one, rest have all be given away. 2 people think I piled on too much frosting. I like that the frosting is light, silky. Is it unusual to use raw egg yolks in the frosting? I really think a half recipe of frosting is enough, had over a pint leftover.
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I don’t really get this - you have to wash the whisk anyway so now you’d have to wash something else too? What am I missing?
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There is never too much frosting.
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Exactly what I was thinking. There has to be some reason though, but what is it??
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