When you rarely bake, baking anything from scratch is such a pain.  Either you’re buying every ingredient, or you’re trying to resurrect your year-old rock-hard brown sugar while fashioning muffin cups out of coffee filters.

I don’t know that two successful projects makes one a baker (though I can tell you that the world’s greatest chocolate cake also becomes lovely cupckaes baked for 20 minutes), but at least you have the supplies on hand.  And there were two pounds of blueberries at the market, and a smitten kitchen recipe to tempt, and suddenly, I was baking blueberry boy bait in the morning.

I used the smitten kitchen recipe exactly as-is, and it was delicious!  Also, I feel pretty confident that it could take other fruits as easily as the blueberries.

Now, what to do with the other pound and a half of blueberries?

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