Lemon-Blueberry Cupcakes

These are a variation of the delicious black-bottom cupcakes from joyofbaking.com -- chocolate base with a cream-cheese dollop in the center. Instead these have a lemon pound cake base with a blueberry center. I pondered giving them a lemon glaze, but boyo claims they're sweet enough already. The blueberry is more prevelant this way!

Lemon Cake:
* 1 3/4 c all-purpose flour
* 1 tsp baking powder
* 1/4 tsp salt
* 1 c unsalted butter, room temperature
* 1 c granulated white sugar
* 4 large eggs
* 3-4 tbsp lemon juice
* Zest of one lemon

For Pound Cake:
Preheat oven to 350 degrees F. Put paper-liners in a cupcake tin.

In a medium sized bowl whisk together the flour, baking powder and salt. Set aside.
In the bowl of your electric mixer, cream the butter until soft and creamy. Gradually add the sugar and continue to beat until light and fluffy (about 3 - 5 minutes). Scrape down the sides of the bowl.

Add the lemon juice and eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. With mixer on low, add the flour mixture beating just until batter is smooth. Stir in the lemon zest and juice, making sure you do not over mix.

Fill each cupcake holder almost full (slightly greater than 3/4.) Move on to the filling!

Blueberry Filling:
* 1 package frozen blueberries
* 1-2 tbsp lemon juice
* 1/4 c sugar (or less, to taste)
* 8 oz cream cheese, softened
* 1/3 c sugar
* 1 egg

Heat the blueberries until thawed, press berries through a strainer back into saucepan and discard the skins. Boil the juice, lemon juice, and 1/4 c sugar until there's about 1/2 cup left; set aside to cool.

Beat the cream cheese, 1/3 c sugar, and egg until smooth; add cooled blueberry sauce and stir until combined.

Dollop ~1tbsp of the blueberry filling on top of the cake batter. Bake for 20 minutes.