Blueberry Puree

• 1 cup blueberries (fresh or frozen, if frozen, thaw and drain)
• 1/3 cup sugar

Cake batter

• 2 1/2 cup cake flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter
• 1 1/4 cup sugar
• 2 eggs
• 1/3 cup sour cream
• 1/4 cup oil
• 1 teaspoon vanilla extract

Directions

• In a medium saucepan cook blueberries, 1/3 cup sugar over medium heat, stirring, until mixture boils and the berries pop and soften, about 4 minutes.
• Pour the berry mixture into a blender and whirl until a seemingly homogeneous puree is achieved, about 1 minute. Pour mixture through a fine sieve and let cool.
• Preheat oven to 350 degrees and prepare 2 cupcake pans.
• Sift flour, salt, and baking soda in medium bowl.
• In bowl of mixer, cream butter and sugar until fluffy. Add eggs one at a time until combined. Add sour cream, oil and vanilla until combined. Add flour mixture and stir until just combined. Mix in puree.
• Fill cupcake pans 3/4 way. Bake for 15-20 minutes. Allow to cool completely before frosting.