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WFMZ Channel 69 Sunrise News: Preps underway for this year’s Blueberry Festival

July 18th, 2018 |

Written by Eve Russo for WFMZ

ALLENTOWN, Pa. – The most delicious weekend of July in Bethlehem is right around the corner.

The city’s Blueberry Festival gets underway July 21st and 22nd.

Caitlin Nelson and Kristen Walsh, from Historic Bethlehem Museums and Sites, joined WFMZ’s Eve Russo in the kitchen on 69 News at Sunrise to tell us more.

Blueberry Filled Fairy Cakes with Lemon Icing

Fairy Cakes

115g unsalted butter, softened

115g superfine sugar

2 large eggs, room temperature

1 tablespoon milk

115g self-rising flour

1/4 teaspoon baking powder

1/2 teaspoon vanilla extract

Preheat oven to 350F. Put all ingredients into mixing bowl and mix with wooden spoon or hand-held mixer for 2-3 minutes until the mixture is light and very smooth. Scrape sides of bowl to combine all ingredients. Fill 12 paper cases in cupcake tin about 1/2 to 1/3 full. Bake 15 minutes until light gold and springy to the touch. Transfer cakes to a wire rack to cool completely.

Lemon Buttercream

65g unsalted butter, softened

200g powdered sugar

2 tablespoons of milk

2-4 tablespoons of lemon curd (to your taste)

Beat butter for at least 3 minutes on high until creamy and pale with the consistency of mayonnaise. Sift in sugar. Add milk and beat for at least five minutes until very smooth and thick. Mix in lemon curd to taste.

Blueberry jam – buy at the Blueberry Festival!

Use a piping bag with tip (or a ziploc baggie in a pinch) to fill each cupcake center with 1 tablespoon of jam. Top each cupcake with lemon icing and enjoy within 2 days.


Blueberry Buckle Dip

Combine 8oz. softened cream cheese and 2 TBL water with dip mix. Chill for 2 hours and stir well before serving. Great for your favorite bagel, animal crackers or vanilla wafer. (Makes about 1 ½ cups)


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