One early summer morning sitting on my deck with a cup of coffee and a piece of toast with some blueberry jam on it, I had an inspired thought. Why can't I have a blueberry cupcake? Well, it is because blueberries don't really make a great cupcake (I say this to you, but the whole time I am trying to figure out a way to make it happen. I am like that, always planning. Just ask my husband.). So, I went a completely different direction (Which I am also like). What kind of cupcake would go well with blueberry frosting…. You see how challenging breakfast can be for me, just imagine dinner. Out of this madness was born a conserve. "What" you say, back the bus up, how did we get there? If you were me you would get it. Anyway, the conserve is like a jam, only with both fresh fruit and dried fruit. The conserve in question was a "Blueberry Citrus" (See, I told you it would make sense.). The filling for "Blueberry Sunrise" is my handcrafted Conserve. To make this cupcake "work", I took a light and brightly flavored lemon cupcake and add a frosting that combines both the earthy blueberry and the bright sunny lemon. Together the 3 parts make a cupcake of perfect harmony. It is a one of a kind taste treat.