Baking Expert Karla Comer is joining the Good Morning Show on Sunday!

She's making delicious blueberry lemon cupcakes with a blueberry reduction and she's showing you a demonstration of the July 4th painted dripping watercolor technique.

If you'd like to reach her, you can email her at

Karla’s Blueberry Lemon Cupcakes with Blueberry Reduction

2 cup sugar 3 cups AP flour (sifted)

1 cup veg oil 2 tsp baking powder

3 eggs (room temp) ¾ cup whole milk

½ zest of lemon ¼ cup sour cream

¼ cup lemon juice

½ cup blueberries (frozen or fresh)

Preheat oven to 350 degrees. Prepare two cupcake pans with cupcake liners. This recipe makes a little over a dozen.

Cream together the sugar and oil. Beat in the eggs one at a time. Combine flour and baking powder and add to creamed mixture. Slowly incorporate milk and lemon juice until batter is smooth. Then, add the zest at the end.

Using a ice cream scoop or spoon, pour batter (a little less than ¾) into each baking cup and then gently add 3-4 blueberries to each cup.

Bake around 22-25 minutes in the oven.

Lemon Buttercream

2 sticks of salted butter

4-5 cups of powdered sugar (I use Dominos)

¼ cup real lemon juice

¼ cup milk

Whip butter until smooth. Add powdered sugar, milk and lemon juice alternately until smooth.

*For thicker buttercream use a less liquid in the recipe

Blueberry Reduction Sauce

1 teaspoon Lemon juice 1 tablespoon sugar

½ cup blueberries ¼ cup water

Heat over the stove in sauce pan for 5-10 minutes until the mixture becomes thick like syrup. Remove from the heat and let cool.

When it has cooled spoon the mixture over frosted cupcakes.

To follow along with the demo you would need:

A crusted buttercream or fondant covered cake

2 food safe paint brushes (found in the cake decorating isle)

Blue food gel paste

Red food gel paste

Clear Vodka or Rum

Containers for each gel or a food grade painting palette