Lemon and Blueberry Cupcakes

With spring now in the air I wanted to create a lovely light spring inspired cupcake. I had a surplus of lemons in the house and wanted to use them. Lemon is fresh and such a clean flavour but wanted something to back it up. Then blueberries caught my eye. Now they are a perfect spring mix, I don’t know why, but lemon and blueberries work. So it was to be lemon and blueberry cupcakes.

Lemon and blueberry cupcake next to a flower

 

 

 

 

 

 

 

 

Blueberries are such fun to work with they pop with colour especially when you split the cake, muffin or scone open. And in these cupcakes because they are so pale the bright colour of the blueberries just jumps out at you and is a lovely surprise for the person eating them.

lemon and blueberry cupcake broken open

These are not difficult to make, most of the ingredients are just your basic cupcake ingredients. The only exception is the tablespoon of Greek yogurt, which helps keep the sponge moist and helps give it a slightly denser crumb.

3 lemon and blueberry cupcakes with slices of lemon and bluberries

So on to business, here are the steps for you to go ahead and make these beauties yourself.

*Measurements in US cups is a guide this recipe was made using metric weight* 

Lemon and Blueberry Cupcakes
 
Prep time
Cook time
Total time
 
A lovely flavour combination, perfect for spring and summer.
Author:
Recipe type: Cake / Afternoon Tea
Cuisine: American
Serves: 12 cupcakes
Ingredients
Ingredients for the Sponge
  • 110 grams unsalted butter - at room temperature, (1 stick)
  • 225 grams caster sugar, (1 cup)
  • 2 large eggs
  • 90 millilitres milk, (1/3 cup)
  • 30 millilitres lemon juice, (2 tablespoons)
  • 1 tablespoon Greek yogurt
  • 150 grams self-rising flour, (1 and ⅓ cup)
  • 125 grams Plain flour (All Purpose), (1 cup)
  • 1 tablespoon finely grated lemon zest
  • 75 grams blueberries, (3/4 cup)
Ingredients for the Frosting
  • 115 grams Unsalted butter - at room temperature, (1 stick)
  • 60 millilitres milk, (1/4 cup)
  • 1 tablespoon lemon juice
  • 500 grams Icing sugar (Confectioners sugar), (4 and ½ cups)
  • 36 Blueberries
  • 1 tablespoon caster sugar
  • ½ lemon finely grated zest - use whole lemon if you like a stronger flavour.
Instructions
Directions for the sponge
  1. Pre heat your oven to 180C / 350F / Gas Mark 4 and prep your baking tins with cupcake cases.
  2. Cream the butter and sugar until light and fluffy.
  3. Add the eggs one at a time mixing with an electric mixer in between each addition.
  4. In a jug measure out your milk add the lemon juice and yogurt and mix.
  5. In a separate bowl mix your flours.
  6. Add a third of the flour to the egg mix and gently fold in. Then add a third of the milk mix in and fold in.
  7. Keep doing this until everything is mixed in.
  8. Get the lemon zest and blueberries and carefully fold into the cake batter.
    a bowl of bluberries
  9. Spoon the mixture into the cupcake cases. Try not to fill them more than ⅔rds full.
  10. Pop them into the oven for 20-25 minutes, until they are a light golden colour and firm to the touch. Check as well with a toothpick that it comes out clean.
  11. Leave then to fully cool.
    cupcakes cooling on a rack
Directions for the frosting
  1. Cream the butter until it is light and fluffy.
  2. Add half the icing sugar and mix well, it may be a little stiff but this is to be expected at this stage.
  3. Add the milk and lemon juice and stir it in.
  4. Add the remaining icing sugar and once fully combined mix in the lemon zest.
  5. Fill your piping bag with the buttercream and swirl it on top of your cupcakes.
  6. Wash your blueberries and while they are still damp toss them in your tablespoon of caster sugar to give them a crystallised look.
  7. Place three of them on each cupcake and serve.
    lemon and blueberry cupcake with petals and a flower

 

Author: Emma

I make, photograph and write every post on Bake Then Eat. If you ever come over to visit you will be presented with a plethora of home bakes, expect to leave my home a few pounds heavier and with a doggy bag!

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16 Comments

  1. These cupcakes look oh so wonderful! Love the light flavors of the blueberries and lemons together – perfect for spring!

    Post a Reply
    • Hi Kelly, these were really good and make a fantastic dessert. Like you I love this flavour combination it’s so light. It really does help you think spring and maybe summer is on the way 🙂

      Post a Reply
  2. This looks delicious ! love this combo! your photos are lovely…i really like how you set the scene in the first one .

    Post a Reply
    • Hi cupcake girl thanks for stopping by 🙂 and thank you for all your lovely words. It is a wonderful combo of flavours so fresh and they work so well.

      Post a Reply
    • Hi Bill, glad you like the recipe, they are definitely worth trying these are lovely and I had trouble stopping at one!

      Post a Reply
  3. Oh, Emma, my mouth is watering! I am trying to stay away from the sweets for a period of time but I guess I am going to give this recipe a try when my parents come to visit. It just sounds so delicious and has a spring touch to it. Thanks!

    Post a Reply
    • They will be totally worth it and I’m sure your parents will love them.

      Post a Reply
  4. Can i make these the day before?

    Post a Reply
    • Hi Sofia, of course you can. They will keep in an air tight tin for up to 4 days and in the fridge for up to 7 days. Good luck making them I hope you enjoy 🙂

      Post a Reply
  5. Hi Emma! I just tried making these – and while they tasted divine, somehow a bun of the butter (at least I think it was butter?) leaked out through the paper and drenched the bottom of the cupcakes while they baked. Have you ever heard of something like this happenin before? I really want to serve these at my son’s first birthday party next month, but I have to get this issue worked out first. Thank you so much for any assistance you can provide!

    Post a Reply
    • Hi Erin, I have had this issue before though not with these cupcakes. I can only think of 2 things that can help, make sure your butter is soft when you use it and beat it until its very light in colour and then beat in the sugar until well mixed this can take up to 10 mins depending on your mixer. The other is use grease proof cupcake liners, you will find these on amazon. Wilton do make some good ones and they are foil lined on the inside and have pretty patterns on the outside. They do cost a few pennies more but can be worth it. I hope this helps let me know how you get on 🙂

      Post a Reply
      • Thanks, Emma! I never even knew that greaseproof cupcake liners existed! 🙂 One more thing, though – how much lemon zest is required for the frosting? The instructions for the frosting say to add the lemon zest in step P, but zest is not mentioned in the frosting section of the ingredients list.

        Post a Reply
        • Hi Erin, oops sorry I forgot to add that in! Depending how strong you like it the zest of half a lemon will do, if you like it a little stronger like me then use the zest of a whole lemon just make sure it’s finely grated so it mixes in well 🙂

          Post a Reply
    • Hi Guys, thanks for stopping by. This recipe is a wonderful way to use up left over blueberries!

      Post a Reply

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