Lemon Blueberry Cupcakes

I have finally completed my first Iron Cupcake Challenge…hooray!!! I was excited that the theme was summer berries because I have been eating a lot of berries lately. Every time I go to market I can’t resist buying them because they are vibrant in color and sweet in scent. I’m sucker for anything in season. I thought over recipes and finally settled on lemon and blueberry as my main ingredients for my cupcakes. What a tasty combination that turned out to be! I did jumbo cupcakes and found the cupcakes to be delicious but the cake was a little dense. I’m sure there are substitutions I can add to make the cake lighter so I’m going to work on that when I have some more time. In the mean time the cupcakes still tasted fine so that is why I decided to share the recipe. I made a super lemony buttercream frosting to top the cupcakes and finished it with some adorable sugared blueberries. If you have never made sugared berries you have to run into the kitchen and make them immediately. It is easy and will work on most berries and some fruit. I’m also going to use this yummy recipe for BSI (Blogger Secret Ingredient). My blogger friend, Cinnamon Spice has picked blueberries as the secret ingredient so I think my cupcakes will fit right in :) Enjoy!!!


Lemon Blueberry Cupcakes


For Cupcakes:
3/4 cup cake flour
1/2 teaspoon baking powder
1/8 teaspoon salt
4 teaspoons freshly grated lemon zest
1/2 stick unsalted butter- softened
1/2 cup sugar
1 tablespoon lemon juice – freshly squeezed
2 large eggs
1/2 cup fresh blueberries – frozen and lightly dusted with flour
15 more fresh blueberries for sugared berries

For Frosting:
1/2 stick unsalted butter – room temperature
1 to 2 cups confectioners sugar
2-3 teaspoons lemon zest
Juice of half a lemon

For Berries:
1 egg white
1 T. water


For cake:
Preheat oven to 350 degrees and line cupcake tins with paper liners.

Into a bowl sift together flour, baking powder and salt and whisk in the zest. In another bowl with a fork blend butter, sugar and lemon juice until smooth. With a wooden spoon beat in eggs, 1 at a time, until smooth. Stir butter mixture into flour mixture until batter is combined well. Gently fold in blueberries and be careful not to break the berries or the batter will turn purple.

Spoon 6 T. of batter into jumbo cupcake liners and bake cupcakes in middle of oven for 20 minutes, or until golden brown, and transfer to rack to cool. Makes 5 jumbo cupcakes.

For frosting:
In standing mixer bowl, cream butter until fluffy. Add confectioners sugar one cup at a time, slowly adding in lemon juice. Add in zest and mix until desired consistency is achieved. Add more sugar to stiffen frosting if too soft.

For berries:
Whisk egg white and water in bowl until combined. Gently brush mixture over fresh blueberries and then roll in sugar. Place sugared berries on a plate and let sugar harden for at least 2 hours before handling. Sugared berries can be stored in the refrigerator.

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20 Responses to “Lemon Blueberry Cupcakes”

  1. #
    Blond Duck — June 22, 2009 at 1:27 pm

    They look like magical berries with that sugar dusted over them!

  2. #
    Natasha - 5 Star Foodie — June 22, 2009 at 1:54 pm

    I love the sugared blueberries on top! Yum!

  3. #
    Sara — June 22, 2009 at 2:40 pm

    These sound amazing, the sugared berries on the top make them so pretty!

  4. #
    zoe — June 22, 2009 at 3:23 pm

    I want to live on top of that cupcake! Those sugary blueberries are the cutest! Great job!

  5. #
    donna — June 23, 2009 at 6:50 am

    Love the sugared berries. These look amazing and I bet they taste delicious!

  6. #
    Reeni — June 23, 2009 at 10:47 am

    These look so yummy! I am such a sucker for blueberries – especially in baked goods. Congrats on your first Iron Cupcake! This worked out so good – thanks for entering it in BSI – your my second recipe – a delicious addition!

  7. #
    Jackie @ PhamFatale.com — June 23, 2009 at 6:51 pm

    love the details with the sugar-coated berries. Sounds delicious!

  8. #
    nora@ffr — June 25, 2009 at 3:22 am

    cute cup cakes and pretty bluberries spcl ven coated with sugar. yumm!!

  9. #
    deeba — June 25, 2009 at 11:14 am

    Those are gorgeous looking cupcakes. I’m so envious of your fresh blueberries…BEE-YOO-TI-FUL!!

  10. #
    Blond Duck — June 25, 2009 at 12:46 pm

    Booger does love to hide in a lunchbox.

  11. #
    megan — June 25, 2009 at 8:54 pm

    That looks delicious! I looooooooove cupcakes. And would you believe that I had no idea how to make those delightful little sugared berries? Thanks for the how-to!

  12. #
    girlichef — June 25, 2009 at 11:29 pm

    Seriously, the blueberries just “take the cake” ;) Gorgeous cupcakes!

  13. #
    Yvonne, My Halal Kitchen — June 26, 2009 at 12:49 am

    You certainly do have some Etsy connections! These cupcakes look so sweet and delicous. I have a bag of fresh frozen Michigan blueberries that we picked last summer (shame on me for not using them all)- I think I’ve just found a great use for them now, thanks!

  14. #
    Kamran Siddiqi (The Sophisticated Gourmet) — July 2, 2009 at 9:24 pm

    The photo for this is just beautiful! And what’s a better combo than lemons and blueberries, right?

  15. #
    maris — July 3, 2009 at 6:06 pm

    Gorgeous! Lemon + blueberry is really such a great flavor combo. The perfect amount of sweet and tartness.

  16. #
    Maureen — July 6, 2009 at 4:28 pm

    Lemon and blueberries together how delicious.

  17. #
    gomichild — August 14, 2009 at 7:49 pm

    Maybe I’m blind but you don’t list sugar in your ingredients list – but you do in the method.

  18. #
    teena acker — June 1, 2011 at 5:47 pm

    Can u use blackberries & rasberries & any other berries this way? And how long do they last?? Beautiful! Good Luck!!

  19. #
    Jennie @themessybakerblog — August 29, 2012 at 11:55 am

    Yum! These cupcakes look so good. I love the classic lemon/blueberry combo.


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