Lemon & Blueberry Cupcakes

Lemon and blueberry – not the most seasonal of flavours, but one to cure the post-summer blues now that it’s getting slightly darker and slightly colder. Last night, I had some time and thought I’d experiment with a new flavour. I’m a big fan of lemon flavoured cakes and blueberries are one of the very few fruits I eat (I know, I know, I should eat healthier..) so why not mix the two together? The burst of colour from the blueberries in the cupcake makes it a little more interesting as well. Recipe as follows…


This makes enough for 16 cupcakes (muffin-sized cases):


  • 240g plain flour
  • 255g caster sugar
  • 1 tbsp baking powder
  • Zest of 1 large lemon
  • 80g unsalted butter
  • 240ml whole milk
  • 2 large eggs
  • 150g blueberries (save a few for the decoration, between 2-3 per cupcake)


  • 300g icing sugar
  • 180g unsalted butter
  • Zest of 1 large lemon
  • 20ml whole milk
  1. Preheat the oven to 180C (fan-assisted). For the sponge, sift together flour, sugar and baking powder. Add lemon zest and butter, mix together well.
  2. Whisk eggs and milk together, then slowly combine with flour mixture until everything has incorporated.
  3. You can either add the blueberries in now, or if you prefer to divvy them up in a more even manner, add them to each cupcake once the mixture has been spooned in. Fill cases to 2/3rds full and bake for 18 minutes.
  4. Whilst cupcakes are cooling, make the frosting. Sift icing sugar into a bowl and add butter and lemon zest, mixing together well. Slowly add the milk until the buttercream comes together, you might not need the entire amount so just keep an eye on the consistency so it doesn’t become too runny.
  5. Using a nozzle or a spatula, put the frosting onto the cupcakes once cooled and add a few blueberries as decoration.

Let me know if you try it out!


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