Recipes-Giveaways-Desserts

Lemon and Blueberry Cupcakes

August 25, 2011

Blueberries
Summer is coming to a close but I couldn’t resist but squeeze in another cupcake recipe with one of summer’s popular berries. Pulp, juicy blueberries. I find that lemon pairs so well with the flavor of blueberries and really lightens and brightens up the cupcake.
Blueberries are extraordinarily healthy because they’re packed full of Vitamin C, which keeps you looking young and healthy due to the formation of collagen. High in dietary fiber, blueberries are high in antioxidants and help keep your cholesterol in check.

 

Lemon and Blueberry Cupcakes.

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Lemon and Blueberry Cupcakes

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: One dozen
Scale

Ingredients

  • 3/4 cup all-purpose flour, divided
  • 3/4 cup cake flour
  • 1½ tsp baking powder
  • ¼ tsp salt
  • 8 tbsp unsalted butter, soften
  • ¾ cup plus 2 tablespoons sugar
  • Zest of 1 lemon
  • 2 large eggs, at room temperature
  • 1 tsp pure vanilla extract or 1 vanilla bean
  • 2 tbsp lemon juice
  • ½ cup organic milk, at room temperature
  • 1 cup fresh blueberries

Instructions

  1. Preheat your oven to 350F and line your cupcake pan with paper or foil liners.
  2. Combine all purpose flour, cake flour, baking powder, and salt in a medium bowl. Sift and whisk to blend.
  3. Beat butter, sugar and lemon zest until fluffy in a mixer.
  4. Beat in one egg at a time. Include vanilla extract and lemon juice.
  5. Using the mixer on low speed, pour in half the dry ingredients and half the milk (vice versa) until all the ingredients are incorporated. Do not overmix!
  6. Toss fresh blueberries in a couple of tablespoons of flour and fold into batter.
  7. Pour batter evenly into cupcake liners to about 3/4 full.
  8. Bake for about 20 minutes at 350F.

Nutrition

  • Serving Size: One cupcake

You can definitely top these cupcakes with a buttercream or cream cheese frosting but I personally enjoyed them alone. A freshly dollop of whipped cream frosting would be ideal too.

The great thing about lemon and blueberry cupcakes is that you can still make these during the winter season when blueberries are not in season. Carefully package fresh blueberries in freezer safe bags and use for later!

Lemon Blueberry Cupcakes

WRITTEN BY:

Jane Ko is the Austin blogger behind A Taste of Koko, Austin's top food and travel blog featuring the hottest restaurants and weekend getaways. Jane has been a speaker at South by Southwest (SXSW), Texas Conference for Women, BlogHer, and more on entrepreneurship and social media. She lives in Austin Texas with her dog and cat.

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