This lemon blueberry cake is the perfect spring and summer treat! I made this as cupcakes for Easter and they were perfectly fresh, moist, light and delicious with the perfect amount of lemon and blueberry.
Everyone absolutely loved these lemon blueberry cupcakes, I was told more than once that these were the favorite recipe of mine so far!
Lemon Blueberry Cake Ingredients:
This recipe makes roughly 20 cupcakes. You can also make this as a cake and use a 9×13 cake pan or two 8” round cake pans to make a layer cake. You’ll have to lengthen the baking time to about 25-30 minutes for the cake.
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter
- Granulated sugar
- Lemon zest
- Vanilla extract
- Eggs
- Lemon juice , freshly squeezed
- Whole milk
- Blueberries , fresh or frozen
The Frosting:
I love using a cream cheese frosting with berry cakes. The cream cheese is the perfect compliment to the freshness of the cake. This frosting has a hint of lemon, and turned out so creamy and delicious but still was able to hold form when I piped it onto my cupcakes.
You could also use my whipped cream cheese frosting that I used on my fresh strawberry cake, that would be a great addition as well! I’d still add the hint of lemon to compliment the cupcake flavor. The whipped cream cheese frosting has more of a whipped cream taste and consistency, so whichever you prefer you definitely can’t go wrong!
Lemon Cream Cheese Frosting Ingredients:
- Unsalted butter
- Cream cheese
- Lemon juice
- Powdered sugar
- Heavy cream
Decorating the Lemon Blueberry Cake:
I used the Wilton 2D piping tip to make rosettes on the cupcakes.
Start in the center of the cupcake holding your piping bag straight up and down and slowly rotate the tip until you’ve covered the whole top of the cupcake and stop squeezing the bag and pull away.
You can also add some blueberries on top and a little lemon wedge to finish it off!
Lemon Blueberry Cake
Course: DessertCuisine: AmericanDifficulty: Easy20
servings30
minutes16
minutes46
minutesBeautifully fresh tasting cupcakes with the perfect mixture of lemon and blueberry. These are perfectly moist, light and fluffy and made with fresh squeezed lemon juice and lemon zest which makes the best fresh tasting treat for spring and summer time.
Ingredients
- Lemon Blueberry Cupcakes
2 ¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup unsalted butter, room temperature
1 ½ cups granulated sugar
2 tablespoons lemon zest
2 teaspoos vanilla extract
3 large eggs, room temperature
¼ cup lemon juice, freshly squeezed
⅔ cup whole milk, room temperature
1 ½ cups blueberries, fresh or frozen
2 teaspoons all-purpose flour
- Lemon Cream Cheese Frosting
½ cup unsalted butter, room temperature
8 oz brick-style cream cheese, softened
1 teaspoon lemon juice
3 – 3.5 cups powdered sugar
1 tablespoon heavy cream, as needed
Directions
- Lemon Blueberry Cupcakes
- Preheat the oven to 350F degrees. Line your cupcake pan with cupcake liners, you’ll need about 20.
- In a medium bowl mix together the flour, baking powder and salt. Set aside.
- In a large bowl beat together the butter, sugar and lemon zest until fluffy (about 2-3 minutes).
- Add in the vanilla extract and beat in the eggs 1 at a time waiting until each one is mostly incorporated before adding the next. Stop the mixer and scrap down the sides as needed.
- In a liquid measuring cup whisk together the lemon juice and whole milk.
- With the mixer on low speed, beat about ⅓ of the flour mixture into the butter mixture followed by about ⅓ of the milk mixture. Continue the process of alternating between the flour & milk until just combined, turning off the mixer and scraping down the sides of the bowl as needed. Be sure not to over-mix.
- Toss the blueberries with the 2 teaspoons of flour, then gently fold them into the batter with a spatula.
- Pour the batter into the prepared cupcake pans, fill each one about 2/3 of the way. Bake for 16-20 minutes, or until an inserted toothpick comes out clean.
- Lemon Cream Cheese Frosting
- Beat the butter until soft, then mix in the cream cheese.
- Add in the lemon juice and mix in 3 cups of the powdered sugar, starting with the mixer on low speed and then turning up to medium as it starts to combine.
- Beat in 1 tablespoon of whipping cream, and then mix in the rest of the powdered sugar as necessary, going little by little and adding more cream if needed.
- Allow cupcakes to cool completely before frosting, and optionally decorate with blueberries and lemon slices.