Blueberry Lemon Cupcakes

Blueberry Lemon Cupcakes


My baking changes with the seasons, are you the same? During the colder months, it’s all about the caramels and chocolates. Right now, hello Summer, I can’t get enough fresh fruit and berries. Lighter, with that tart-sweet taste and I love taking advantage of the cheaper prices this time of year.

I’m bringing berries back!

For the past couple of weeks, there has been bowl after bowl of fresh blueberries in my fridge. Washed, ready and waiting, we all grab a handful many times throughout the day. A few bowls later, I decided to bake something with them. In my thinking, then I could get more. I adore blueberries – if only they were this available, fresh and perfectly priced all year long!  

Blueberry Lemon Cupcakes recipe


There are so many recipes to make with blueberries, breakfast dishes to desserts. So, I let the kids decide and they chose my Blueberry Lemon Cupcakes recipe. Actually, I don’t think I had made Blueberry Lemon Cupcakes since last summer and then previously, the summer before that. So this one is a true summer dessert through and through. 

From the moist and fluffy cake to the delicious cream cheese icing, the taste of blueberry and lemon is divine. These 2 ingredients go together like summer and berries! Enjoy! 

Blueberry Lemon Cupcakes
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  2. 3 cups flour {+ 2 tbsp flour}
  3. 1 tablespoon baking powder
  4. 1/2 teaspoon baking soda
  5. 1/2 teaspoon salt
  6. 1 cup unsalted butter, room temperature
  7. 2 cups sugar
  8. 3 eggs
  9. 1 teaspoon vanilla extract
  10. zest of 1 lemon
  11. 2 tablespoon lemon juice
  12. 1 cup whole milk, at room temperature
  13. 1 cup fresh blueberries
  14. *** FOR THE ICING
  15. 16 oz cream cheese, softened
  16. 1/2 cup unsalted butter, room temperature
  17. 4 cups icing sugar
  18. 1 teaspoon vanilla extract
  19. 1 tablespoon freshly squeezed lemon juice
  20. zest of 1 lemon
  1. Preheat oven to 350 degrees. Line muffin pan with paper liners.
  2. In a bowl, whisk together flour, baking powder, baking soda and salt - then, set this bowl aside.
  3. Using a stand mixer with the paddle attachment, cream together butter and sugar on medium-high speed until light and fluffy.
  4. Add eggs one at a time, beating thoroughly after each addition. Then, mix in vanilla extract, lemon zest, and lemon juice.
  5. Set the mixer on low speed and add the flour mixture in 3 batches, alternating with the milk, and the flour mixture. Mix until just incorporated, but don't over-beat.
  6. In a small bowl, toss the blueberries with the 2 tablespoons of flour, to coat.
  7. Using a spatula, gently fold the berries into the cake batter but don't over mix.
  8. Divide the batter evenly among muffin pan cups.
  9. Bake 16-17 minutes or until toothpick inserted into center, comes out clean.
  10. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack so it cools completely.
  1. Using a stand mixer with the paddle attachment, cream together butter and cream cheese and beat until fluffy.
  2. Add icing sugar, vanilla extract, lemon juice, and lemon zest.
  3. Mix until thick and creamy, then pipe frosting onto cooled cupcakes.
  4. Garnish with blueberries and leftover lemon zest if you have some left over.
  5. Enjoy!
My Organized Chaos

Looking for more blueberry inspiration? Here are some suggestions:



  1. says

    They look amazing! We keep bees and they go to blueberry fields for pollination in June. This year we’re trading blueberries for some honey and I will be making these!

  2. Judy C (Judy Cowan) says

    These sound really good! I love blueberries and lemon so a perfect combination, will have to make up a batch of these this weekend!

  3. Becky says

    These looks so good! I can’t wait until the blueberry bushes in the backyard are ready to be picked.

  4. loucheryl says

    Two of my favourite things are lemon and blueberries! These cupcakes are right up my alley!


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