Is there anything that says summer more than fresh blueberries? How about blueberries and lemon? How about blueberries, lemon, the ice cream man, shish kebabs and a slip-n-slide? Ok, I’m getting a little carried away but I guarantee you’ll be craving one of these cupcakes in about 90 seconds. Lucky for me, the peak of the Virginia blueberry growing season perfectly coincided with the one humidity-free day of the summer.
My friend Jenny is sort of a genius. Two words: baby backpack. Meanwhile I was busy batter-ramming my double-wide stroller through the bushes like a run-stuffing linebacker. Oliver (below) reached out his little paws and devoured blueberries the entire time.
Now for the deliciousness. I really can’t think of a better flavor partner for blueberries than lemon. For this recipe, make sure that your ingredients are all at room temperature. No cheating or you could have some extra lumpiness and toughness to deal with.
Blueberry Lemon Cupcakes with Lemon Cream Cheese Frosting
Blueberry Lemon Cupcakes:
3/4 cup + 2 Tbsp. all-purpose flour, divided
3/4 cup cake flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup + 2 Tbsp. sugar
zest of 1 lemon
2 large eggs, room temperature
1 tsp. pure vanilla extract
2 Tbsp. freshly squeezed lemon juice
1/2 cup + 2 Tbsp. milk, room temperature
1 cup fresh blueberries + extra for garnish
Lemon Cream Cheese Frosting:
8 oz. cream cheese
5 Tbsp. unsalted butter, room temperature
3 cups powdered sugar, sifted
1/2 tsp. pure vanilla extract
1 Tbsp. freshly squeezed lemon juice
zest of 1 lemon
1. Preheat oven to 350 F. Line cupcake pans with paper liners. In a medium bowl, combine 3/4 cup all-purpose flour, the cake flour, baking powder and salt; whisk together and set aside. In the bowl of an electric mixer, combine the butter, sugar and lemon zest. Beat together on medium-high speed until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, blending well after each addition. Beat in the vanilla and lemon juice. With the mixer on low speed, mix in half of the dry ingredients just until incorporated. Blend in the milk. Mix in the remaining dry ingredients, beating just until incorporated.
2. In a small bowl, toss the blueberries with the remaining 2 Tbsp. of all-purpose flour. Using a spatula gently fold the berries into the cake batter. Divide the batter evenly between the prepared liners, filling each about 3/4 full. Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans 5 minutes, then transfer to a wire rack to cool completely.
3. To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla, lemon juice, and lemon zest. Gradually beat in the powdered sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired. Garnish with fresh blueberries.
Makes about 16 cupcakes.
What is your favorite thing to make with blueberries?