Lemon Blueberry Cupcake

Lemon Blueberry Cupcake


Last week I had the house all to myself and have done much maintenance both indoor and outdoor. Being on your own sometimes has its benefits now and then. After all the work was done, I thought a little present was well deserved and therefor treated myself to this cupcake.

Cupcakes always look festive and they are fun and easy to make. I accidentally saw a bowl of blueberries untouched on my platter and it seemed like a good idea to use it in this recipe. Also, there were still some beautiful lemons waiting to be used, so they too came in handy. As far as I am concerned, blueberries and lemons are simply predestined for each other and you could say I was therefor more or less accommodated without having much to think about what to prepare.

This cupcake is soaked with lemon juice and lemon zest and covered with a delicious butter cream in which fresh blueberries are incorporated. It creates a combination of taste which is refreshing, pure and incredibly seductive. So seductive that you have to be a strong person to be able to resist them.

After all the labour that I had done before, which caused I felt every muscle in my body, I heard angels sing when I saw this delicacy, but when I took a bite, they were really hitting the high note! So high that my muscles relaxed in an instant and I completely felt myself in top shape again in no time. All bound to get started again!


Blauwe Bessen Cupcake


Recipe Lemon Blueberry Cupcake

Prep Time: 1 hour, 20 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 40 minutes

Yield: 12 pcs

Recipe Lemon Blueberry Cupcake


  • 200 gr all purpose flour
  • 200 gr granulated sugar
  • 115 gr unsalted butter
  • 120 gr crème fraîche
  • 2 eggs
  • 1½ tsp baking powder
  • ¼ tsp salt
  • zest of ½ lemon
  • 2 tbsp fresh lemon juice
  • Buttercream
  • 200 gr blueberries (keep some in reserve for decoration)
  • 250 gr granulated sugar
  • 4 tbsp fresh water
  • 4 egg whites
  • 300 gr soft butter (cubed)


  1. Preheat the oven to 170°C/340°F (no fan) or 150°C/300°F (fan).
  2. Take a muffin pan and fill with paper cupcake cups.
  3. Mix the eggs with the sugar in the bowl of your stand mixer until fluffy.
  4. Melt the butter in a saucepan.
  5. Mix in a separate bowl, the flour, baking powder and salt and set aside.
  6. Add slowly and by using the mixer, the melted butter to the egg mixture.
  7. Add the crème fraîche, lemon zest and lemon juice and mix thoroughly for 2 minutes.
  8. Sift the flour mixture over the batter and stir firmly with a spatula.
  9. Fill the cupcake cups ⅔ with the batter and bake for 20 minutes.
  10. Let them cool completely on a rack.
  11. Buttercream
  12. In a pan, heat the blueberries, 50 gr of sugar and water and let it cook for about 10 minutes until a juice, by stirring frequently. Set aside to become a jelly
  13. Put the egg whites and 200 gr of sugar in a mixing bowl and heat 'au bain marie' to 60°C/140°F (if you do not have a sugar thermometer: test the mixture gently between your fingers, when you feel no sugar crystals anymore, then the mixture is ready for use).
  14. Mix the mixture with the whisk of your stand mixer until stiff peaks.
  15. Remove the whisk and replace it for the paddle.
  16. Add the soft butter cubes one by one and mix on medium speed until the butter is incorporated entirety.
  17. Set the mixer on high speed so the cream becomes nicely fluffy.
  18. Turn the mixer back on medium speed and add the cooled blueberry jelly.
  19. When the jelly is fully incorporated, the cream is ready for use.
  20. Finish
  21. Put the buttercream in a piping bag and decorate the cupcakes.
  22. Push a fresh blueberry on top of the cream.

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