Lemon & Blueberry Cupcakes

Lemon & Blueberry Cupcakes

Lemon & Blueberry is such a classic combination, it’s always been one of my favourites. I love using up leftover blueberries by putting them in cupcakes, sometimes I don’t even bother icing them, they’re just great warm from the oven! Theses Lemon & Blueberry Cupcakes are packed with juicy blueberries and decorated with a zingy lemon buttercream for extra decadence.

Jump straight to the recipe!

For the sponge, I creamed the butter, sugar and lemon zest together.

Next whisked in the eggs and milk, and then I whisked in the self raising flour.

I divided the batter between 12 cupcakes cases and added fresh blueberries to each cake.

They baked for 20-25 minutes until golden.

I made the lemon buttercream by mixing together icing sugar, butter and lemon extract. Once I piped it onto the cupcakes I then topped them with fresh blueberries and lemon zest for decoration.

Lemon & Blueberry Cupcakes

I love how fresh and bright the Lemon & Blueberry Cupcakes look! And the juicy blueberries and zesty lemon are just perfect together.

Lemon & Blueberry Cupcakes

I served these Lemon & Blueberry Cupcakes at my baby shower and my friends loved them!

You might also like…

Lemon & Blueberry Cookies Lemon & Blueberry Blondies Lemon & Blueberry Loaf Cake
Lemon & Blueberry Cookies Lemon & Blueberry Blondies Lemon & Blueberry Loaf Cake


I’m linking this recipe up with Cook Blog Share hosted by Peachicks Bakery, Baking Crumbs hosted by Jo’s Kitchen Larder, and Fiesta Fridays hosted by The Not So Creative Cook and Ai Made It For You..

5 from 7 votes

Lemon & Blueberry Cupcakes

Servings 12


For the sponge

  • 175 g Butter or baking spread
  • 175 g Caster sugar
  • 1 Lemon zest only
  • 3 Eggs large
  • 175 g Self raising flour
  • 150 g Blueberries (about 4 per cupcake)

For the buttercream

  • 200 g Butter or Baking spread
  • 400 g Icing sugar
  • 2 tsp Lemon extract

For decoration

  • Lemon zest optional
  • 50 g Blueberries (about 3 per cupcake)


  1. Pre heat your oven to 160C Fan/180C/350F/Gas Mark 4 and line a muffin tin with cupcake cases

  2. Cream together the butter, sugar and lemon zest until light and fluffy

  3. Add the eggs and whisk in

  4. Add the self raising flour and whisk in

  5. Divide the mixture between the cupcakes cases, then add 4 blueberries to each cupcake and press them into the batter

  6. Bake them for 20-25 minutes until a skewer inserted comes out clean. Put them on a rack to cool completely

  7. To make the buttercream mix together the icing sugar and butter using an electric hand whisk or food mixer until they start to come together, then add the lemon extract and mix until smooth

  8. Put the buttercream into a large piping bag fitted with a nozzle of your choice and pipe it onto the cupcakes

  9. Add blueberries and lemon zest to decorate

  10. Store in an airtight container in a cool place, eat leftovers within 3 days

You can find more of my Cupcake recipes by clicking here!

Lemon & Blueberry Cupcakes

Pin for later!

21 comments / Add your comment below

  1. I agree, blueberry and lemon is such a classic and refreshing combination! These cupcakes look beautiful and delicious. I’m dropping in from Fiesta Friday – thanks for sharing 🙂

  2. 5 stars
    Kat, these are so delicious, will have to try one day. Take care and happy fiesta friday… pinning to my board and sharing on gb.

  3. 5 stars
    What a delicious sounding cupcake literally bursting with fruity flavour. These look very special indeed. I could inhale at least six in a sitting and still feel like a lady! Thank you for sharing at #BakingCrumbs

  4. Thank you for sharing this recipe! Please could I ask which pipping tip you’ve heard for these? They look lovely!

Leave a Reply