Light vanilla sponge studded with fresh blueberries, topped with fresh cream flavoured with lemon curd. These lemon and blueberry cupcakes are the ultimate summer treat.
These lemon and blueberry cupcakes are perfect for summer. Topped with tangy lemon flavoured cream they are lighter and fresher tasting than those made with a buttercream frosting.
The sponge is easy to make and has a light fluffy crumb that is moist and delicious.
How to make the blueberry cupcake sponge
Many of the cupcakes I make are made using the creaming method but these cupcakes are made differently. The good news is the method is really simple.
First, the butter, sugar and flour are beaten together until the mixture resembles fine breadcrumbs. You can do this with both a stand or handheld mixer. I’ve not actually tried it but if you don’t have either you could do this by rubbing in the butter with your fingertips. Just like you do when making pastry.
Next the wet ingredients are beaten together. As you will be pouring this into the dry ingredients, I find this easiest to do in a large jug. A fork is all you need, you are just aiming to break up the eggs so that they combine with the milk.
Pour most of this egg and milk mixture into the dry ingredients and beat on slow speed (or with a wooden spoon if making by hand) until smooth. Try not to over beat. Finally beat in the remaining egg and milk mixture. Gently stir in the blueberries and spoon into the muffin cases.
Because it is a wetter batter than that made using the creaming method the blueberries tend to sink to the bottom but as these are cupcakes that’s fine as you still get a blueberry or two in every bite.
The lemon cream
I first made this cream for my Pistachio, raspberry and lemon meringue roll that I made for Recipes Made Easy. It is made by adding lemon curd to fresh double cream . It was simple and I really liked it. The lemon curd gives the cream a lovely fresh tangy lemon flavour.
It is important to use a good quality lemon curd, the thick glutenous cheap lemon curd just doesn’t work. I often use Duchy Lemon curd which works well. Better still, use homemade. I have a recipe for homemade lemon curd here on Only Crumbs Remain. Stir the lemon curd a little before adding the cream to loosen it.
Lemon and blueberry cupcakes
- 75 g (3oz) butter
- 225 g (8oz) caster sugar
- 250 g (9oz) plain flour
- 1 tbsp baking powder
- 250 ml (9floz) milk
- 2 large eggs
- 1 tbsp vanilla extract
- 150 g (5oz) blueberries
- 300 ml (½pt) double cream
- 6 tbsp good lemon curd
- extra blueberries to decorate
- stand mixer or food processor
- cupcake cases
- muffin tin
- piping bag
- star nozzle
- Preheat the oven to 190℃ (170℃ fan)/375°F/gas mark 5. Place about 16 muffins cases into the muffin tins.
- Beat together 75g (3oz) butter, 225g (8oz) sugar, 250g (9oz) flour and 1 tbsp baking powder to resemble breadcrumbs.
- Whisk together 250ml (9floz) milk, 1 tbsp vanilla extract and 2 large eggs in a jug until well combined.
- Pour about 3/4 of the milk and egg mixture into the dry ingredients and beat together until smooth then beat in the remaining milk and egg mixture until combined. Then gently stir in 150g (5oz) blueberries.
- Divide the sponge batter between the muffin cases filling each case two-thirds full. Bake for 18 to 20 minutes until springy to the touch. Remove from the oven and transfer to a wire rack to cool completely.
- When the cupcakes are completely cold, whip the cream until just beginning to thicken. Stir the lemon curd to loosen slightly then add to the cream. Continue to whisk until the cream stands in soft peaks.
- Pipe a swirl of the lemon cream on top of each cupcake and decorate with a few extra blueberries.