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.
Variations
Lemon and blueberry is a classic flavour combination that works very well but you could try flavouring the cream with a different flavoured curd. Such as lime or orange curd.
📖 Recipe
Lemon and blueberry cupcakes
Equipment
- stand mixer or food processor
- cupcake cases
- muffin tin
- piping bag
- star nozzle
Ingredients
- 75 g (3oz) butter
- 225 g (8oz) caster sugar
- 250 g (9oz) plain flour
- 1 tablespoon baking powder
- 250 ml (9floz) milk
- 2 large eggs
- 1 tablespoon vanilla extract
- 150 g (5oz) blueberries
- 300 ml (½pt) double cream
- 6 tablespoon good lemon curd
- extra blueberries to decorate
Instructions
- 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 tablespoon baking powder to resemble breadcrumbs.
- Whisk together 250ml (9floz) milk, 1 tablespoon vanilla extract and 2 large eggs in a jug until well combined.
- Pour about ¾ 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.
Susan Huston says
Just want to check on the baking powder measurement - 1 tbsp?? Seems like a lot
Jacqueline Bellefontaine says
Yes it's more than I use in most recipes but it is correct. There is no creaming or beating of eggs so it is the only method of raising the mixture to make a light sponge.
Michelle Rolfe says
Exactly my kind of cupcake - I love this combination of flavours. Will most certainly be making these. Thanks for linking up to #CookBlogShare. Michelle x
Jacqueline Bellefontaine says
Thank you Michelle
I cant resist sponge, fresh cream and fruit
Eb Gargano | Easy Peasy Foodie says
Oh yes please! The combination of lemon and blueberry is such a good one 😀 Eb x
Jacqueline Bellefontaine says
I couldn't agree more. It one of my fav sweet combinations.
Beth Sachs says
I love anything with lemon curd. These fruity cupcakes look absolutely delicious.
Jacqueline Bellefontaine says
me too except I don't like lemon curd on bread.
Sheeba says
Lemon and blueberry is a great combination. These cupcakes look so light and fluffy!
Jacqueline Bellefontaine says
Thank you.
Kat (The Baking Explorer) says
I love this flavour combination, they look so pretty!
Jacqueline Bellefontaine says
Thank you Kat. Me too it's a fav of mine.
Donna says
Lemon and blueberry has got to be one of my favourite baking combos, and how fantastic to be able to use your own blueberries. They look gorgeous!
Jacqueline Bellefontaine says
The only thing with growing my own is the birds seem to get more than I do!
Melissa says
What a great combination: I love blueberries with lemons. Thanks for this delicious recipe!
Jacqueline Bellefontaine says
Yes lemon and blueberry is a great combination, I love it too.
Nic | Nic's Adventures & Bakes says
Thanks for sharing, these look yummy and easy to prepare 🙂
Nic | Nic's Adventures & Bakes
Jacqueline Bellefontaine says
Thank you, They are both easy and yummy 😉