Cupcakes composed of lemon cake decorated with a cream cheese frosting, flavored with bluberry sauce.

To make the blueberry sauce, you will need 100g of blueberries and 50g of sugar. Bring the 2 ingredients to a boil over medium heat. Then, reduce the heat and keep stirring until the mixture becomes thick enough to cover the back of a wooden spoon. You have to allow to cool completely before adding it to the cream cheese frosting. You can replace the blueberry sauce with blueberry jam.

Lemon and Blueberry Cupcake


The Cake
  •  175°C
  •  25min
Lemon and Blueberry Cupcake

  • Cream the softened butter with the sugar until smooth and creamy. Preferably whisk with a mixer.
  • Add the eggs and mix well.
  • Add the lemon peels (zest) and lemon juice, and mix until well combined.
  • Add milk.
  • Sift in the flour and baking powder.
  • Add the poppy seeds and mix until well combined.
  • Pour the batter in the cupcake tin.
  • Bake in a preheated oven at 175°C for 20 to 30 minutes, until a toothpick comes out clean.
  • Leave to cool completely for 10 minutes before removing the tin.

The Frosting
  •  20min
Lemon and Blueberry Cupcake

  • In a large bowl, mix the cold cream cheese with vanilla extract then whip for 2 minutes.
  • When it’s smooth and soft, add icing sugar and combine with a flat spoon.
  • Add the soft butter and whip for 2 minutes.
  • Add the blueberry sauce or jam and mix until well combined
  • Place the frosting in an icing bag.
  • When the baked cupcakes are completely cold, decorate with the frosting and
  • If it will take you a while between preparing the frosting and assembling the cake, you can keep the frosting in the fridge, in an air-tight container. You will have to bring it to room temperature for 20 minutes before you start using it.
  • Decorate with fresh blueberries