If you love citrus flavours and love to bake cakes with flavours other than the traditional vanilla and chocolate, then lemon and blueberry is something you should definitely try out. Lemon and Blueberry is a classic pair and everyone I have served these to has loved them.
These lemon and blueberry cupcakes have a great lemony flavour, which comes from the zest and juice of fresh lemons. I love that, but if you prefer to go a little easy on the tanginess, then you can reduce the amount of lemon zest and juice added. I use fresh blueberries which upon baking, break up a little and moisten these cupcakes further.
These cupcakes are so flavourful by itself that they do not need any frosting. However, if you do wish to make them fancier, you can frost them with some mild buttercream or whipped cream which does not overpower the flavours from the cupcakes!
Lemon and Blueberry CupcakesCourse: CakesDifficulty: Easy
An extremely flavourful combination of lemon and blueberries!
Butter – 1/4 cup, at room temperature
Castor Sugar – 1/2 cup
Egg – 1
Vanilla Essence – 1/2 tsp
Lemon Zest – from 2 lemons
Buttermilk – 1/4 cup (1/4 cup milk + 1/2 tsp lemon juice)
Lemon Juice – from 2 lemons (1 – 1.25 tbsp)
Flour – 3/4 cup
Salt – 1/8 tsp
Baking Powder – 3/4 tsp
Blueberries – 50-60 gms
- Preheat oven at 180C.
- In a bowl, add butter and sugar and cream it using a whisk. To this, add the egg, vanilla essence and lemon zest and whisk again.
- Whisk in the buttermilk and lemon juice to this.
- Add the flour, salt and baking powder and fold it till just combined. Finally, fold in the blueberries.
- Divide the batter equally among 6 cupcake liners in a muffin tin. Bake these at 180C for 18-20 min till done. Let it cool down completely before serving.