Lemon Blueberry Cupcakes

Lemon Blueberry Cupcakes are the perfect tender and delicious vanilla cupcakes with juicy blueberries, tart lemon juice, and lemon and blueberry frosting.

This amazing Dessert Recipe takes simple Vanilla Cupcakes and gives them a refreshing Summer twist with fresh fruit flavors from lemon and blueberries.

Blueberry Lemon Cupcakes on cutting board with blueberry frosting

LEMON BLUEBERRY CUPCAKES

This blueberry lemon dessert is easily flavored with fresh lemon juice, fresh lemon zest, and blueberries. The combination of sweet and tart summer fruits makes the vanilla cupcakes refreshing and perfect to enjoy during the spring and summer. You can serve them at your next birthday party, baby shower, or as the perfect dessert to finish off a BBQ.

Blueberry Lemon Cupcakes batter in mixing bowl

Along with the blueberry and lemon flavor in the cupcake batter, there’s also fresh fruit flavor in the creamy frosting. This recipe uses a wonderfully simple Buttercream Frosting, but with the addition of lemon juice and blueberry preserves. Blueberry preserves not only add sweet blueberry flavor but also give the frosting a beautiful purple-blue blueberry color. The color makes them the perfect bright addition to any occasion.

Blueberry Lemon Cupcakes in cupcake tin before and after baking

You have a few options for the blueberry ingredients you use. We’ve used fresh blueberries in the batter, but if you don’t have any, you can always opt for frozen blueberries instead. Then for the frosting, you can buy your favorite blueberry preserves at the store, or make your own easy and delicious Blueberry Jam. Any of the options make absolutely amazing cupcakes. 

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BAKING TIPS

  • Prep time: Start by preheating the oven to 375 degrees and lining your cupcake tin with paper liners so that they’re ready to go as soon as the batter is done. 
  • Cupcake batter: Add the softened butter and granulated sugar to the stand mixer. Cream the butter mixture at medium-high speed until light and fluffy. Add the eggs, vanilla extract, and milk, and continue mixing until smooth. Sift 1 ¼ cup all-purpose flour, baking powder, and salt in a mixing bowl. Make sure to leave some of the flour out for the blueberries. Once combined add the dry ingredients to the electric mixer. Turn the mixer speed to low, and stir until the dry and wet ingredients are just combined, but be careful not to overmix.
  • Lemon and blueberry: Add in the lemon zest and lemon juice. Then in a separate bowl toss the fresh blueberries with the remaining flour. The four will absorb some of the blueberry juice so that they don’t sink in the cupcakes. Fold the blueberries into the batter to finish. 
  • Baking time: Scoop the lemon blueberry cupcake batter into the cupcake liners until they’re 2/3 full. Bake for 18-20 minutes until a toothpick inserted in the center comes out clean. Let the cupcakes cool at room temperature before adding the frosting.  
  • Blueberry Lemon Buttercream Frosting: Cream the butter at low speed, then add the powdered sugar ½ cup at a time until combined. Raise the speed to medium-high and continue mixing for another minute. Add the blueberry preserves and lemon juice. Mix for 1 minute until light and fluffy. Transfer the lemon blueberry butter cream frosting to a piping bag, and swirl the frosting over the unfrosted cupcakes before serving.

Blueberry Lemon Cupcakes on cutting board with blueberry frosting

VARIATIONS

  • Toppings: For even more beautiful Lemon Blueberry Cupcakes, add some toppings over the buttercream frosting. You can add some extra blueberries and grated lemon zest over the frosting, or sprinkle large-gain sanding sugar on top for a bit of sparkle.
  • Blueberry lemon cream cheese frosting: If you prefer a more tangy and less sugary frosting, replace the buttercream with Creamy Cheese Frosting. To make blueberry lemon cream cheese frosting, just add in the fruit preserves and lemon juice like we did with the buttercream in this recipe. 
  • Berries: You can make the same lemon cupcakes with different kinds of fruits like strawberries, raspberries, or blackberries. Or, use a combination of all the berries for delicious Mixed Berry Lemon Cupcakes. 

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HOW TO STORE

  • Serve: Don’t leave frosted cupcakes at room temperature for more than 2 hours. However, unfrosted cupcakes can be kept covered at room temperature for 3 days. 
  • Store: You can put the cupcakes in an airtight container to store in the fridge for up to 1 week. 
  • Freeze: Once they’ve cooled, you can put unfrosted cupcakes in a freezer bag with parchment paper between each layer. They’ll stay good frozen for up to 6 months.

Blueberry Lemon Cupcakes on cutting board with blueberry frosting

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Lemon Blueberry Cupcakes

Lemon Blueberry Cupcakes are the perfect tender, and delicious vanilla cupcakes with juicy blueberries, tart lemon juice, and lemon and blueberry frosting.
Yield 12 Servings
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

Lemon Blueberry Cupcakes:

  • 6 tablespoons unsalted butter , softened
  • 3/4 cup sugar
  • 1 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup whole milk
  • 1 1/2 cups flour , divided
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons lemon zest
  • 2 tablespoons lemon juice
  • 1 cup blueberries , halved
  • 1/4 cup flour

Blueberry Lemon Buttercream Frosting:

  • 1 cup unsalted butter , softened
  • 3 cups powdered sugar
  • 1/4 cup blueberry preserves
  • 2 tablespoons lemon juice

Instructions

Blueberry Lemon Cupcakes:

  • Preheat the oven to 375 degrees and line a 12 cup muffin tray with liner cups.
  • To a stand mixer add the butter and sugar and beat on medium speed until light and fluffy.
  • Add in eggs, vanilla, and milk until smooth.
  • Sift together 1 ¼ cup flour (careful to reserve remaining flour for the bluberries), baking powder, and salt and add it to the stand mixer on the lowest speed setting until just combined.
  • Add in lemon zest and lemon juice until combined.
  • Toss the halved blueberries in a bowl with the ¼ cup flour.
  • Stir in the blueberries carefully.
  • Using an ice cream scoop fill the cups 2/3 full and bake for 18-20 minutes until a toothpick comes out clean.
  • Cool completely.

Blueberry Lemon Buttercream Frosting:

  • To your stand mixer on low-speed cream, the butter then start adding in the powdered sugar in ½ cup increments until fully combined then raise the speed to medium-high for 1 additional minute.
  • Add in the blueberry preserves and lemon juice and beat until light and fluffy for 1 minute.
  • Add frosting to a piping bag and frost your cupcakes.

Nutrition

Calories: 460kcal | Carbohydrates: 64g | Protein: 3g | Fat: 22g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 66mg | Potassium: 111mg | Fiber: 1g | Sugar: 47g | Vitamin A: 694IU | Vitamin C: 5mg | Calcium: 45mg | Iron: 1mg
Keyword: Lemon Blueberry Cupcakes

Blueberry Lemon Cupcakes collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

    1. If you use them frozen they’ll add too much liquid and if you thaw and very gently dry them they will streak in the batter. I choose option 2 because the muffins will still be amazing, vs the additional liquid of option 1.