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Blueberry Lemon Cupcakes


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Light and fluffy blueberry lemon cupcakes will send your taste buds singing. These lemon blueberry cupcakes feature a lemon cake with fresh blueberries added in.  They are topped off with a fresh blueberry frosting. So Good!

Delicious Blueberry Lemon Cupcakes with Blueberry Frosting

Delicious Blueberry Lemon Cupcakes with Blueberry Frosting

Now that spring is here and the weather is warm we need cupcakes that scream spring and fruity flavors! This blueberry lemon cupcake recipe is just the thing for spring or summer.

Lemon blueberry dessert cakes are perfect for Spring and Summer parties. They are actually well received all through the year. But to me this is the BEST for breaking out of the winter gray. What a beautiful zingy color and flavor combination. 

I’m serving them tomorrow at a small BBQ at our house. They vanish FAST off my cupcake server every time I put them out.

The cake portion of this lovely lemon dessert recipe is an awesome light and fluffy lemon cake. The frosting is a blueberry frosting made from a fresh blueberry reduction sauce.

This Cake recipe is from my Lemony Lemon Cupcakes Recipe.  look for them and many other delicious cupcake recipes on Homemade Food Junkie’s  cupcake corner!

Blueberry Lemon Cupcakes Recipe Notes:

Don’t these cupcakes look like spring flowers? I just love how they turned out. So pretty and so delicious!

Delicious Blueberry Lemon Cupcakes with Blueberry Frosting made entirely from scratch!

Delicious Blueberry Lemon Cupcakes with Blueberry Frosting. Don’t they look like spring flowers?

Can you make these Spring desserts with frozen blueberries?

A cautious yes here. This is a fresh blueberry dessert. For best, most reliable results choose fresh berries over frozen. However, if you really can’t access fresh try with frozen berries. 

TIPS for frozen blueberries:

  1. Measure the blueberries frozen.
  2. Defrost them to room temperature 
  3. Rinse them and drain excess juices before putting them in your cupcakes. Otherwise the cupcakes will turn a muddy grey with blueberry juice and they may be too loose to bake properly.
  4. If using in the reduction sauce the frozen berries will work but the sauce may take a bit longer to reduce.

TIPS on making cupcakes:

  1. DO NOT OVERMIX- this is Really important. The texture of the cupcakes will be MUCH lighter if you don’t mix the air out of them.
  2. Do NOT cut corners. Use the ingredients and methods called for exactly. 
  3. ALL ingredients need to be at room temperature.


  1. FOLLOW the directions. 
  2. Do not get impatient. Take the time to properly do the reduction sauce.
  3. Make SURE the reduction sauce is chilled before making the frosting. The consistency of the frosting depends on it.
  4. This frosting is worth doing perfectly. That flavor is EXCELLENT.

Decorating Tips:

I used a wilton 2D tip and made a rose swirl design. The recipe card has a video you can watch for a quick demonstration of the piping technique. 

Delicious Blueberry Lemon Cupcakes with Blueberry Frosting. mde entirely from scratch!

Delicious Blueberry Lemon Cupcakes with Blueberry Frosting

These cupcakes are really SO good. This blueberry dessert recipe has bursts of blueberry flavor when you bite into the lemon cake. Pairing that with the blueberry buttercream frosting is pure indulgence. 


Blueberry Lemon Cupcake printable with a technique video on the frosting decoration:

Delicious Blueberry Lemon Cupcakes with Blueberry Frosting. mde entirely from scratch!
Yield: 30 cupcakes

Blueberry Lemon Cupcakes

Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes

Light and fluffy blueberry lemon cupcakes. These cupcakes feature a lemon cake with fresh blueberries added in.  Topped off with a fresh blueberry frosting. So Good!


  • Cupcakes:
  • 2 1/2 cups cake flour
  • 1 cup fresh blueberries (plus 2 tablespoons of flour to coat)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup sour cream, room temperature
  • 2 tablespoons grated lemon zest
  • 1/2 cup lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup unsalted butter, room temperature
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • Frosting:
  • 1 cup fresh blueberries
  • 1/4 cup water
  • 1/2 teaspoon vanilla extract
  • 2 tbsp sugar
  • 1 tbsp cornstarch
  • 1 cup butter, softened (unsalted)
  • 2 tbsp whipping cream
  • 2 1/4 cups powdered sugar



  1. Preheat oven to 350 F. Line Muffin pan with muffin liners.
  2. Sift the flour, baking powder, baking soda and salt together.
  3. In another bowl, whisk sour cream, lemon zest, juice and vanilla.
  4. Beat butter and sugar together on medium speed in a bowl until light and fluffy. Beat in eggs, one at a time, until thoroughly blended.
  5. Reduce the speed to low and beat in 1/3 of the flour mixture, followed by half of the sour cream mixture. Repeat with another 1/3 of the flour mixture and the remaining sour cream mixture. Beat in the remaining flour mixture until just incorporated.
  6. Coat the fresh blueberries in flour (make sure they are completely covered)
  7. Fold them into the batter (do not blend them! just stir in by hand)
  8. Fill muffin tins 2/3 full.
  9. Transfer muffin tin to oven and bake for 15 to 18 minutes.
  10. Transfer muffin tin to a wire rack and let cupcakes cool completely.


  1. In a medium saucepan combine: blueberries, water, corn starch, and sugar. Stir for 15 minutes or until the mixture becomes thick like a jelly.
  2. Remove from the heat and strain the mixture through a wire mesh strainer into a small bowl. The mixture should make around 1/4 cup of a reduced sauce.
  3. Place the small bowl in the fridge, covered for 30 minutes or until cool.
  4. Beat the softened butter in a mixer until it is creamy and fluffy.
  5. Add in the blueberry reduction sauce.
  6. Alternate adding in the powdered sugar and the whipping cream.
  7. Scrape down the sides of the bowl between additions.
  8. Finally add in the vanilla extract and beat until everything is fully incorporated.

Nutrition Information



Serving Size

1 frosted cupcake

Amount Per Serving Calories 275Total Fat 15gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 5gCholesterol 63mgSodium 192mgCarbohydrates 34gFiber 1gSugar 24gProtein 2g

Did you make this recipe?

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Our lemon blueberry cupcakes are fluffy and light, combining tangy lemon and fresh blueberries. Top with a silky smooth buttercream for an easy dessert that everyone will enjoy. #cupcakes #lemon #blueberry #easy #moist #buttercream


This recipe is featured on Cupcakes Garden

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Monday 18th of November 2019

I made these for my sister's birthday and they were great! They went really well following a family-recipe red sauce pasta dinner. We paired them with a glass of dry Prosecco with a lemon twist. They were also really fun to make for an occasional baker, like myself. Thank you for sharing!


Monday 18th of November 2019

Hi David, I'm delighted this recipe worked so well for you. And what a wonderful birthday dinner and cocktail to pair them with. Happy Birthday to your sister. Have a wonderful day.


Thursday 3rd of May 2018

I just made the frosting really good but kinda buttery

Nettie Moore

Wednesday 27th of April 2016

Gorgeous color! I love all of your cupcakes! beautiful! Nettie


Wednesday 27th of April 2016

Thank you Nettie!


Sunday 9th of August 2015

I've recently made your delicious cupcakes three times - all three times to rave reviews! One question.... Do you measure the 2 1/2 c. flour before or after you sift it? Thank you.

Kayti Lavergne

Sunday 9th of August 2015

Hi Kari! I am so happy to hear you enjoyed the cupcakes! It's one of my very favorite cupcake recipes! What I usually do is measure out 2 1/2 cups of flour in a large measuring cup, then I just measure out the baking soda, baking powder, and salt on top of the flour and I sift them all together into a medium sized bowl. I hope that helps! Thank you again for your wonderful comment! :)


Tuesday 12th of May 2015

Beautiful! What tip did you use to pipe the frosting?

Kayti Lavergne

Tuesday 12th of May 2015

Thank you Stephanie! I use my trusty Wilton 2D tip :)

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