Preheat the oven to 350 degrees F
In a medium bowl stir together
2 1/2 Cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
In another mixing bowl combine
1Cup sour cream, room temperature
2 Tablespoons grated lemon zest
1/2 Cup lemon juice
1 teaspoon vanilla extract
In a stand mixer add
1 cup unsalted butter, room temperature
2 cups granulated sugar
Beat on medium speed until light and fluffy
Then add 4 large eggs, warmed to room temp, one at a time mixing between each addition
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
Coat 1 Cup of fresh blueberries in flour, making sure they are fully coated
Gently fold the berries into the batter, being careful not to squish and break them
Fill muffin tins 2/3 full
Transfer muffin tin to oven and bake for 15 to 18 minutes
Transfer muffin tin to a wire rack and let cupcakes cool completely
In a medium saucepan combine
1 Cup fresh blueberries
1/4 Cup water
2 Tbsp sugar
1 Tbsp cornstarch
Stir for 15 minutes or until the mixture becomes thick like a jelly
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
Place the small bowl in the fridge, for 30 minutes or until cool
In a stand mixer beat
1 Cup butter, softened (unsalted) until light and fluffy in consistency
Add in the blueberry reduction sauce
Alternate adding in
2 tbsp whipping cream
2 1/4 Cups powdered sugar
Scrape down the sides of the bowl between additions
Finally add in
1/2 tsp vanilla extract and beat until everything is fully incorporated
Decorate the cupcakes as desired
We use a Wilton 2D tip to create a swirl
Top with fresh blueberries and lemon curls for added flair