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Dig In With Dana

Dig in (Phrasal verb): 1. To delve into 2. To begin to eat heartily 3. To begin work with great determination

Lemony Blueberry Cupcakes

January 12, 2017

Lemony Blueberry Cupcakes
GF
Jump To RecipePrint Recipe

From birthday parties to brunch, Lemony Blueberry cupcakes fit any occasion.

Add blueberries for a POP of color or leave them plain and ready for


frosting, lemon curd or (spiked) whipped cream and berries.

Stretch your options;

this versatile recipe also makes two 9 inch or seven mini 4 1/2 inch cakes.

Can it be gluten free?

Yes!

Use all purpose flour or a gluten free mix,

Trader Joe's All Purpose Gluten Free Flour Blend

like Trader Joe’s gluten free all purpose flour blend.

Easy on the stomach and the wallet,

this rice flour blend is around $4 a bag.

The gluten free cakes (pictured) were tender, delicate and delicious.

This lemon cake recipe comes from the cookbook Eve by Eve Aronoff, a Cordon Bleu trained chef and restauranteur.

Zest lemons first, then slice and squeeze. Reserve extra juice for drinks or frosting. Recipe at diginwithdana.comEve uses excellent basic recipes, like this cake, to create endless variations, from wedding cakes to dainty desserts for two.

Serving ideas for Lemony Blueberry Cupcakes at diginwithdana.com

Garnish simply with sliced fruit or go fancy with lemon curd and brown sugar cream.

Other lemon variations you might like: Lemon almond cake, Lemon Chess Pie, Lemon Poppy Seed Cookie Cups with Lemon Icing or this vegan Meyer Lemon Blueberry Cake.

Start the new year with a cake for all seasons and

Dig into the best Lemony Blueberry Cupcakes ever!

Dig in to Lemon Blueberry cupcakes! recipe and ideas at diginwithdana.com

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★★★★★ 4.5 from 2 reviews

Lemony Blueberry Cupcakes

  • Author: Dana Gerard
  • Prep Time: 40 mins
  • Cook Time: 20 mins
  • Total Time: 1 hour
  • Yield: 24 cupcakes, 2 9" cakes or 7 4 1/2" cakes 1x
  • Category: Dessert
  • Cuisine: American classic
Dig in to delicate, buttery Lemony Blueberry cupcakes. Can be gluten free! Recipe at diginwithdana.com

A classic, all purpose lemony cupcake for birthdays or any occasion. Can be gluten free. Makes 24 regular cupcakes, two 9 inch cakes or seven 4 1/2 inch cakes.

Ingredients

  • 3 cups all purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 stick unsalted butter + 1/2 stick for greasing pans, room temperature
  • 2 teaspoons vanilla
  • 3 cups white sugar
  • 6 eggs, room temperature
  • 1 cup sour cream
  • zest of 1 large lemon
  • 3 tablespoons lemon juice
  • 1/2 pint blueberries or berry mix sprinkled with 2 tablespoons sugar (optional)

Instructions

  1. Preheat oven to 375 F. Butter and flour two 12 cup muffin tins, two 9 inch round cake pans or seven 4 1/2 inch round cake pans.
  2. Sift together dry ingredients: flour, baking soda, salt and set aside.
  3. Using an electric mixer, cream together butter and sugar until light and fluffy, about 10 minutes. Add in vanilla and then eggs, two at a time, beating well after each addition.
  4. Using the lowest speed, add in half of the dry ingredients, then all of the sour cream, lemon zest and juice.
  5. Mix in remaining dry ingredients on lowest speed, just until the last of the flour disappears. Avoid over mixing to ensure a light and airy cake!
  6. Pour into pans.
  7. Optional: top cupcakes or cakes with a few sugared berries (they will sink into batter as they cook). Or simply sprinkle extra sugar on top to create a lacy, delicate crunch.
  8. As soon as you put the cakes in the oven, lower the oven to 350 F.
  9. Baking times: Cupcakes: 20+ minutes, 9 inch cakes: about 1 hour, 4 1/2 inch cakes: 30-40 minutes.
  10. All times are approximate. Use oven light and start checking early with a toothpick for doneness. (My cupcakes were done after 15 minutes.)
  11. Cool cupcakes/cakes about 15 minutes before running a knife around the edge of the pan and inverting very carefully. For best results, let cool to room temperature before removing from pans.
  12. Garnish with several of the following: frosting, lemon curd, whipped cream, sliced fruit, edible flowers.

Notes

Adapted from chef Eve Aronoff’s Eve, Contemporary Cuisine Methode Traditionnelle,

Lemon Sour Cream Cake

 

Nutritional Information for Lemony Blueberry Cupcakes, recipe and ideas at diginwithdana.com

Nutritional Information for

Lemony Blueberry Cupcakes using

all purpose flour and unsalted butter.

Makes 24. For more calorie savings, make mini muffins!

 

Can be made...

Gluten FreeHealthyVeganVegetarian

7 Comments

Comments

  1. Sarah says

    January 12, 2017 at 2:48 PM

    These look delicious can’t wait to make them!

    Reply
    • Dana says

      January 12, 2017 at 2:58 PM

      Thanks Sarah! This recipe is easy to cut in half to just make 12 cupcakes, but they freeze well if you want to make a big batch and freeze some!

      Reply
  2. Paul says

    January 12, 2017 at 5:52 PM

    These look so good, definitely gonna try making them!

    ★★★★

    Reply
    • Dana says

      January 12, 2017 at 6:27 PM

      Yay! I am glad, Paul. Cut recipe in half if that helps!

      Reply
  3. Liza says

    January 14, 2017 at 4:02 AM

    Yummy. I can’t wait to try this recipe!!! Lemon is my favorite flavor.

    ★★★★★

    Reply
  4. Liza says

    January 14, 2017 at 4:05 AM

    Let me know when you will be posting the lemon curd and whipped cream recipes.

    Reply
    • Dana says

      January 16, 2017 at 5:45 PM

      Thanks for the idea, Liza. Until then, check out my tequila lime curd recipe on the blog and swap out lime juice (and tequila) for lemon!

      Reply

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About Dana

Chef and photographer. I love developing simple recipes and sharing them with my family and friends. »

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