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,
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.
Eve uses excellent basic recipes, like this cake, to create endless variations, from wedding cakes to dainty desserts for two.
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!
[tasty-recipe id=”7489″]
Nutritional Information for
Lemony Blueberry Cupcakes using
all purpose flour and unsalted butter.
Makes 24. For more calorie savings, make mini muffins!
These look delicious can’t wait to make them!
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!
These look so good, definitely gonna try making them!
Yay! I am glad, Paul. Cut recipe in half if that helps!
Yummy. I can’t wait to try this recipe!!! Lemon is my favorite flavor.
Let me know when you will be posting the lemon curd and whipped cream recipes.
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!