Blueberry and Lemon Cupcakes


Hip hip hooray for baked goods!  Thus far I’ve made several posts about cupcakes from cupcakeries in the city, but I haven’t made a post about any of the cupcakes I’ve baked myself.  So here’s the first!  I love anything lemon and the combination of blueberries with lemon in the recipe made the cupcakes sound sweet and tart at the same time.  And there’s something about using cornmeal that’s very “homey”, so altogether everything seemed to fit the bill for great tasting and great looking cupcakes!  This recipe was super easy to follow and I hope you all enjoy it.  The cupcakes have a great texture from the cornmeal, YUM. 

Oh!  Just a note: my family is super weird because they don’t like cupcake frosting!  I love them, but really, they’re weird because of this!  I loooove frosting and it pains me that I couldn’t frost these babies up, but I did the best I could under the circumstances.

Ingredients (makes 10 cupcakes)

  • 1/3 cup fine-ground cornmeal
  • 1/3 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 tablespoon sour cream
  • 1⅟₂tablespoons vegetable oil
  • grated zest of 1 lemon
  • 1 egg
  • 1/4 cup granulated sugar
  • 1/2 cup fresh blueberries

Frosting to decorate

  • 5 oz. cream cheese *1 standard “block” of Philadelphia cream cheese is 8 0z., so you can eyeball it*
  • 2/3 cup confectioner’s sugar (or icing sugar), sifted
  • 1/2 teaspoon grated lemon zest
  • 1 tablespoon lemon juice
  • 1/2 cup fresh blueberries
  • strips of lemon zest


  1. Preheat the oven to 350°F , then line a cupcake/muffin pan with 10 paper liners.
  2. Combine the cornmeal, flour, and baking powder in a bowl, then set aside.  Beat the sour cream, oil, and lemon zest and juice together in a small bowl, then set aside.
  3. In another separate bowl, beat the egg and sugar together for seveal minutes (the recipe says 4 minutes, but you can use your own discretion) until thick and pale, then add the lemon mixture and fold in.  Sift the cornmeal mixture over top and fold in to combine.
  4. Spoon the mixture into the cupcake liners, then drop about 4 blueberries on top of each one, gently pressing them into the mixture.  Bake for 15-16 minutes until risen and golden and a toothpick inserted in the center comes out clean.  Transfer to a wire rack to cool.
  5. To make the frosting, beat the cream cheese in a bowl until creamy, then beat in the confectioner’s sugar (or icing sugar, depending on what you have), lemon zest, and lemon juice.  Swirl dollops of frosting on top of the cupcakes and top with fresh blueberries and strips of lemon zest.


Recipe taken from Cupcakes by Susannah Blake, 2007.  Photographs taken by me! 

2 thoughts on “Blueberry and Lemon Cupcakes

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