Blueberry & Lemon Cupcakes for World Baking Day


It is World Baking Day tomorrow, which I didn’t even know exists until now, but watching the Food-Network channel I saw an advert about it and this gave me a good reason to bake.

Ha-ha, like I would ever need one 🙂




When I saw these gigantic blueberries at the grocery store yesterday, I immediately bought 2 packs, one for my kids -they love it, and one for baking. They looked so fresh and juicy and they really were like that!



  • 125g softened unsalted butter
  • Juice and zest of 1 lemon
  • 1 cup brown sugar
  • 2  eggs
  • 1 tsp baking powder
  • 1 1/2 cups  flour
  • 1/2 cup milk
  • blueberries (as much as you think is good enough for you, I used 350 g for this recipe, about 200 g in the batter and the rest in the frosting)

For the frosting:

  • Blueberries crushed in a food processor
  • 300 ml double cream
  • 2 Tbsp icing sugar
  • 1 Tbsp lemon juice
  • Food colouring (optional, I put 2 drops of Lilac)
  • Glitter or other decorations (optional)




Preheat oven to 200C.

Beat the butter with the sugar, add lemon juice and zest too in a bowl with an electric mixer until light and fluffy (about 2 minutes on medium-high speed).

Beat in the eggs one at a time, until well combined. Stir in  flour and milk in two batches until all ingredients are mixed but don’t over beat!.

Lastly stir through the blueberries with a spatula.

Spoon the mixture into a lined 12-hole muffin tray. Bake the cupcakes for 15-20 minutes then leave to cool on a wire rack before adding frosting.

To make the  frosting, put 1 tablespoon of  icing sugar, the lemon juice  and about 150 g blueberries in a small food processor and make it a fine mixture.

Beat the double cream with the remaining sugar and the blueberries from the food processor until you get a stiff consistency.

Pipe swirls of blueberry cream onto cooled cupcakes, then decorate as desired. I used  edible glitter on some and fondant  flowers as a finishing touch.








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