Thursday, 1 June 2017

Blueberry and Lemon Cupcakes

What? Are blueberries on sale again? Well, the last time I bought them for RM9.90 and then the price reduced to RM8.90. So how could I resist?

Besides buttermilk, I also have a thing for blueberries. So it made sense that I baked Lemon Buttermilk Cupcakes with Blueberries.

I bought 4 packages of blueberries and two of them (a total of 250g) went into these cupcakes. 

Instead of folding the blueberries into the batter, I portioned the batter into the liners first, and then distributed the blue berries into the individual liners. That way, I get an even distribution of blueberries - 6 blueberries per cupcake (for the first batch of 12).

This recipe makes a 9 inch cake or 18 regular sized cupcakes. Luckily I have more than one muffin pan. I used a 12 hole pan for the first batch and a 6 hole one for the next.

Tuan rumah punya. Got more liew.
What I like about this recipe is that the cupcakes were so soft and fluffy. But they took much longer to bake compared to my other cupcakes - about 28 minutes as opposed to 20-22 minutes.

But I was not complaining. Due to my heavy handed reduction of sugar, the cake did taste slightly tart. But nothing that a lemon glaze can't fix. So I made some.

And drizzled the glaze on all the cupcakes. Lemon glaze - it's a miracle, tastiest frosting ever. Tangy and sweet at the same time, it makes you want to eat more cupcakes. Which is actually not a good thing. But hey. Life is short. If you want another cupcake, go ahead. Eat it!

Lemon Buttermilk Cupcakes with Blueberries
Recipe source : Adapted from Epicurious
Note : Makes 18 regular sized cupcakes

Ingredients :
- 250g self-raising flour, sifted
- 250g butter
- 180g caster sugar
- 1 1/4 buttermilk
- 4 large eggs
- 1 tablespoon lemon zest
- 4 tbsp lemon juice
- 2 tsp vanilla extract
- 250g blueberries

For lemon glaze :
- Simply add some icing sugar to a tablespoon of lemon juice and whisk until you get a pouring consistency. Can adjust by adding more icing sugar or lemon juice to get the texture you like.

Method :
1. Prepare muffin pans and line with paper liners. Set aside.
2. Add lemon zest, lemon juice and vanilla extract to the buttermilk. Stir to combine and set aside.
3. Cream butter and sugar until light and fluffy.
4. Add eggs, one at a time, beating well after each addition.
5. Add flour into the mixture in 3 additions, alternating with the buttermilk (I used a spatula at this stage). Fold until well combined.
6. Using an ice-cream scoop, scoop batter and fill cupcake liners only halfway. Then add 3 blueberries into each liner. Top with batter to cover.
7. Once all the liners are filled, top each liner with another 3 blueberries.
8. Bake in preheated oven at 160C for 25-28 minutes (cupcakes usually take 20-22 minutes but this one took longer) or until skewer inserted into the center of a cupcake comes out clean.
9. Cool cupcake completely and drizzle with lemon glaze.


  1. Oh, you have two of my favourite ingredients, so this is a cupcake I will super like! ^_* And to top it off with a lemon glaze is the best thing ever...much better than any cream frosting (for me). I once tried to make blueberry pancakes but the blueberries leaked into the batter and make it turn green (very unsightly to eat!) but how come yours leaked and stayed a nice bright red/purple? Hmmm.... P/S: I have that same blue plate from Daiso as you (we have same+good+cheap taste)...wakakakaka! ;D

    1. wahahahaha!! Yeah, I get most of my props from Daiso. In fact the cashier told me he often wondered why do ladies like to buy all these small plates? hee..hee... Well, I know you love blueberries and lemon :) I am very curious as to how your batter turned green. Must be some kind of chemical reaction.

  2. I superlike too! You know what, PH, I dare not try baking as yet... I did two butter pound cakes last month and both turn out disastrous.. not sure what went wrong, followed exactly to the recipe, both turned out hard and dry.. dare not show on FB also! Let me get over this failure feel first then perhaps one day I will try again.. sigh..

    1. Maybe it is due to your oven temperature. Don't worry, try again!

  3. Hahahaha, TM would be adding more hashtags for you to offer him some of your delicious blueberry and lemon cupcakes. I would like some too so I guess I would have to make a trip to RT Pastry for affordable chiffon again because that is the most affordable cakes that I can find. I like your way of distributing the blueberries into the batter and not just randomly mixing them inside. You are a very fair (as in not berat sebelah not as in skin fair because I have not seen you before so cannot judge).

    1. You are a very fair person.

    2. Actually, I was unfair. The last batch I baked for myself, I kar liew the blueberries hahahaha!!

    3. #MunDon'tDreamLemonCupcakes! #HowToGetThisCupcakes? #SedapSalivateDrool

  4. My girl made this gluten free Japanese cheese cake. Very nice, very light and soft...and at least, there is something like cake that she can eat now. You wanna try?

  5. Hi Phong Hong, I still haven't regain my momentum to bake cakes though I keep thinking I must bake some cupcakes. You did the right thing to bake these lovely cupcakes. At least you know there are no fake ingredients in them. These days, very scary, meat floss in buns are made of cotton wool, prawns are fake etc...

  6. I want to move and stay next to you PH

  7. berry good! i'd very berry happy to have one :D

    1. I am sure your would because it's berry berrylicious!

  8. They look great, these blueberry & lemon cupcakes!

  9. I know I would love these Lemon Buttermilk Cupcakes with Blueberries! I love anything lemon & sourish. Are they for sale??

    #NotForSale? #SeeDon'tEatCupcakes #HungryMeDieMe #PHdoCharity?