Got a headache, cupcake?
Well look no further, here’s a snack that’ll get you feeling all better again! Here is my take on a blueberry and lemon cupcake that is perfect for the summer. This is my mom’s favorite cupcake because the sweet lyfe didn’t choose her and this recipe is the perfect balance between sweet and tang. Before I get into talking about the recipe, LET ME TALK ABOUT HOW IMPORTANT IT IS TO SOFTEN BUTTER BEFOREHAND. OH MY. OH ME OH MY. I didn’t plan ahead and I suffered. THAT’S A LIFE LESSON, KIDS!!! PLAN AHEAD!!!!!! I was beating the butter with a SILICON WHISK (which isn’t hard like a wire whisk) for almost five minutes before it was soft and creamy. I was so sad. I didn’t deserve that. Nope. Yes I did I didn’t plan ahead. So MAKE SURE YOU LEAVE YOUR BUTTER OUT TO GET NICE AND SQUISHY BEFORE USING.
Anyway, back to the recipe. This recipe is great for picnics, weekends, holidays, weekdays, anydays, etc. I think this recipe is perfect for summer because blueberries are in season so they’ll be the plump and sweet. Plus, there’s fruit so that means it’s healthy right? GOTTA GET DAT BEACH BOD RIGHT? (BEACH BOD IS YOUR BOD BC YOUR BOD IS SLAMMIN’ DON’T WORRY FIGHT THE MAN AND HIS SOCIETAL EXPECTATIONS)
PRO TIP OF THIS VIDEO: Coating the blueberries with some of the flour helps it stay afloat while baking. If you don’t coat them, you’ll have smooshy wet berries at the bottom of the cupcake and it won’t be pretty to eat. I mean it’ll still taste pretty darn good but it’s all about aesthetics, right?
PRO TIP PT.2: DO NOT FEAR THE CURDLE. LEAP OVER THE CURDLE. (get it?) As you can tell from the video, the batter gets curdled after the lemon juice and zest gets added. Normally that would be a big no no but because of the acidity from the juice, the batter starts to clump. Once the flour is added, the curdles mix well into the batter so it’s okay.
This recipe is a must-have dessert for the summer. If you don’t believe me, try it out for yourself!
½ cup of butter (softened)
1 cup of white sugar
2 tsp of lemon zest
1 tbsp of lemon juice
½ tsp of vanilla extract
1 ½ cup of flour
1 tsp of baking powder
¼ tsp of salt
½ cup of milk
1 cup of fresh blueberries
- Combine the flour, baking powder, and salt in a mixing bowl.
- Coat blueberries with about ¼ cups of the dry mixture.
- Cream together the butter and sugar.
- Mix in two eggs, one at a time.
- Add in lemon zest, juice, and vanilla extract.
- Add half of the dry ingredients and mix.
- Add in half of the milk and mix.
- Add the remaining dry ingredients and milk and fold.
- Fold in the blueberries gently so they won’t pop.
- Bake at 350F for 22 minutes.