Time goes by way too fast. I remember when my friend asked me earlier this year to make cupcakes for her wedding in August I felt like I had plenty of time to test and experiment. Uhhh…how is it July already?! I am super excited for August though, it will be a busy baking month. I will be baking cupcakes for two weddings and a bridal shower. Good thing I got started early on one of the weddings. I also have some fun ideas for the bridal shower too.

For the first wedding in August, the theme will be “loose item/book”. My friend sent me some ideas and one of them was Harry Potter butter beer cupcakes! I love Harry Potter and I still remember how delicious butter beer tasted from my trip to Harry Potter land so I immediately said yes! I ordered those adorable Harry Potter cupcake liners and lighting bold sprinkles. I am so excited to test these butter beer cupcakes out. I couldn’t test these out this weekend cause I still needed to gather some ingredients.

The other flavour she requested was blueberry or anything that will work with her wedding colour purple. I did some research and decided to test out these lemon blueberry cupcake. I also saw these adorable heart shaped cupcake toppers made from pages of a book on Pinterest and thought it will go perfectly with her book theme!

These were so good I made a second batch!

These cupcakes turned out super moist! Usually butter-based cupcakes are less moist than oil-based cupcakes. But because of the addition of milk, sour cream, and also fresh blueberries – these cupcakes have the buttery flavour and perfect amount of moisture. The lemon flavour from the zest also perfectly compliments the fresh blueberries. I converted cups to grams and measured flour, butter, and sugar with a scale to ensure accuracy.


I had trouble finding a good blueberry buttercream. I tried to avoid recipes using blueberry jam because it adds extra sweetness. Other blueberry buttercream recipes uses freeze dried blueberries which is impossible to find in Toronto (Wish we had Trader Joes >_<). I finally found a recipe using homemade blueberry syrup. I was worried it might make the buttercream too runny but it turned out perfect and the colour was the colour I hoped for too! The only downside is the blueberry flavour in the buttercream is very subtle. If you add too much syrup, the buttercream will become too runny – its all about balance!


I loved these cupcakes so much I made two batches already! The first batch was consumed at a friend’s birthday party and the other batch will be for our own enjoyment and shared with coworkers and more friends! Yay!


Lemon Blueberry Cupcakes with Blueberry Buttercream

(Adapted from Garnish & Glaze and I Heart Kitchen)

Yields 16-18 cupcakes

For the cupcake:
1¾ cup (218 grams) all purpose flour
¼ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1¼ cups (250 grams) sugar
½ cup (1 stick or 115 grams) butter, room temperature
½ cup milk
¼ cup sour cream
2 eggs, room temperature
1 teaspoon vanilla extract
2 teaspoons lemon zest (add more if desired, I used the zest of three small lemons)
1¼ cup blueberries
2 teaspoons flour


  1. Preheat oven to 350 degrees F and line muffin tin with paper cupcake liners.
  2. In a medium mixing bowl, mix together flour, baking soda, baking powder, and salt. Set aside.
  3. With an electric mixer, beat the butter and sugar together until fluffy. Add the milk, sour cream, eggs, vanilla, and zest and beat until thoroughly combined.
  4. Mix the dry ingredients in a little at a time until just combined.
  5. In a small mixing bowl, combine 1¼ cup blueberries with 2 teaspoons flour until all are coated. Gently fold the blueberries into the batter.
  6. Spoon the batter into the cupcake liners (about ¾ full).
  7. Bake for 18-20 minutes or until a toothpick comes out clean.For the blueberry buttercream:

For the blueberry buttercream:

1 cup fresh blueberries
1/2 cup water
1/2 cup salted butter, room temperature
1/2 cup unsalted butter, room temperature
3-4 cups icing sugar
1/2 teaspoon vanilla extract
Extra blueberries for decoration


  1. Place blueberries and water in a small pan and cook on medium for 8 ­to 10 minutes, stirring frequently.
  2. Push the cooked blueberries through a fine mesh sieve collecting the concentrated juice.
  3. Discard the blueberry skins and reserve the blueberry concentrate and allow to cool.
  4. In the bowl of an electric mixer fitted with the whisk attachment, whip the butter for 5 minutes on high, until fluffy and white (scrape sides occasionally).
  5. Add confectioners sugar to the whipped butter one cup at a time mixing on high between additions (start with 3 cups).
  6. Add blueberry concentrate one tablespoon at a time until you are happy with the colour and consistency (I added about 3-4 tablespoons) to mixer and mix well. If the frosting is too runny add more icing sugar.
  7. Whip frosting for 2 to 3 minutes.
  8. Spread frosting onto completely cooled cake or cupcakes.


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