Lemon and Blueberry Cupcakes

A Sunday really doesn't feel complete until some baked goods have been made.
After a lie in, this morning's bake was lemon and blueberry cupcakes - something nice and fresh for a sunny day.

So I'm writing this post during my 3 part journey back to London including a train and bus combo - the joys of planned rail services on a Sunday - and thought it would be a good way to fill up some of the two and a half hours. I have to confess that I'm yet to try one of these cakes (I have brought some with me) but my brother came round this afternoon and ate three so I think they got his approval.

I used my trusted batter recipe and just adapted it slightly to incorporate the lemons and blueberries. I made 12 rather large cupcakes but you could use smaller cases and have these as bite size snacks - they'd keep in the freezer too for a rainy day.

  • 8oz self raising flour
  • 8oz caster sugar
  • 8oz butter (I used stork margarine)
  • 4 eggs
  • 1tsp baking powder
  • 2 lemons 
  • 100g blueberries 

  1. Begin by preheating the oven to 180degreesC and line a 12 hole cupcake tin - or whichever size you've decided to use. You could also make one large cake - this recipe would fill two 8inch cake tins. 
  2. Now weigh out all your ingredients bar the lemons and blueberries. This method is the all in one method and I use a freestanding mixer to make the batter. Beat the ingredients together until well combined and the mixture has become lighter in colour and smooth.
  3. Next, grate the zest of the two lemons and add to the cake batter. Using a spatula, fold the batter into the mixture so you don't beat all of the air out. 
  4. Time to divide the mixture between the cupcake cases. I filled mine about 3/4 full which left room for the blueberries too. 
  5. Once the cases are full, sprinkle a few blueberries onto the top of each cake and press down into the batter slightly - these will drop and distribute into the cakes whilst cooking so don't worry about making them look pretty. 
  6. Now give your tin a quick tap on the counter to remove any random air bubbles and place into the oven. Set the timer for 10 minutes and then check every few minutes after, these should be well risen and golden on top - stick a skewer into the centre and if they're cooked it will come out clean. Mine were in the oven for 20 minutes. 
  7. Leave to cool slightly in the tin before transferring to a baking tray - or eat immediately if you just can't wait! 
  8. Perfect with a cup of tea, to share with friends or just enjoy by yourself! 

(Thanks to Scarlett for one of my two personalised cake tins xx)


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