Lemon & Blueberries together are what I call the taste of summer! This lemon blueberry cake is so moist and light, with flavors bursting of lemon and fresh blueberries in every bite. Top this cake with a dreamy fresh squeezed lemon buttercream, more fresh blueberries and lemon zest for a beautiful looking dessert!

Prep Time: 20 minutes / Cook Time: 30 minutes

Yield: 12 cupcakes or 1 ~ 8.5inch round cake. Double this recipe to make 24 cupcakes or a layered cake.


For the Lemon Blueberry Cupcakes:

  • 1 and 1/2 cups plus 2 tablespoons all-purpose flour, divided
  • 3/4 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon vinegar
  • 1/3 cup of grapeseed or olive oil
  • 1 cup of water
  • 3 tablespoons fresh lemon juice, divided
  • 1/2 teaspoon lemon extract (optional, but really amps up the lemon flavor)
  • 2 teaspoons finely grated lemon zest
  • 3/4 cups fresh or frozen blueberries **if using frozen do not thaw first

For the Lemon Buttercream Frosting:
• 1/2 cup (1 stick) unsalted butter, very soft
• 5 cups powdered sugar
• 1 and 1/2 tablespoons fresh lemon juice
• 1/4 cup of oat milk
• 1 teaspoon vanilla extract
•1 teaspoon lemon extract (optional, but really amps up the lemon flavor)
• 1/2 teaspoon finely grated lemon zest

To Decorate:
• 1 teaspoon freshly grated lemon zest
• 1/2 cup fresh blueberries


Lemon Blueberry Cupcakes:

  • Preheat oven to 350* degrees. Line a 12 cup muffin tin with paper liners or your 8.5in cake pan and set aside.
  • In a medium bowl combine your dry ingredients~ flour, sugar, and baking soda. Mix well
  • Create a crater in the middle of your dry ingredients
  • Add in your wet ingredients ~ vinegar, oil, water, lemon juice, and lemon extract. Mix until combined
  • With a spoon gently fold in your blueberries and lemon zest
  • Pour batter into your desired pan or muffin tins. Cupcakes bake at 350* for 15-20 minutes or cake for 30 minutes.

Lemon Buttercream

  • Beat the butter until fluffy
  • 5 cups of powdered sugar gradually
  • Add your lemon juice, vanilla and lemon extract and milk
  • Top each frosted cupcake with extra blueberries and a pinch of lemon zest!



Cupcakes may be frozen, unfrosted and stored properly, for three months

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