I’m honored to be making the wedding cake for my brother and his wonderful fiancée this summer. Beyond the excitement of playing such a meaningful role in their day, I’m grateful the task will keep me busy so I won’t be the one at the table crying with joy (and having a mild panic about my baby brother getting married).
I’ve always been a protective big sister—perhaps a bit bossy—and I’ve watched over Luke since he was small. I remember once we nearly fought a boy who’d hit him; in hindsight it was for the best we were talked out of it. I’d never thrown a punch and probably would have made things worse. Still, I’ve given many a skeptical look to the girls he dated—until Elvi came along.
The moment I met Elvi I knew she was the one. She fit our family instantly; if she hadn’t, we would have happily adopted her as a sister and kept Luke on probation. She’s a talented artist (see the header for proof—thanks, Elvi!) and an effortlessly fun person to be around. She laughs easily and brings a fresh viewpoint to everything she does.
When the inevitable question came—”What flavor cake do you want?”—Elvi surprised me. She looked at me and said she didn’t much care about the taste; she just wanted the cake to look a certain way. That made perfect sense: she’s a visual artist with her own studio. I took that as my cue: could I choose the flavor? She said yes, and that felt almost as good as when she said yes to marrying my brother.
I tossed around ideas—snickerdoodle, carrot, and others—until one combination felt right: blueberry and lemon. Blueberries are perfect for Luke; he practically counts down the days to blueberry season. Lemons? There’s a story there. When we were little we’d take long drives on winding country roads in a station wagon, and one day Luke—about four or five—asked for a snack. Mom handed him a single-serving lemon yogurt. He ate it, but the motion of the car made him sick, and he vomited all over the back of the wagon. Ever since, lemons and Luke have had a memorable association.
More than that, lemons represent sunshine, and Luke has always seemed haloed by light with his pale blond hair. Elvi, too, brings brightness and joy into every room. A blueberry-and-lemon cake feels like the perfect symbol for them: lively, fresh and sunny.
This recipe is my first test on the path to creating the wedding cake for two of my favorite people, and I think we have a keeper. The cupcakes are tender and delicate with lemon flavor throughout, dotted with juicy blueberries, and finished with a cloud of whipped cream and a dusting of fresh lemon zest. They’re a small taste of spring—bright, refreshing and just the right balance of sweet and tart.
Blueberry Lemon Cupcakes
Rebecca Lindamood
Pin Recipe
Ingredients
- 1 cup butter at room temperature
- 2 cups sugar
- 4 eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure lemon extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- grated zest and juice of a lemon
- 1 cup milk divided
- 2 cups fresh blueberries or frozen, thawed and drained, tossed with 3 tablespoons flour
To Serve:
- 2 cups whipping cream
- 1 tablespoon confectioner’s sugar
- additional lemon zest
Instructions
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Preheat the oven to 375°F.
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Line 24 muffin tins with paper liners. You may have a little extra batter—keep extra tins and liners handy if available.
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In a bowl whisk together the flour, baking powder and salt; set aside.
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In a stand mixer or with a hand mixer, cream the softened butter, sugar and lemon zest on high until light and fluffy. Scrape the bowl, then add the eggs one at a time, beating well after each. Mix in the vanilla and lemon extracts.
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Add about one-third of the flour mixture, mix, then add one-third of the milk and lemon juice. Repeat in thirds, ending with the milk and lemon juice, mixing until just combined.
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Shake excess flour from the blueberries and gently fold them into the batter. Fill liners two-thirds full and tap the pan on the counter to settle the batter. Bake 20–25 minutes, until cupcakes spring back when touched and a toothpick inserted comes out clean.
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Remove from pans to a cooling rack and let cool completely.
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Store undecorated cupcakes at room temperature in a tightly covered container for 3–4 days.
Just Before Serving:
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Whip the cream with the confectioner’s sugar on high until soft peaks form. Pipe or dollop onto each cupcake and finish with a pinch of fresh lemon zest.
Nutritional information is an estimate. Calculate values based on the actual ingredients you use with your preferred nutrition tool.
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