One of my all time favourite flavour combinations has to be lemon and blueberry.  I’ve experimented with various recipes before but tend to fall back on my old faithful mix which never seems to let me down.  All you ever need to remember is that all 4 main ingredients should weigh the same.  So 2 medium eggs should roughly be 110g and therefore the flour, caster sugar and butter should weigh the same.  I weighed the eggs once just to satisfy my curiosity and after that I now just do everything at 110g.

Ingredients for approx 12 cupcakes:

110g Self Raising Flour
110g Caster Sugar
110g Unsalted Butter (Softened)
2 Eggs
120g Blueberries 
2 Lemons
2 tbsp Icing Sugar

Method:

• Preheat the oven to 190c or 170-180c for a fan oven.

• Cream the butter and caster sugar together for a few minutes until it looks light and fluffy and then slowly add the beaten egg a little at a time alternating with a teaspoon of the flour to stop it curdling. 

• Once the egg has been combined you’ll need to finely grate the lemon rind (only use if non waxed).  I grated both because I really like lemon but it’s up to you. 

• Sieve the flour and gently fold in with the lemon rind.  

• I then squeezed the juice of one of the lemons and slowly added that teaspoon by teaspoon until it had a nice dropping consistency.

• I tossed all of the blueberries in about 1/2 teaspoon of flour and then stirred them in before spooning the mix into the cupcake cases.  

• Bake for about 15-20 minutes until golden brown.

• Once cooled I used the juice of the other lemon and a few tablespoons of icing sugar to make some super tangy lemon icing to drizzle on top.  

Enjoy. xxx 

Top tips…

• Don’t grate the lemon rind in advance as it will lose some of it’s moisture.

• Tossing the blueberries in a little flour is supposed to prevent them from sinking to the bottom of the cupcake and it certainly works for me.

• Don’t buy cheap cases as they will come away from the cupcakes when they start cooling.

• Use a muffin or cupcake tin if you can as it holds the cakes in shape.