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Deliciously sweet and moist lemon & blueberry cupcakes with a blueberry dotted lemon sponge, blueberry coulis buttercream and more!

So the weather is getting slightly warmer and I am absolutely loving it… even if it is just April and some places could even get more snow knowing our luck. However, I am craving all things fruit now because of it. 

I am obviously always in love with anything lemon… lemon and raspberry.. lemon white chocolate etc! However, lemon and blueberry is such a classic combination. I LOVE IT SO MUCH I JUST CAN’T COPE. 

Lemon and blueberry 

Lemon brings a sweet and sour ness to the table, and blueberries are just utterly delicious. Sometimes, don’t get me wrong… they can suck. They can be tasteless. But I find when you bake with them, they are insane!

I have a lemon raspberry cupcake recipe already on my blog which I do love – but I decided to jazz it up a bit for this lemon & blueberry cupcakes recipe. I went all out, and even made homemade coulis for this beauty of a recipe! 

I have so many other delicious lemon & blueberry recipes on this blog already.. such as my lemon & blueberry rolls, and my lemon & blueberry cheesecake and even my lemon and blueberry cake! But these cupcakes? amazing. 


I used a lemon cupcake recipe which is a standard sponge of equal parts butter, sugar, self raising flour and eggs. I tend to use medium eggs in my baking these days – if you use large however, you want to use 175g of the other ingredients. 

I add in lemon zest to flavour them, and then also the fresh blueberries! You can use frozen however for the cupcakes and coulis.


For the buttercream you want to use BLOCK BUTTER. As you are adding a reasonable amount of liquid from the coulis you do NOT want to use a baking spread of margarine for the buttercream as it won’t hold up!

The coulis creates the delicious colour for the buttercream which I am in love with! I used my favourite 2d closed star piping tip to create a delicate swirl on top of each cupcake ready for some added blueberry and lemon decoration. 


For the coulis I do also use a bit of lemon juice instead of water and it goes so well! I add an extra drizzle of coulis to the top of the cupcake for decoration, as it looks so pretty!

 There will be some leftover, but it lasts 5-7 days in the fridge once made. I do also blend and sieve my coulis for best results! 

Lemon & Blueberry Cupcakes!

Deliciously sweet and moist lemon & blueberry cupcakes with a blueberry dotted lemon sponge, blueberry coulis buttercream and more!
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Category: Cake
Type: Cupcakes
Keyword: Blueberry, Lemon
Prep Time: 10 minutes
Cook Time: 20 minutes
Cooling & Decorating: 2 hours
Total Time: 2 hours 30 minutes
Servings: 12 Cupcakes
Author: Jane's Patisserie



  • 150 g unsalted butter
  • 150 g caster sugar
  • 3 medium eggs
  • 150 g self raising flour
  • Zest of 1 lemon
  • 100 g blueberries

Blueberry Coulis

  • 200 g blueberries
  • 25 g caster sugar
  • 1 tbsp lemon juice


  • 150 g unsalted butter (room temp)
  • 350 g icing sugar
  • 3-4 tbsp blueberry coulis (recipe above)


  • Blueberry coulis (recipe above)
  • Blueberries
  • Lemon zest



  • Preheat your oven to 180ºC/160ºC fan and line a 12 hole muffin tray with large cupcake cases or put 12 Iced Jems baking cups onto a flat tray!
  • Cream together the unsalted butter and caster sugar until light & fluffy and smooth
  • Add in the eggs, self raising flour and lemon zest and beat again for about about 20-30 seconds until smooth!
  • Fold through the blueberries!
  • Spoon the mixture into the cases and bake in the oven for 20-22 minutes or until baked through! Leave to cool on a wire rack.

Blueberry coulis

  • Whilst the cupcakes are baking add the blueberries, lemon juice and caster sugar to a small pan and heat on a low heat, mashing the blueberries with a fork whilst it heats.
  • Let the mixture simmer for a few minutes until it becomes alot softer.
  • Blend the mixture until smooth and pass through a sieve - let it cool fully.


  • Beat the room temperature unsalted butter until smooth – this can take a couple of minutes. Add in the icing sugar 1/3 at a time, making sure the sugar is fully incorporated until moving on!
  • Gradually add in the coulis one spoonful at a time - you don't want to add too much too quick as it can soften the buttercream (make sure to use block butter as well, and NOT a spread of any kind)


  • Add the buttercream to a piping bag and swirl onto the cupcakes.
  • Drizzle on another spoonful of coulis per cupcake
  • Add on some fresh blueberries and a sprinkle of lemon zest!


  • YOU MUST USE ACTUAL BUTTER FOR BUTTERCREAM – I can’t stress this enough. Do not use a baking spread/margarine. 
  • I buy my cupcakes cases/baking cups from Iced Jems – here!
  • These lemon and blueberry cupcakes will last in an airtight container for 3 days at room temperature!
  • The blueberries can be swapped for another berry such as raspberry, strawberry etc in the cakes/coulis/decor! 
  • Leftover blueberry coulis can be stored in the fridge for 5-7 days. 


Find my other Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.



  1. Zara on January 14, 2024 at 4:14 pm

    Hi Jane I made the butter cream and it’s really dry how would I get it more moused please excuse my terrible spelling

    • Jane's Patisserie on January 15, 2024 at 9:30 pm

      Add 1tbsp of boiling water at a time and it should make it lovely!

  2. Sarah on June 21, 2022 at 11:01 pm

    5 stars
    Hi Jane, these look delish!! Going to try them out as your other recipes have been a huge hit!
    I was wondering if I could use lemon extract flavouring instead of lemon zest in the cake batter? Or even lemon juice as I have some of that too? And how much? I have never zested a lemon before and don’t want to risk doing it wrong.


    • Jane's Patisserie on June 24, 2022 at 9:55 am

      Hiya! To zest a lemon, just use a fine grater and lightly zest all the way round the lemon! But to use lemon extract, use 1 tsp of a good quality brand! Hope this helps! x

  3. Baishakhi on June 5, 2022 at 9:14 am

    It looks amazing. Thank you for sharing this recipe.

  4. Paige on May 16, 2022 at 7:52 am

    Hi can frozen berries be used instead of fresh? If so do they need to be thawed first or not? Thanks.

    • Jane's Patisserie on May 17, 2022 at 2:08 pm

      Hiya! Yes they can, but don’t thaw them first! Hope this helps! x

  5. Sonia on September 8, 2021 at 3:10 pm

    Hi can I make these without the lemon? I just want to make blueberry cupcakes x

  6. N.O on June 5, 2021 at 3:37 am

    Followed exactly but the cake cases came out all oily and gross… what did I do wrong 😔

    • Jane's Patisserie on June 10, 2021 at 10:47 am

      Hey, this depends on many things sometimes it can actually be the cupcake cases. Sometimes a trick is to put some uncooked rice in the tray underneath the cupcake case to soak up the grease xx

  7. Pauline on May 7, 2021 at 9:28 am

    These look delicious, I never have any luck baking with blueberries as they always sink. Do you have any tips please.

    • Jane's Patisserie on May 8, 2021 at 2:52 pm

      Hiya! You can try coating them in flour but it is not a guarantee as sometimes it can just happen xx

  8. tilly on May 2, 2021 at 11:26 am

    Hello, would I be able to do this as a cake? and how would I do it? Love yours bakes! thank you xx

    • Jane's Patisserie on May 5, 2021 at 7:49 pm

      I’d just look at my lemon blueberry cake recipe as its easier x

  9. Nic | Nic's Adventures & Bakes on May 1, 2021 at 8:13 pm

    5 stars
    Thanks for sharing, these cupcakes look lovely 🙂

  10. Lexie on April 28, 2021 at 5:02 pm

    Can’t wait to try these!!! Quick question- do you think I could freeze them? Not iced of course. Thank you for these delicious recipes 😁

  11. Mary on April 25, 2021 at 12:04 pm

    5 stars
    Can’t wait to try these look very tasty, when using iced Jems baking cups how much mixture do you put in, to stop them overflowing, looking forward to your book. 😊

  12. Clare OMalley on April 24, 2021 at 7:38 pm

    5 stars
    Made them today. Fabulous!!

  13. Anna on April 24, 2021 at 1:41 pm

    These look lush, Do you think a dairy free butter block would work for the buttercream? Thanks Anna

    • Jane's Patisserie on April 26, 2021 at 2:31 pm

      Thank you!! If I’m honest not wouldn’t because of the coulis it would be way too soft xx

  14. Shelley Bullen on April 24, 2021 at 8:19 am

    So going to make these! They look delicious x

    • Jane's Patisserie on April 24, 2021 at 11:50 am

      Thank you so much!! I hope you love them! x

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