Name: These divine Frosted Blueberry Lemon Cakes will win everyone over
Prep time: 45 min
Cook time: 35 min
Total time: 80 min

These divine Frosted Blueberry Lemon Cakes will win everyone over

Perfect for sharing... or not!

Skip to Recipe

Makes 8 cupcakes

Prep

45M

Cook

35M

Resting

10M

Total

1H 20M

TIP: Fresh blueberries can be replaced with frozen berries.

Ingredients

125g butter, softened

¾ cup caster sugar

2 tsp finely grated lemon rind

1 tsp vanilla extract

2 eggs

1½ cups self-raising flour

½ cup Greek-style yoghurt

2 tbsp milk

125g punnet blueberries

FROSTING

250g block cream cheese

100g butter, softened

1 tbsp finely grated lemon rind

2 cups icing sugar mixture

Method

Step 1

Line eight holes of two 6-hole Texas muffin pans (¾-cup capacity) with large paper cases.

Step 2

Beat butter, sugar, rind and vanilla in small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Transfer to a large bowl.

Step 3

Stir in flour, yoghurt and milk in two batches until combined. Reserve one-quarter of the blueberries. Fold remaining blueberries into mixture. Divide evenly among paper cases.

Step 4

Cook in a 160°C preheated oven for 30-35 mins, until cooked when tested with a skewer. Remove. Stand in pan 10 minutes. Transfer to a wire rack to cool.

Step 5

FROSTING: Beat cream cheese, butter and rind in same clean bowl of an electric mixer until fluffy. Gradually beat in icing sugar until smooth. Spoon into a disposable piping bag fitted with a 15mm plain nozzle.

Step 6

Pipe frosting onto cupcakes. Decorate with reserved blueberries.

New Idea Food

For more than 90 years, New Idea has inspired and delighted Australians of all ages with their trusty home-cooked ideas and helpful tips. Today, the talented team in the New Idea Test Kitchen still create the much-loved recipes, hacks, and know-how on everything food.