Lemon Cupcakes with Blueberries

Looking for a quick treat recipe for tea? Even if not, it's too late, I'm already writing it down 😉 This recipe is incredibly delicious—a fabulous combination of flavors and textures, just try it ☺️ As an added bonus, you can either make cupcakes with this recipe or pour all the batter into one pan for a gorgeous cake. Let's get to the kitchen 💛

For the cupcakes (yield: 12 pcs):

• 100g soft butter (3.5 oz)
• 130g sugar (4.6 oz)
• 3 eggs
• 200g flour (7 oz)
• 1 teaspoon baking powder
• 50g milk (1.7 fl oz)
• zest of one lemon
• a pinch of salt
• 200g blueberries (fresh or frozen) (7 oz)

For the streusel:

• 20g sugar (0.7 oz)
• 20g all-purpose flour (0.7 oz)
• 20g cold butter (0.7 oz)
• 20g almond flour (0.7 oz)

Preparation:

1. In a mixer bowl, beat the butter and sugar until fluffy. While continuously beating, add one egg at a time, waiting each time until the mixture becomes smooth and fluffy.
2. Add the sifted flour, salt, zest, baking powder, pour in the milk, and beat everything together again.
3. Add the blueberries (if using frozen, do not thaw them as they will release liquid and color the batter), and gently mix everything from bottom to top with a spatula, just until the blueberries are evenly distributed.
4. Insert paper liners into metal cupcake molds (enough batter for 12 pcs) and distribute the batter evenly, about 55-60g (2-2.1 oz) per liner.
5. Prepare the streusel: place all ingredients in a blender bowl and pulse until you get fine crumbs. Sprinkle these crumbs over the batter in each mold.
6. Bake the cupcakes at 160°C (320°F) until golden brown (approximately 15-20 minutes depending on your oven).

If you don't have cupcake molds, simply use one larger form, line it with baking paper, spread all the batter and evenly sprinkle the streusel on top. The baking time will depend on the size of your form, check for readiness with a wooden skewer. Enjoy 🥰💛