Lemon Blueberry Cupcakes

Today was a lovely day.

It was gorgeous out.

I mean gorgeous.

Mr.Newman spent the day cleaning out the garage making room for his little car to get in there before it gets to be too chilly out. He changed the oil on my car-whoo hoo!!

Little man and I, ran to the store to pick up some school supplies for String Bean to start school and I picked up this…..



I’m so excited to watch it tonight after the kiddies go to bed–or stay in bed.

Earlier today we walked around downtown our city and took some random pictures because the city is having a photo contest for next year’s community calendar and I thought to participate in it.

We walked down by the railroad tracks, walked past a grain elevator, saw a pigeon..and so on.

Here are a couple of samples of the pictures we took…I’ve gone and made them look all pretty, since I wasn’t able to for the contest…(some of them are from a couple of days ago, but all the ones I’ve posted are the one’s I’ve entered).

“Little Farmer”


“In honor of our fallen”


“Life the gift of Earth”


“Down the Line”


“Purple and White”


I had fun with that.

Anyway…I also made some cupcakes today.

MMmmmm cupcakes.

These were delicious! I was worried at first that they were going to be yucky, but they turned out fabulous.



Yummy yummy blueberries and lemon..so good.




I’m surprised that Mr.Newman actually liked it. He’s hoping a couple will stick around long enough so he can bring some to his train night on Thursday.

I’ve eaten two of these.

I shouldn’t have, but I had to. I gave one to String Bean and he said and I quote “ it didn’t taste right for his body”. He didn’t even have like a bite out of it…and it was a big cupcake too.

Kids. What are you going to do about them?

Anyway here’s the recipe…

Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting (adapted from Food Network)


  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 sticks butter
  • 2 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 2 cups sour cream
  • 1 1/2 cups fresh blueberries
  • 2 sticks butter
  • 8 ounces cream cheese
  • 1 teaspoon vanilla extract
  • Juice and zest of 1 lemon
  • 10 to 12 cups powdered sugar


For the cupcakes: Preheat the oven to 350 degrees. Line cupcake tins with 24 paper liners.

Mix the flour, soda and salt together in a bowl. Set aside. Add the butter and sugar to a mixing bowl and cream until light and fluffy. Add the eggs 1 at a time and mix thoroughly. Add the vanilla and lemon zest and mix to combine. Add the dry mixture in 3 parts alternating with the sour cream, ending with dry mixture. Stir in the blueberries. Fill the prepared tins two-thirds full and bake 16 to 20 minutes. Cool.

For the frosting: Cream the butter and cream cheese until smooth. Add the vanilla, lemon zest and juice and blend until combined. Add the powdered sugar gradually until combined.

Frost the cooled cupcakes with the cream cheese frosting.



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