These Lemon and Blueberry cupcakes are the perfect treat for summer. Light, fresh and super tasty. Why not give them a go?

INGREDIENTS

4 Large Eggs

240g Self Raising Flour

240g Caster Sugar

240g Salted Butter

200g Blueberries

1 Lemon

200g Icing Sugar

METHOD

Preheat your oven to 180°C.

Soften the butter slightly in the microwave.

Add the butter, golden caster sugar, self raising flour and eggs to a large bowl.

Grate in the zest of one lemon.

Mix the ingredients together to form a light coloured batter.

Once the cake batter is light and airy, add the blueberries to the mixing bowl. Hand stir the blueberries into the mixture.

Line your cupcake tin with cupcake cases then scoop approximately a tablespoon of mixture into each cupcake case.

Once the cases are filled put the cupcakes in the oven for approximately 20 minutes.

Test to see if the cakes are done with a skewer, if there's no cake batter on the skewer take the cupcakes out of the oven.

Take the cupcakes out of the pan to cool.

In a medium bowl add the icing sugar and squeeze in the juice of one lemon.

Mix the icing sugar and lemon juice together to form a slightly liquidy icing and spoon onto the cupcakes as they are cooling.

Leave the cakes to cool further, then enjoy!

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