Lemon Curd & Blueberry Cupcakes

Serves: 8 Prep: 20_mins Prep: 20_minutes Cook: 40_mins


Bursting with juicy blueberries and natural flavour, these Lemon Curd and Blueberry Cupcakes make the perfect tea-time treat.

We use organic kefir and coconut sugar in these cupcakes, resulting in a moist, light sponge. Finish them off with a sweet lemon icing.


175g baking spread 

100ml kefir 

2 Tbsp lemon curd

3 Organic eggs

1 Lemon, zest and juice

200g self raising flour

175g Biona Organic Coconut Sugar

200g Blueberries

140g Icing Sugar


  1. Heat oven to 160C/140C fan/gas 3.
  2. Put 100g kefir, 2 tbsp lemon curd, the spread, eggs, lemon zest, flour and coconut sugar into a large mixing bowl.
  3. Quickly mix with an electric whisk until the batter just comes together. Add the blueberries and mix them in gently.
  4. Divide evenly between 8 cupcake cases.
  5. Bake for 40 minutes or  until golden, and a skewer poked into the centre comes out clean.
  6. Wait for the cupcakes for cool, before making the icing. Sift the icing sugar into a bowl and stir in enough lemon juice to make a thick, smooth icing. Spread over the top of the cakes then decorate with lemon zest.

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