Blueberry Lemon Cheesecake Cupcakes

These lemon blueberry cheesecake cupcakes are everything you want in a summer dessert. Made with fresh Superfresh Growers blueberries, bright lemon zest, homemade blueberry jam, and a creamy cheesecake-style frosting, each cupcake is soft, fruity, and packed with fresh berry flavor. Whether you're baking for a summer gathering, brunch, or weekend treat, this blueberry cupcake recipe brings together the perfect balance of sweet, tangy, and creamy in every bite.

Ingredients 

Jam

• 2 ½ cups Superfresh Growers' blueberries
• ⅔ cups granulated sugar
• Juice from half a lemon
• 1 teaspoon vanilla extract
• 1 tablespoon of cornstarch dissolved in 1 tablespoon of water 

Cupcakes 

• 1 ½ cups unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla paste
• ½ cup milk
• ¾ cup plain yogurt
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• Zest of a lemon
• 1 cup of Superfresh Growers' blueberries, coated in ⅓ cup of flour 

Frosting 

• 2 blocks of cream cheese, softened
• ⅔ cups granulated sugar
• ⅔ cups whipping cream
• ¼ cup blueberry jam 

Directions 

1. Begin by preparing the jam. In a medium saucepan, combine the blueberries, granulated sugar, lemon juice, and vanilla extract, then cook over medium heat for 15-20 minutes.
2. Mix in the cornstarch mixture and cook for another 3 minutes, whisking constantly until thickened.
3. Once it reaches the desired consistency, transfer the mixture into a blender and blend until smooth.
4. Transfer the jam to a bowl and cover it with a sheet of plastic wrap, making sure the wrap touches the surface of the jam, and let it cool in the fridge.
5. Preheat the oven to 350ºF and line a cupcake tin with 12 cupcake liners.
6. In a large bowl, cream the softened butter and sugar together.
7. Mix in the eggs.
8. Add the lemon zest, vanilla paste, and yogurt and mix until combined.
9. Add the flour, baking powder, and milk, and mix until combined, making sure not to overmix.
10. Gently fold in the blueberries.
11. Divide the batter evenly between the cupcake liners.
12. Bake in the preheated oven for about 18 minutes.
13. Once baked, remove the cupcakes from the oven and let them cool in the tin for about 10 minutes, then remove them and allow them to cool completely. We recommend covering the cupcakes with a cloth to prevent a dry cupcake top.
14. In a large bowl, combine the cream cheese, blueberry jam, and sugar until smooth.  
15. Add the whipping cream and beat until thick and pipeable.
16. Once the cupcakes are completely cool, pipe the frosting onto the cupcakes, leaving a well in the middle to fill with jam.
17. Once all of the cupcakes have been piped with frosting, pipe the blueberry jam in the middle.
18. Serve and ENJOY!