Cupcake with blueberries

Especially for blueberry lovers, I offer here such a simple and delicious recipe for a cupcake with blueberries under snow icing.

Ingredients

• Butter (room temperature) - 175 g + 25 g for greasing the mold
• Sugar - 1.5 cups (300 g) or to taste
• Eggs - 4 pcs.
• Zest of 1 lemon + 4 tbsp. l. freshly squeezed lemon juice
• Wheat flour - 1.5 cups (250 g)
• Sour cream - 150 g
• Baking powder - 2 tsp
• Blueberries (fresh or thawed) - 150 g
• Powdered sugar - 100 g

Directions

1. Turn on the oven (preheat to 180 degrees). Grease a baking dish with oil. Lightly beat the eggs. Beat softened butter with sugar until fluffy.
2. Slowly add the eggs to the butter, mixing well each time.
3. Add lemon zest, mix well.
4. Add 1/3 of the sifted flour to the butter mixture, mix.
5. Then add 1/3 of sour cream, mix.
6. Add the baking powder and a pinch of salt to the remaining flour. Pour this mixture into the main mass, mix.
7. Add the remaining sour cream and blueberries, mix the dough until smooth.
8. Pour the batter into the prepared pan, smooth the surface and place in the preheated oven. Bake the blueberry muffin for about 45-55 minutes. Readiness to check by piercing the blueberry muffin with a wooden skewer or toothpick - it should come out dry.
9. Remove the finished cake with blueberries from the oven and, without removing it from the mold, leave for 5-10 minutes. Then remove the cake from the mold and cool on a wire rack (so that the bottom of the cake does not dampen).
10. To make the glaze, mix the icing sugar and lemon juice. Pour this mixture into a plastic bag (or stationery file), cut off the small end of the bag and, squeezing out the icing, pour it over the surface of the cake.