1. Make the Cupcakes

1. Preheat your oven to 350°F (175°C) and prepare two cupcake tins with paper liners.

2. In the bowl of a stand mixer or large mixing bowl, cream together the butter, vanilla, sugar, and lemon zest until pale and fluffy (about 2 minutes).

3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.

4. Add the cake flour, baking powder, baking soda, and salt. Gently fold until just combined.

5. Toss blueberries with the remaining 2 tbsp of cake flour, then fold into the batter.

6. Divide the batter evenly between cupcake liners, filling each about three-quarters full.

7. Bake for 18–21 minutes, or until a tester comes out clean. Let cool completely.

2. Make the White Chocolate Buttercream

1. Beat butter until smooth and creamy.

2. Gradually add confectioners’ sugar, mixing on low speed.

3. Mix in salt, sour cream, and milk.

4. Add melted white chocolate and beat until fluffy (about 1 minute).

5. Adjust texture by adding more sugar (thicker) or milk (thinner) as needed.

3. Make the Blueberry Drizzle

1. In a small saucepan, combine blueberries and lemon juice.

2. Simmer over medium heat, gently mashing the berries, until the mixture reduces and thickens (around 12 minutes).

3. Strain to remove skins and seeds. Cool completely.

4. Assemble

1. Frost cooled cupcakes with white chocolate buttercream.

2. Drizzle with blueberry sauce.

3. Garnish with fresh blueberries if desired