Ingredients

• 1-1/2 cups Granulated Sugar
• 1 cup Butter soft
• 2-1/2 cup Unbleached White All-Purpose Flour
• 2 tsp Baking Powder
• 1 tsp Salt
• Zest of one Lemon
• 1/2 cup Sour Cream
• 1/2 cup Milk
• Juice from one Lemon about 1/4 cup
• 1 tsp Vanilla Extract
• 4 Eggs
• 2 cups fresh Blueberries

• 1 cup fresh Blueberries
• 1 Tbsp Granulated Sugar

• 8 oz Cream Cheese soft
• 8 oz Mascarpone soft
• 10 oz Lemon Curd
• Juice from one Lemon about 1/4 cup
• 2 cups Whipping Cream
• 1/2 cup Powdered Sugar
• Blueberry Sauce cooled
• Extra Blueberries for garnish if desired

Instructions

1. Preheat oven to 350°F. Line two muffins tins with paper liners, equaling 20 servings total.
2. In a large bowl, combine sugar and butter and cream until very light and fluffy, up to 10 minutes, scraping down the bowl frequently.
3. While the butter and sugar creams, combine flour, baking powder, salt and lemon zest in a large bowl. In a smaller bowl, whisk together sour cream, milk, lemon juice and vanilla extract.
4. Add eggs, one at a time, to the butter mixture, and mix until fully incorporated after each addition. Add 1/3 of the flour mixture and mix well. Add half of the milk mixture, mix well and scrape down the sides and bottom of the bowl thoroughly. Continue to add the remaining flour and milk mixtures, alternating the additions each time and scraping down the sides and bottom of the bowl after each addition.
5. Gently fold in the blueberries the portion the batter between the prepared muffin tins.
6. Bake until a tester inserted into the center of the cupcakes comes out clean. Let cool thoroughly.

1. In a small saucepan, combine the blueberries and sugar and place over medium-high heat. Let cook until the blueberries breakdown and the mixture begins to simmer. Let cool thoroughly, then puree until smooth.

1. Beat together softened cream cheese and mascarpone until smooth. Add lemon curd and lemon juice and mix well.
2. In a clean bowl, whip cream and powdered sugar to medium peaks.
3. Fold 1/4 of the whipped cream into the cream cheese mixture to lighten. Gently fold the remaining whipped cream into the cream cheese mixture until just incorporated then add half of the blueberry sauce and fold together until streaks appear throughout. More blueberry sauce can be added, if desired.
4. Frost the cooled cupcakes and top with extra blueberries, if desired. Store chilled until ready to serve.