In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients. Turn mixer on low and allow it to mix for a couple minutes.
Next combine all of the wet ingredients (except the butter) in a large jug and whisk well.
Add softened butter into dry ingredients and mix until the batter appears grainy with a sand-like texture to it. Next, add wet ingredients in a slow and steady stream to the bowl until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
Zest 1 lemon into the mixture and fold in gently. Place about 2 tsp of blueberry into each cupcake liner and scoop the batter on top. Fill about just over ¾ of the way.
Bake for 20 min or until a toothpick inserted comes out clean.
Allow to cool completely before frosting.
While cupcakes are baking and cooling prepare your cream cheese frosting by placing a couple drops of purple food gel into your frosting and blueberry jam and whip on high using the paddle attachment for about 30 seconds.
Frost your cupcakes using a Wilton 6B tip in a swirl. Finish off with a generous amount of lemon zest.
Cupcakes can be stored in an airtight container for up to three days.