Blueberry Cupcake – 150g or 1 cup blueberries fresh or frozen – zest of 2 lemons optional – 170g or ¾ cups sugar – 2 large egg – 95g or ½ cup canola oil or other flavorless oil – 150g or 1 cup plus ¼ cup cake flour – 1 tsp baking powder – ¼ tsp baking soda – ½ tsp fine sea salt – 1 tablespoon blueberry powder from ground freeze dried berries (grind this right before using as it tends to clump when left open) – ⅓ cup buttermilk or kefir Blueberry Buttercream – 113g or Half a brick of cream cheese full fat, softened and at room temperature – 226g or 1 cup unsalted butter softened – 390g or 3 cups organic powdered sugar – ½ tsp fine sea salt – 2-3 tablespoons blueberry powder from ground freeze dried berrie – 1 tsp pure vanilla extract