Preheat oven to 350 degrees F. 

Line a muffin pan with paper liners. 

Sift flour, baking powder, baking soda, and salt together into a bowl. 

In the bowl of a stand mixer fitted with the paddle attachment, cream butter on medium speed until light and fluffy. 

Add sugar and beat until well combined. 

With mixer on low speed, add eggs one at a time, mixing well after each addition. 

Mix in lemon juice and zest. 

Add flour mixture in three parts alternately with buttermilk in two parts, beginning and ending with flour mixture. 

For best results, toss your berries little bit of flour before adding them to the cupcake batter. This will keep the blueberries from sinking to the bottom of the cupcakes.

Gently fold in floured blueberries. 

Using an ice cream scoop, fill the prepared cupcake liners about 2/3 of the way full to avoid overfilling. 

Bake until a cake tester comes out clean when inserted into center of each cupcake, a baking time of about 20 minutes. 

Cool cupcakes on a wire rack for 10 minutes; remove from pans and cool completely on wire racks before frosting. 

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium speed until light and fluffy. 

Gradually add confectioners’ sugar, beating well until combined. 

Mix in vanilla extract.

Add blueberries preserves followed by lemon juice for one minute of mixing time before transferring into piping bag fitted with round tip 

If the frosting is too thick, mix in milk or cream, 1 tablespoon at a time, until desired consistency is reached. 

Once cupcakes are cooled, frost them as desired

Top with blueberries or lemon slices