Preheat oven to 350 degrees.

Line cupcake pans with liners

Whisk together flour, baking soda, baking powder, and salt in a medium sized mixing bowl

Use an electric mixer, cream butter and sugar until light and fluffy.

Add eggs, one at a time

Then add vanilla.

Finally add flour mixture, alternating with milk.

Beat on medium speed to create a cake-like batter .

Stir in puree and mix until the batter turns blue.

Using an ice cream scoop, add into paper liners

Bake for 18 minutes check by a toothpick inserted in center comes out clean

Cool 5 minutes in pans then remove and place on wire racks to cool for 20 minutes

Blueberry Puree:

Combine all the Blueberries, sugar and cornstarch mentioned in blueberry section above and puree.

Place puree in a small saucepan; bring to a boil.

Cook 6 minutes, stirring constantly.

Cool slightly for a warm sauce, completely before adding to a batter. Store in the refrigerator.

Frosting:

Beat butter for 4 minutes with whisk attachment on an electric mixer in a chilled medium sized bowl

Add powdered sugar and lemonade.

Beat an additional 3-5 minutes, until smooth and fluffy