Lemon-Blueberry Cake

By á-2765

Ingredients

• 1 cup butter, room temp
• 1 1/4 cup sugar
• 1/2 cup light brown sugar
• 4 eggs, room temp
• 1 Tbsl. vanilla
• 3 cups flour
• 1 Tbs. baking powder
• 1 cup buttermilk
• zest and juice of 3 lemons
• 1 1/2 cup bllueberries
• 1 T. flour

Preparation

Step 1

Preheat over to 350 and spray 2 9" pans

Beat butter until creamy for 1 minute. Add both sugars and beat on med. speed until well creamed...2-3 min. Add eggs and vanilla. Beat until everything is combined...about 2 full minutes. Set aside.

Mix flour, baking powder and salt. Slowly add dry ingredients to wet. Beat on low speed for 5 seconds, then add milk, zest and juice. Remove from mixer and stir lightly until everything is just combined. Toss blueberries (fresh or still frozen) in 1 T. flour and fold into batter. Batter is very thick. Do not overmix.

Spoon batter into 2 pans. Baking time will be about 35 min....maybe longer....toothpick should come out clean.

Frosting: Beat 8 oz. room temp cream cheese with 1/2 cup room temp butter until very smooth....3 min. Add 3 1/2 cup powdered sugar, 2 T. cream, 1 tsp. vanilla and beat another 3 min. Put on cooled cake. Refrigerate.