Lemon Blueberry Layer Cake

By Jacky H

Ingredients

• Cake
• 1 cup butter (softened to room temperature)
• 1 1/4 cup sugar
• 1/2 brown sugar
• 4 large eggs at room temperature
• 1 Tbsp vanilla
• 3 cups flour
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk
• zest and juice of 3 lemons
• 1 1/2 cups fresh blueberries (or frozen do not thaw)
• 1 Tbsp flour
• Frosting
• 8 oz cream cheese at room temperature
• 1/2 cup softened butter
• 3 1/2 cups icing sugar
• 1-2 Tbsp heavy cream
• 1 tsp vanilla extract
• pinch of salt

Preparation

Step 1

Preheat oven to 350. Grease and slightly flour 3-9" cake pans with non-stick spray. Set aside
Make the cake:
1. Using a mixer beat the butter on high until creamy. Add sugar and brown sugar and beat on med-high until creamed about 2-3 minutes. Add eggs and vanilla. Beat on medium speed until everything is completely combined. Scrape down the sides and bottom of the bowl as needed. Set aside.
2. In a large bowl toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low for 5 seconds then add the milk, lemon zest and lemon juice. Remove from the mixer and stir lightly until everything is just comined. Toss the blueberries in 1 Tbsp of flour and fold into the batter. Batter is extremely thick. Do not overmix.
4. Spoon batter evenly into 3 prepared cake pans. Bake for about 21-26 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely before frosting.

Frosting:
Beat cream cheese and butter until smooth. Add icing sugar, 1 Tbsp cream, vanilla and salt and beat on low. Increase to high speed and beat for 3 minutes. Add 1 more Tbsp of cream to thin if desired.

Assemble and Frost:
Using a serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with the cream cheese frosting. Top with the 2nd layer, more frosting, then the 3rd layer. Top with frosting and spread around the sides. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting.