Cake Ingredients:  
• 1 cup butter, softened to room temperature
• 1 1/4 cups granulated sugar
• 1/2 cup packed light brown sugar
• 4 large eggs, at room temperature
• 1 tablespoon vanilla extract
• 3 cups sifted all-purpose flour, careful not to over measure
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• zest + juice of 3 medium lemons
• 1 1/2 cups blueberries, fresh or non-thawed frozen; plus 1 tablespoon all-purpose flour

Cream Cheese Frosting:

• 8 ounces full-fat cream cheese, softened to room temperature
• 1/2 cup butter, softened to room temperature
• 3 1/2 cups confectioners’ sugar
• 1 – 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• pinch salt

Steps: Cake

1. Preheat the oven to 350°.  Grease and lightly flour three, 9×2 inch cake pans, with nonstick spray. Set aside.
2. Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy – about 1 minute.
3. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed.
4. Add eggs, one at a time mixing on low after each one, and add vanilla. Beat on medium speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.
5. In a large-sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds.
6. Add the milk, lemon zest, and lemon juice. Remove from the mixer and stir lightly until everything is just combined.
7. Toss the blueberries in 1 tablespoon of flour and fold into the batter. Batter is extremely thick. Do not over-mix at any point. Over-mixing will make the cake tough.
8. Spoon batter evenly into the 3 prepared cake pans. If you are only using 2 cake pans, your bake time will be longer.
9. Bake the three layers for about 21-26 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely before frosting.

Steps:  Frosting

1. Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes.
2. Add confectioners’ sugar, (a little at a time or you will have a dust storm of sugar in your kitchen), 1 tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more tablespoon of cream to thin out, if desired.

Steps:  Assemble and frost

Lemon Blueberry Layer Cake

1. First, if layers are very rounded or uneven, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake plate.
2. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn’t make a ton of frosting, just enough for a light frost, which is plenty, but keep it in mind while you are frosting the cake.)
3. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.

Additional Hints:

Dig in…it’s delicious!

1. Room temperature eggs are preferred for even distribution among batter. Simply set into a bowl of warm water for 5 minutes before using or set out when you set out your cream cheese/butter for the recipe.
2. Be very careful not to over-measure your flour. This will result in a heavy, dense crumb. You want a precise measure.
3. Be sure to use buttermilk in this recipe. It helps to make the cake moist. Don’t substitute regular milk.
4. 1 medium-size lemon provides about 1 tablespoon of lemon zest and 2 to 3 tablespoons of lemon juice.
5. Be sure to use brick-style cream cheese. Not cream cheese spread.
6. Heavy cream with 30% or more milk fat preferred in frosting for creamier texture. For a less creamy texture, milk will work fine.

Enjoy!