Lemon Blueberry Layer Cake

 Lemon Blueberry Layer Cake

 cake

1 c. unsalted butter, softened to room temp
1 ¼ c. granulated sugar
½ c. light brown sugar
4 large eggs, at room temp
1 T. vanilla extract
3 c. flour (DO NOT OVERMEASURE)
1 T. baking powder
½ t. salt
1 c. buttermilk
zest and juice of 3 lemons
1 ½ c. fresh or unthawed frozen blueberries (I bought fresh and did a quick freeze so they wouldn’t cause the cake to become blue)
1 T. flour

 Preheat oven to 350º. Spray with nonstick spray and flour three cake pans. Using paddle attachment beat the butter on high until creamy , about 1 minute. Add sugars and beat at medium speed until creamed, about 2-3 minutes. Scrape down sides and bottom of bowl as needed. Add eggs and vanilla. Beat about 3 full minutes. Set aside. Combine flour, baking powder and salt together in a bowl. Slowly add to wet ingredients. Beat on low for 5 seconds, then add milk, zest and juice. Remove from mixer and stir lightly until everything is just combined. Toss the blueberries in 1 T. of flour and fold into batter. Batter is thick. Do not overmix.
Spoon batter evenly into the prepared pans. Bake for 26 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely before frosting.

 Cream Cheese Frosting
 8 oz. cream cheese, softened to room temp
½ c. unsalted butter, room temp
3 ½ c. confectioners sugar
1 – 2 T heavy cream
1 t. vanilla
pinch salt

Cream butter and cream cheese until lump free, about 3 minutes. Add sugar and 1 T. cream, vanilla and salt, with the mixer running on low. Increase to high speed and beat 3 minutes. Add 1 more T. cream if needed to thin out.


Trim the tops of the cake layers to create a flat surface. Frost one and add another, frost, add another and frost top and sides, just enough frosting for a light coating. If desired garnish with blueberries and lemon (I didn’t). Refrigerate at least 45 minutes before cutting. Keep in refrigerator.