Lemon Blueberry Layer Cake

Ingredients:

CAKE

• 1 cup (unsalted butter, softened to room temperature
• 1 and 1/4 cups  granulated sugar
• 1/2 cup (100g) light brown sugar
• 4 large eggs, at room temperature*
• 1 Tablespoon vanilla extract
• 3 cups  all-purpose flour,  measure carefully 
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk*
• zest + juice of 3 medium lemons*
• 1 and 1/2 cups blueberries, fresh  or non-thawed frozen 
  
• 1 Tablespoon all-purpose flour

CREAM CHEESE FROSTING

• 8 ounces  full-fat cream cheese, softened to room temperature
• 1/2 cup  unsalted butter, softened to room temperature
• 3 1/2 cups  confectioners' sugar
• 1 - 2 Tablespoons  heavy cream*
• 1 teaspoon vanilla extract (white vanilla extract if you have it)
• pinch salt

Directions:

Preheat the oven to 350F. Spray three 9x2 inch cake pans with nonstick spray. Set aside.

Make the cake.  (This is a triple layer cake, if you like a lot of frosting you may want to double the frosting recipe.)

• Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy - about 1 minute. 
• 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. 
• Add eggs and 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.

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 10 seconds, then add the milk, lemon zest, and lemon juice. 
• Beat on low until just combined. 
• Toss the blueberries in 1 Tablespoon of flour (this step keeps the blueberries incorporated evenly throughout the cake instead of sinking to the bottom) and fold into the batter. Batter is extremely thick.
• Spoon batter evenly into 3 prepared cake pans. Bake for about 20-22 minutes or until a toothpick inserted in the center comes out clean. 
• Mine took 21 minutes. Remove from the oven and allow to cool completely before frosting.

Make the frosting. 

• 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.
• Add confectioners' sugar, 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.

Assemble and frost. 

• First, using a large 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 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. 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.

Make 1 day in advance if you'd like. Extras keep well in the refrigerator for up to 3days.

Helpful notes:

*Please use buttermilk in this recipe.  

*1 medium-size lemon = approximately 1 tablespoon of lemon zest = 2 to 3 tablespoons of lemon juice

*Room temperature eggs 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. 

*Heavy cream with 30% or more milk fat preferred in frosting for creamiest texture. For a less creamy texture, milk would be fine.