Lemon Blueberry Cake

Lemon Blueberry Cake

Cake:
1 cup unsalted butter, softened to room temperature
1 1/4 cups granulated sugar
1/2 light brown sugar
4 large eggs at room temperature
1 tablespoon vanilla extract
3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
zest and juice of 3 medium lemons
1 1/2 cups blueberries
1 tablespoon flour

Cream Cheese Frosting:
8 ounces cream cheese, softened to room temperature
1/2 cup unsalted butter, softened to room temperature
3 1/2 cups powdered sugar
1 -2 tablespoons heavy cream
1 teaspoon vanilla
pinch of salt

Directions:
Preheat oven to 350 degrees.  Spray three 8 inch cake pans with nonstick spray.  Set aside.

Make the cake.  Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy, about 1 minute.  Add granulated sugar and brown sugar 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 and fold into the batter.  Batter is extremely thick.

Spoon batter evenly into 3 prepared cake pans.  Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.  Remove from the oven and allow to cool completely before frosting.

Frosting:  Using a mixer with a paddle attachment, beat the cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes.  Add powdered sugar, 1 tablespoon of cream, vanilla, 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.