Lemon Blueberry Layer Cake

There is no better gift to give someone than a homemade cake—seriously, not only are you buying the ingredients, but you are dedicating hours of your time to create a masterpiece that they will enjoy and end up devouring. I look forward to birthdays because it gives me the opportunity to bake new recipes that I would not otherwise try, who needs a whole cake sitting in the fridge for a week? Not me. I’ve been eyeing this lemon blueberry delight for a while now and knew my old roommate’s birthday would be the perfect occasion to try it. The combination of fresh tangy lemon and sweet blueberries makes for a perfect moist cake base, add a not too sweet cream cheese buttercream frosting and you’ll thank me later. It’s the perfect cake for any spring birthday party, Easter brunch or just because….

Ingredients:
Cake:
1 cup unsalted butter, softened to room temperature
1 and 1/4 cups granulated sugar
1/2 cup packed light brown sugar
4 large eggs, at room temperature1
1 Tbsp vanilla extract
3 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
1 cup buttermilk
zest + juice of 2 medium lemons
1 and 1/2 cups blueberries, fresh
1 Tablespoon all-purpose flour

Cream Cheese Frosting:
16 ounces full-fat cream cheese, softened to room temperature
1 cup unsalted butter, softened to room temperature
3 confectioners' sugar
3 Tbsp heavy cream
1 tbsp vanilla extract

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

Using a stand mixer, beat the butter on high speed until light in color and creamy - about 1 minute. Add both sugars and beat on medium-high speed until creamed, about 2-3 minutes. Add eggs and vanilla. Beat on medium speed until everything is combined, about 2 full minutes. Set aside.

In a large 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, then add the buttermilk, lemon zest, and lemon juice. Remove from the mixer and stir lightly until everything is just combined. Toss the blueberries in 1 Tablespoon of flour and fold into the batter. Batter is extremely thick. Be careful not overmix at any point.

Spoon batter evenly into 3 prepared cake pans. 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.

Using a stand mixer, beat room temperature cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners' sugar, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 minutes.

If needed, use a serrated knife to 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. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before serving.

Recipe from Sally's Baking Addiction.