Lemon Blueberry Layer Cake

Ingredients:

Cake:

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

Cream Cheese Frosting:

8 ounces cream cheese, softened to room temperature
1/2 cup unsalted butter, softened to room temperature
3 and 1/2 cups confectioners' sugar
1 - 2 Tablespoons heavy cream
1 teaspoon vanilla extract
pinch of salt

Directions:

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

To 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 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 (approximately 2 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 milk, 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, so do not over-mix, as over-mixing will result in a tough, dense textured crumb.

Spoon batter evenly into 3 prepared cake pans. If only using 2 cake pans, your bake time will be longer. Bake the three layers for about 21-26 minutes or until the toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely before frosting.

To make the frosting, use a handheld or stand mixer with a paddle attachment, beat the cream cheese and butter together on medium speed until no lumps remain {about 3 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 as desired. Refrigerate for at least one hour before cutting to keep the cake from falling apart as you cut.