Cake Ingredients
1 Cup unsalted butter (softened)
1 1/4 cup of sugar
1/2 cup of brown sugar
4 large eggs (room temperature)
1 tbsp vanilla
3 cups all purpose flour
1 tbsp baking powder
1/2 tsp salt
1 cup buttermilk
zest and juice of 3 lemons
1 1/2 cup of blueberries
1 tbsp of all purpose flour
Frosting Ingredients
8 oz cream cheese (softened)
1/2 Cup unsalted butter (softened)
3 1/2 cups powdered sugar
1-2 tbsp heavy cream
1 tsp vanilla
pinch of salt
Cake Directions
1. Preheat oven to 350 degrees and spray 3 cake pans with cooking spray.
2. Beat butter on high until creamy then add sugars until creamed (2-3 minutes), scrape sides and bottom of mixing bowl.
3. add eggs and vanilla, mix for approximately 2 minutes and set aside.
4. In large bowl toss together flour, baking powder and salt.
5. Slowly add the dry ingredients to the wed ingredients.
6. Add milk, lemon zest, and lemon juice.
7. Toss blueberries in 1 tbsp of flour and fold into the cake batter. Be careful to not over mix or smoosh the berries.
8. Spoon batter evenly into the 3 greased pans.
9. Bake at 350 degrees for 21-26 minutes.
10. Cool completely before frosting the cake.
Frosting Directions
1. Using mixer, beat cream cheese and butter together until no lumps appear (around 3 minutes)
2. Add powdered sugar and 1 tbsp heavy cream, vanilla and salt (beat another 3 minutes)
3. Add an addition tablespoon of heavy cream if needed to thin out the frosting.