Lemon Blueberry Cake

Ingredients: 

For the Cake:

• 1 Cup unsalted butter, softened 
• 1 1/4 Cups granulated sugar
• 1/2 Cup light brown sugar
• 4 Eggs
• 1 1/2 TBSP vanilla extract
• 3 Cups flour + 1 TBSP 
• 1 TBSP baking powder 
• 1/2 TSP salt
• 1 Cup buttermilk
• 3 Medium lemons (Use juice and zest) 
• 1 1/2 Cups of FRESH blueberries

For the Frosting:

• 8 oz full fat cream cheese, softened 
• 3 1/2 Cups confectioners sugar (powdered) 
• 1/2 Cup unsalted butter, softened 
• 2 TBSP heavy cream
• 1 TSP vanilla extract
• Pinch of salt 

Directions:

For the Cake: 

1. Preheat the oven to 350 degrees, and grease three 9x2 inch cake pans
2. In a medium bowl, beat the butter and cream with both granulated and brown sugar. 
3. Add in the eggs and vanilla, mix until well combined and set aside. 
4. In a large bowl, mix the flour baking powder and salt. Add half of the dry ingredients with the wet ingredients, and then mix. Repeat with the second half of mixture. 
5. Add the buttermilk, lemon zest and juice, and mix. 
6. Toss the blueberries with the 1 TBSP of flour, and fold into the batter. 
7. Do NOT over mix the batter. It should be very thick and sticky.
8. Distribute batter evenly into the cake pans and bake for 21-25 minutes. 
9. Let cake completely cool before frosting. 

For the Frosting:

1. In a large bowl, beat together the cream cheese and the butter until smooth.
2. Add the confectioners sugar, heavy whipping cream, vanilla extract and salt. 
3. Beat until desired texture 

Building the cake:

1. Trim the tops of two of the three cakes to create flat surfaces for stacking. (If your cake seems thinner, this won't be needed. I didn't trim mine, and it still stacked pretty well)
2. Frost the top of the first trimmed cake and then stack the second layer on top of it. Frost the top of the second layer, and then place the last cake on the top. 
3. Frost the top and sides of the cake, and then top with blueberries as desired.