Lemon Blueberry Cake – The Only Cake You Will Need This Spring!

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Lemon Blueberry Cake:

1 cup butter softened

1-2/3 cups white sugar

2 eggs

2 teaspoons vanilla extract

3 cups sifted flour, plus 3 tablespoons

2-1/4 teaspoons baking powder

½ teaspoon salt

1-1/3 cups milk

1 cup blueberries, divided

Juice and zest of 1 lemon

1. Preheat oven 350 degrees F.  Grease and flour 3 -9 inch round cake pans.
2. In a large bowl, cream together the butter and sugar until light and fluffy.  Beat in the eggs one at a time, then stir in the vanilla.  Sift together the flour, baking powder and salt.  Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in juice and zest of 1 lemon.
3. In a small bowl toss 1 cup blueberries and flour until completely coated (to keep berries from sinking).  Gently fold blueberries in the batter.
4. Divide cake batter and evenly pour among 3 cake pans.  Bake until toothpick comes out clean, 18-20 minutes.
5. Let cool in pans for 10 minutes, then invert onto a wire rack and let cool completely.

Frosting:

1 cup butter softened

3 cups powder sugar

¼ cup heavy cream

1 tsp vanilla extract

Juice and zest of ½ lemon

¾ cup blueberry for garnish

Pinch of salt

1. In a large bowl using a hand mixer or the bowl of a stand mixer using the whisk attachment, beat butter and 2-1/2 cups powder sugar.  Add lemon juice and zest and heavy cream.  Beat until combined, then beat in vanilla and salt (add remaining ½ cup powder sugar as desired for texture and flavor)
2. Place a dab of frosting on a cake plate (to keep cake in place). Place down first cake and top with frosting, then top with second cake and frost.  Repeat with third lemon blueberry cake and frost sides.
3. Garnish with remaining blueberries, lemon slices and zest and serve.