Lemon Blueberry Layer Cake Recipe
Ingredients:
Cake
1 cup (230g) unsalted butter, softened to room temperature
1 and 1/4 cups (250g) granulated sugar
1/2 cup (100g) packed light brown sugar
4 large eggs, at room temperature1
1 Tablespoon vanilla extract
3 cups (345g) sifted all-purpose flour, (spoon & leveled)
1 Tablespoon baking powder
1/2 teaspoon salt
1 cup (240ml) buttermilk
zest + juice of 3 medium lemons
1 and 1/2 cups blueberries, fresh (258g) or frozen (do not thaw– 275g)
1 Tablespoon all-purpose flour
Cream Cheese Frosting
8 ounces (224g) full-fat brick style cream cheese, softened to room temperature5
1/2 cup (115g) unsalted butter, softened to room temperature
3 and 1/2 cups (420g) confectioners’ sugar
1 – 2 Tablespoons (15-30ml) heavy cream
1 teaspoon vanilla extract
pinch salt
Directions:
source https://dishesandcooking.com/2018/11/lemon-blueberry-layer-cake-recipe.html
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