Lemon Blueberry Cake (Print Version)

# Ingredients:

01 - 1 cup unsalted butter, softened.
02 - 1 1/4 cups granulated sugar.
03 - 1/2 cup light brown sugar.
04 - 4 large eggs, room temperature.
05 - 1 tablespoon vanilla extract.
06 - 3 cups sifted all-purpose flour.
07 - 1 tablespoon baking powder.
08 - 1/2 teaspoon salt.
09 - 1 cup buttermilk.
10 - 2 tablespoons lemon zest.
11 - 1/2 cup lemon juice.
12 - 1 1/2 cups blueberries.
13 - 1 tablespoon flour for berries.
14 - 8 oz cream cheese, softened.
15 - 1/2 cup unsalted butter, softened.
16 - 3 1/2 cups confectioners' sugar.
17 - 1-2 tablespoons heavy cream.
18 - 1 teaspoon vanilla extract.
19 - Pinch of salt.

# Instructions:

01 - Preheat oven to 350°F and prepare three 9-inch cake pans with parchment.
02 - Beat butter until creamy, then add sugars and cream for 2-3 minutes.
03 - Add eggs and vanilla, beating for 2 minutes until well combined.
04 - Whisk dry ingredients separately, then alternate adding to wet ingredients with buttermilk.
05 - Fold in lemon zest, juice, and flour-coated blueberries carefully.
06 - Divide batter between pans and bake 21-25 minutes until done.
07 - Cool cakes completely before frosting.
08 - Make frosting by beating cream cheese and butter for 3 minutes.
09 - Add sugar, cream, vanilla, and salt, beating until smooth.
10 - Level cakes, then stack with frosting between layers.
11 - Frost outside and chill 45 minutes before serving.

# Notes:

01 - Can be made ahead.
02 - Freezes well.
03 - Perfect special occasion cake.
04 - Works with fresh or frozen berries.

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