Preheat oven to 350. Grease three 9-inch cake pans,
line with parchment paper, then grease the parchment
paper. Using a mixer with a paddle attachment, beat
the butter on high until creamy about a 1 minute.
Add granulated and brown sugars and beat on medium
high speed until creamed, about 2 to 3 minutes. Add
eggs and vanilla. Beat on medium speed until
everything is completely combined, about 2 full
minutes. Scrape down the sides and bottom of the
bowl as needed.
In a large bowl, whisk together the flour, baking
powder, and salt. Slowly add the dry ingredients to
the wet ingredients. Beat on low speed for 5
seconds, then beat in the buttermilk, lemon zest,
and lemon juice just until combined. Toss the
blueberries with 1 T flour and gently fold into the
batter. Batter is extremely thick. Do not over
mix. Overmixing will lead to a tough, dense
textured crumb. Spoon batter evenly into 3 prepared
cake pans. Bake the 3 layers for about 21 to 25
minutes or until a toothpick inserted in the center
comes out clean. Remove from the oven and allow to
cool completely in the pan before assembling and
frosting.
CREAM CHEESE FROSTING INGREDIENTS
8 oz.full fat brick style cream cheese
.5 Cup Unsalted Butter, softened
3.5 Cups Confectioners Sugar
1 to 2 T Heavy Cream
1 t Pure Vanilla Extract
Pinch of Salt
Using a mixer with paddle attachment, beat cream cheese and butter
together on medium speed until no lumps remain, about 3 full minutes.
Add confectioners sugar, 1 T cream, vanilla extract, and salt with the
mixer running on low. Increase to high speed and beat for 3 minutes.
Add 1 more T of cream to thin out, if desired.
Using a large serrated knife, trim the tops off the
cake layers to create a flat surface. Place 1 layer
on cake stand. Evenly cover the top with frosting.
Top with 2nd layer, more frosting, then the third
layer. Top with frosting and spread around the
sides. The recipe doesn't make a ton of frosting,
just enough for a light frost. Top with blueberries
or lemon garnish if desired. Refrigerate for at
least 45 minutes before cutting or the cake may fall
apart. Cover leftover cake tightly and store in the
refrigerator for up to 5 days.
Originally Submitted
2/11/2024
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