1 cup (2 sticks butter, softened to room temperature
1 3/4 cups granulated sugar
1 Tbsp fresh lemon zest
4 large eggs @ room temperature
2 tsp vanilla extract
2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk (store bought or 1 cup milk with 1 Tbsp vinegar)
1/2 cup fresh lemon juice (from about 3 lemons)
2 cups fresh or frozen blueberries (do not thaw if frozen)
2 tbsp all-purpose flour
Whipped Lemon Cream Cheese Frosting:
12 oz cream cheese, softened to room temperature
1/2 cup (1 stick) butter, softened to room temperature
4 1/2 cups powdered sugar
1 to 2 tsp fresh lemon zest
1 tbsp fresh lemon juice
2 tbsp heavy cream
Preheat the oven to 350°. Grease and flour two 9-inch round cake pans*. Set aside.
In a large bowl with an electric mixer, cream together the butter, sugar and lemon zest until light and fluffy, 4-5 minutes (don’t cut down the time on this step).
Add the eggs and vanilla until well-combined, 1-2 minutes, scraping down the sides of the bowl as needed.
In a separate bowl, whisk together the flour, baking powder, soda and salt. Stir the dry mixture into the wet ingredients and mix on low speed until just combined.
Add the buttermilk and lemon juice to the batter, and stir by hand, folding the batter until just combined.
In another bowl, toss the blueberries with the 2 tablespoons flour . Add the blueberries and remnants of flour to the batter and fold in by hand with a spatula or wooden spoon until just-combined. Over mixing may result in a tough, dry cake.
Spread the batter evenly in the prepared pans and bake for 35-40 minutes until just baked through. The top will spring back lightly to the touch and a toothpick inserted in the center should come out with moist crumbs but not wet batter.
Let the cakes cool for 5-10 minutes in the pans before turning them out onto two separate dishes to cool completely.
For the frosting, whip the cream cheese and butter together with a handheld electric mixer until light and fluffy, 2-3 minutes. Add the powdered sugar, lemon zest and lemon juice and mix on low speed (so the powdered sugar doesn’t fly everywhere) until combined. Increase the speed to medium and mix until creamy, 1-2 minutes. Add the heavy cream and whip the frosting until very light and fluffy, 2-3 minutes.
When the cake has cooled completely, spread the top evenly with frosting. Place the other cake round upside down on the frosting and press just lightly. Continue frosting with a thin spatula until the top and sides of the cake are evenly frosted. Garnish with blueberries.
This cake, once frosted, lasts very well in the refrigerator for several days.
*I have made cupcakes, reducing the bake time. When they spring back to the touch, they are done. Check at 20 minutes. If not done, bake longer. Remember to check them so they don’t burn or over bake.
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