Recipe: Lemon Blueberry Layer Cake

INGREDIENTS

CAKE

1 cup

unsalted butter, softened to room temperature

and 1/4 cups (250g) granulated sugar

1/2 cup

light brown sugar

large eggs, at room temperature*

1 tbsp

vanilla extract

3 cups

all-purpose flour, careful not to overmeasure

1 tbsp

baking powder

1/2 tsp

salt

1 cup

buttermilk*

zest + juice of 3 medium lemons*

and 1/2 cups blueberries, fresh (258g) or non-thawed frozen (275g)

1 tbsp

all-purpose flour

CREAM CHEESE FROSTING

8 oz

full-fat cream cheese, softened to room temperature

1/2 cup

unsalted butter, softened to room temperature

3 1/2 cups

confectioners’ sugar

– 2 Tablespoons (15-30ml) heavy cream*

1 tsp

vanilla extract

salt