INGREDIENTS
2 1/2 cups
cake flour
1 cup
fresh blueberries (plus 2 tablespoons of flour to coat)
1 tsp
baking powder
1 tsp
baking soda
1 tsp
salt
1 cup
sour cream, room temperature
2 tbsp
grated lemon zest
1/2 cup
lemon juice
1 tsp
vanilla extract
1 cup
unsalted butter, room temperature
2 cups
granulated sugar
4
large eggs, room temperature
Frosting:
1 cup
fresh blueberries
1/4 cup
water
1/2 tsp
vanilla extract
2 tbsp
sugar
1 tbsp
cornstarch
1 cup
butter, softened (unsalted)
2 tbsp
whipping cream
2 1/4 cups
powdered sugar