Blueberry Lemon Layers (Print Version)

# Ingredients:

01 - 1/4 cup light brown sugar.
02 - 1 1/2 cups fresh or frozen blueberries.
03 - 4 large eggs, at room temp.
04 - 3 cups all-purpose flour, sifted.
05 - 1/2 cup lemon juice.
06 - 1 cup unsalted butter, softened for mixing.
07 - 1 tablespoon vanilla extract.
08 - 1 1/4 cups granulated white sugar.
09 - 2 tablespoons lemon zest.
10 - 1 tablespoon baking powder.
11 - 1 cup buttermilk.
12 - 1 tablespoon flour to coat berries.
13 - 8 ounces cream cheese, softened.
14 - 1 teaspoon vanilla extract.
15 - 3 1/2 cups powdered sugar.
16 - 2 tablespoons heavy cream (or less if you prefer stiffer frosting).
17 - 1/2 cup soft butter for frosting.
18 - Pinch of regular salt.
19 - 1/2 teaspoon salt for the batter.

# Instructions:

01 - Set your oven to 350°F and line three 9-inch round cake pans with parchment paper.
02 - Whip the butter until it’s fluffy, then add both sugars. Mix it all together for about 2-3 minutes.
03 - Mix in the eggs and vanilla extract, letting it blend well for 2 minutes.
04 - In a separate bowl, whisk together your dry ingredients. Gradually add them to the butter mix, alternating with the buttermilk.
05 - Carefully mix in the lemon zest, juice, and blueberries that were tossed in a bit of flour. Don’t overdo it.
06 - Pour the batter evenly into the cake pans and bake for about 21-25 minutes. They should spring back slightly when ready.
07 - Wait until the cakes are completely cool to start adding frosting.
08 - Beat the cream cheese and butter together for about 3 minutes until smooth.
09 - Slowly mix in the powdered sugar, cream, vanilla extract, and salt. Blend it until you get a creamy consistency.
10 - Slice off the tops of your cakes if needed, and layer them with frosting in between each one.
11 - Cover the outside of the cake with frosting and let it chill for at least 45 minutes before eating.

# Notes:

01 - You can make this ahead of time.
02 - Freezing leftovers works great.
03 - A fantastic choice for special events.
04 - Fresh or frozen blueberries are fine.

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