Instructions

1. Cake:
2. Preheat oven to 350. Butter and lightly flour three 8″ round pans. Line with parchment paper circles.
3. Sift together 3 cups cake flour, baking powder and salt. Set aside.
4. In a small bowl, combine milk and lemon juice. Stir to combine and set aside for milk to curdle.
5. In the bowl of a stand mixer, beat butter and sugar on medium-high using the paddle attachment. Beat until pale and fluffy, about 4 minutes.
6. With the mixer on low, add eggs one at a time. Mix well after each egg.
7. Add vanilla extract and lemon zest. Mix to combine.
8. Add the flour mixture in three batches, alternating with the milk, beginning and ending with the flour mixture. Do not over mix. Stop the mixer and scrape down the bowl.
9. In a small bowl, gently toss blueberries with 2 tablespoons cake flour to coat. Using a spoon or spatula, gently fold blueberries into batter, being careful not to break berries.
10. Divide batter evenly between the three 8″ round pans
11. Bake for 30-33 minutes, until toothpick inserted into center comes out clean.
12. Let cool in pans for 10 to 15 minutes, then remove to wire rack to finish cooling
13. Lemon Cream Cheese frosting:
14. Using a stand mixer fitted with the paddle attachment, mix the butter and cream cheese until smooth.
15. Add vanilla, lemon zest and juice and mix until combined.
16. Gradually add confectioners sugar, adjusting amount, until desired sweetness is reached. Scrape down the sides of the bowl. Whip until smooth.
17. Assemble Cake:
18. When completely cool, place one layer of cake onto serving plate or cake stand and top with about one cup of lemon cream cheese frosting. Repeat with second cake layer, more frosting and then last layer of cake. Frost sides.
19. Optional: Decorate with lemon slices, blueberries and edible flowers.

• Servings : 8-10
• Recipe Type : Cakes & Cupcakes