Blueberry Lemon Cake

• 1 cup unsalted butter *softened to room temperature
• 1 1/4 cup granulated sugar
• 1/2 cup light brown sugar
• 4 large eggs *at room temperature
• 1 tbsp vanilla extract
• 3 cup all-purpose flour *careful not to overmeasure
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk
• 3 medium Lemon *ZEST AND JUICE
• 1 1/2 cup Fresh Bluebarries
• 1 tbsp all-purpose flour
• 8 oz full-fat cream cheese
• 1/2 cup unsalted butter *room temperature
• 3 1/2 cup confectioners sugar
• 1 tbsp 1-2 tablespoon Heavy Whip Cream
• 1 tsp vanilla extract
• 1 pinch salt

1. Directions: Preheat the oven to 350F.
2. Spray three 9x2 inch cake pans with nonstick spray.
3. Set aside.
4. Make the cake.
5. Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy - about 1 minute.
6. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes.
7. Scrape down the sides and bottom of the bowl as needed.
8. Add eggs and vanilla.
9. Beat on medium speed until everything is combined, about 2 full minutes.
10. Scrape down the sides and bottom of the bowl as needed.
11. Set aside.In a large sized bowl, toss together the flour, baking powder, and salt.
12. Slowly add the dry ingredients to the wet ingredients.
13. Beat on low speed for 5 seconds, then add the milk, lemon zest, and lemon juice.
14. Remove from the mixer and stir lightly until everything is just combined.
15. Toss the blueberries in 1 Tablespoon of flour and fold into the batter.
16. Batter is extremely thick.
17. Do not overmix at any point.
18. Overmixing will lend a toug

unsalted butter, sugar, light brown sugar, eggs, vanilla, allpurpose flour, baking powder, salt, buttermilk, lemon, fresh bluebarries, flour, fullfat cream cheese, unsalted butter, confectioners sugar, cream, vanilla, salt

Taken from cookpad.com/us/recipes/356169-blueberry-lemon-cake (may not work)