Blueberry Lemon Cake

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups fresh blueberries
• 2 cups sugar
• 1 cup Land O Lakes Butter, softened
• 4 Land O Lakes Eggs
• 2 teaspoons vanilla
• 1 teaspoon freshly grated lemon zest
• 1 cup milk
• 1 Land O Lakes Egg, beaten
• 1 Land O Lakes Egg (yolk only), beaten
• 1/3 cup sugar
• 1/4 cup fresh lemon juice
• 1 teaspoon freshly grated lemon zest
• 3 tablespoons Land O Lakes Butter, cut into 3 pieces
• 1 (8-ounce) package cream cheese, softened
• 1/3 cup sugar
• 1 teaspoon vanilla
• 2 cups Land O Lakes Heavy Whipping Cream
• 1 cup fresh blueberries, coarsely chopped

1. Heat oven to 350F.
2. Grease and flour 2 (9-inch) round cake pans; set aside.
3. Combine flour, baking powder and salt in bowl; set aside.
4. Place blueberries into another bowl.
5. Add 1 tablespoon flour mixture; toss lightly.
6. Set aside.
7. Combine 2 cups sugar and 1 cup butter in another bowl; beat at medium speed until well mixed.
8. Add 4 eggs, 2 teaspoons vanilla and 1 teaspoon lemon zest; beat at high speed until well mixed.
9. Add remaining flour mixture alternately with milk, beating at low speed after each addition.
10. Gently stir in coated blueberries.
11. Spread batter evenly into prepared pans.
12. Bake 35-40 minutes or until toothpick inserted in center comes out clean.
13. Cool 10 minutes in pans; remove to cooling racks.
14. Cool completely.
15. Cut each cake in half horizontally making 2 layers each; set aside.
16. Place whole egg and yolk into bowl; beat with fork.
17. Set aside.
18. Combine 1/3 cup sugar, 1/4 cup lemon juice and 1 teaspoon lemon zest in 1-quart saucepan.
19. Cook over medium heat, stirring constantly, 3-4 minutes or until mixture comes to a boil and is slightly thickened and bubbly.
20. Remove from heat.
21. Whisk small amount of lemon mixture into beaten eggs.
22. Repeat until half of lemon mixture is combined with yolks.
23. Add egg mixture into saucepan.
24. Cook over medium heat, stirring constantly, 3-4 minutes or until mixture reaches 165F and is thickened.
25. Remove from heat.
26. Add butter pieces; whisk until butter is melted.
27. Refrigerate.
28. Combine cream cheese, 1/3 cup sugar and 1 teaspoon vanilla in bowl.
29. Beat at medium speed until creamy.
30. Add whipping cream, beating until stiff peaks form.
31. Gently stir in chopped blueberry.
32. Reserve 1 cup frosting by placing into resealable plastic food bag.
33. Cut off small corner of bag.
34. Place 1 cake layer, cut-side up onto cake plate.
35. Pipe around edge using 1/3 reserved frosting.
36. Spread half of lemon curd over cake, staying within piped border.
37. Place second cake layer on top, cut-side down.
38. Top with 1 cup frosting.
39. Repeat layering with reserved frosting, curd and cake layers.
40. Frost cake with remaining frosting.

allpurpose, baking powder, salt, fresh blueberries, sugar, butter, o lakes eggs, vanilla, freshly grated lemon zest, milk, egg, egg, sugar, lemon juice, freshly grated lemon zest, butter, cream cheese, sugar, vanilla, cream, fresh blueberries

Taken from www.landolakes.com/recipe/4364/blueberry-lemon-cake (may not work)