Lemon Blueberry Layer Cake PT180M https://img4.recipesrun.com/201907/2019/1107/4c/1/133220/300x200x90.jpg Sunshine-sweet lemon layer cake dotted with juicy blueberries and topped with lush cream cheese frosting. You can use either fresh or frozen blueberries in this cake. If using frozen, no need to thaw. This cake is moist and soft, somewhere between a vanilla layer cake and pound cake. Silky cream cheese frosting is the perfect finishing touch– it literally tastes like spreadable cheesecake. 10 servings Ingredients: salt 1 tsp. pure vanilla extract 1 tbsp. heavy cream 3 1/2 cups confectioners’ sugar 1/2 cup unsalted butter, softened to room temperature 8 oz. full-fat brick style cream cheese, softened to room temperature 1 tbsp. all-purpose flour 1 1/2 cups blueberries, fresh 1/2 cup lemon juice 2 tbsp. lemon zest 1 cup buttermilk 1/2 tsp. salt 1 tbsp. baking powder 3 cups sifted all-purpose flour 1 tbsp. pure vanilla extract 4 large eggs, at room temperature 1/2 cup light brown sugar 1 1/4 cups granulated sugar 1 cup unsalted butter, softened to room temperature