Blueberry-Lemon Layer Cake

Last weekend I celebrated my 36th birthday. Which was great and all, but I will also admit that at this point in my life the main highlight of having a birthday is trying new cake recipes. And when you're looking for new cake recipes, there is no need to look any farther than the blog Sally's Baking Addiction, which has never let me down.

What didn't let me down last week was the recipe for Blueberry-Lemon Layer Cake, which was sheer, delicious perfection. It was pretty simple to make and got rave reviews from all who sampled it. Make sure you find the heaviest, juiciest lemons to maximize your "three lemons' worth of zest and juice" flavor punch, and be sure you garnish or decorate with fresh blueberries. Here's how to make:

BLUEBERRY-LEMON LAYER CAKE

For the cake:
1 c. unsalted butter, softened to room temp
1 1/4 c. granulated sugar
1/2 c. golden brown sugar
4 large eggs, room temp
1 T. vanilla extract
3 c. all-purpose flour
1 T. baking powder
1/2 tsp. salt
1 c. buttermilk
Zest & juice of 3 medium lemons
1 1/2 c. fresh blueberries
1 T. all-purpose flour

For the cream cheese frosting:
8 oz. full-fat cream cheese, softened to room temp
1/2 c. unsalted butter, softened to room temp
3 1/2 c. confectioners' sugar
1-2 T. heavy cream or milk
1 tsp. vanilla extract
pinch salt

Preheat oven to 350. Spray three 9-inch round cake pans with nonstick spray and set aside.

Beat butter on high until creamy, about 1 min. Add granulated and brown sugars and beat on medium-high until creamed, about 2-3 mins. Scrape bowl as needed. Add eggs and vanilla. Beat on medium speed until combined, about 2 mins. Scrape bowl as needed. Set aside.

In a large bowl, stir together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 secs., then add the buttermilk, lemon zest, and lemon juice. Remove mixer and stir lightly until just combined. Toss the blueberries in 1 T. flour and fold into the batter. Do not overmix.

Spoon batter evenly into prepared cake pans. Bake for about 21-26 mins. or ntil a toothpick inserted in the center comes out clean. (Mine took 23 mins.) Remove from the oven and allow to cool completely before frosting.

To make the frosting, beat cream cheese and butter on medium speed until smooth and creamy, about 3 mins. Add sugar, 1 T. cream/milk, vanilla extract, and salt while mixer remains on low. Increase to high speed and beat about 3 mins. Add 1 more T. cream/milk to thin out, if desired.

Stack cake layers and frost between and on top and sides. Frosting recipe makes just enough to do a light coat. Garnish with fresh blueberries. Refrigerate at least 45 mins. before cutting, and store in the refrigerator up to 3 days.