Lemon Blueberry Cake ( + lemon buttercream)

Makes 3 six inch round cakes

Cake:

6 Tablespoons butter

1 1/2 c + 3 tablespoons sugar

Zest from 2 lemons

2 teaspoons vanilla 

1 tablespoon lemon extract

3/4 teaspoon baking soda

1 1/2 teaspoon + 3/4 teaspoons baking powder

3/4 teaspoons salt

1 1/2c + 1/3 c flour

1/4 c + 1/8 c oil

3 eggs

1 teaspoon vanilla

2 teaspoons lemon extract

3/4 c sour cream

1 c buttermilk

1 1/2c blueberries

3 tablespoons flour

Frosting:

3 sticks of salted butter, room temp (1 1/2 cups)

6 cups powdered sugar

6 tablespoons heavy whipping cream

2 teaspoon lemon zest

2 teaspoons lemon extract

3/4 teaspoon salt

Directions

Cake:

1. Preheat oven to 350 degrees and spray your pans with nonstick spray and line the bottoms with parchment paper if possible.

2. Cream your butter, sugar, zest, vanilla, and lemon extract.

3. Add flour, baking powder, baking soda and salt to sugar mixture. Combine until a sandy texture is reached. Set aside.

4. In separate bowl whip together your eggs, oil, sour cream, vanilla, and lemon extract.

5. Alternate adding dry mixture and milk to the wet mixture. Always begin and end with the dry mix.

6. In another bowl coat the clean blueberries (they should be freshly washed so the flour will stick) with the remaining flour (3 tablespoons) to prevent sinking. Then fold them into the cake batter.

7. Evenly distribute the batter between the pans (or 2 if you're making 9/8 inch cakes)

8. Bake for 25-35 minutes or until toothpick comes out clean. Let the cakes cool in the pans until you feel comfortable removing them, then transfer to a cooling rack.

For the frosting:

1. Cream your room temp butter until smooth and fluffy.

2. Add 2 cups of powdered sugar and whip.

3. Add 2 Tbs of whipping cream and whip.

4. And the remaining powdered sugar, whip.

5. Add remaining whipping cream, whip.

6. Add vanilla, zest, lemon extract and salt, whip until light and fluffy.

7. Once the cakes are completely cooled, layer and decorate!