Ingredients:

• 1 cup unsalted butter, room temperature
• 2 cups sugar
• 4 eggs
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• Zest of 1 lemon
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 2 cups fresh blueberries (plus extra for garnishing)

For the Lemon Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons lemon juice
• Zest of 1 lemon

Directions:

1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch cake pans.
2. In a large mixing bowl, cream together butter and sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
5. Gradually add to the creamed mixture alternately with buttermilk, starting and ending with flour mixture.
6. Mix in lemon zest, lemon juice, and vanilla extract.
7. Gently fold in blueberries.
8. Divide batter evenly among prepared pans.
9. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
10. Cool for 10 minutes before removing from pans to wire racks to cool completely.
11. For the frosting, beat cream cheese and butter until smooth.
12. Gradually add powdered sugar, vanilla extract, lemon juice, and zest, beating until creamy.
13. Frost between layers, on the sides, and on top of the cake.
14. Garnish with fresh blueberries.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 520 kcal per serving | Servings: 12 servings