Ingredients:

  • 2.5 cups (315g) all-purpose flour
  • 1.5 cups (300g) granulated sugar
  • 1 tbsp (6g) baking powder
  • 0.5 tsp (3g) salt
  • 1 cup (225g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 tbsp (6g) lemon zest
  • 1 tsp (5ml) vanilla extract
  • 1 cup (240ml) sour cream
  • 0.25 cup (60ml) fresh lemon juice
  • 2 cups (300g) fresh blueberries
  • 8 oz (225g) full-fat cream cheese, softened
  • 0.5 cup (115g) unsalted butter, softened
  • 4 cups (480g) powdered sugar
  • 1 tsp (5ml) lemon juice
  • 0.25 tsp (1g) salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease your cake pans and line the bottoms with parchment paper. In a small bowl, rub the lemon zest into the sugar using your fingertips until the sugar is fragrant and moist.
  2. Cream the butter and lemon-sugar together on medium-high speed until pale and fluffy (about 3 minutes). Beat in the eggs one at a time, followed by the vanilla extract.
  3. In a separate bowl, whisk the flour, baking powder, and salt. Gradually alternate adding the dry ingredients and the sour cream/lemon juice mixture into the butter mixture, starting and ending with the flour. Mix until just combined.
  4. Toss the blueberries in 1 tablespoon of the measured flour. Gently fold the berries into the batter using a rubber spatula until evenly distributed. Divide the batter between the pans.
  5. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the edges are slightly golden. Allow cakes to cool completely for 1 hour.
  6. Beat the cream cheese and butter together until smooth. Slowly add powdered sugar, lemon juice, and salt on low speed, then increase to medium-high until the frosting is velvety and stiff. Layer with frosting and smooth the top and sides.