There are layers of sunshine-sweet lemon cake with juicy blueberries all over them, and rich cream cheese frosting on top. For this cake, you can use either fresh or frozen blueberries. There is no need to thaw cold food.
– 1 cup (16 Tbsp; 226g) unsalted butter – 1 and 1/4 cups (250g) granulated sugar – 1/2 cup (100g) packed light brown sugar – 4 large egg – 1 Tablespoon pure vanilla extract – 3 cups (354g) sifted all-purpose flour – 1 Tablespoon baking powder – 1/2 teaspoon salt – 1 cup (240ml) buttermilk – 2 Tablespoons lemon zest – 1/2 cup (120ml) lemon juice – 1 and 1/2 cups (210g) blueberries, fresh or frozen – 1 Tablespoon all-purpose flour Cream Cheese Frosting – 8 ounces (226g) full-fat brick cream cheese – 1/2 cup (8 Tbsp; 113g) unsalted butter – 3 and 1/2 cups (420g) confectioners’ sugar – 1 – 2 Tablespoons (15-30ml) heavy cream – 1 teaspoon pure vanilla extract – pinch salt