Recipe: Blueberry Layer Cake with Cream Cheese Frosting

BLUEBERRY LAYER CAKE WITH CREAM CHEESE FROSTING

"Beautiful and moist, this decadent creation makes a great summer birthday cake. If desired, make it a day ahead, cover with a cake dome and store in the refrigerator."

FOR THE CAKE:
3 cups all-purpose flour
1/3 cup cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, at room temperature
2 cups sugar
4 large eggs, at room temperature
1/4 cup freshly squeezed lemon juice
1 1/2 teaspoon packed grated lemon zest
1 teaspoon pure vanilla extract
1/4 cup plus 2 tablespoons buttermilk
2 1/2 cups fresh or partially thawed frozen blueberries
FOR THE FROSTING:
12 ounces cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
1 tablespoon freshly squeezed lemon juice
1 teaspoon pure vanilla extract
1 pound confectioners' sugar, sifted
Thin lemon slices, for garnish (optional)
Fresh blueberries, for garnish (optional)

Preheat the oven to 350 degrees F. Butter and flour two 9-inch cake pans and line the bottoms with rounds of waxed paper.

TO MAKE THE CAKE:
Sift the flour, cornstarch, baking powder, baking soda and salt into a bowl and set aside. Place the butter in the bowl of an electric mixer and beat on high speed until fluffy and light-colored. Gradually add the sugar, beating until well-blended. Add the eggs 1 at a time, beating to fully incorporate each. Beat in the lemon juice, zest and vanilla. Alternately add 3/4 cup of the flour mixture and 1 tablespoon of the buttermilk until all is used.

Fold in the blueberries and transfer the batter to the prepared cake pans.

Bake for 40 minutes, or until a toothpick inserted in the center of the cake comes out clean. If using frozen berries, extend the baking time by 5-8 minutes. Remove from the oven and let cool in the pan for 30 minutes. Invert onto a wire rack.

TO MAKE THE FROSTING:
Using an electric mixer, beat the cream cheese and butter on medium-high speed until light and fluffy. Add the lemon juice and vanilla. Gradually add the confectioners' sugar and beat until smooth.

TO ASSEMBLE THE CAKE:
Place 1 cake on a cake plate, bottom side facing up, and peel off the waxed paper. Top with 11/2 cups of the frosting. Add the second cake, bottom side facing up, and peel off the waxed paper. Spread the remaining frosting on all the sides and top. Refrigerate for at least 1 hour. Garnish with thin lemon slices or fresh blueberries.

Servings: 12-16
Source: Very Blueberry by Jennifer Trainer Thompson