For the Lemon Blueberry Cake:

• 3 cups cake flour + 2 tablespoons cake flour, divided
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 8 ounces unsalted butter, room temperature
• 2 cups granulated sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 1 tablespoon organic lemon zest
• 3/4 cup whole milk
• 1/4 cup lemon juice
• 2 cups wild blueberries, frozen or fresh

For the Lemon Cream Cheese Frosting:

• 16 ounces cream cheese, softened
• 8 ounces unsalted butter, softened
• 4–6 cups confectioners’ sugar
• 1 teaspoon vanilla extract
• 1 tablespoon organic lemon zest
• 2 tablespoons lemon juice

For the Assembly:

• Lemon slices
• Fresh blueberries
• Edible flowers (optional)

Instructions

Making the Lemon Blueberry Cake:

1. Preheat your oven to 350°F (175°C). Prepare three 8-inch round cake pans by buttering and lightly flouring them. For easier removal, line the bottoms with parchment paper circles.
2. In a medium bowl, sift together the 3 cups of cake flour, baking powder, and salt. This step ensures an even distribution of leavening agents and a lighter cake texture. Set aside.
3. In a separate small bowl, combine the whole milk and lemon juice. Give it a gentle stir and set it aside for a few minutes. The acid from the lemon juice will curdle the milk, creating a homemade buttermilk-like consistency, which adds tenderness and a subtle tang to the cake.
4. Using a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter and granulated sugar on medium-high speed. Beat until the mixture is visibly pale and fluffy, typically about 4 minutes. This incorporates air, which is crucial for a light cake.
5. Reduce the mixer speed to low. Add the eggs one at a time. Ensure each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed to ensure everything is well combined.
6. Add the vanilla extract and fresh organic lemon zest. Mix just until combined, avoiding overmixing to keep the zest’s aromatic oils intact.
7. Gradually add the dry flour mixture to the wet ingredients in three alternating batches with the curdled milk, beginning and ending with the flour mixture. Mix on low speed just until the ingredients are incorporated. Overmixing at this stage can lead to a tough cake, so stop the mixer as soon as no streaks of flour remain, and scrape down the bowl with a spatula.
8. In a small bowl, gently toss the wild blueberries (fresh or frozen, do not thaw if frozen) with the remaining 2 tablespoons of cake flour. This light coating helps prevent the blueberries from sinking to the bottom of the cake layers during baking. Carefully fold the coated blueberries into the cake batter using a spoon or spatula, being extremely gentle to avoid crushing the berries and coloring the batter.
9. Divide the prepared batter evenly among the three 8-inch round pans. You can use a kitchen scale for precise measurement if desired, ensuring uniform layers.
10. Bake for 30-33 minutes, or until a wooden toothpick inserted into the center of a cake layer comes out clean. Baking times can vary, so keep a close eye on your oven.
11. Allow the cake layers to cool in their pans for 10 to 15 minutes, then carefully invert them onto a wire rack to finish cooling completely. Ensure they are fully cooled before frosting to prevent the frosting from melting.

Making the Cream Cheese Frosting:

1. Using a stand mixer fitted with the paddle attachment, beat the softened cream cheese and softened unsalted butter together on medium speed until the mixture is smooth and completely free of lumps. This is crucial for a silky frosting.
2. Add the vanilla extract, fresh organic lemon zest, and fresh lemon juice to the mixture. Mix on low speed until all ingredients are well combined and fragrant.
3. Gradually add the confectioners’ sugar, starting with 4 cups and adding up to 6 cups until your desired sweetness and consistency are reached. Scrape down the sides and bottom of the bowl frequently to ensure even mixing. Once all sugar is added, whip the frosting on medium-high speed for a few minutes until it is light, fluffy, and smooth.

Assembling the Cake:

1. Place one cooled cake layer onto your chosen serving plate or cake stand. Spread about one cup of the lemon cream cheese frosting evenly over the top. Repeat this process with the second cake layer and more frosting, then gently place the final cake layer on top. Apply a thin crumb coat over the entire cake to seal in any loose crumbs, then chill briefly (15-20 minutes) if desired before applying the final, thicker layer of frosting. Generously frost the cake with the remaining lemon cream cheese frosting, creating beautiful rustic swirls or a smooth finish as you prefer. Decorate with fresh lemon slices, additional fresh blueberries, and optional edible flowers for a stunning presentation.
2. Store the assembled cake in the refrigerator. For the best flavor and texture, allow the cake to come to room temperature for about 30-60 minutes before serving.

• Blueberry Handling: If you are using frozen wild blueberries for the cake batter, there is no need to thaw them beforehand. Simply toss them directly with the 2 tablespoons of cake flour while still frozen. This light coating helps them hold their shape and prevents their juices from prematurely coloring the cake batter a grayish-purple hue. Remember to fold them in gently to avoid breakage.
• Ingredient Quality: For the best results, always use fresh, organic lemons for both the zest and juice. The difference in flavor is truly remarkable. High-quality unsalted butter and cream cheese at room temperature are also vital for smooth batters and frostings.
• Baking Pan Options: This recipe is designed for three 8-inch round cake layers, which intentionally makes each layer shorter and eliminates the need for torting (slicing layers horizontally). If you prefer, you can bake this recipe as two full-sized 8-inch round cake layers, though baking time may need slight adjustment (increase by a few minutes). Ensure pans are adequately prepared to prevent sticking.
• Achieving Perfect Frosting Consistency: If your lemon cream cheese frosting appears too thin after whipping, don’t panic! Simply place it in the refrigerator for about 20-30 minutes. The chilling process will help firm it up, resulting in a thicker, more manageable consistency for frosting your cake. For an even firmer frosting, you can gradually add a bit more confectioners’ sugar, one tablespoon at a time, until the desired texture is achieved.
• Serving Temperature: While the cake should be stored in the refrigerator due to the cream cheese frosting, serving it at room temperature allows the flavors to truly shine. The cake layers will be softer, and the frosting will be wonderfully creamy.