Lemon Blueberry Layer Cake with Lemon Buttercream Frosting

A refreshing lemon and berry cake is all you need this summer to enjoy the long, gorgeous, sunny days to come! Stacked between layers of blueberry filling and frosted with a delicious lemon buttercream, this cake is a definite winner at any gathering, party, baby shower, or brunch! The recipe below specifically makes the second cake from the top. Enjoy!

Ingredients
For the Cake:
- 2 cups plus 6 tbsp all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 3 cups blueberries
- 1/2 cup sour cream
- 1/2 cup milk
- 2 tsp vanilla extract
- 3/4 tsp pure lemon extract
- 1 tsp lemon zest
- 1 cup unsalted butter, softened at room temp
- 1 1/2 cups sugar
- 4 large eggs

For the Blueberry Filling:
- 1/2 cup blueberry jam

For the Lemon Buttercream Frosting:
- 1 cup butter, room temp
- 4-6 cups confectioner's sugar
- 1/4 cup milk
- 1 tsp lemon extract
To Make Cake

1. Preheat oven to 350 F and grease 2, 10" round cake pans.
2. In a bowl, sift flour, baking powder, and salt. Place 1 tbsp of the flour into an empty bowl and toss in the blueberries, coating them with flour.
3. In another bowl combine milk, sour cream, vanilla extract, lemon extract and lemon zest, set aside.
4. Using an electric mixture, cream together butter and sugar in a mixing bowl until pale yellow and very fluffy. Slowly beat in eggs until combined.
5. ......................................

for full instruction please see: betterbakingbible.com

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