For the cake:

230g unsalted butter, 250g granulated sugar, 100g light brown sugar, 4 large eggs, 1 tbsp pure vanilla extract, 345g plain flour, 1 tbsp baking powder, 1/2 tsp salt, 240ml buttermilk, 2 tbsp lemon zest, 258g fresh blueberries, 1 tbsp plain flour.

For the frosting:

224g full-fat brick style cream cheese, 115g unsalted butter, 420g icing sugar, 15- 30ml double cream, 1 tsp vanilla extract.

1. Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.

2. Make the cake: Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy – about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Add eggs and vanilla. Beat on medium speed until everything is

completely combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed.

3. In a large bowl, whisk together the flour, baking powder, and salt. Slowly add the dry ingredients to

the wet ingredients. Beat on low speed for 5 seconds, then beat in the milk, lemon zest, and lemon juice *just* until combined. Toss the blueberries with 1 tablespoon of flour and gently fold into the batter. Batter is extremely thick. Do not over-mix. Over-mixing will lead to a tough, dense textured crumb.

4.  Spoon batter evenly into 3 prepared cake pans. If only using 2 cake pans, your bake time will be

longer. Bake the three layers for about 21-25 minutes allow to cool completely before frosting.

5. Make the frosting: Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners’ sugar,

1 tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more tablespoon of cream to thin out, if desired.

6. Assemble and frost: First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn’t make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish

if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.

7. Cover leftover cake tightly and store in the refrigerator for up to 5 days.