Lemon Blueberry Cake:

• 3 cups cake flour (360 g)

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• ¾ cup buttermilk (180 ml), room temp

• ⅓ cup lemon juice (80 ml), freshly squeezed

• 1 cup unsalted butter (226 g), softened

• 1¾ cups granulated sugar (350 g)

• 2 tablespoons lemon zest

• 2 teaspoons vanilla extract

• 4 large eggs, room temperature

• 2 cups blueberries (fresh recommended)

• 2 teaspoons flour (for tossing blueberries)

Cream Cheese Frosting (for 9×13 cake):

• ½ cup unsalted butter (112 g), softened

• 8 oz cream cheese (226 g), softened

• 1 teaspoon lemon juice

• 3–4 cups powdered sugar (330–440 g), sifted

• 1 tablespoon whipping cream (as needed)

Cream Cheese Frosting (for layer cake):

• Step 1: Prepare the Pans and Preheat
  Preheat oven to 350°F (180°C). Grease and flour your 9×13 inch pan or layer cake pans. Line the bottom of round pans with parchment paper for easy removal.

  Step 2: Mix Dry and Wet Ingredients
  In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.

  In a separate small bowl, whisk together the buttermilk and lemon juice. This mixture will add acidity and flavor to the batter.

  Step 3: Cream Butter and Sugar
  In a large mixing bowl, beat the butter, sugar, and lemon zest until light and fluffy—about 2 to 3 minutes. Add vanilla, then mix in the eggs one at a time, scraping the sides after each addition.

  Step 4: Combine Batter and Fold in Berries
  With the mixer on low, alternate adding the flour mixture and buttermilk mixture in thirds—starting and ending with the flour. Mix just until combined. Do not overmix.

  Toss the blueberries with 2 teaspoons of flour and gently fold into the batter using a spatula.

  Step 5: Bake
  Pour the batter into your prepared pan(s) and smooth the top. Bake 30–35 minutes for a 9×13 cake or 25–30 minutes for layers. The cake should be golden and springy, and a toothpick should come out clean.

  Let cool completely before frosting.

  Step 6: Make the Frosting
  Beat softened butter until smooth. Add the cream cheese and beat until creamy. Add lemon juice and powdered sugar, one cup at a time, beating on low at first, then medium-high until smooth. Add cream to adjust consistency as needed.

  Step 7: Frost and Decorate
  For a 9×13 cake, spread frosting evenly and top with lemon slices or blueberries.

  For a layer cake, frost between layers and coat the outside. Chill before serving for clean slices and a firm structure.

  ¾ cup unsalted butter (168 g), softened

• 12 oz cream cheese (340 g), full-fat

• 1½ teaspoons lemon juice

• 4½–5½ cups powdered sugar (495–605 g), sifted

• 1–2 tablespoons whipping cream (as needed)