Let’s bake this beautiful Lemon Blueberry Layer Cake:

1. Prepare Oven and Pans:

Preheat oven to 350°F (177°C / 180°C conventional). Grease three 8-inch round cake pans, line bottoms with parchment paper rounds, then grease and flour the parchment/sides.

2. Combine Dry Ingredients:

In a medium bowl, sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Whisk together and set aside.

3. Cream Butter, Sugars, Zest:

In a large bowl (stand mixer with paddle recommended), combine the softened butter, granulated sugar, packed light brown sugar, and lemon zest.

Beat on medium-high speed until light and fluffy, about 3-5 minutes. Scrape down the bowl.

4. Add Eggs and Extracts:

Add the room temperature eggs, one at a time, beating well after each addition until fully incorporated.

Beat in the vanilla extract (and optional lemon extract). Scrape the bowl again.

5. Prepare Buttermilk Mixture: (Self-correction: Directions combine milk/juice later. Following recipe’s specific alternating method). Okay, have buttermilk and lemon juice ready separately (both room temp).

6. Alternate Dry and Wet Additions:

With the mixer on low speed, beat about ⅓ of the flour mixture into the butter mixture.

Then mix in about ½ of the buttermilk. (Self-correction: Recipe directions mix buttermilk & lemon juice first. Following that instruction from prompt). Okay, combining buttermilk & juice first:

Revised Step 6: Combine the room temperature buttermilk and fresh lemon juice in a small bowl or measuring cup. With the mixer on low speed, add about ⅓ of the flour mixture to the butter/egg mixture. Mix until almost combined. Add about ½ of the buttermilk-lemon juice mixture. Mix until almost combined. Repeat with another ⅓ flour, the remaining buttermilk-lemon juice, and finish with the last ⅓ flour. Mix just until combined after each addition. Do not overmix.

7. Toss and Fold in Blueberries:

In a small bowl, gently toss the fresh blueberries with the 2 teaspoons of all-purpose flour until coated.

Using a rubber spatula, gently fold the flour-coated blueberries into the finished cake batter until just distributed.

8. Bake the Cake Layers:

Divide the batter evenly among the three prepared cake pans. Smooth the tops.

Bake for about 25-30 minutes, or until the tops look set, slightly springy, and a toothpick inserted into the center comes out clean or with a few moist crumbs.

9. Cool the Cakes:

Remove pans from the oven and allow cakes to cool in the pans on wire racks for 10 minutes.

Carefully run a thin knife around edges if needed, then invert cakes onto wire racks, remove parchment, and let cool completely.

10. Make the Lemon Cream Cheese Frosting (Layer Cake Quantity):

In a large bowl (stand mixer with paddle recommended), beat the softened butter (¾ cup) until soft and smooth.

Add the softened cream cheese (12 oz) and beat on medium speed until combined and no lumps remain, about 3 minutes. Scrape the bowl.

Add the lemon juice (1 ½ tsp), vanilla extract (1 tsp recommended), and salt (pinch recommended). Beat until combined.

With the mixer on low, gradually add the sifted powdered sugar (starting with 4 ½ cups). Once incorporated, increase speed to medium-high and beat until light and fluffy.

Check consistency. If too thick, beat in heavy cream (or milk), 1 tablespoon at a time, until smooth and spreadable. If too thin, beat in more sifted powdered sugar (¼ cup at a time).

11. Assemble the Layer Cake:

Level the tops of the completely cooled cake layers if necessary.

Place one cake layer on your cake stand or serving plate. Frost the top evenly with about ¾ cup of frosting.

Place the second cake layer on top. Frost the top with another ¾ cup of frosting.

Place the third cake layer on top (upside down for a flat surface).

Apply a thin crumb coat of frosting over the entire cake. Chill for 20-30 minutes.

Apply the remaining frosting smoothly over the top and sides of the cake. Create swirls or a smooth finish as desired.

12. Decorate and Chill:

Optionally, decorate the cake with fresh blueberries and thin lemon slices.

Refrigerate the cake for at least 30-60 minutes before slicing to allow the frosting to set.

Serve chilled or at room temperature. Store leftovers covered in the refrigerator.