Ingredients
Cake:
1 cup (230g) unsalted butter
1 and 1/4 cups (250g) granulated sugar
1/2 cup (100g) light brown sugar
4 large eggs
1 Tablespoon vanilla extract
3 cups (375g) all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 cup (240ml) buttermilk*
zest + juice of 3 medium lemons
1 and 1/2 cups blueberries, fresh (258g) or non-thawed frozen (275g)
1 Tablespoon all-purpose flour
Cream Cheese Frosting:
8 ounces (224g) full-fat cream cheese
1/2 cup (115g) unsalted butter
3.5 cups (420g) confectioners’ sugar
1 – 2 Tablespoons (15-30ml) heavy cream
1 teaspoon vanilla extract
pinch salt
Read Full Directions
http://sallysbakingaddiction.com/2014/02/09/lemon-blueberry-layer-cake/