Ingredients
The Cake Base
- 3 cups cake flour (360 grams)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk (180 ml) (room temperature)
- 1/3 cup lemon juice (80 ml) (freshly squeezed)
- 1 cup unsalted butter (226 grams) (softened to room temperature)
- 1 3/4 cups granulated sugar (350 grams)
- 2 tablespoons lemon zest
- 2 teaspoons vanilla extract
- 4 large eggs (room temperature)
- 2 cups blueberries (I recommend using fresh)
- 2 teaspoons cake flour (or all-purpose flour)
The Cream Cheese Frosting
- 1/2 cup unsalted butter (112 grams) (softened)
- 8 oz brick-style cream cheese (226 grams)
- 1 teaspoon lemon juice (freshly squeezed)
- 3 – 4 cups powdered sugar (330-440 grams) (sifted)
- 1 tablespoon whipping cream (as needed)
The Final Layer of Frosting
- 3/4 cup unsalted butter (168 grams) (softened)
- 12 ounces brick-style cream cheese (340 grams) (full fat)
- 1 1/2 teaspoons lemon juice (freshly squeezed)
- 4 1/2 – 5 1/2 cups powdered sugar (495 – 605 grams) (sifted)
- 1-2 tablespoons whipping cream (as needed)
Instructions on the next page 👇👇