LEMON BLUEBERRY CAKE
MAKES 12 SERVINGS.
1 1/2 cups flour
3 tbs cornstarch
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups sugar
1 1/2 cups unsalted butter
3 eggs
1/2 cup sour cream
1 tsp vanilla
8 oz cream cheese
1 pound powdered sugar, sifted
1 lemon
3 pints blueberries
Heat oven to 350 degrees. Spray two 8x2" cake pans with cooking spray, line bottoms with parchment, coat parchment. *In a bowl, whisk together flour, cornstarch, baking soda and salt. Beat sugar and 1/2 cup butter until creamy. Add eggs, mix well. Add sour cream and vanilla, beat until combined. Add flour mixture, beat until incorporated. *Divide batter between pans, bake until done 30 min. Let cakes cool in pans 10 min. Beat cream cheese and remaining butter until smooth. Add powdered sugar, beat until combined. Grate lemon zest over bowl, squeeze in 2 tbs juice. Beat until combined, chill 1 hour. *Cut cakes in half horizontally to create 4 layers. Spread a quarter of the icing on one layer. Sprinkle with a quarter of blueberries. Sandwich with another layer of cake, repeat with remaining layers. Spread top of cake with remaining icing, sprinkle with remaining blueberries. Refrigerate 2 hours before SERVING & ENJOY...
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