Let’s bake this wonderful Lemon Blueberry Cake! First, choose your pan format (9×13 or three 8-inch rounds) and prepare accordingly. Preheat the oven to 350°F (180°C). Grease and flour your chosen pan(s). Line the bottom(s) with parchment paper rounds or a rectangle. Set aside. Ensure butter, buttermilk, eggs, and cream cheese are at room temperature.

Prepare the dry ingredients. In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Whisk well to combine and aerate. Set aside.

Prepare the liquid ingredients. In a small bowl or measuring cup, combine the room temperature buttermilk and the freshly squeezed lemon juice. Whisk briefly with a fork and set aside (it might look slightly curdled; that’s okay).

Begin the cake batter. In a large bowl (or the bowl of your stand mixer fitted with the paddle attachment), add the granulated sugar and the fresh lemon zest. Use your fingers or the back of a spoon to rub the zest into the sugar until fragrant – this releases lemon oils. Add the softened butter to the lemon sugar. Beat on medium-high speed for 2-3 minutes until the mixture is very light, pale, and fluffy. Scrape down the bowl.

Add the vanilla extract. Add the room temperature eggs one at a time, beating well on medium speed after each addition until fully incorporated. Turn off the mixer and scrape down the sides and bottom of the bowl after the last egg.

Now, alternate adding the dry mixture and the buttermilk/lemon juice mixture to the creamed butter/egg base, starting and ending with the dry ingredients. With the mixer on low speed, add about one-third of the flour mixture and mix until just barely combined. Add about half of the buttermilk/lemon juice mixture and mix on low until just combined. Scrape the bowl. Repeat: add another third of the flour mixture, mix briefly, add the remaining buttermilk/lemon juice mixture, mix briefly. Finally, add the last third of the flour mixture and mix on low speed only until the last streaks of flour disappear. Do not overmix.

Prepare the blueberries. In a small bowl, gently toss the fresh blueberries with the 2 teaspoons of flour until lightly coated. This helps prevent them from sinking. Gently fold the flour-coated blueberries into the finished cake batter using a large rubber or silicone spatula, using just enough strokes to distribute them evenly. Avoid crushing the berries or overmixing.

Pour the batter into the prepared pan(s). If using multiple pans, divide the batter evenly. Smooth the top(s) gently with an offset spatula. Bake according to your pan choice: 30-35 minutes for a 9×13 inch pan, or about 25-30 minutes for three 8-inch round layers. The cake(s) are done when the top looks set, springs back lightly when touched, and a wooden toothpick inserted into the center comes out clean. Avoid opening the oven door too early.

Cool the cake(s) in the pan(s) on wire racks for about 10-15 minutes. If making layers, carefully run a thin knife around the edges and invert onto racks, removing parchment, to cool completely. For a 9×13 cake, let it cool completely in the pan.

While the cake cools, make the Lemon Cream Cheese Frosting (using the quantity appropriate for your cake size). Ensure butter and cream cheese are properly softened. In a large bowl using an electric mixer, beat the softened butter on medium speed until smooth and creamy. Add the softened cream cheese and beat together until completely smooth and lump-free (about 2-3 minutes). Beat in the fresh lemon juice.

Turn the mixer speed to low. Gradually add the sifted powdered sugar, about 1 cup at a time, mixing until just combined after each addition. Once all the initial sugar (e.g., 3 cups for 9×13, 4.5 cups for layer cake) is incorporated, increase the speed to medium-high and beat for 2-3 minutes until the frosting is smooth, creamy, and light. Assess the consistency and sweetness. Beat in more sifted powdered sugar (about 1/2 cup at a time) until your desired sweetness and thickness are reached. If the frosting seems too thick at any point, beat in room temperature whipping cream, 1 tablespoon at a time, until perfectly smooth and spreadable.

Decorate the cooled cake.

• For a 9×13 inch cake: Simply spread the lemon cream cheese frosting evenly over the top of the cooled cake directly in the pan. Decorate with fresh blueberries and thin lemon slices, if desired.
• For a layer cake: Ensure layers are fully cooled (chilling them wrapped for 30 mins helps firm them up). Level the tops if needed. Place one layer on your serving plate. Frost the top evenly with about 3/4 cup (or more) of frosting. Place the second layer on top, frost again. Place the third layer on top. Apply a thin crumb coat of frosting to the sides and top and chill for 20-30 minutes. Apply the remaining frosting smoothly or create decorative swirls on the top and sides. Decorate with fresh blueberries and/or lemon slices.

Chill the finished cake (either format) for at least 30 minutes before slicing to allow the frosting to set. Slice with a thin, sharp knife, wiping clean between cuts.