Lemon Blueberry Cake (With Cream Cheese Frosting!)

cookingclassy.com

Lisa D

3 cups (395g) cake flour, scoop and level to measure

2 tsp baking powder

¼ tsp baking soda

¾ tsp salt

1 ¾ cups (350g) granulated sugar

1 cup (226g) unsalted butter, brought to room temperature

2 Tbsp lemon zest (from about 3 lemons)

4 large eggs, brought to room temperature

1 tsp vanilla extract

1 cup (235ml) whole milk, brought too room temperature

⅓ cup (80g) sour cream, brought to room temperature

3 ½ Tbsp fresh lemon juice

2 ½ cups (385g) fresh blueberries, brought to room temperature, rinsed and dabbed nearly dry

subheading: Cream Cheese Frosting:

8 oz. cream cheese,

½ cup unsalted butter, brought to room temperature

1 tsp vanilla extract

4 cups (480g) powdered sugar

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