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Moist Lemon Blueberry Layer Cake
Ingredients
  • subheading: For the Lemon Blueberry Cake:
  • 3 cups All Purpose Flour
  • 1 ½ cups Granulated Cane Sugar
  • 1 tbsp. Cornstarch
  • 2 tsp. Baking Powder
  • ½ tsp. Baking Soda
  • ½ tsp. Fine Sea Salt
  • ¾ cup Olive Oil
  • ¾ cup Buttermilk
  • 2 tbsp. Lemon Zest, about 2 lemons
  • ¼ cup Freshly Squeeze Lemon Juice, about 3 to 4 lemons
  • 4 large Eggs
  • 1 tsp. Vanilla Extract
  • 2 ½ cups Fresh Blueberries, rinsed
  • Mint or Basil Leaves, for decorating
  • subheading: For the Cream Cheese Frosting:
  • 8 oz. Cream Cheese, softened
  • ½ cup Unsalted Butter, softened
  • 2 ½ to 3 cups Powdered Sugar
  • 1 to 2 tsp. Heavy Cream
Steps
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