Lemon Blueberry Cake

thepioneerwoman.com

CherylC60

subheading: FOR THE CAKE:

2 ¾ c. plus 1 tbsp. all-purpose flour, divided

1 ¾ tsp. baking powder

½ tsp. baking soda

¾ tsp. kosher salt

1 ¾ c. granulated sugar

1 c. vegetable oil

3 large eggs, room temperature

¾ c. buttermilk, room temperature

⅓ c. lemon juice

2 Tbsp. firmly packed lemon zest, plus more for garnish

2 tsp. vanilla extract

2 c. fresh blueberries, plus more for garnish

Nonstick baking spray with flour

subheading: FOR THE FROSTING:

1 8-oz. block cream cheese, softened

¼ c. unsalted butter, softened

1 Tbsp. lemon juice

1 tsp. firmly packed lemon zest

4 c. powdered sugar

Directions at thepioneerwoman.com

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