Blueberry Layer Cake With Lemon Frosting

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 3/4 cup butter
• 1 1/2 cups sugar
• 2 eggs
• 1/4 cup lemon juice
• 1 teaspoon vanilla
• 2 1/2 cups cake-and-pastry flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup milk
• 1 cup fresh wild blueberries or 1 cup drained thawed wild blueberries
• 1 (8 ounce) package cream cheese, softend
• 1/4 cup butter
• 5 cups icing sugar

Recipe

• 1 cake: preheat oven to 350f.
• 2 butter two 9-inch round baking pans and line with parchment paper.
• 3 butter the paper and set aside.
• 4 cream butter and gradually beat in sugar until fluffy.
• 5 stir in egg yolks,lemon and vanilla.
• 6 blend flour with baking powder,baking soda and salt.
• 7 add to butter mixture in three additions alternating with the milk and beat until smooth.
• 8 beat egg whites until stiff but not dry using clean beaters.
• 9 fold into batter.
• 10 divide batter between prepared baking pans.
• 11 sprinkle with berries.
• 12 bake for 25 to 30 minutes or until cakes spring back when touched lightly.
• 13 cool for 10 minutes in pans.
• 14 turn out onto a rack and cool completely.
• 15 frosting: beat cream chesse until very smooth.
• 16 add butter and blend.
• 17 beat in lemon juice until there are no lunmps.
• 18 add icing sugar a little at a time and beat until smooth.
• 19 place one layer, botteon side up, on a cake plate and frost evenly.
• 20 add sencond layer, bottom side up, and frost.