Ingredients:

For the Cake:

• 1 cup (240 ml) unsalted butter, softened

• 1 1/2 cups (300 g) granulated sugar

• 4 large eggs

• 1 tablespoon lemon zest (from about 2 lemons)

• 2 teaspoons vanilla extract

• 2 1/2 cups (315 g) all-purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 3/4 cup (180 ml) buttermilk

• 1/4 cup (60 ml) freshly squeezed lemon juice

• 1 1/2 cups (225 g) fresh or frozen blueberries (tossed in 1 tablespoon flour)

For the Lemon Cream Cheese Frosting:

• 8 oz (225 g) cream cheese, softened

• 1/2 cup (120 g) unsalted butter, softened

• 3 cups (375 g) powdered sugar

• 2 tablespoons freshly squeezed lemon juice

• 1 teaspoon vanilla extract

For Decoration:

• Fresh blueberries

• Thin lemon slices

• Fresh mint leaves (optional)

Instructions:

Prepare the Cake:

1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper.

2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the lemon zest and vanilla extract.

3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

4. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk and lemon juice. Begin and end with the dry ingredients. Mix until just combined.

5. Gently fold in the blueberries coated in flour.

6. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

7. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Make the Lemon Cream Cheese Frosting:

1. In a medium bowl, beat the cream cheese and butter together until smooth and creamy.

2. Gradually add the powdered sugar, mixing well after each addition.

3. Stir in the lemon juice and vanilla extract until fully incorporated.

Assemble the Cake:

1. Place one cake layer on a serving plate. Spread a generous amount of frosting evenly over the top.

2. Place the second cake layer on top and spread the remaining frosting over the top and sides.

3. Decorate with fresh blueberries, lemon slices, and mint leaves as desired.

Serving:

Serve the cake slightly chilled or at room temperature. It’s perfect for summer gatherings or tea parties!

Storage:

Store the cake in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor.