BLUEBERRY LEMON CAKE WITH LEMON CREAM CHEESE FROSTING

Steps:

• Cake Directions:.
• Preheat oven to 350°F Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides.
• Line bottom of pans with parchment paper; butter paper.
• Dust pans with flour.
• Sift cake flour, baking powder, and salt into medium bowl.
• Transfer 1 tablespoon flour mixture to large bowl.
• Add fresh blueberries and toss to coat.
• Set remaining flour mixture and blueberries aside.
• Stir whole milk, vanilla extract, and grated lemon peel in small bowl.
• Using electric mixer, beat butter in another large bowl until light and creamy.
• Gradually add sugar, beating until mixture is light and fluffy.
• Beat in eggs 1 at a time (mixture will get'rocky' keep beating until well blended).
• Beat in flour mixture alternately with milk mixture in 3 additions each, just until blended.
• Fold in blueberries.
• Divide batter equally among pans.
• Bake cakes until tester inserted into center comes out clean, about 25 minutes.
• Cool cakes in pans on racks 10 minutes.
• Run knife around pan sides to loosen.
• Turn cakes out onto racks to cool completely.
• Peel off parchment paper.
• Frosting Directions:.
• Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy.
• Gradually beat in powdered sugar.
• Beat in lemon peel and vanilla.
• Cover and refrigerate until just firm enough to spread, about 30 minutes.
• Assembly:.
• Transfer 1 cake layer to platter.
• Spread 3/4 cup frosting over cake layer.
• Top with another cake layer; spread with 3/4 cup frosting.
• Top with third cake layer.
• Spread remaining frosting over top and sides of cake.
• (Cake can be prepared up to 1 day ahead of time. Cover with cake dome and refrigerate. Let stand 30 minutes at room temperature before continuing).
• Garnish cake with lemon peel strips and additional blueberries, if desired, and serve.