𝓛𝓮𝓶𝓸𝓷 𝓑𝓵𝓾𝓮𝓫𝓮𝓻𝓻𝔂 𝓒𝓱𝓮𝓮𝓼𝓮𝓬𝓪𝓴𝓮 𝓒𝓪𝓴𝓮

𝓛𝓮𝓶𝓸𝓷 𝓑𝓵𝓾𝓮𝓫𝓮𝓻𝓻𝔂 𝓒𝓱𝓮𝓮𝓼𝓮𝓬𝓪𝓴𝓮 𝓒𝓪𝓴𝓮

Ingredients:

• Lemon Cake Layers:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk
• Zest of 1 lemon
• 2 tbsp fresh lemon juice

• Blueberry Cheesecake Filling:

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup fresh blueberries

• Lemon Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• Zest of 1 lemon
• 2 tbsp fresh lemon juice

• Additional:

• Fresh blueberries for garnish

Directions:

Preheat oven to 350°F (175°C). Grease/flour two 9-inch round cake pans, lining bottoms with parchment.
Cake: Whisk flour, baking powder, soda, salt. Cream butter, sugar till fluffy. Mix eggs, vanilla. Alternate dry ingredients with buttermilk, lemon zest/juice into butter mix. Divide batter between pans.
Cheesecake Filling: Beat cream cheese, sugar, egg, vanilla until smooth. Fold in blueberries. Spoon over one cake layer in pan.
Bake: 30-35 minutes. Cool in pans 10 minutes, then wire rack.
Frosting: Beat cream cheese, butter, sugar, lemon zest, juice. Frost cooled cake.
Garnish with blueberries. Chill before serving.🧡🧡🧡