Lemon Blueberry Cake with Whipped Lemon Cream Frosting

I made this Lemon Blueberry Cake from Mel's Kitchen for my little sister's baby shower. It was too good not to share! And if you haven't tried any recipes from Mel's Kitchen, I recommend you look through her recipes. Everything I have tried of hers is fantastic. (Click on link above to get the original recipe or see below.)

Lemon Blueberry Cake

1 cup butter, softened to room temperature
1 3/4 cups granulated sugar
1 tablespoon fresh lemon zest
4 large eggs, room temperature
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 cup fresh lemon juice (from about 3 lemons)
2 cups (12 ounces) fresh or frozen blueberries (do not thaw if frozen)
2 tablespoons all-purpose flour


Whipped Lemon Cream Frosting

12 ounces cream cheese, softened to room temperature
1/2 cup butter, softened to room temperature
4 1/2 cups powdered sugar
1 to 2 teaspoons fresh lemon zest
1 tablespoon fresh lemon juice
2 tablespoons heavy cream

Directions:

1. Preheat the oven to 350 degrees. Line the bottom of two 9-inch round cake pans with at least 2-inch sides, or three 8-inch round cake pans, with parchment paper and coat with nonstick cooking spray. Set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, sugar, and lemon zest until light and fluffy, 4-5 minutes.
3. Add the eggs and vanilla until well-combined, 1-2 minutes, scraping down the sides of the bowl as needed.
4. In a separate bowl, whisk together the flour, baking powder, soda and salt. Stir the dry mixture into the wet ingredients and mix on low speed until just combined and a few dry streaks remain.
5. Add the buttermilk and lemon juice to the batter, and stir by hand, folding the batter until just combined.
6. In another bowl, toss the blueberries with the 2 tablespoons flour. Add the blueberries and remnants of flour to the batter and fold in by hand with a spatula or wooden spoon until just-combined. Overmixing may result in a tough, dry cake.
7. Spread the batter evenly in the prepared pans and bake for 35-40 minutes until just baked through. The top will spring back lightly to the touch and a toothpick inserted in the center should come out with moist crumbs but not wet batter.
8. Let the cakes cool for 5-10 minutes in the pans before turning them out onto a cooling rack to cool completely.
9. For the frosting, whip the cream cheese and butter together with a handheld electric mixer or with an electric stand mixer fitted with the paddle attachment until light and fluffy, 2-3 minutes. Add the powdered sugar, lemon zest,and lemon juice and mix on low speed until combined. Increase the speed to medium and mix until creamy, 1-2 minutes. Add the heavy cream and whip the frosting until very light and fluffy, 2-3 minutes.
10. When the cake has cooled completely, place one round on a platter or plate and spread the top evenly with frosting. Place the other cake round upside down on the frosting and press just lightly. Continue frosting with a thin spatula or offset spatula until the top and sides of the cake are evenly frosted. Garnish with blueberries and lemon slices, if desired.
11. This cake, once frosted, lasts very well in the refrigerator for several days. Take it out an hour or two before serving or serve chilled, your choice!