Lemon Blueberry Layer Cake

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Directions

• 1. Step 1Heat oven to 350 degrees F. Spray two 8- by 2-slouch mild-coloured cake pans with cooking spray, line the bottoms with parchment, and coat the parchment.
  2. Step 2In a medium bowl, disappear collectively the fl our, cornstarch, baking soda, and salt.
  3. Step 3The usage of an electrical mixer, beat the granulated sugar and 1/2 cup butter on medium-high run unless refined and creamy, 3 minutes. Decrease run to medium and add the eggs, one after the other, mixing correctly after every addition. Add the bitter cream and vanilla and beat unless mixed. Decrease the mixer run to low and add the flour combination, beating unless integrated.
  4. Step 4Divide the batter between the ready pans and bake unless a wooden capture inserted into the cake comes out orderly, 27 to half-hour. Let the desserts frigid in the pans for 10 minutes, then switch to wire racks to chill fully.
  5. Step 5Meanwhile, using an electrical mixer, beat the cream cheese and supreme 1 cup butter unless refined. Add the confectioners’ sugar and beat unless mixed. The usage of a ravishing grater, zest the lemon over the bowl and squeeze in 2 tablespoons juice. Beat unless mixed. Conceal and take a seat again for no decrease than 1 hour or up to 1 week.
  6. Step 6Cut wait on the desserts in half horizontally to make 4 layers. Unfold a quarter of the icing on one layer (about 3/4 cup). Sprinkle with a quarter of the blueberries. Sandwich with one other layer of cake and repeat with the final layers. Unfold the tip cake with the final icing and sprinkle with the final blueberries. Refrigerate for no decrease than 2 hours ahead of serving.