From the Kitchen of Elyssa Getz
1 cup unsalted butter, softened to room temperature
1 and 1/4 cups granulated sugar
1/2 cup light brown sugar
4 large eggs, at room temperature
1 Tablespoon vanilla extract
3 cups all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
zest and juice of 3 medium lemons
1 and 1/2 cups blueberries, fresh (258g) or non-thawed frozen (275g)
1 Tablespoon all-purpose flour
CREAM CHEESE FROSTING
8 ounces cream cheese, softened to room temperature
1/2 cup unsalted butter, softened to room temperature
3 and 1/2 cups confectioners’ sugar
1 – 2 Tablespoons (15-30ml) heavy cream*
1 teaspoon vanilla extract
Preheat the oven to 350F. Spray three 9×2 inch cake pans with nonstick spray or use cupcake tins with cupcake papers. Set aside.
Make the cake. Using a mixert, beat the butter on high until creamy, about 1 minute. Add both sugars and beat on medium-high speed until creamed, about 2-3 minutes.. Add eggs and vanilla. Beat on medium speed until combined, about 2 minutes. Set aside.
In a large bowl, combine together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then add the milk, lemon zest, and lemon juice. Stir lightly with spoon until everything is just combined. Add the blueberries in 1 Tablespoon of flour and fold into the batter. Batter will be very thick. Do not over mix.
Spoon batter evenly into muffin tins filing ¾ of the way full. Cook for 20-25minutes. Mine took 21 minutes. Remove from the oven and allow to cool completely before frosting.
Make the frosting. Using a mixer beat cream cheese and butter together on medium speed until no lumps remain, about 3 minutes. Add confectioners’ sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired.