Blueberry Lemon Layer Cake

Name: Blueberry Lemon Layer Cake
Ingredients: 3 cups (or 409 grams, cake flour (you can use regular flour)); 1 Tbsp baking powder; 1/2 tsp salt; 1 and 3/4 cup (or 368 grams, granulated sugar); zest of 1 lemon (peeled with a vegetable peeler (no white pith)); 1 cup (or 226 grams, unsalted butter, at room temperature); 3 jumbo or 4 large eggs (at room temperature); 2 tsp lemon paste (optional!); 1 cup or 240 grams buttermilk; 1/3 cup or 81 grams fresh lemon juice; 1 pint blueberries (plus extra for decorating the cake); 1 cup or 226 grams (unsalted butter, at room temperature); 6 cups (or 600 grams, confectioner's sugar); 6-8 Tbsp or 90-120 grams fresh lemon juice (plus more if needed); blueberries; thyme sprigs; powdered sugar

"Blueberry Lemon Layer Cake ~ a vibrant layer cake recipe bursting with juicy berries and fresh lemon, frosted with a tangy lemon buttercream frosting...."

INGREDIENTS

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3 cups (or 409 grams, cake flour (you can use regular flour))

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1 Tbsp baking powder

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1/2 tsp salt

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1 and 3/4 cup (or 368 grams, granulated sugar)

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zest of 1 lemon (peeled with a vegetable peeler (no white pith))

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1 cup (or 226 grams, unsalted butter, at room temperature)

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3 jumbo or 4 large eggs (at room temperature)

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2 tsp lemon paste (optional!)

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1 cup or 240 grams buttermilk

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1/3 cup or 81 grams fresh lemon juice

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1 pint blueberries (plus extra for decorating the cake)

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1 cup or 226 grams (unsalted butter, at room temperature)

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6 cups (or 600 grams, confectioner's sugar)

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6-8 Tbsp or 90-120 grams fresh lemon juice (plus more if needed)

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blueberries

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thyme sprigs

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powdered sugar

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