Lemon Blueberry Cake

1. Preheat oven to 350F. Line 3 8-inch cake pans with a round circle of parchment paper. Spray the sides and bottom with nonstick cooking spray. Set aside.

2. In a large bowl, add sugar and zest of lemon. Use your fingers to rub the zest into the sugar. (this helps release the lemon flavor)

3. Add the melted butter, milk, eggs and juice of 1 lemon to the lemon sugar. Whisk to combine.

4. Add the flour, baking powder, baking soda and salt. Whisk just until combined.

5. In a medium bowl, add the blueberries and flour. Toss to coat the blueberries in the flour. Add the flour coated blueberries into the cake batter. Fold into the cake batter, just until combined.

6. Evenly divide the cake batter among the 3 prepared cake pans. Bake in preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and allow the cake to fully cool.

7. Once the cake is fully cool, make the blueberry jam. In a large skillet, add the blueberries, sugar and water. Cook over medium heat for 10 minutes, stirring frequently. Remove from heat and allow the jam to fully cool.

8. Make the Blueberry Cream Cheese Frosting. Add the softened butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a hand mixer. Beat until light and fluffy. Slowly add in 5 cups of powdered sugar, heavy cream/milk and blueberry jam. Beat until the mixture is light and fluffy. If the mixture is too loose, you can add in extra powdered sugar.

9. Place one cake on your serving platter. Spread with blueberry frosting, then a layer of blueberry jam. Place the second cake layer on top. Spread with frosting and a layer of jam. Top with last cake layer, then spread frosting over entire cake. Serve and enjoy!