Lemon blueberry cake

Lemon Blueberry Cake
Recipe courtesy of Café Grofica Marica from Varaždin

Ingredients
For the cake:

• 230g butter, at room temperature
• 220g white sugar
• 100g brown sugar
• 4 eggs
• 1 tsp vanilla extract
• 240ml milk
• 3 lemons – zest and juice (about 120ml)
• 350g all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 300g blueberries
• 1 tbsp flour

For the cream:

• 300g cream cheese
• 200g butter, at room temperature
• 500g powdered sugar
• 200ml heavy cream
• 1 tsp vanilla extract

For decoration:

• 10g blueberries, raspberries, strawberries, edible flowers

Instructions

1. Preheat the oven to 175°C (350°F). Line 3 round cake pans (20cm in diameter) with parchment paper and grease the paper with butter.
2. Cream the butter, then add both white and brown sugar. Mix for 2 minutes. Add the eggs one by one, mixing well after each addition.
3. Add milk, vanilla extract, lemon zest, and juice.
4. Sift the flour, baking powder, and salt, then gently incorporate it into the mixture.
5. Toss the blueberries in 1 tbsp of flour and fold them into the batter.
6. Divide the batter evenly among the 3 prepared pans. Smooth the tops and bake for around 20 minutes, until golden and a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
8. For the cream: Beat the cream cheese and butter until fluffy, then add powdered sugar and mix well. Add heavy cream and vanilla extract, continuing to beat until you get a firm cream.
9. Assemble the cake: Layer the cakes with cream in between, spreading cream on the outside as well. Decorate with fresh berries, strawberries, raspberries, or edible flowers.
10. Let the cake chill in the refrigerator for at least 2 hours before serving. Enjoy!