In a bowl with an electric mixer combine the cake flour, baking powder, baking soda, salt, lemon zest, and granulated sugar.

Mix Dry Ingredients, Sugar and Zest

Add the softened butter in chunks and mix until incorporated and the mixture becomes like wet sand.

Add Butter

Step 2

In a bowl combine the buttermilk, sour cream, oil, lemon juice, and LorAnn Organic Lemon Emulsion

Mix Wet Ingredients

Step 3

Add in the eggs and mix, there should be no trace of egg left. Use a rubber spatula to scrape the bottom of the bowl to make sure everything is evenly combined.

Mix Wet & Dry, add Eggs

Step 4

In a small bowl combine the blueberries and flour. Gently fold in ¾ of the berries into the cake batter.

Add Blueberries

Step 5

Pour cake batter into prepared pans and top with remaining blueberries scattered on top, gently press into cake batter ever so slightly. Bake!

Add to Pan and Bake

Step 6

Whisk the cream cheese, lemon emulsion, and powdered sugar for 2 minutes. While the mixer is still on very slowly pour/stream in the heavy cream.

Make Frosting

Step 7

Slice the cake in half. Place the bottom layer on the serving plate and place large scoops of frosting on the cake then spread an even layer of frosting. Repeat with three more layers.


Step 8

 With remaining frosting and add blueberry on the cake and lemon zest.

Add Frosting and Decorate

Step 9