Lemon Blueberry Cake

A delightful dessert combining the bright, tangy flavor of lemon with sweet fresh blueberries, topped with lemon cream cheese buttercream frosting.

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Preheat the oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.
Cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the buttermilk, lemon juice, and lemon zest.
Whisk together the flour, baking powder, baking soda, and salt in another bowl.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the blueberries gently.
Divide the batter evenly among the prepared pans and smooth the tops.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Beat the cream cheese and butter together until smooth for the buttercream.
Gradually add the powdered sugar, lemon juice, and lemon zest, beating until fluffy.
Once the cakes are completely cooled, frost the top of one layer with buttercream, add the second layer, and repeat. Frost the top and sides of the cake.
Decorate as desired and serve.

Serve chilled and consider adding fresh blueberries on top. Pair with vanilla ice cream or whipped cream for an enhanced dessert experience.