lemon and blueberry layer cake

A couple of week's ago I was heading over to the north-east to meet the new arrival in my family, my baby nephew Joseph, a few days prior to the visit I received the following text from my sister:
Forgot to say, we're introducing a new policy where visitors have to provide cakes.  Joseph isn't fussy about what kind other than like me he's not keen on coffee.
Well, I wasn't going to let them down, so I figured why not go all out and give the Lemon and Blueberry Layer Cake a go that I'd been eyeing up for a few weeks.  I generally try to avoid American recipes because I'm not always convinced the cups to grams equations are always so good, but I'd been returning to Sally's blog and this cake over and over so knew now was the time to give it a go.
I wasn't disappointed, and neither was my sister.
Ingredients

CAKE

1 cup (230g) unsalted butter, softened to room temperature1 and 1/4 cups (250g) granulated sugar
1/2 cup (100g) light brown sugar
4 large eggs, at room temperature
1 Tablespoon vanilla extract
3 cups (375g) all-purpose flour, careful not to overmeasure
1 Tablespoon baking powder
1/2 teaspoon salt
1 cup (240ml) buttermilk
zest + juice of 3 medium lemons
1 and 1/2 cups blueberries, fresh (258g) or non-thawed frozen (275g)
1 Tablespoon all-purpose flour

FROSTING

I made my own cream cheese frosting just with cream cheese and icing sugar...I just guessed the amounts, and it worked!

Method:

Preheat the oven to 350F. 

Spray three 9x2 inch cake pans with nonstick spray. 

Set aside.

Make the cake. Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy - about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla. Beat on medium speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.

In a large sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then add the milk, lemon zest, and lemon juice. Remove from the mixer and stir lightly until everything is just combined. Toss the blueberries in 1 Tablespoon of flour and fold into the batter. Batter is extremely thick. Do not overmix at any point. Overmixing will lend a tough, dense textured crumb.

Spoon batter evenly into 3 prepared cake pans. Bake for about 20-22 minutes or until a toothpick inserted in the center comes out clean. Mine took 21 minutes. Remove from the oven and allow to cool completely before frosting.

Make the frosting. Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners' sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired.

Assemble and frost. First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn't make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.

I've got to admit, this cake felt quite time consuming, particularly when you only have 2 tins...so have to wait for it to cook then bake the third.  And, when it comes out the oven it looks much much paler than a usual sponge, but I think that's because of the buttermilk.  However, I've got to say, it's well worth the effort...so don't let that put you off.

Oh, and don't like me, tell the boy he can eat the leftover blueberries...I forgot they were supposed to be used to decorate the top, d'oh!

And here's the proud aunty, because I couldn't not show off my nephew now could I?