1 1/2cupblueberries frozen or fresh, rinsed, dried and tossed in 1 tbsp all purpose flour
For the Frosting
1cupLand O Lakes® Unsalted Butter room temperature
8ozcream cheeseroom temperature
pinch of salt
2lbsconfectioner's sugarYou can start at 1 1/2 lbs and add more until it stiffens what you prefer
1tsplemon juicefrom zest lemon
For the Cake
Preheat your oven to 325°F, then liberally spray 2 (8-inch) round cake pans with non-stick baking spray.
In a mixing bowl, sift together the all-purpose flour, baking powder, salt, and baking soda, then set aside. In a separate bowl, whisk together the sour cream, whole milk, lemon zest, lemon juice, and vanilla extract. Set this mixture aside, as well.
In your mixer bowl, use the paddle attachment to stir together the oil, Land O Lakes® Butter with Canola Oil, and sugar on low speed. Once combined, increase the speed to high and beat the mixture for 4-5 minutes.
Once the mixture is white and slightly fluffy, decrease the speed to low and begin adding the eggs, one at a time. Mix well after each addition and scrape down the sides as needed.
After all of the eggs have been added, increase the speed to medium-high and beat until the mixture is thick and pale yellow in appearance.
With the mixer on the lowest speed, add flour mix and the sour cream mix to batter in stages. Begin with 1/3 of the dry ingredients, followed by 1/2 of the wet ingredients. Scrape down the bowl after the wet ingredients have been incorporated. Continue this mixing in process: 1/3 of the dry, followed by remaining wet ingredients, and lastly the remaining dry ingredients.
Scrape down the sides of the bowl and the paddle and mix, on low speed just until the last of the dry mixture is combined.
Finally, using a large spatula, gently fold the flour-coated blueberries into the cake batter.
Divide the batter evenly between your prepared cake pans and bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out with minimal crumbs attached. The sides of the cake will pull away from the pan, but the center will be springy and bounce back when pressed lightly.
Remove pans from the oven and allow them to rest in pans for 5 minutes. Invert cakes from pans onto cooling racks, then allow them to cool completely.
For the Frosting
In the bowl of your stand mixer, cream the room temperature Land O Lakes® Unsalted Butter, cream cheese, and salt together on medium-low speed until smooth.
Stop the mixer and scrape down the bowl and paddle. With the mixer on low speed, add the sifted confectioner’s sugar to the bowl a cup at a time. Once all sugar has been added, scrape down the bowl and paddle. Whip the butter-sugar mixture on high for 3-4 minutes or until light and fluffy.
Stop the mixer and add the blueberry jam, vanilla extract, and lemon juice to the bowl. Whip the frosting on medium-high speed for 2 minutes, stopping the mixer after 1 minute to scrape down the bowl and paddle. This ensures your frosting is well-blended.
Once finished, your blueberry frosting will be a pale lilac color and light and fluffy in texture. You can store the frosting at room temperature until you’re ready to frost the cake, or covered in the refrigerator for up to 1 week.
Level the cakes by trimming off domed tops (if any). Slice each cake horizontally into two layers making a total of four layers of cake.
Spread a 1/2-inch-thick layer of frosting between layers, then frost the entire cake with remaining frosting.
To create an ombre look, spread a 1/2- to 1-inch border of blueberry jam towards the bottom of the frosted cake and smooth the sides of the frosting to create a faded look.
Garnish the frosted cake with fresh blueberries and lemon zest and enjoy.
Store leftovers covered at room temperature or in the refrigerator for 3 days.
Once baked and out of the pan, leave the cake out to come to room temperature. Then, wrap the layers in plastic wrap and place in the freezer for at least a couple hours. Cold makes for fewer crumbs and therefore, a smoother layer of frosting.