For my Birthday dinner I baked this cake and brought it along to share with everyone at the mexican restaurant we went to. I basically just used this exact recipe from 'Sweetapolita' but I iced it with a cream cheese icing that had the zest of a lemon in it and was 'whipped' AKA beaten in the electric beater for about 5 minutes so it's nice and fluffy and light.
Lemon-Blueberry Layer Cake:
2 cups plus 6 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
3 cups fresh blueberries
1/2 cup sour cream
1/2 cup whole milk
2 teaspoons vanilla extract
3/4 teaspoon pure lemon extract
1 teaspoon lemon zest
1 cup (2 sticks) unsalted butter, softened about 20 minutes out of refrigerator
1 1/2 cups white sugar
4 large eggs
Preheat oven to 180°C. Prepare three 8″ round cake pans with parchment paper, butter and flour. Sift dry ingredients into medium bowl. Transfer 1 tablespoon flour mixture to larger bowl. Add fresh blueberries and toss to coat them with flour. Set remaining flour mixture and blueberries aside.
Stir whole milk, sour cream, vanilla extract, lemon extract and lemon zest in small bowl. In the bowl of a stand mixer, cream butter and sugar, until pale yellow and very fluffy, about 5 minutes. Beat in eggs one at a time, until well combined. Mix in flour mixture alternately with milk mixture, starting and ending with flour mixture. Stir until just combined. Gently fold in blueberries. Divide batter equally among 8″ round pans.
Bake cakes until toothpick inserted into centre comes out clean, about 25 minutes. Cool cakes in pans on racks for about 10 minutes, then invert onto racks until completely cool.
I placed my homemade lemon curd in-between the layers but you could also put fresh cream or more icing, it's totally up to you. Serve with unsweetened whipped cream.