Blueberry Buttercream Cake with Blueberry Filling

Prepare the cake:

Preheat oven at 350 degrees F. Grease two 9-inch cake pans with cooking spray or butter and lightly dust with flour.

In a medium bowl, combine flour, baking powder, salt and baking soda. Set aside.

In a large bowl using a stand mixer or handheld mixer, cream butter and sugar on medium speed until light and fluffy. Add the eggs one at a time, blending after each egg is added. Add vanilla extract.

Turn speed to low and alternate adding flour mixture, milk and lemon juice into the creamed mixture until all combined.

Pour equal amounts of batter into each pan and spread evenly. Bake on middle rack of the oven for 25-30 minutes until tester inserted in cake comes out clean. Cool cakes on wire racks for at least 30 minutes before removing from pans.

Prepare the filling
In a large pot add blueberries, water, sugar, cornstarch and lemon juice. Bring to boil and stir. Reduce to heat to medium and constantly stir until blueberries are cooked and mixture is thick and clear. Remove from heat and set aside.

Prepare frosting
Using a stand mixer or handheld mixer cream butter. Slowly add in confectioner’s sugar one cup at a time until fluffy. Add in vanilla extract, milk and 4 Tablespoons of the blueberry filling and mix until combined.

Making the cake
Remove cakes from pans using a knife to cut around the edges to loosen. Using a knife, trim cakes to make them level. Set one cake on a cake stand or platter and spread a layer of filling on the top of the cake. Top with remaining cake. Add frosting to entire cake. If cake is breaking, apply a thin layer of frosting and set in refrigerator for at least 30 minutes. Remove from refrigerator and frost with remaining frosting.

Garnish with fresh blueberries.