Step 01

Puree 1 ½ cups of blueberries and cook them with ¼ cup of water over medium heat until reduced to ¾ cup. Let cool completely.

Step 02

Preheat the oven to 350°F. Grease and flour three 8-inch round cake pans.

Step 03

In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt.

Step 04

In a separate bowl, mix sour cream, cooled blueberry puree, and vegetable oil.

Step 05

In a stand mixer, cream the softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.

Step 06

Alternate adding the dry ingredients and the wet mixture to the butter mixture, beginning and ending with the dry ingredients. Optionally, add a small amount of pink coloring gel for a vibrant color.

Step 07

Gently fold in the whole blueberries to the batter.

Step 08

Divide the batter evenly among the prepared pans. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.

Step 09

Let the cakes cool in their pans for 10 minutes, then turn them out onto cooling racks to cool completely.

Step 10

To make the frosting, beat the softened butter in a stand mixer until smooth. Add cream cheese and mix until fully combined.

Step 11

Gradually add the powdered sugar, lemon juice, and lemon zest to the mixer. Beat until the frosting is smooth and creamy.

Step 12

Assemble the cake by layering and frosting each cake layer with lemon cream cheese frosting. Decorate with additional blueberries, lemon slices, or frosting designs as desired.