Dessert: Lemon Blueberry Layer Cake

Recipe by Ree Drummond I always leave the sides of this cake unfrosted so you see the beautiful layers. In the summer I use strawberries instead of blueberries." — Ree Drummond

This recipe includes superfoods such as:

Lemon

Health benefits of Lemon Blueberry Layer Cake

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 1/2 c. all-purpose flour
3 tbsp. cornstarch
1/2 tsp. baking soda
1/4 tsp. kosher salt
1 1/2 c. granulated sugar
1 1/2 c. unsalted butter
3 large eggs
1/2 c. sour cream
1 tsp. pure vanilla extract
8 oz. cream cheese
1 lb. confectioners' sugar
1 lemon
3 pt. fresh blueberries

Instructions

Heat oven to 350 degrees F. Spray two 8- by 2-inch light-colored cake pans with cooking spray, line the bottoms with parchment, and coat the parchment.
In a medium bowl, whisk together the fl our, cornstarch, baking soda, and salt.
Using an electric mixer, beat the granulated sugar and 1/2 cup butter on medium-high speed until smooth and creamy, 3 minutes. Reduce speed to medium and add the eggs, one at a time, mixing well after each addition. Add the sour cream and vanilla and beat until combined. Reduce the mixer speed to low and add the flour mixture, beating until incorporated.
Divide the batter between the prepared pans and bake until a wooden pick inserted into the cake comes out clean, 27 to 30 minutes. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Meanwhile, using an electric mixer, beat the cream cheese and remaining 1 cup butter until smooth. Add the confectioners' sugar and beat until combined. Using a fine grater, zest the lemon over the bowl and squeeze in 2 tablespoons juice. Beat until combined. Cover and chill for at least 1 hour or up to 1 week.
Cut the cakes in half horizontally to create 4 layers. Spread a quarter of the icing on one layer (about 3/4 cup). Sprinkle with a quarter of the blueberries. Sandwich with another layer of cake and repeat with the remaining layers. Spread the top cake with the remaining icing and sprinkle with the remaining blueberries. Refrigerate for at least 2 hours before serving.

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