Blueberry Layer Cake with Lemon Frosting

ingredient: Cake

• 3/4 cup (175 ml) butter
• 1-1/2 cups (375 ml) granulated sugar
• 2 eggs, separated
• 1/4 cup (50 ml) Realemon lemon juice or fresh lemon juice
• 1 tsp (5 ml) vanilla
• 2-1/2 cups (625 ml) cake flour
• 2 tsp (10 ml) baking powder
• 1/2 tsp (2 ml) baking soda
• 1/2 tsp (2 ml) salt
• 3/4 cup (175 ml) milk
• 1 cup (250 ml) fresh wild blueberries or frozen wild blueberries, drained and thawed

Frosting

• 1 (8 oz/250 g) pkg Canadian Cream Cheese brick style, softened
• 1/4 cup (50 ml) butter
• 1/4 cup (50 ml) Realemon lemon juice or fresh lemon juice
• 5 cups (1.25 l) icing sugar

Cake

1. Preheat oven to 350°F (180°C). Butter two 9-inch (23 cm) round baking pans and line with parchment paper. Butter the paper and set aside. Cream butter and gradually beat in sugar until fluffy. Stir in egg yolks, lemon juice and vanilla.
2. Blend flour with baking powder, baking soda and salt. Add to the butter mixture in three additions, alternating with the milk and beat until smooth. Beat egg whites until stiff but not dry using clean beaters. Fold into batter. Divide batter between prepared baking pans. Sprinkle with berries. Bake for 25 to 30 minutes or until cakes spring back when touched lightly. Cool for 10 minutes in pans. Turn out onto a rack and cool completely.

Frosting

1. Beat Cream Cheese until very smooth. Add butter and blend. Beat in lemon juice until there are no lumps. Add icing sugar a little at a time and beat until smooth. Place one layer, bottom side up, on a cake plate and frost evenly. Add second layer, bottom side up, and frost.