How to Make
Jill's Favourite Lemon Blueberry Cake

1. Preheat the oven to 350°F. Prepare three 8-inch round baking pans, line the bottom with parchment paper and spray sides with non-stick spray.
2. In a large mixing bowl, combine the sugar, vegetable oil, eggs, and lemon extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed.
3. Next, into the batter, add the lemon zest, lemon juice (1/4 cup), and sour cream to the batter and beat until well combined.
4. Combine the dry ingredients in a separate bowl, then add half the dry ingredients to the batter, beat on low speed while pouring in half of the buttermilk, and mix just until the flour starts to incorporate.
5. Finally, add the remaining dry ingredients and remaining buttermilk and beat until all of the ingredients are well combined.
6. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
7. Toss the blueberries with 2 tablespoons of flour. Then gently fold the blueberries into the batter.
8. Divide the batter evenly between the three pans, about 1 2/3 cups of batter per pan. 
9. Bake at 350°F for 20-23 minutes. 
10. Test the cakes for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Remove from the oven and allow to cool completely.

ICING

1. Place a metal or glass mixing bowl and beaters in the freezer for 15 minutes.
2. Remove the bowl from the freezer. Add the cream cheese and powdered sugar, beat with an electric mixer for 1 minute or until smooth and creamy.
3. Add in the heavy whipping cream and vanilla extract, beat with an electric mixer for 4-5 minutes on high speed, or until stiff peaks form.

ASSEMBLING

1. Use a cake leveler to cut the domes off the top of the cake. Place a dollop of frosting on your cake board and place the bottom layer of cake on top of that.
2. Place half of the whipped cream in a large piping bag fitted with a large open round tip, or simply cut off the end of the piping bag. Pipe a layer of frosting and spread evenly. Then spread half of the lemon curd over icing.
3. Add the second layer of cake and repeat the above steps using all of the remaining lemon curd. Next, add the final layer of cake on top.
4. Use your piping bag to fill in any gaps between your layers and to create a crumb coat. Using an offset spatula or icing smoother, wipe away the excess frosting, leaving you just enough to coat the outside of the cake. 
5. Frost the top and sides of your cake.
6. Use remaining frosting to pipe the florets on the top of the cake using a large open round tip. Garnish with lemon slices and leftover blueberries. This cake must be refrigerated.