For the Lemon Blueberry Cake:
- 1½ cups blueberries
- 2 tablespoons flour
- 1/3 cup of milk, room temp
- 3 eggs, at room temp
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh lemon zest
- 1 tablespoon vanilla extract
- 2 cups cake flour
- 1½ cups sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 sticks (1 cup) unsalted butter
- 2 cups of lemon curd (store bought is okay)
For Lemon Buttercream:
- 2 sticks of unsalted butter, softened
- 6 cups of powdered sugar
- 1 Lemon, zested
- 3-4 tablespoons of milk
- 3-4 tablespoons of lemon juice
- 2 teaspoons of vanilla extract
- ½ Teaspoon of salt