1-Preheat oven and prepare pans: Follow these simple steps to bake a lemon blueberry buttermilk cake that’s moist and packed with flavor. Start by preheating your oven to 335ºF (168ºC) and prepare three 6″x2″ cake pans or two 8″x2″ pans using your favorite method to keep the cake from sticking. This approach ensures even baking and easy release.

2-Divide and mix wet ingredients: Divide the 8 ounces of slightly warmed buttermilk into two containers: add the 3 ounces of vegetable oil to one and set it aside; in the other, mix the 3 large slightly warmed eggs, 2 teaspoons lemon extract, 2 tablespoons fresh lemon juice, and 2 tablespoons lemon zest, then whisk lightly. In a stand mixer bowl with a paddle attachment, combine the 12 ounces of cake flour, 11 ounces granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.

3-Mixing the Batter: Mix on low speed while slowly adding the 8 ounces of softened unsalted butter in chunks until it looks like coarse sand. Add the milk/oil mixture all at once and mix on medium speed for two minutes, scraping the bowl as needed. Reduce speed to low and add the egg mixture in three parts, mixing fully after each until the batter is thick and smooth.

4-Fill pans and add blueberries: Fill the pans half full with batter, tap to remove air bubbles, and if using fresh blueberries, wash them first. Toss the 3 cups of blueberries with the 2 tablespoons of all-purpose flour, then sprinkle them on top of the batter without stirring them in. Bake for 35 to 40 minutes, or until a toothpick comes out clean and the cake bounces back when touched.

5-Cool and chill cakes: Let the cakes cool on a wire rack until barely warm, then invert them and remove the pans. Wrap the cooled cakes in plastic wrap and chill for 60 minutes to make frosting easier; they can freeze for up to 6 weeks if needed. For the cream cheese frosting, beat the 8 ounces of softened unsalted butter until smooth, add the 16 ounces of softened cream cheese in pieces, and mix until creamy.

6-Prepare and apply frosting: Gradually add the 32 ounces of sifted powdered sugar one cup at a time on low speed, then mix in the 1 teaspoon of lemon extract and 1/2 teaspoon salt without over-mixing. To decorate, trim the cake layers, stack with frosting, apply a crumb coat, chill for 20 minutes, and finish with a smooth layer plus garnishes like lemon slices and blueberries.