Lemon Blueberry Cake with Blueberry Filling and Lemon Cream Cheese Frosting

My 7 year old wanted a lemon and blueberry cake for his jungle themed birthday (hence the green icing).  So I found a recipe that sounded delicious with two layers of a lemon blueberry cake, lemon cream cheese icing, and blueberry filing.

Ingredients:

Cake-

1 ½ sticks unsalted butter at room temperature

3 eggs at room temperature

1 ¾ cups flour

¼ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

1 cup granulated sugar

¼ cup milk

3 tablespoons lemon zest

1 ½ cups blueberries coated with flour

Frosting-

3-4 cups powdered sugar

1 stick unsalted butter at room temperature

8 ounces reduced fat cream cheese at room temperature

2 tablespoons lemon juice

2 tablespoons lemon zest

Directions:

1. Preheat the oven to 350 degrees and spray two 9 inch cake pans with baking spray.
2. Mix the butter and eggs in a medium bowl until light and fluffy.
3. Whisk the flour, baking powder, baking soda, and salt in a separate bowl.
4. Add the sugar, milk, and lemon zest to the butter and egg mixture.  Add the flour mixture 1 cup at a time.
5. Divide the batter between the two cake pans.
6. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
7. Let cakes cool for at least 10 minutes before removing from the pans.  Let cool completely.
8. Mix butter, cream cheese, and lemon juice in a stand mixer until light and fluffy. 
9. Add the powdered sugar 1 cup at a time.
10. Spread a thin layer of frosting over the cake and pipe a border around the edges of the cake.  Then spread the blueberry pie filling on the cake.
11. Top with the second layer. 
12. Ice on the top and sides of the cake.
13. I topped with some of the blueberry pie filling to make a “waterfall”.  Then we added jungle animals and decorations.