Lemon Blueberry Layer Cake.

Sunshine-sweet lemon layer cake dotted with juicy blueberries and topped with lush cream cheese frosting. Take a bite and taste the bursts of bright flavors!

What on earth is a lusciously fruit-filled recipe like this doing on my kitchen table in February? Because I’m desperately craving some sunshine, pastels, and floral sweaters as I watch the snow fall out my window.

While I know the east coast hasn’t been hit nearly as hard as the midwest, we’ve had more snow than we know what to do with. My parent’s didn’t have electric for days, our home flooded, cars got stuck, and there were a handful of days with a -10 windchill. Brrr.

I love the snow for obvious reasons, but someone pass me a fork. I’m diving headfirst into this sunshine-sweet, springtime layer cake and not coming out until it’s April.

I made this cake for my girlfriends, Megan and Erin. The three of us got together on Friday night and had a little dinner party at Megan’s house. We drank wine, ate chicken piccata, toasted almond goat cheese salad, and fresh blackberry cheesecake for dessert. Made by Megan, who is a photographer, cupcake enthusiast, and accountant. Megan taught me a lot about photography.

On top of all of that, I brought over a few slices of this cake and a fresh batch of oatmeal cookies. It was our own little Thanksgiving. And yes, I’m still full!

Megan’s husband said the cake reminded him of a light-crumbed, super moist sponge cake. Megan and Erin said the lemon flavor was spot on, as well as the cream cheese frosting’s sweetness. Not too sweet, not too tangy. The perfect accompaniment to the lip-smackin’ cake underneath.

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© Sally’s Baking Addiction 2012

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