Ingredients

• 1 cup Unsalted Butter room temperature
• 1 1/2 cups Sugar
• 1 Tbsp Vanilla
• 4 Eggs large
• 2 1/2 cups Gluten Free 1-to-1 Baking Flour
• 1/2 tsp Salt
• 1 Tbsp Baking Powder
• 1 cup Buttermilk
• 4 Tbsp Fresh Lemon Juice
• 1 Tbsp Lemon Zest
• 2 cups fresh Blueberries

• 8 ounces Cream Cheese at room temerature
• 1/4 cup Unsalted Butter
• 3 cups Powdered Sugar
• 2 Tbsp Coconut Milk
• 1 pinch Salt

Instructions

1. Preheat oven to 350ºF. Grease two 9-inch round cake pans.
2. Using a stand mixer, combine the butter and sugar until light and fluffy, 3 minutes. Add vanilla and eggs and continue to mix. Scrape down the sides of the bowl to incorporate everything.
3. In another large bowl, whisk all dry ingredients together. Then slowly add the dry ingredients in batches while mixing on low. Add the remaining buttermilk, lemon juice and lemon zest and combine for a few seconds.
4. Toss blueberries with a tablespoon or so of extra flour to keep them from sinking. Fold into cake batter.
5. Evenly pour cake batter into two pans and bake for about 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely before frosting.

1. Using a stand mixer with the paddle attachment, beat cream cheese and butter together until light and fluffy. Try to get rid of the lumps.
2. Add sugar, vanilla and one tablespoon or so of coconut milk and beat until smooth. You can add more coconut milk for a thinner icing if desired.
3. Ice and layer cakes when completely cool and top with fresh blueberries. Store at room temperature.