BLUEBERRY B-DAY CAKE

First, start by making the vanilla bean cake. To a mixing bowl, add 1 cup of cane sugar and 3/4 cup of softened butter. Mix using an electric hand mixer until combined. Then, add 2 eggs and beat together until fluffy. Continue mixing while you slowly add in 3/4 cup of whole milk, 1 & 3/4 cups of all purpose flour, 1 tsp of baking powder, and a pinch of salt. Be careful not to over mix. Transfer to two buttered 4” cake pans (or 1 x 9” pan). Bake on 350F for 22-25 mins (test for doneness using a toothpick). Let them completely cool on a wire rack.

Spread homemade blueberry lavender ice cream between the two vanilla cakes (recipe is on my feed, could also use store bought and softened ice cream!). Let this freeze for 30 minutes while you make the lemon buttercream frosting. Using a hand mixer, mix together 1 stick of softened butter, the zest of 1 lemon, 2 cups of powdered sugar, 1 tsp of vanilla bean paste, and 2 tbsp of heavy cream until fluffy.

Remove the cake from the freezer and frost it! Top with more lemon zest and blueberries.