For the filling:
1 pint blueberries
3/4 cup (150g) sugar
1 1/2 tablespoons lemon juice
3/4 cup (180ml) water (divided)
1 1/2 tablespoons cornstarch

For the cake:
1 cup butter softened to room temperature
1 1/4 cups (250g) sugar
1/2 cup (100g) brown sugar
4 eggs
1 tablespoon vanilla extract
2 2/3 cups (345g) gluten free flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (240ml) milk of choice
2 tablespoons lemon zest
1/2 cup (120ml) lemon juice (juice from about 3 lemons)
1 1/2 cups blueberries
1 tablespoon gluten free flour

For the frosting:
8 ounces cream cheese softened to room temperature
1/2 cup butter softened to room temperature
3 cups (345g) powdered sugar
1 tablespoon milk of choice
1 teaspoon vanilla extract

For the cake:
1. Preheat oven to 350° F. Line three 9” cake pans with parchment paper. Spray with non-stick cooking spray.
2. Beat butter until creamy.
3. Add sugar and brown sugar and beat until combined.
4. Mix in eggs and vanilla until completely combined.
5. In separate bowl, add flour, baking powder and salt.
6. Slowly add the dry ingredients into the wet.
7. Beat in milk, lemon zest and lemon juice until just combined.
8. Toss the blueberries in 1 tablespoon flour and gently fold into the batter.
9. Divide batter evenly between three prepared pans.
10. Bake for 21-25 minutes or until toothpick comes out clean. Remove from oven and allow to cool completely before assembling and frosting.

For the frosting:
1. While the cakes are cooling, beat together cream cheese and butter.
2. Add powdered sugar, milk and vanilla extract, mix until well combined and no lumps remain.
3. Set aside until ready to frost. (Can be made the day before making the cakes, store in refrigerator).

Assembly:
1. Place first cake layer on plate or cake stand.
2. Top cake with very thin layer of frosting. Add thick rim of frosting around edge of cake, slightly overlapping (see video for visual). This will contain the blueberry filling and make frosting the outside edges much easier.
3. Add half of the blueberry filling on top of cake and spread into even layer.
4. Place second cake layer evenly on top of first. Repeat steps 2 and 3.
5. Top with final cake layer. Frost top and sides of cake as desired. with remaining frosting.  
6. Decorate! I spooned some of the leftover blueberry filling on top for decoration and topped with fresh blueberries.
7. Refrigerate for at least 45 minutes before slicing and serving. Enjoy!