Ingredients:
• Unsalted Butter room temperature | 68328 | 1 cup
• Sugar | 1416 | 1 1/2 cups
• Vanilla | 67722 | 1 Tbsp
• Eggs large | 12088 | 4
• Gluten Free 1-to-1 Baking Flour | 100501 | 2 1/2 cups
• Salt | 58416 | 1/2 tsp
• Baking Powder | 62712 | 1 Tbsp
• Buttermilk | --- | 1 cup
• Fresh Lemon Juice | --- | 4 Tbsp
• Lemon Zest | 51633 | 1 Tbsp
• Fresh Blueberries | --- | 2 cups

Frosting:
• Cream Cheese at room temperature | 67059 | 8 ounces
• Unsalted Butter | 68328 | 1/4 cup
• Powdered Sugar | 1410 | 3 cups
• Coconut Milk | 123589 | 2 Tbsp
• Salt | 58416 | 1 pinch

**For the Cake**
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.

**For the 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.