LEMON BLUEBERRY CAKE

LEMON BLUEBERRY CAKE 3/4 cup butter at room temperature 1 2/3 cup sugar 4 eggs at room temperature 2 tsp. vanilla 2 ½ cups flour 2 ½ tsp. baking powder 1/2 tsp. salt 1 cup milk 1 (8- oz.) block cream cheese at room temperature 1/4 cup butter at room temperature 1/4 cup lemon curd 1 tbsp. fresh lemon juice Finely grated zest of 1 lemon 5 cups powdered sugar 3 tbsp. blueberry preserves To prepare cake, preheat oven to 350°F and butter two 9-inch round baking pans. Using a mixer, beat butter and sugar together in a large bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. Stir together flour, baking powder and salt in a medium bowl. With mixer running, add 1/3 of the mixture at a time alternately with milk, mixing well after each addition. Spread into prepared pans and bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Let cool before removing from pans. To prepare frosting, beat cream cheese, butter, lemon curd, lemon juice and zest together until light and fluffy. Slowly beat in powdered sugar until smooth. Spread a 1/4-inch layer of frosting over one cake layer, then spread with preserves. Top with second cake layer. Spread remaining frosting over the sides and top of cake. Refrigerate until ready to serve.