Blueberry Filled Cake with Lemon Buttercream

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This soft and fluffy lemon cake is filled with homemade blueberry preserves. It is frosted with lemon buttercream. I then decorated it with handmade candied flowers!

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Whisk together all of your dry ingredients, then mix in your butter until it looks like damp sand.

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Whisk your milk, yogurt, lemon juice, lemon zest and vanilla extract in a jug.

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Add your eggs to your dry ingredients and mix until smooth.

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Slowly pour in your wet ingredients. Once smooth, pour into 2 8-inch pans and bake!

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Heat blueberries with water until the fruit breaks down. Add sugar and cornstarch. Let it cool.

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Beat butter with powdered sugar. Add lemon juice, lemon zest, vanilla, salt and cream.

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Take edible flowers and brush them with a whisked egg white. Sprinkle over sugar and let dry overnight.

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Assemble your cake!

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