Julie's Blueberry Lemon Cake

Julie’s Blueberry Lemon Cake

3 1/3 C flour           
½ t salt
½ t baking soda             
½ t baking powder
Mix together, set aside.

¾ C butter           
2 C sugar
1/3 C fresh squeezed lemon juice     
1 t grated lemon zest
4 eggs                 
1 C + 2 T buttermilk
2 ½ C blueberries (fresh is best, but frozen can be used)

Mix butter until fluffy.  Add sugar, lemon juice and lemon zest, mix well.  Add eggs, one at a time, beat until well blended.  Alternate adding dry ingredients and buttermilk. Batter will be very thick.  Fold in blueberries.  Divide batter into 2, 9inch parchment lined and greased cake pans. Bake @ 350 for 40 minutes (sometimes less) or until toothpick comes out clean.  Cool on racks for 10-15 min.  Cool completely before frosting.

Frosting:
2 boxes or 11oz bakers white chocolate
12 oz cream cheese         
¾ C butter soft
2 T fresh lemon juice
Melt chocolate in pyrex in microwave. Stir and let cool.  Beat cream cheese and butter, then add lemon and white chocolate.
Frost cakes and then refrigerate until ready to serve.