Kelly's Konfections: Blueberry Lemonade Cake

I've become a bit obsessed with the color yellow recently. And lemons. I love pretty much anything lemon-flavored.
But this? This takes the cake (terrible pun intended).

This is possibly the best cake I've ever made. Blueberry Lemonade Cake.
Glory Days has this delicious Blueberry Lemonade, and this is even better. I just don't have words for this cake.

I don't have any pictures of the inside of the cake because, well, we ate it too quickly.
But trust me, it's beautiful.
I made one 2-layer 9" cake, plus this 2-layer 6" to give away. I probably should have done it the other way around, eating only the 6-incher, but I just couldn't help myself.

Rosie at Sweetapolita suggests making your own lemon curd for the filling, but I used blueberry jam instead, and it was delightful!
Make this cake. IMMEDIATELY!
Blueberry Lemonade Cake
Cake
Ingredients:
Flour- 2 c + 6 tbsp
Baking powder- 2 tsp
Salt- 1 tsp
Blueberries- 3 c (frozen are fine, just thaw completely first)
Sour cream- 1/2 c
Whole milk- 1/2 c (I used skim, and it was just fine)
Vanilla extract- 2 tsp
Pure lemon extract- 3/4 tsp
Lemon zest- 1 tsp
Unsalted butter- 1 c (2 sticks), softened
Sugar- 1 1/2 c
Eggs- 4, large
Directions:
1. Sift flour, baking powder and salt into a medium bowl. Transfer 1 tbsp of mix to a large bowl, then add the blueberries. Toss to coat, then set aside.
2. Combine sour cream, milk, vanilla, lemon extract and lemon zest in a small bowl. Set aside.
3. In a large bowl, beat butter and sugar until light and fluffy, about 5 minutes. Add eggs one at a time, mixing until well combined.
4. Alternate adding the flour mixture and the liquid mixture, beginning and ending with flour. Stir until just combined, then add the blueberries coated with flour.
5. Pour batter into 8 or 9" pans that have been greased and floured. Bake at 350 for ~25 minutes.
Filling
1 or 2 jars of blueberry jam, highest quality you can find. Super simple!
Lemon Frosting
Ingredients:
Unsalted butter- 1 c (2 sticks)
Lemon zest- 2 tsp
Powdered sugar- 5 or 6 c
Lemon juice- 1/4 c (60 ml or 2 oz)
Heavy whipping cream- 6 tbsp
Pure lemon extract- 1/2 tsp
Water- 2 tbsp
Pinch of salt
1 drop of AmeriColor Electric Yellow gel food dye (optional)
Directions:
1. Cream butter and lemon zest in bowl of electric stand mixer with paddle attachment, ~3 minutes.
2. Slowwwly add powdered sugar one cup at a time. I've found using the cover/shield that comes with the stand mixer to be very helpful when it comes to powdered sugar... That stuff just loves to make a mess.
3. Add lemon juice, whipping cream, lemon extract, water and salt, and beat for ~2 minutes. Switch to whisk attachment and beat for an additional 2 minutes to fluff it up.