Lemon Blueberry Cake

Heat oven to 350F. Grease and flour two 9-inch cake pans. Zest and juice 2 lemons; set aside both ingredients.

Whisk together 2 ½ cups flour, 1 tbsp baking powder and 1 tsp salt; set aside.

Beat 1 cup butter, 1 ½ cups sugar, lemon zest and 2 tbsp vanilla in a medium mixing bowl until light and fluffy.

Add 4 eggs one at a time, scraping bowl each time.

Alternate mixing in flour mixture and ¾ cup milk; do not over mix.

Tip: instead of making blueberry compote, toss 1 cup of frozen blueberries with 1 tbsp flour. Fold gently into cake batter after milk and flour have been added.

Bake 20 to 25 minutes until toothpick inserted in the center comes out clean. Run a knife or metal spatula around the edges of the pan to help remove the cake.

Cool for 10 minutes before removing cakes from pans. Cool completely on wire rack.

Blueberry Compote: Stir 2 cups blueberries, 2 tbsp water, 2 tsp lemon juice and ¼ cup sugar together in a medium pot.

Cook over medium heat for 10 minutes stirring frequently.

Cool for 30 to 40 minutes before using. Refrigerate until needed. Tip: Can be made the night before.

White Chocolate Cream Cheese Frosting: Melt 1 cup chips in a small microwave safe bowl on medium for 1 minute. If needed, heat an additional 30 seconds at a time until smooth.

Beat 8 oz cream cheese and ½ cup butter together in a large mixing bowl.

Add melted chips slowly, beating the chips into the butter mixture

Add 3 cups powdered sugar and ½ tsp vanilla; beat until light and fluffy.

Tip: If the butter mixture is too cold and the chips harden into clumps put the mixing bowl over a warm bowl of water. Mix until clumps disappear but do not melt the butter mixture. If the butter mixture gets too warm place in refrigerator for 10 to 20 minutes to cool.)