Wild Blueberry and Lemon White Chocolate Cake

• Preheat the oven to 350°F
• Cream together butter, white sugar, and brown sugar using a hand or stand mixer.
• Add eggs in one at a time, beating just until combined.
• Add vanilla extract and almond extract and combine.
• In a separate bowl, mix together buttermilk, lemon juice and lemon zest.
• In another bowl, mix flour, baking powder and salt. Add ⅓ of the flour mixture to the mixer, followed by ½ of the buttermilk mixture. Repeat, ending with the flour.
• Place frozen wild blueberries in a bowl and toss with the 1 tbsp of flour. Add to the batter, along with the white chocolate chips. Fold to incorporate.
• Line two 8-inch cake pans with parchment paper and grease. Divide the batter between the two pans evenly.
• Bake at 350°F for 30 minutes.

Lemon Cream Cheese Butter Frosting

• Place the cream cheese and butter into the bowl of the stand mixer, and use the paddle attachment to cream the two together.
• Add lemon extract and mix. Add icing sugar 1 cup at a time. Add heavy cream as neded to keep the icing fluid and smooth
• Beat for 3 - 4 minutes until light and airy.
• Place one of the cooled cakes on a dessert plate and spread ⅓ of the icing on top. Add the second cake layer and place the remaining icing on top. You can leave the sides naked, or if you prefer, spread the icing around the edge.
• Garnish with some more lemon zest and a lemon twist.