For the Blueberry Cake
1-It is good to prepare the blueberries: It is good to prepare the blueberries first. Measure out 1 ½ cups (198g) blueberries. If using frozen blueberries it is best to allow them to thaw before they are pureed. In a saucepan add the pureed blueberries and ¼ cup water. Cook over medium high heat until they are reduced to ¾ cup (181g). If you happen to reduce too much, just add water to reach the ¾ cup mark.
2-Cool the reduced blueberries until cool: Cool the reduced blueberries until cool. Can be made in advance and refrigerated.
3-Preheat the oven to 350 degrees, grease: Preheat the oven to 350 degrees, grease and flour three 8 inch x 2 inch round cake pans.
4-In a medium sized bowl, add flour,: In a medium sized bowl, add flour, baking powder, baking soda and salt. Whisk to blend for 30 seconds. Set aside.
5-In another bowl, combine the sour cream,: In another bowl, combine the sour cream, blueberry puree and oil. Blend with fork and set aside.
6-In the bowl of your mixer, mix: In the bowl of your mixer, mix the butter until smooth, Gradually add the sugar and mix on medium speed 3 to 5 minutes or until lightened in color and fluffy. If using a hand mixer, you may need to mix a bit longer.
7-Add the eggs 1 at a time: Add the eggs 1 at a time mixing until the yellow of the yolk disappears.
8-Add the flour mixture and the sour: Add the flour mixture and the sour cream mixture alternately, beginning and ending with the flour mixture (3 additions of dry ingredients, 2 additions of wet ingredients).
9-Add pink coloring gel at this time: Add pink coloring gel at this time. I added just a small amount to brighten the color. Mix until combined and smooth. Do not mix above medium speed or mix too long.
10-Fold in ½ cup blueberries: Fold in ½ cup blueberries
11-Bake at 350 degrees for 22 to: Bake at 350 degrees for 22 to 25 minutes or until a toothpick inserted into the center of the cake comes out clean or with just a few crumbs attached. Keep an eye on it, ovens can bake differently.
12-Let cool in pans 5 to 10: Let cool in pans 5 to 10 minutes, then turn out.

Lemon Cream Cheese Buttercream
13-Add the slightly softened butter in the: Add the slightly softened butter in the bowl of your mixer and mix until smooth
14-Add pieces of cream cheese to the: Add pieces of cream cheese to the mixing bowl. The cream cheese should be soft enough that it combines easily into the butter mixture.
15-Gradually add the powdered sugar: Gradually add the powdered sugar. Add the lemon juice, lemon extract and zest. Do not over mix. The longer it is mixed the softer it becomes. If it becomes too soft, refrigerate 10 minutes or so and it will firm up.
16-Makes about 5 cups of frosting: Makes about 5 cups of frosting.