Lemon berry layer cake

 The cake is flavorful and has a great texture!!! I don't know what else to say other than that it's really good...

Lemon Cake: 
recipe from: Averie Cooks
2 eggs
2 c. sugar
1 1/3 c. buttermilk
1 c. oil
1/2 c. lemon juice
1/4c. lemon zest
1/4 c. Greek yogurt or sour cream
2 tsp vanilla extract
3 3/4c. flour
1 1/2 tsp. baking soda
1 1/2- 2 c. raspberries.

Beat together the eggs, sugar, buttermilk, oil, lemon juice, zest, yogurt, and vanilla. In a separate bowl mix together the flour and baking soda and then add the dry to the wet and mix until just combined. Toss the raspberries in a bit of flour to keep them from turning the batter pink and then carefully stir them in. Pour into 2 prepared cake pans and bake for 25- 45 minutes or until a toothpick comes out clean. Allow to cool before icing.

Blueberry Buttercream:
recipe from: The Kitchen Paper

2 c. blueberries or any other berry
2 tbsp. sugar
2 c. butter at room temperature
4-6 c. powdered sugar
2 tsp vanilla

In a saucepan over medium heat, heat the berries and the sugar and break the berries apart with a spoon. Allow to cool. Beat together the butter, powdered sugar, and vanilla and then add the blueberries.


Notes:

 *The icing is a little bit runnier then your average icing because of the blueberry juice so it won't ice perfectly but it will thicken up when you refrigerate the cake.