Lemon Blueberry Layer Cake
Taken from here: https://sallysbakingaddiction.com/lemon-blueberry-layer-cake/ I'm copying it verbatim because it's such an unusual cake, but it's so good! It's dense, moist, and eggy. If you want a fluffy cake, this isn't the one to go to. Also, it calls for a fair amount of lemon zest and juice, which is all needed. I made it with less the first time, and the cake was too sweet. It's still sweet as it is, but it's more balanced with the amount of lemon juice suggested. I substituted 1/4 cup of lemon juice for freshly squeezed orange juice (and a similar replacement with orange zest). You don't taste the orange, but it's a good trick to make you think you used Meyer lemons when they're out of season. (I would like to try it with Meyer lemons, but again, I'm not sure how the acid levels would balance out. Maybe use more tart, wild blueberries instead of the big cultivated ones I usually get? A puzzle!) Ingredients 1 cup (230g) uns...