Name: Blueberry-Lemon Cake with Lemon Cream Cheese Frosting
Yield: 12 Servings
Ingredients: 2 cups plus 6 tablespoons cake flour; 2 teaspoons baking powder; 1 teaspoon salt; 3 cups fresh blueberries (about three 4.4 packages); 1 cup whole milk; 2 teaspoons vanilla extract; 1 teaspoon grated lemon peel; 1 cup (2 sticks) unsalted butter, room temperature; 1½ cups sugar; 4 large eggs; Lemon Cream Cheese Frosting; Lemon peel strips (optional)

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