1 1/2 cups blueberries, raspberries, blackberries (1/2 cup each)
Lemon Cream Cheese Frosting
250gcream cheese(1 brick or about 8oz)
1/2 cup buttersoftened
1 tablespoon lemon juice
2 cups icing sugar(confectioners or powdered)
fresh berries, for garnish (optional)
Preheat oven to 350F and line a 8x8 pan with parchment paper.
In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Add the eggs, vanilla extract, and salt and mix thoroughly.
Add the baking powder, flour, lemon zest, lemon juice, and milk and blend to form a smooth batter. Remove the bowl from the stand mixer and stir in berries with a spatula.
Transfer batter into the cake pan. Bake in the oven for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let cool in pan for 3 minutes, then transfer to a cooling rack to cool completely.
For the Icing
In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and beat until smooth. Add the butter and beat to combine. Add the lemon juice and icing sugar and mix until everything is combined and smooth. If needed, add a little more lemon juice to reach desired consistency. Spread over cake using an offset spatula. Top with fresh berries if desired.