Vertical Cake (Lemon & Blueberry

together. Some cracks are fine! Using a very sharp knife or even kitchen shears cut the cake into 3 long strips. Cake is about 11 inches wide it shrinks when baking and cooling so each strip will be a little over 3 5 inches wide. Spread whipped cream evenly on top of each strip. Working with 1 strip at a time gently roll the cake strip back up without the parchmenttowel this time. Connect the end of the first rolled strip with the next continuing to roll and wrap the cake up. See video above if you need a visual for this step.
Turn cake upright on its flattest end and place on a cake turntable for decorating or if you dont wish to use a cake turntable for decorating onto a cake stand or serving plate. Refrigerate covered or uncovered for at least 1 hour or freeze covered or uncovered for 45 minutes. Chilling helps ensure the cake holds its delicate shape.
Make the cream cheese buttercream In a large bowl using a handheld mixer or stand mixer fitted with a whisk or paddle attachment beat the butter and cream cheese together on medium speed until creamy and smooth about 2 minutes. Add confectioners sugar lemon juice and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners sugar if frosting is too thin more lemon juice if frosting is too thick or a pinch of salt if frosting is too sweet.
Remove cake from the refrigerator or freezer. Spread the frosting all over the top and sides. A bench scraper and small offset spatula are handy for decorating. Some of the whipped cream exposed on the top of the cake will mix with the buttercream creating beautiful random swirls of purple. Garnish with fresh blueberries if desired. If you decorated the cake on a cake turntable use a couple thin spatulas and a helper! to carefully lift the cake off the turntable and onto a cake stand or server. Decorating on a cake board is helpful for this too.
Refrigerate for at least 30 minutes before slicing. This helps the cake hold its shape when cutting.
Cover leftover cake tightly and store in the refrigerator for up to 5 days.