Pre-heat the oven to 175 degrees. Prepare three 18 cm round shape, cover the bottom of the parchment. The bead of grease and sprinkle with flour. In a bowl, sift together several times the flour of the highest grade. Add baking powder, soda, salt and mix well, set aside. In the bowl of an electric mixer fitted with the paddle app, whisk together the softened butter, sugar and lemon zest until the mixture is light and fluffy. In a separate bowl, mix milk, sour cream and lemon juice, leave for 3 minutes. On low speed of mixer add eggs (one by one) to beat the butter, add lemon extract and vanilla extract. Stir until smooth.

Blueberries wash and dry with paper towel. Mix berries with the flour (3 tbsp) in a bowl

Now alternating, add to creamy mass of flour and milk mixtures in three stages. Begin and end with flour mixture. Add to the dough blueberries and gently stir the dough with a silicone spatula.

Divide the dough into three equal parts. Pour evenly into the prepared split mold (18 cm). Bake in preheated oven for approximately 25 -27 minutes. Check on the dryness of the toothpick. Cool the cake in the form of about 20 to 30 minutes, then invert on a rack and allow to cool completely.

For the cream we need brown sugar Mistral and cream cheese (at room temperature).

In the bowl of an electric mixer with a paddle beat the cream softened butter until light and fluffy state. Add cream cheese and stir until smooth. Add vanilla and lemon extract, powdered sugar and blend several minutes until smooth and fluffy cream.

* Brush cream cakes chilled. Decorate the cake with berries.