Individual Red, White, And Blueberry Layer Cakes

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Martha Stewart


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1 tablespoon fresh lemon juice

1 pound plus 2 ounces blueberries (about 5 cups)

1 1/4 teaspoons coarse salt

1 1/2 cups granulated sugar

1 1/2 cups fine-ground blue cornmeal

1 teaspoon baking powder

1 cup all-purpose flour

8 ounces (1 cup) unsalted butter, softened, plus more for pans

4 large eggs, room temperature

2 teaspoons pure vanilla extract

3/4 cup whole-milk Greek yogurt (substitute sour cream or creme fraiche)

2 pounds plus 4 ounces (4 1/2 cups) cream cheese, softened

2/3 cup confectioners' sugar, sifted

3 tablespoons honey

1 cup whole-milk Greek yogurt (substitute sour cream or creme fraiche)

1/2 teaspoon coarse salt

1 cup heavy cream whipped to medium-stiff peaks

8 ounces (2 cups) small raspberries

8 ounces (2 cups) blueberries

8 ounces 2 cups blueberries

8 ounces 1 cup unsalted butter softened plus more for pans

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