Raspberry Lemon Cake with Blueberries

Filling

• 2 1/2 Packages (6 ounces each) Driscoll's Blueberries (about 3 cups)
• 1 Tbsp. lemon juice
• 1/3 Cup granulated sugar
• 1 1/2 Teaspoons grated lemon zest
• 2 Tablespoons water
• 5 Teaspoons cornstarch

Frosting

• 12 Ounces reduced-fat cream cheese (Neufchâtel), at room temperature
• 10 Tablespoons unsalted butter, at room temperature
• 1 Tsp. vanilla extract
• 2 1/4 Cups confectioners' sugar

Topping

• 1 1/2 Packages (6 ounces or 1 1/3 cups each) Driscoll's Raspberries (about 2 cups)
• 1 1/2 Packages (6 ounces or 1 1/4 cups each) Driscoll's Blueberries (about 2 cups)

Cake

• 3 Cups cake flour (not self-rising)
• 1 Tbsp. baking powder
• 1/2 Tsp. salt
• 1 Cup buttermilk
• 2 Teaspoons grated lemon zest
• 1 1/2 Teaspoons vanilla extract
• 1 Cup unsalted butter (2 sticks), at room temperature
• 1 3/4 Cups granulated sugar

• 3 large eggs
• 2 egg yolks