Lemon-Blueberry
cake with
White Chocolate Frosting
Cake
31/3 c cake flour
½ tsp salt
½ tsp baking powder
½ tsp baking soda
¾ c unsalted butter, softened
2 c sugar
1/3 c fresh lemon juice
1 tsp (packed) grated lemon peel
4 large eggs
1 c plus 2 Tbls buttermilk
2 ½ c fresh blueberries
Preheat oven to 350o F. Grease & flour 2 – 9”cake
pans; line bottoms with parchment. Sift fit 4 ingredients into medium
bowl. Using electric mixer, beat butter in large bowl until fluffy.
Gradually add sugar, beating until blended. Beat in lemon juice, peel
and eggs. Continue to beat until well blended. Beat in dry ingredients
in 4 additions alternately with buttermilk in 3 additions. Fold in berried.
Pour into pans. Bake about 40 min – until tester comes out clean.
Cool cakes in pans on racks. When cool, place on platter bottom side
(parchment side) up. Remove parchment & frost. Place 2nd layer on
top with (parchment side) up. Remove parchment & frost with remaining
frosting. Garnish with additional blueberries and lemon slices if desired.
Can be made 1 day ahead. Cover with cake dome & refrigerate.
Let stand at room temperature 1 hour before serving.
Frosting
11 oz. White chocolate finely chopped
12 oz. Cream cheese, room temperature
¾ c unsalted butter
2 Tbls. fresh lemon juice
Stir white chocolate in top of double boiler until almost melted. Remove
from heat and stir until smooth. Cool to lukewarm. Beat cream cheese
and butter in large bowl until blended. Beat in lemon juice, then cooled
while chocolate.
