Lemon-blueberry Cake With White Chocolate Frosting

Shaye's Note:

This is a wonderfully tender cake that came from a July 2000 copy of Bon Appetit. It has a blueberry cheesecake sort of flavor that is fabulous! (Please try it according to the directions before altering it as it is a little tricky.) :D (btw, prep time is a total guess)

• Total Time: 1 hrs
• Prep Time: 20 mins
• Cook Time: 40 mins

Ingredients:

Servings: 10

Cake

• 3 1⁄3; cups cake flour
• ½ teaspoon salt
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¾ cup unsalted butter , room temperature
• 2 cups sugar
• 1⁄3; cup fresh lemon juice
• 1 teaspoon packed grated lemon, rind of
• 4 large eggs
• 1 cup buttermilk , plus
• 2 tablespoons buttermilk
• 2 ½ cups fresh blueberries

Frosting

• 11 ounces good-quality white chocolate , finely chopped (such as Lindt or Bakers)
• 12 ounces cream cheese , room temperature
• ¾ cup unsalted butter , room temperature
• 2 tablespoons fresh lemon juice
• blueberries , for garnish (optional)
• lemon slice , for garnish (optional)

Directions:

1. For cake: Preheat oven to 350°F and butter and flour two 9 inch round cake pans; line bottoms with rounds of parchment or waxed paper (I used the flour/oil spray with great results).
2. Sift first 4 ingredients into medium bowl.
3. Beat butter in large bowl with electric mixer until fluffy.
4. Gradually add sugar, scraping down sides of bowl occasionally and beat until well mixed.
5. Add lemon juice and peel, then eggs 1 at a time and mix well.
6. Beat in dry ingredients in 4 additions alternately with buttermilk in 3 additions.
7. Fold in berries and pour equally into two pans.
8. Bake cakes until tester inserted into center comes out clean, about 40 minutes.
9. Cool cakes in pans on racks.
10. For frosting: Stir white chocolate in top of double boiler set over barely simmering water until almost melted.
11. Remove from over water and stir until smooth and cool to lukewarm.
12. Beat cream cheese and butter in large bowl until blended.
13. Beat in lemon juice, then cooled white chocolate.
14. Take cakes out of pans and peel off parchment.
15. Place 1 cake layer, flat side up, on platter.
16. Spread with 1 cup frosting- (Don't be stingy with middle layer of frosting).
17. Top with second cake layer, flat side down.
18. Spread remaining frosting over top and sides of cake.
19. Garnish with additional blueberries and lemon slices, if desired.
20. (Can be made 1 day ahead; Cover with cake dome; refrigerate; Let stand at room temperature 1 hour before serving).

Reviews

[bluesagegirl]

My daughter requested this for her birthday. I made it yesterday, and we LOVED it! I love white chocolate. I used frozen blueberries and it worked out just fine! Thanks for the recipe!

[ILoveLucy12]

This cake was AMAZING!!! I made it for my grandpa who is diabetic and for his birthday he wanted a good cake with sugar. My dad HATES lemon with a passion and said it was very good.

[Lightly Toasted]

This was DELICIOUS! DD made this for her grandfather's birthday party. Rave reviews by everyone. Not too sweet, not too tart.