Ingrédients pour Lemon Blueberry Cake With White Chocolate Frosting
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups (3 sticks) unsalted butter
- 1 3/4 cups granulated sugar
- 1/4 cup + 2 tablespoons fresh lemon juice
- zest of 1 lemon
- 4 large eggs
- 1 cup buttermilk
- 2 cups fresh blueberries
- 12 ounces white chocolate
- 8 ounces cream cheese
- fresh blueberries for garnish (optional)
- lemon slices for garnish (optional)
- 1 teaspoon vanilla extract
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Lemon Blueberry Cake With White Chocolate Frosting? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Lemon Blueberry Cake With White Chocolate Frosting
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper.
- Sift together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt into a medium bowl.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter with 1 3/4 cups granulated sugar until light and fluffy.
- Add 1/4 cup fresh lemon juice and the zest of 1 lemon. Beat in 4 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 1 cup buttermilk with 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients in four additions, alternating with the buttermilk mixture in three additions, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in 2 cups fresh blueberries.
- Divide batter evenly between the prepared cake pans.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in the pans for 10 minutes before inverting onto wire racks to cool completely.
- For the frosting: In a heatproof bowl set over a pan of simmering water (double boiler), melt 12 ounces white chocolate until almost melted. Remove from heat and stir until smooth and cool to lukewarm.
- In a large bowl, beat together 8 ounces cream cheese, 1/2 cup (1 stick) unsalted butter, and 2 tablespoons lemon juice until smooth and creamy.
- Beat in the cooled white chocolate until well combined.
- Once cakes are completely cool, remove from pans and peel off parchment paper.
- Place one cake layer flat side up on a serving platter.
- Frost the top with about 1 cup of the white chocolate frosting.
- Top with the second cake layer, flat side down.
- Frost the top and sides of the cake with the remaining frosting.
- Garnish with fresh blueberries and lemon slices (optional).
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
255g
Fat
159g
Carbs
34g
