Lemon Blueberry Cake With White Chocolate Frosting Recipe

Name: Lemon Blueberry Cake With White Chocolate Frosting
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: Serves 1 or more
Ingredients: 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

Indulge in this irresistible Lemon Blueberry Cake, a delightful recipe inspired by Bon Appetit (July 2000). This incredibly moist and tender cake boasts a unique blueberry cheesecake-like flavor that will leave you craving more! The creamy white chocolate frosting perfectly complements the bright citrus and juicy blueberries. A touch tricky, but worth every delicious bite! (Follow instructions carefully for best results.)

Prep Time 30 mins

Cook Time 60 mins

Calories 915 kcal

Protein 24g

Rating 3.9 (9 Reviews)

Lemon Blueberry Cake With White Chocolate Frosting

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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

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How to Make 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).