Lemon Blueberry Cake With White Chocolate Cream Cheese Frosting Recipe 435

Steps:

• Preheat oven to 350ºF. Butter and flour two 9-inch cake pans. Line bottoms with rounds of parchment paper. Whisk together flour, salt, baking powder and baking soda in a bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until blended, scraping down sides of bowl. Beat in lemon juice, zest, then 1 egg at a time. Continue to beat until well blended. Add dry ingredients in 3 additions alternating with buttermilk. Fold in berries. Transfer to pans. Bake cakes until tester inserted in the centre comes out clean, about 45 minutes. Cool cakes in pans on racks. TO ASSEMBLE: Make White Chocolate Cream Cheese Frosting. Turn first layer of cake on platter. Peel off parchment. Spread with 1 cup frosting. Place second layer on top. Remove parchment. Frost remainder of sides and top. Keep in refrigerator until ready to serve. Notes WHITE CHOCOLATE CREAM CHEESE FROSTING: In a small bowl, microwave 6 oz (180 g) chopped white chocolate for 2 -3 minutes on Medium until almost melted. Stir until smooth. Cool to room temperature. Beat 8 oz. (250 g) cream cheese and 1/4 cup softened unsalted butter until blended. Add melted chocolate. Gradually add 3 cups confectioner's (icing) sugar, beating until smooth and creamy.

Steps:

• 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).
• Sift first 4 ingredients into medium bowl.
• Beat butter in large bowl with electric mixer until fluffy.
• Gradually add sugar, scraping down sides of bowl occasionally and beat until well mixed.
• Add lemon juice and peel, then eggs 1 at a time and mix well.
• Beat in dry ingredients in 4 additions alternately with buttermilk in 3 additions.
• Fold in berries and pour equally into two pans.
• Bake cakes until tester inserted into center comes out clean, about 40 minutes.
• Cool cakes in pans on racks.
• For frosting: Stir white chocolate in top of double boiler set over barely simmering water until almost melted.
• Remove from over water and stir until smooth and cool to lukewarm.
• Beat cream cheese and butter in large bowl until blended.
• Beat in lemon juice, then cooled white chocolate.
• Take cakes out of pans and peel off parchment.
• Place 1 cake layer, flat side up, on platter.
• Spread with 1 cup frosting- (Don't be stingy with middle layer of frosting).
• Top with second cake layer, flat side down.
• Spread remaining frosting over top and sides of cake.
• 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).

Steps:

• For cake:
• Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides; line bottoms with rounds of parchment paper.
• Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until blended, scraping down sides of bowl occasionally. Beat in lemon juice and peel, then eggs 1 at a time. Continue to beat until well blended. Beat in dry ingredients in 4 additions alternately with buttermilk in 3 additions. Fold in berries. Transfer batter to pans. Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on racks.
• For frosting:
• Stir white chocolate in top of double boiler set over barely simmering water until almost melted. Remove from over water and stir until smooth. Cool to lukewarm. Beat cream cheese and butter in large bowl until blended. Beat in lemon juice, then cooled white chocolate.
• Turn cakes out onto work surface. Peel off parchment. Place 1 cake layer, flat side up, on platter. Spread with 1 cup frosting. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. 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.)

Steps:

• Cake Directions:.
• Preheat oven to 350°F Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides.
• Line bottom of pans with parchment paper; butter paper.
• Dust pans with flour.
• Sift cake flour, baking powder, and salt into medium bowl.
• Transfer 1 tablespoon flour mixture to large bowl.
• Add fresh blueberries and toss to coat.
• Set remaining flour mixture and blueberries aside.
• Stir whole milk, vanilla extract, and grated lemon peel in small bowl.
• Using electric mixer, beat butter in another large bowl until light and creamy.
• Gradually add sugar, beating until mixture is light and fluffy.
• Beat in eggs 1 at a time (mixture will get'rocky' keep beating until well blended).
• Beat in flour mixture alternately with milk mixture in 3 additions each, just until blended.
• Fold in blueberries.
• Divide batter equally among pans.
• Bake cakes until tester inserted into center comes out clean, about 25 minutes.
• Cool cakes in pans on racks 10 minutes.
• Run knife around pan sides to loosen.
• Turn cakes out onto racks to cool completely.
• Peel off parchment paper.
• Frosting Directions:.
• Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy.
• Gradually beat in powdered sugar.
• Beat in lemon peel and vanilla.
• Cover and refrigerate until just firm enough to spread, about 30 minutes.
• Assembly:.
• Transfer 1 cake layer to platter.
• Spread 3/4 cup frosting over cake layer.
• Top with another cake layer; spread with 3/4 cup frosting.
• Top with third cake layer.
• Spread remaining frosting over top and sides of cake.
• (Cake can be prepared up to 1 day ahead of time. Cover with cake dome and refrigerate. Let stand 30 minutes at room temperature before continuing).
• Garnish cake with lemon peel strips and additional blueberries, if desired, and serve.