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lemon blueberry cake with white chocolate frosting


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)


# # # # # # # # # # # # # # # # #


  1. For cake: preheat oven to 350f and butter and flour two 9 inch round cake pans
  2. Line bottoms with rounds of parchment or waxed paper
  3. Sift first 4 ingredients into medium bowl
  4. Beat butter in large bowl with electric mixer until fluffy
  5. Gradually add sugar
  6. Scraping down sides of bowl occasionally and beat until well mixed
  7. Add lemon juice and peel
  8. Then eggs 1 at a time and mix well
  9. Beat in dry ingredients in 4 additions alternately with buttermilk in 3 additions
  10. Fold in berries and pour equally into two pans
  11. Bake cakes until tester inserted into center comes out clean
  12. About 40 minutes
  13. Cool cakes in pans on racks
  14. For frosting: stir white chocolate in top of double boiler set over barely simmering water until almost melted
  15. Remove from over water and stir until smooth and cool to lukewarm
  16. Beat cream cheese and butter in large bowl until blended
  17. Beat in lemon juice
  18. Then cooled white chocolate
  19. Take cakes out of pans and peel off parchment
  20. Place 1 cake layer
  21. Flat side up
  22. On platter
  23. Spread with 1 cup frosting-
  24. Top with second cake layer
  25. Flat side down
  26. Spread remaining frosting over top and sides of cake
  27. Garnish with additional blueberries and lemon slices
  28. If desired

Step 20

Total Time in Minute 60

Ingredients Count 15

cooking lemon blueberry cake with white chocolate frosting

See More Relate Photo


Cake flour


Baking powder

Baking soda

Unsalted butter


Fresh lemon juice


Rind of



Fresh blueberries

White chocolate

Cream cheese


Lemon slice

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