10-12 servings
Cake:
3 1/3 cups cake flour
1/3
cup fresh lemon juice
½ teaspoon salt
1
teaspoon (packed) grated lemon peel
½ teaspoon baking powder
4
large eggs
½ teaspoon baking soda
1
cup plus 2 tablespoons buttermilk
¾ cup (1 ½ sticks) unsalted butter, room temp
2
½ cups fresh blueberries
2 cups sugar
Frosting:
11 ounces high-quality white chocolate
12 ounces cream cheese, room temperature
¾ cup (1 ½ sticks) unsalted butter, room temperature
2 tablespoons fresh lemon juice
Cake:
Preheat oven to 350 degrees.
Butter and flour two 9-inch diameter cake pans with 2 inch high sides; line bottoms with parchment paper
rounds.
Sift flour and next 3 ingredients into medium bowl. Using mixer, beat butter in large bowl
until light and fluffy. Gradually
add sugar, beating until blended and scraping down sides of bowl
occasionally. Beat in lemon juice
and peel, then eggs one at a time, beating until well blended after each
addition. Beat in flour mixture in
4 additions alternately with buttermilk in 3 additions. Fold in berries.
Transfer batter to plans. Bake cakes until tester inserted into center comes out
clean, about 40 minutes. Cool
cakes in pans on racks.
For frosting:
Stir while 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 combined. 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 remaining frosting
oversides and top of cake. Garnish
with additional blueberries, if desired.
Can be prepared 1 day ahead.
Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before serving.
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