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)”

Ingredients Nutrition


  1. 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).
  2. Sift first 4 ingredients into medium bowl.
  3. Beat butter in large bowl with electric mixer until fluffy.
  4. Gradually add sugar, scraping down sides of bowl occasionally and beat until well mixed.
  5. Add lemon juice and peel, then eggs 1 at a time and mix well.
  6. Beat in dry ingredients in 4 additions alternately with buttermilk in 3 additions.
  7. Fold in berries and pour equally into two pans.
  8. Bake cakes until tester inserted into center comes out clean, about 40 minutes.
  9. Cool cakes in pans on racks.
  10. For frosting: Stir white chocolate in top of double boiler set over barely simmering water until almost melted.
  11. Remove from over water and stir until smooth and cool to lukewarm.
  12. Beat cream cheese and butter in large bowl until blended.
  13. Beat in lemon juice, then cooled white chocolate.
  14. Take cakes out of pans and peel off parchment.
  15. Place 1 cake layer, flat side up, on platter.
  16. Spread with 1 cup frosting- (Don't be stingy with middle layer of frosting).
  17. Top with second cake layer, flat side down.
  18. Spread remaining frosting over top and sides of cake.
  19. Garnish with additional blueberries and lemon slices, if desired.
  20. (Can be made 1 day ahead; Cover with cake dome; refrigerate; Let stand at room temperature 1 hour before serving).

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a