Lemon-Blueberry Cake with White Chocolate Frosting
Cook Time: 40 minutes
Prep Time: 20 minutes
Total Time: 1 hour
Servings: 10
Recipe Category: Dessert
Cuisine: American
Rating: ★★★★★ (9 reviews)
This Lemon-Blueberry Cake with White Chocolate Frosting is a divine treat for any occasion, offering a delicate balance of sweet and tangy flavors that will delight your taste buds. It is a wonderfully tender, almost cheesecake-like cake that pairs perfectly with the creamy white chocolate frosting. Based on a recipe from the July 2000 issue of Bon Appétit, this cake combines the richness of white chocolate with the brightness of fresh lemon and blueberries, creating a dessert that’s ideal for a spring or summer gathering. Pro Tip: While this cake might seem a bit tricky, following the instructions exactly will result in a wonderfully moist and flavorful cake. So, let’s dive into this delightful recipe!
Ingredients
For the Cake:
| Ingredient | Quantity |
|---|---|
| Cake flour | 3 1/3 cups |
| Salt | 1/2 tsp |
| Baking powder | 1/2 tsp |
| Baking soda | 1/2 tsp |
| Unsalted butter (room temp) | 3/4 cup |
| Sugar | 2 cups |
| Fresh lemon juice | 1/3 cup |
| Lemon peel (zested) | 1 lemon |
| Eggs | 4 large |
| Buttermilk | 1 cup |
| Fresh blueberries | 2 1/2 cups |
For the White Chocolate Frosting:
| Ingredient | Quantity |
|---|---|
| White chocolate (chopped) | 11 oz |
| Cream cheese (softened) | 12 oz |
| Unsalted butter (softened) | 3/4 cup |
| Fresh lemon juice | 2 tbsp |
| Fresh blueberries | For garnish |
| Lemon slices | For garnish |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 915 |
| Fat | 52.2 g |
| Saturated Fat | 31.9 g |
| Cholesterol | 200.7 mg |
| Sodium | 388.1 mg |
| Carbohydrates | 102.8 g |
| Fiber | 1.7 g |
| Sugar | 64 g |
| Protein | 12.2 g |
Instructions
1. Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. For extra assurance that the cakes won’t stick, line the bottoms with parchment or waxed paper rounds. An alternative is to use a flour/oil spray for great results.
2. Sift the Dry Ingredients:
- In a medium bowl, sift together the cake flour, salt, baking powder, and baking soda. Set aside.
3. Cream the Butter and Sugar:
- Using an electric mixer, beat the unsalted butter in a large mixing bowl until it’s fluffy and light in texture, about 2-3 minutes.
- Gradually add the sugar, scraping down the sides of the bowl occasionally, and continue beating until the mixture is well-combined and smooth.
4. Add the Lemon and Eggs:
- Mix in the fresh lemon juice and lemon zest. Once combined, add the eggs one at a time, making sure to mix well after each addition. This will help ensure the eggs are fully incorporated into the batter.
5. Alternate Adding Dry Ingredients and Buttermilk:
- Gradually add the sifted dry ingredients in 4 additions, alternating with the buttermilk in 3 additions. Start and end with the dry ingredients. Mix until just incorporated after each addition. Be sure not to overmix the batter at this stage to keep the cake light and fluffy.
6. Fold in the Blueberries:
- Gently fold the fresh blueberries into the batter, taking care not to crush them. The batter will be thick but should be able to hold the blueberries evenly throughout.
7. Bake the Cake Layers:
- Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula.
- Bake in the preheated oven for 35-40 minutes or until a cake tester or toothpick inserted into the center comes out clean.
- Remove the cakes from the oven and allow them to cool in the pans on wire racks for about 10 minutes. Afterward, gently turn the cakes out onto the racks to cool completely.
8. Prepare the White Chocolate Frosting:
- In a double boiler or a heatproof bowl set over simmering water, stir the white chocolate until it begins to melt. Remove the bowl from the heat as soon as the chocolate is almost melted, and continue stirring until smooth. Allow it to cool to lukewarm.
9. Beat the Cream Cheese and Butter:
- In a large mixing bowl, beat the softened cream cheese and butter together until they are completely blended and smooth.
10. Add the Lemon Juice and White Chocolate:
- Beat in the fresh lemon juice, followed by the cooled white chocolate. Continue beating until the frosting is smooth and creamy. The consistency should be spreadable but firm enough to hold its shape.
11. Assemble the Cake:
- Once the cake layers have cooled, carefully remove the parchment paper from the bottoms of the cakes.
- Place one cake layer, flat side up, on a serving platter.
- Spread a generous 1 cup of frosting over the top of the first layer. (Don’t skimp here—this is where the flavor and richness shine.)
- Top with the second cake layer, flat side down, pressing gently to adhere.
12. Frost the Cake:
- Spread the remaining frosting over the top and sides of the entire cake. Be sure to coat it evenly, creating a smooth, glossy finish.
13. Garnish and Serve:
- Garnish the cake with additional fresh blueberries and thin lemon slices on top for an elegant presentation.
- For the best flavor, let the cake sit at room temperature for about 1 hour before serving. This will allow the frosting to soften, and the flavors to meld beautifully.
Storage Tips:
- This cake can be made one day ahead. Simply cover it with a cake dome and refrigerate. Allow it to come to room temperature before serving for the best texture and taste.
Why You’ll Love This Lemon-Blueberry Cake:
This cake offers the perfect balance of sweetness and tang. The rich white chocolate frosting complements the tartness of the fresh blueberries, while the zesty lemon adds a refreshing twist. Whether you’re preparing for a family gathering, a birthday party, or simply indulging in a special treat, this Lemon-Blueberry Cake with White Chocolate Frosting is sure to impress. It’s light enough for a summer dessert but indulgent enough to satisfy even the most discerning sweet tooth.
Enjoy your slice of cake!
