3 1/3 cup cake flour
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
sift these four ingredients together
¾ cup unsalted butter, room temperature
2 cups sugar
1/3 cup lemon juice
1 teaspoon grated lemon peel (packed)
4 large eggs
1 cup plus 2 tablespoons buttermilk
2 ½ cups fresh blueberries
waxed paper or parchment paper
11 oz white chocolate, finally chopped
12 oz cream cheese, room temp
¾ cup unsalted butter
2 tablespoons lemon juice
additional lemon & blueberries for decoration
Preheat oven to 350°F.
Butter and flour three 8-inch cake pans. Line pans with waxed or parchment paper, butter and flour paper.
Sift cake flour, salt, baking powder & soda together in a medium bowl. Set aside.
In a mixer, beat butter in a large bowl until fluffy. Gradually add sugar, beating until blended, scraping down sides of bowl occasionally. Beat in lemon juice & peel, then eggs one 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. Divide batter between cake pans.
Bake cakes for 35-40 minutes, or until tester inserted in center comes out clean. Cool on racks.
Stir white chocolate in 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. Add the lemon juice to the cream cheese. When cooled, add the white chocolate.
Turn cakes out onto work surface. Peel off parchment. Place one layer, flat side up, on platter. Spread with 1 cup frosting. Top with second cake layer, flat side down. Spread remaining frosting over top & sides of cake. Garnish with additional blueberries and lemon slices, if desired.
Can be made 1 day ahead. Cover and refrigerate.
Let stand 1 hour at room temperature before serving.