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Lemon-Blueberry Cake with White Chocolate Cream Cheese Frosting

May 31, 2013 By Lori 17 Comments

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This is one of our most popular cakes ever – Lemon-Blueberry Cake

Since I started baking, too many years ago to mention, I’ve started to learn a thing or two about baking a cake. While not as pesky as a pie, there are a few things that help guarantee a better result.

ONE – While you can use all-purpose flour when baking a cake, cake flour really does make a difference. Cake flour is more finely milled and typically bleached with a lower content of gluten-producing proteins than all-purpose. Baked goods from cake flour have a fine, soft texture – very tender.


TWO – Make sure the eggs, butter and milk are all at room temperature before beginning. Chilled eggs and milk can harden the batter resulting in a batter that is curdled looking and not smooth.

THREE – Don’t overbeat your batter. Over-beating results in the formation of gluten, which leads to tough crumb.

FOUR – The last step before placing filled cake pans in the oven is to drop them to the counter from a height of about 12 inches. The impact of the fall forces any large air bubbles in the batter out. This creates a more even texture with less big holes when you slice your cake. *** Only do this with cakes using baking soda or powder not egg foam cakes like angel food.

Now on to our cake for May, this one’s a winner. I love the combination of lemon and blueberry, and the white chocolate and cream cheese complement it perfectly. Give it a try – it’s easy and I think it’s a real show-stopper!

Lemon-Blueberry-Cake_1 Lemon-Blueberry-Cake_3 Lemon-Blueberry-Cake_2

Lemon-Blueberry Cake with White Chocolate Cream Cheese Frosting

5 from 3 votes
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Servings 12

Ingredients
  

  • 3-1/3 cups cake flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 cup 1-1/2 sticks unsalted butter, room temperature
  • 2 cups sugar
  • 1/3 cup fresh lemon juice
  • 1 tsp grated lemon zest
  • 4 large eggs
  • 1 cup + 2 Tbsp buttermilk
  • 2-1/2 cups fresh blueberries

Instructions
 

  • Preheat oven to 350ºF. Butter and flour two 9-inch cake pans. Line bottoms with rounds of parchment paper.
  • Whisk together flour, salt, baking powder and baking soda in a bowl.
  • Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until blended, scraping down sides of bowl. Beat in lemon juice, zest, then 1 egg at a time. Continue to beat until well blended.
  • Add dry ingredients in 3 additions alternating with buttermilk. Fold in berries. Transfer to pans.
  • Bake cakes until tester inserted in the centre comes out clean, about 45 minutes. Cool cakes in pans on racks.
  • TO ASSEMBLE: Make White Chocolate Cream Cheese Frosting. Turn first layer of cake on platter. Peel off parchment. Spread with 1 cup frosting. Place second layer on top. Remove parchment. Frost remainder of sides and top. Keep in refrigerator until ready to serve.

Notes

WHITE CHOCOLATE CREAM CHEESE FROSTING: In a small bowl, microwave 6 oz (180 g) chopped white chocolate for 2 -3 minutes on Medium until almost melted. Stir until smooth. Cool to room temperature.Beat 8 oz. (250 g) cream cheese and 1/4 cup softened unsalted butter until blended. Add melted chocolate. Gradually add 3 cups confectioner's (icing) sugar, beating until smooth and creamy.

 

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Filed Under: Baked, Cakes, Most Popular

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Reader Interactions

Comments

  1. Lori

    October 29, 2014 at 2:03 pm

    Chris
    Icecreamsandwich@live.com.au
    27.32.252.124
    Submitted on 2013/10/14 at 4:04 pm
    Hi!
    I’m looking to try this fabulous cake out, are you using 9inch pans in the photos? They look much smaller!
    So is the recipe for 9inch (23cm pans) or smaller? Making this cake for a friends birthday!
    Also are there any other tips you can give me? My plain cakes have been a flop lately so I’m hoping this ‘harder’ cake will work out better

    Reply
  2. Lori

    October 29, 2014 at 2:03 pm

    Submitted on 2013/10/20 at 2:54 pm | In reply to Chris.
    Yes 9″ pans. This is not a simple cake, but is is tasty. If you are looking for a cake that is simple and never fails try https://eatineatout.ca/one-pan-double-chocolate-cake/

    Reply
  3. Lori

    October 29, 2014 at 2:03 pm

    Chris
    Icecreamsandwich@live.com.au
    27.32.252.124
    Submitted on 2013/11/09 at 7:34 pm | In reply to publisher.
    Cake worked fabulously! I am pretty experienced In baking but lately have been messing up the simpler cakes by overlooking the recipe but this cake worked out really well, thank you for the recipe!

    Also are there any other icings you would pair with this cake? A lighter icing perhaps?

    Reply
  4. Lori

    October 29, 2014 at 2:04 pm

    Submitted on 2013/11/10 at 6:12 pm | In reply to Chris.
    So glad this worked out for you! This cake would we wonderful with a simple vanilla or lemon buttercream icing. Or maybe try it in a Bundt pan with a lemon glaze.

    Reply
  5. Melissa

    January 24, 2015 at 2:07 pm

    I made this cake last year just for a try, it was amazing! My husband said “the best cake he has ever tasted!”. So… It is time, he has requested it again. Today I am attempting to make 2 of these cakes 🙂 one for my hubby and one for a coworkers birthday. I’m excited to get started and can’t wait for my slice later this evening! Thank you for sharing!

    Reply
    • Lori

      January 25, 2015 at 12:30 am

      So excited to hear from you Melissa, enjoy!

      Reply
  6. Julia

    October 12, 2016 at 11:58 pm

    5 stars
    Hi. Do you think I can use any other fruits, like raspberries?

    Reply
    • Lori

      October 14, 2016 at 5:34 pm

      Hi Julia, blueberries are a very stable fruit in that they don’t let the baking get too soggy. I think raspberries or blackberries would work too. Don’t use strawberries they will get soggy. You could also try peaches or mangos chopped very well.

      Reply
  7. Heidi

    February 4, 2017 at 5:08 pm

    5 stars
    My family loves this cake. I have been making it since 2000 when the exact same recipe was published in bon appetit.

    Reply
  8. Wendy

    August 17, 2019 at 6:02 pm

    Can I make the frosting a day early and frost the next day at room temperature? Or will the white chocolate solidify? Thanks!!

    Reply
    • Lori

      August 22, 2019 at 10:24 pm

      It has to be kept in the fridge due to the cream cheese and butter, so yes it will solidify. If you don’t have time to make the frosting the day of assembling the cake, bring the frosting out of the fridge an hour before and quickly whip again before frosting layers.

      Reply
      • Wendy Cheung

        August 24, 2019 at 1:32 am

        5 stars
        Awesome it worked out great thank you!!!!

        Reply
  9. Amanda

    May 30, 2020 at 6:47 pm

    Do you think it would work well to add vanilla to the frosting?

    Reply
    • Lori

      May 31, 2020 at 10:13 pm

      Sure.

      Reply
  10. Elisabeth Johar

    June 20, 2020 at 4:58 pm

    Hello,
    I’ve made this a few times beofre from a recipe in Bon Appetit and it’s always been a winner!! wonderful to see the cake here!

    Reply
  11. Liz

    July 31, 2022 at 4:05 pm

    Im making this cake this week for my partners birthday and can’t wait. I intend to add a lemon blueberry curd as a filling. Im wondering if you think the cake would translate well to 3 layers rather than 2? What size tins should I try? Thanks!

    Reply
    • Lori

      July 31, 2022 at 4:27 pm

      Hi Liz, lemon curd will be fabulous with this cake! The cake is quite moist and has LOTS of blueberries. I would stick with the two layers in a 9″ pan for stability. Having said that, if you want to try 3 layers switch to 8″ pans and watch your doneness time, it may be a bit less.

      Reply

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