Lemon-Blueberry Cake with White Chocolate Frosting

Name: Lemon-Blueberry Cake with White Chocolate Frosting
Ingredients: 3 1⁄3 cups cake flour; ½ teaspoon salt; ½ teaspoon baking powder; ½ teaspoon baking soda; ¾ cup (1 ½ sticks) unsalted butter, room temperature; 2 cups sugar; 1⁄3 cup fresh lemon juice; 1 teaspoon (packed) grated lemon peel; 4 large eggs; 1 cup plus 2 tablespoons buttermilk; 2 ½ cups fresh blueberries; 11 ounces good-quality white chocolate (such as Lindt or Baker’s), finely chopped; 12 ounces cream cheese, room temperature; ¾ cup (1½ sticks) unsalted butter, room temperature; 2 tablespoons fresh lemon juice; Additional blueberries and lemon slices (optional, for garnish)

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This recipe is from our Spring 2016 Food + Entertaining article, Zest for Spring.

View full recipe on www.peachythemagazine.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.peachythemagazine.com.

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Ingredients

3 1⁄3 cups cake flour
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
¾ cup (1 ½ sticks) unsalted butter, room temperature
2 cups sugar
1⁄3 cup fresh lemon juice
1 teaspoon (packed) grated lemon peel
4 large eggs
1 cup plus 2 tablespoons buttermilk
2 ½ cups fresh blueberries
11 ounces good-quality white chocolate (such as Lindt or Baker’s), finely chopped
12 ounces cream cheese, room temperature
¾ cup (1½ sticks) unsalted butter, room temperature
2 tablespoons fresh lemon juice
Additional blueberries and lemon slices (optional, for garnish)