Zest for Spring
LEMON-BLUEBERRY CAKE WITH
WHITE CHOCOLATE FROSTING
Makes 10 to 12 servings
Buttermilk makes the cake tender, and cream
cheese adds great texture to the frosting.
Cake:
3 1⁄3 cups cake flour
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
¾ cup (1½ sticks) unsalted butter,
room temperature
2 cups sugar
⁄3 cup fresh lemon juice
1
1 teaspoon (packed) grated lemon peel
4 large eggs
1 cup plus 2 tablespoons buttermilk
2½ cups fresh blueberries
Frosting:
11 ounces good-quality white
chocolate (such as Lindt or Baker’s),
finely chopped
12 ounces cream cheese, room
temperature
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