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
1
⁄ 3 cup fresh lemon juice
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