3 1/3 cups plain flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup 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 blueberries (not frozen) plus more for decoration or use a sprinkling of lemon zest.
180 g chopped white chocolate
250 g cream cheese
1/4 cup softened unsalted butter
3 cups icing sugar
Preheat oven to 180ºC. Butter and flour two (or three if you have three pans and prefer three layers) 23cm 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 three additions alternating with buttermilk. Fold in berries.
Transfer even amounts into either two or three pans (your choice).
Bake cakes until stainless steel skewer inserted in the middle comes out clean, about 45 minutes. Cool cakes in pans on racks.
Make cream cheese frosting:
In a small bowl, microwave white chocolate until almost melted (2-3 minutes). Stir until smooth. Cool to room temperature.
Beat in cream cheese and softened unsalted butter until blended, then add melted chocolate.
Slowly add icing sugar and continue beating until smooth.
Turn first layer of cake on platter. Peel off parchment.
Spread with 1 cup frosting. Place second layer on top.
Remove parchment. Repeat process if using a third layer.
Frost remainder of sides and top and decorate with blueberries.
Keep in refrigerator until ready to serve.
Photo Credits: Jaclyn