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White Chocolate Lemon Blueberry Cake

Updated: Apr 11

A zesty freshness of lemon and juicy blueberries with a creamy richness of white chocolate.

By: HomeFindss kitchen

 



White Chocolate Lemon Blueberry Cake
White Chocolate Lemon Blueberry Cake


Ingredients:

For the Lemon Blueberry Cake:

  • 2 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/2 cup unsalted butter, softened

  • 1 cup granulated sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • Zest of 1 lemon

  • 1/4 cup fresh lemon juice

  • 1/2 cup buttermilk

  • 1 cup fresh blueberries, rinsed and patted dry


For the White Chocolate Filling:


  • 8 ounces white chocolate, chopped

  • 1/2 cup heavy cream

  • 2 tablespoons unsalted butter



Directions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper.

  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

  3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

  4. Beat in the eggs, one at a time, followed by the vanilla extract, lemon zest, and lemon juice.

  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

  6. Gently fold in the fresh blueberries until evenly distributed throughout the batter.

  7. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.

  8. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

  9. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely

  10. While the cakes are cooling, prepare the white chocolate filling. In a heatproof bowl set over a pot of simmering water (double boiler), melt the chopped white chocolate, heavy cream, and unsalted butter together until smooth, stirring occasionally. Remove from heat and let cool to room temperature.

  11. Once the cakes and white chocolate filling are completely cooled, assemble the cake. Place one cake layer on a serving plate or cake stand. Spread a layer of white chocolate filling over the top of the cake layer. Place the second cake layer on top and press down gently.

  12. Use the remaining white chocolate filling to frost the top and sides of the cake.

  13. Optionally, garnish the top of the cake with additional fresh blueberries and lemon zest. Slice and serve the Lemon Blueberry Cake with White Chocolate Filling, and enjoy!

Cooking note

This Lemon Blueberry Cake with White Chocolate Filling bursts with fresh, fruity flavours and creamy richness from the white chocolate filling and is perfect for summer celebrations and special occasions. Enjoy!




 

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