Lemon Blueberry Cake with White Chocolate Cream Cheese Frosting
ONE – While you can use all-purpose flour when baking a cake, cake flour really does make a difference. Cake flour is more finely milled and typically bleached with a lower content of gluten-producing proteins than all-purpose. Baked goods from cake flour have a fine, soft texture – very tender.
TWO – Make sure the eggs, butter and milk are all at room temperature before beginning. Chilled eggs and milk can harden the batter resulting in a batter that is curdled looking and not smooth.
THREE – Don’t over beat your batter. Over-beating results in the formation of gluten, which leads to tough crumb.
FOUR – The last step before placing filled cake pans in the oven is to drop them to the counter from a height of about 12 inches. The impact of the fall forces any large air bubbles in the batter out. This creates a more even texture with less big holes when you slice your cake. *** Only do this with cakes using baking soda or powder not egg foam cakes like angel food.
- ◦3-1/3 cups cake flour
- ◦1/2 tsp salt
- ◦1/2 tsp baking powder
- ◦1/2 tsp baking soda
- ◦3/4 cup (1-1/2 sticks) 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 fresh blueberries
Preparation time 45mins
Cooking time 90mins
Adapted from eatineatout.ca
1.Preheat oven to 350ºF. Butter and flour two 9-inch cake pans. Line bottoms with rounds of parchment paper.
2.Whisk together flour, salt, baking powder and baking soda in a bowl.
3.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.
4.Add dry ingredients in 3 additions alternating with buttermilk. Fold in berries. Transfer to pans.
5.Bake cakes until tester inserted in the centre comes out clean, about 45 minutes. Cool cakes in pans on racks.
6.TO ASSEMBLE: Make White Chocolate Cream Cheese Frosting. Turn first layer of cake on platter. Peel off parchment. Spread with 1 cup frosting. Place second layer on top. Remove parchment. Frost remainder of sides and top. Keep in refrigerator until ready to serve.
WHITE CHOCOLATE CREAM CHEESE FROSTING: In a small bowl, microwave 6 oz (180 g) chopped white chocolate for 2 -3 minutes on Medium until almost melted. Stir until smooth. Cool to room temperature.Beat 8 oz. (250 g) cream cheese and 1/4 cup softened unsalted butter until blended. Add melted chocolate. Gradually add 3 cups confectioner’s (icing) sugar, beating until smooth and creamy.
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