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Citrus Blueberry Layer Cake




Source of Recipe


internet






List of Ingredients



• For the Cake:
  
• 3 1/3 cups cake flour
  
• 1/2 tsp. salt
  
• 1/2 tsp. baking powder
  
• 1/2 tsp. baking soda
  
• 1/4 cup (1/2 stick) unsalted butter, at room temperature
  
• 1 cup granulated sugar
  
• 1/4 cup fresh lemon or orange juice
  
• 1 tsp. grated lemon or orange peel
  
• 4 large eggs
  
• 1 cup plus 2 tbsp. buttermilk
  
• For the Frosting:
  
• 11 oz. premium white chocolate
  
• 12 oz. (four 3 oz. packages) cream cheese, at room temperature
  
• 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
  
• 2 tbsp. lemon or orange juice
  
• For Blueberry Layer:
  
• 2 1/2 cups blueberries
  
• Garnish: (optional)
  
• Fresh bluberries and lemon or orange slices for decoration
  






Instructions



1. Preheat oven to 350°F (180°C). Butter and flour two 9-inch round cake pans with 2-inch sides. Line bottom of pans with parchment paper.
   
2. In a mixing bowl, sift together cake flour, salt, baking powder and baking soda. Set aside. Beat butter in a large mixing bowl until fluffy. Gradually add sugar, beating until blended. Add lemon juice (or orange juice, if using) and lemon peel (or orange peel), then add eggs one at a time until completely blended. Continue to beat, and blend in sifted dry ingredients alternatively with the buttermilk.
   
3. Transfer batter to pans and bake at 350°F (180°C) for 40 minutes, or until cake tester inserted in center of cake comes out clean. Cool cakes in pans for 15 minutes on cooling racks.
   
4. Place white chocolate in top of double broiler and set over barely boiling water. Heat until almost melted. Remove from heat and stir until smooth. Cool to lukewarm.
   
5. In a medium mixing bowl, beat cream cheese and butter until well blended. Add in the lemon juice (or orange juice, if using) and the cooled melted white chocolate. Beat until fluffy.
   
6. Turn cakes out on working surface, remove parchment. Place one cake layer flat-side up. Spread with 1 cup frosting. Spread half of the blueberries over frosting.
   
7. Top with second layer, flat-side down. Spread remaining blueberries over top of cake. Thickly frost (covering blueberries) top and sides of cake. Refrigerate cake until 1 hour before serving.
   
8. Remove cake from refrigerator.
   
9. Let cake stand at room temperature for 1 hour before serving.
   
   
10. Right before serving, garnish cake with blueberries and lemon or orange slices. Store any leftover cake in refrigerator.
    






Final Comments


Servings: 10-12