3d pan white

Blueberry Lemon Cake

Lemon with either blueberries or raspberries has become one of my favorite dessert combinations. I made this cake in honor of Mother's Day, but I think it would also make a nice wedding or shower cake. The ingredients are rich, but the flavor is light and clean. I added the blueberry topping at room temperature, but upon chilling, it sets up enough to slice without running. Personally, I think it looks more delicious when the sauce runs down the sides of the slices.


Cake Components:


White Chocolate Cake

A white cake with melted white chocolate added to the batter. The cake is made with cake flour, sugar, baking powder, salt, milk, vanilla, egg whites, butter, and white chocolate.


Lemon Buttercream

For the filing and side of the cake, made with lemon juice, sugar, egg whites, cream of tartar, butter, lemon oil, limoncello, and vodka.


Blueberry Topping

Made with frozen wild blueberries, sugar, cornstarch, and lemon oil.


Cream Cheese Buttercream Border

This almost tastes like cheesecake and it goes perfectly with blueberries. Made with cream cheese, butter, lemon juice, and white chocolate.


This is also a great cake to make if you need to use leftover egg whites.

59 faves
Taken on May 13, 2008