Lemon Blueberry Cake with White Chocolate Frosting
Bright, zesty, and bursting with flavor, this Lemon Blueberry Cake with White Chocolate Frosting is the ultimate dessert for any occasion. Infused with fresh lemon zest and juice, the moist cake layers are studded with juicy blueberries for a perfect balance of sweet and tart. Topped with a luscious cream cheese and white chocolate ganache frosting, this cake delivers a rich and velvety finish that’s irresistibly indulgent. The recipe features simple baking techniques and pantry staples, making it approachable for bakers of all skill levels. Whether you're hosting a summer gathering or craving an elegant treat, this show-stopping lemon blueberry cake is guaranteed to impress. Serve it chilled for a refreshing dessert that will leave everyone asking for seconds!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.75 cups unsalted butter (softened)
- 1.75 cups granulated sugar
- 4 pieces large eggs
- 1 teaspoons pure vanilla extract
- 2 tablespoons lemon zest
- 0.25 cups fresh lemon juice
- 1 cups buttermilk
- 1.5 cups fresh blueberries
- 1 tablespoons all-purpose flour (for blueberries)
- 1.5 cups white chocolate chips
- 0.5 cups heavy cream
- 8 ounces cream cheese (softened)
- 0.5 cups unsalted butter (softened, for frosting)
- 2.5 cups powdered sugar
- 1 teaspoons pure vanilla extract (for frosting)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, and line the bottoms with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, using a hand or stand mixer, cream the butter and sugar together on medium-high speed until light and fluffy, about 3 minutes.
Add eggs to the butter mixture one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.
Reduce the mixer speed to low and alternately add the dry ingredients and buttermilk, starting and ending with the dry ingredients. Mix until just combined.
Stir in the fresh lemon juice, ensuring the batter is smooth and well-mixed.
In a small bowl, toss the blueberries with 1 tablespoon of flour to prevent them from sinking. Gently fold the blueberries into the batter.
Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
To make the frosting, heat the heavy cream in a small saucepan over low heat until steaming (but not boiling). Remove from heat and pour it over the white chocolate chips in a medium bowl. Let sit for 5 minutes, then whisk until smooth. Let the ganache cool to room temperature.
In a large mixing bowl, beat the cream cheese and butter together on medium speed until smooth and creamy, about 2 minutes. Gradually add the cooled white chocolate ganache and mix until combined.
On low speed, add the powdered sugar and vanilla extract to the frosting mixture. Beat until thick and spreadable, about 3–4 minutes.
Assemble the cake by placing one layer on a serving plate and spreading an even layer of frosting on top. Repeat with the remaining layers, frosting the sides and top of the cake.
Decorate the cake with additional blueberries or grated white chocolate, if desired. Chill the cake for at least 30 minutes before serving to set the frosting.
Slice and enjoy!
Nutrition Facts
Calories |
9376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 499.3 g | 640% | |
| Saturated Fat | 307.0 g | 1535% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1848 mg | 616% | |
| Sodium | 4428 mg | 193% | |
| Total Carbohydrate | 1174.2 g | 427% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 880.5 g | ||
| Protein | 106.4 g | 213% | |
| Vitamin D | 11.2 mcg | 56% | |
| Calcium | 1374 mg | 106% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 2884 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
