Lemon Blueberry And White Chocolate Cream Cake

Name: Lemon Blueberry And White Chocolate Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Lemon Cake; 1 1/4 cups cake flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup sour cream, room temperature; 1 tablespoon grated lemon zest; 1/4 cup lemon juice; 1/2 teaspoon vanilla extract; 1/2 cup unsalted butter, room temperature; 1 cup granulated sugar; 2 pieces large eggs, room temperature; Blueberry Sauce and Others; 2 tablespoons granulated sugar; 1 teaspoon cornstarch; 3 1/2 cups fresh blueberries; 1/4 cup water; 2 cups heavy cream; 1/4 cup powdered sugar; 2 cups grated white chooclate

Servings: persons

Lemon Cake
1 1/4 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream, room temperature
1 tablespoon grated lemon zest
1/4 cup lemon juice
1/2 teaspoon vanilla extract
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
2 pieces large eggs, room temperature
Blueberry Sauce and Others
2 tablespoons granulated sugar
1 teaspoon cornstarch
3 1/2 cups fresh blueberries
1/4 cup water
2 cups heavy cream
1/4 cup powdered sugar
2 cups grated white chooclate

1
["Preheat oven to 350F. Grease and flour two 8"" x 8"" square cake pans.", "In a large bowl, sift the flour, baking powder, baking soda and salt.
2
In another bowl, whisk sour cream, lemon zest, juice and vanilla.
3
Beat butter and sugar together on medium speed in a bowl of a standing mixer until light and fluffy. Beat in eggs, one at a time, until blended.
4
Reduce the speed to low and beat in 1/3 of the flour mixture, followed by half of the sour cream mixture. Repeat with another 1/3 of the flour mixture and the remaining sour cream mixture. Beat in the remaining flour mixture until just incorporated.
5
Divide batter evenly among prepared cake pans. Transfer pans to oven and bake for 20 to 25 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for about 10 minutes before inverting on rack. Let cool completely.", "To prepare blueberry sauce, mix all ingredients in a small bowl and bring to a boil. Reduce heat and simmer until mixture begins to thicken, about 2 minutes. Remove from heat. Let cool completely.", "Beat heavy cream with powdered sugar until the mixture holds stiff peaks. Place into the fridge to chill.", "To assemble, slice cakes into half horizontally, so you have 4 layers of cake. Then cut vertically to have 8 layers of rectangular cakes, if you want to make two cakes.
6
Place one cake layer on the serving late and spread with blueberry sauce. Gently spread the whipped cream on top, and scatter with blueberries. Top with another cake layer and repeat the same process until you place the 4th cake layer.
7
Frost the top and sides of the cake with the remaining whipped cream. Press white chocolate around the sides of cake and place blueberries on top. Refrigerate until ready to serve.
8
Before serving, sprinkle powdered sugar on top."]

1218

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Lemon Cake, 1 1/4 cups cake flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and more.

Yes, Lemon Blueberry And White Chocolate Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!