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1
For cake: Preheat oven to 350u00b0F and butter and flour two 9 inch round cake pans; line bottoms with rounds of parchment or waxed paper (I used the flour/oil spray with great results).
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2
Sift first 4 ingredients into medium bowl.
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3
Beat butter in large bowl with electric mixer until fluffy.
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4
Gradually add sugar, scraping down sides of bowl occasionally and beat until well mixed.
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5
Add lemon juice and peel, then eggs 1 at a time and mix well.
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6
Beat in dry ingredients in 4 additions alternately with buttermilk in 3 additions.
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7
Fold in berries and pour equally into two pans.
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8
Bake cakes until tester inserted into center comes out clean, about 40 minutes.
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9
Cool cakes in pans on racks.
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10
For frosting: Stir white chocolate in top of double boiler set over barely simmering water until almost melted.
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11
Remove from over water and stir until smooth and cool to lukewarm.
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12
Beat cream cheese and butter in large bowl until blended.
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13
Beat in lemon juice, then cooled white chocolate.
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14
Take cakes out of pans and peel off parchment.
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15
Place 1 cake layer, flat side up, on platter.
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16
Spread with 1 cup frosting- (Don't be stingy with middle layer of frosting).
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17
Top with second cake layer, flat side down.
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18
Spread remaining frosting over top and sides of cake.
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19
Garnish with additional blueberries and lemon slices, if desired.
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20
(Can be made 1 day ahead; Cover with cake dome; refrigerate; Let stand at room temperature 1 hour before serving).
