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1
Preheat oven to 350F.
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2
Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides; line bottoms with rounds of parchment paper.
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3
Sift first 4 ingredients into medium bowl.
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4
Using electric mixer, beat butter in large bowl until fluffy.
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5
Gradually add sugar, beating until blended, scraping down sides of bowl occasionally.
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6
Beat in lemon juice and peel, then eggs 1 at a time.
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7
Continue to beat until well blended.
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8
Beat in dry ingredients in 4 additions alternately with buttermilk in 3 additions.
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9
Fold in berries.
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10
Transfer batter to pans.
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11
Bake cakes until tester inserted into center comes out clean, about 40 minutes.
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12
Cool cakes in pans on racks.
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13
Stir white chocolate in top of double boiler set over barely simmering water until almost melted.
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14
Remove from over water and stir until smooth.
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15
Cool to lukewarm.
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16
Beat cream cheese and butter in large bowl until blended.
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17
Beat in lemon juice, then cooled white chocolate.
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18
Turn cakes out onto work surface.
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19
Peel off parchment.
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20
Place 1 cake layer, flat side up, on platter.
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21
Spread with 1 cup frosting.
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22
Top with second cake layer, flat side down.
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23
Spread remaining frosting over top and sides of cake.
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24
Garnish with additional blueberries and lemon slices, if desired.
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25
(Can be made 1 day ahead.
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26
Cover with cake dome; refrigerate.
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27
Let stand at room temperature 1 hour before serving.)
