INGREDIENTS

1. Cake

2. 3 1/3cupscake flour
3. 1/2teaspoonsalt
4. 1/2teaspoonbaking powder
5. 1/2teaspoonbaking soda
6. 3/4cupunsalted butter, room temperature
7. 2cupssugar
8. 1/3cupfresh lemon juice
9. 1teaspoon packed gratedlemons, rind of
10. 4largeeggs
11. 1cupbuttermilk, plus
12. 2tablespoonsbuttermilk
13. 2 1/2cupsfresh blueberries

14. Frosting

15. 11ounces good-qualitywhite chocolate, finely chopped(such as Lindt or Bakers)
16. 12ouncescream cheese, room temperature
17. 3/4cupunsalted butter, room temperature
18. 2tablespoonsfresh lemon juice
19. blueberries, for garnish (optional)
20. lemon slices, for garnish (optional)

DIRECTIONS

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