Wild Blueberry, Lemon and White Chocolate Cake

Written By Christian Allaire

Who doesn’t love a delicious frosted cake? How about Lemon Cream Cheese Butter Frosting! Now lets make the cake with white chocolate, lemon, and wild Nova Scotian blueberries!

Follow along at home as the Kilted Chef makes this recipe right alongside you!

YIELDS:

10 SERVINGS

PREP TIME:

0 HOURS 10 MINS

COOK TIME:

HOURS 35 MINS

TOTAL TIME:

0 HOURS 45 MINS

INGREDIENTS : Cake

  • 1 cup butter at room temperature

  • 1 1/4 cup white sugar

  • 1/2 cup brown sugar

  • 4 eggs

  • 2 tsp vanilla

  • 1 tsp almond extract

  • 3 cups all purpose flour

  • 1 tbsp baking powder

  • 1/2 tsp salt

  • 1 cup buttermilk

  • 2 tbsp lemon zest

  • 1/2 cup fresh lemon juice

  • 1 1/2 cup frozen wild blueberries

  • 1 tbsp all purpose flour

  • 1 cup white chocolate chips

INGREDIENTS : Lemon Cream Cheese Butter Frosting

  • 1 8 oz block of cream cheese

  • 1/2 cup room temp butter

  • 2 tsp lemon extract or 2 tbsp fresh lemon juice

  • 3 cups icing sugar

  • 1-2 tbsp heavy cream


DIRECTIONS : Cake

Cream together the butter, white sugar and brown sugar using a stand mixer or a hand mixer.. Add the eggs one at a time beating just until Incorporated for adding the next egg. Add the vanilla extract and almond extract and mix.

Combined together the buttermilk, the lemon juice, and the lemon zest. In another bowl combine together the flour, baking powder and salt. Add 1/3 of the flour mixture to the mixer followed by 1/2 of the buttermilk mixture. Repeat ending with the flour. Place the frozen blueberries in a bowl and toss with the 1 tbsp of flour. Add to the batter along with the white chocolate chips and fold to incorporate. divide the batter between 2/8 round cake pans that have been lined with parchment paper and greased. Place into a preheated 350° oven for 30 minutes.


DIRECTIONS: Lemon Cream Cheese Butter Frosting

Place the cream cheese and butter into the bowl of a stand mixer and use the paddle attachment to cream the two together. Add a lemon extract and mix, add the icing sugar one cup at a time adding the heavy cream as needed to keep the icing fluid and smooth. Beat for 3 to 4 minutes until light and airy

Place one of the cooled cakes on a dessert plate and place 1/3 of the icing on top and spread, top with the second cake and place the remaining icing on top. You can leave the sides naked or if you prefer spread the icing around the edge. Garnish with some more lemon zest and a lemon twist.

Christian Allaire
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