Lemon-Blueberry Cake with White Chocolate Cream Cheese Frosting

Ingredients

• 3-1/3 cups cake flour
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 3/4 cup (1-1/2 sticks) unsalted butter, room temperature
• 2 cups sugar
• 1/3 cup fresh lemon juice
• 1 tsp grated lemon zest
• 4 large eggs
• 1 cup + 2 Tbsp buttermilk
• 2-1/2 cups fresh blueberries

Instructions

1. Preheat oven to 350ºF. Butter and flour two 9-inch cake pans. Line bottoms with rounds of parchment paper.
2. Whisk together flour, salt, baking powder and baking soda in a bowl.
3. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until blended, scraping down sides of bowl. Beat in lemon juice, zest, then 1 egg at a time. Continue to beat until well blended.
4. Add dry ingredients in 3 additions alternating with buttermilk. Fold in berries. Transfer to pans.
5. Bake cakes until tester inserted in the centre comes out clean, about 45 minutes. Cool cakes in pans on racks.
6. TO ASSEMBLE: Make White Chocolate Cream Cheese Frosting. Turn first layer of cake on platter. Peel off parchment. Spread with 1 cup frosting. Place second layer on top. Remove parchment. Frost remainder of sides and top. Keep in refrigerator until ready to serve. 

Notes

WHITE CHOCOLATE CREAM CHEESE FROSTING: In a small bowl, microwave 6 oz (180 g) chopped white chocolate for 2 -3 minutes on Medium until almost melted. Stir until smooth. Cool to room temperature.Beat 8 oz. (250 g) cream cheese and 1/4 cup softened unsalted butter until blended. Add melted chocolate. Gradually add 3 cups confectioner’s (icing) sugar, beating until smooth and creamy.

Source :Eat In Eat Out

Fried (and Baked) Blueberry Cream Cheese Pies

I got this bright idea recipe from Dhi's *thanks dear*. It's easy to make (since it use ready to use puff pastry) with delicious results. The only thing that you should prepare is the filling. You can varied the filling depend on the fruits you like.



The original recipe ask for apples but since I didn't have ones, I managed to use the leftover frozen bluebberies mixed with cream cheese mixture.

I made 2 versions on this recipe. The fried ones and the baked version. Both tastes scrumptious! But frankly, I'll pick the fried one although my waistline prefers the baked one :D.


The Baked Ones

Here's the original recipe :

Fried Apple Pies
adapted from Epicurious via Dhilicious

Ingredients:
* 2 sheets of puff pastry
* 5 pcs apples, grated
* 2 cups unfiltered apple cider
* 1 1/2 cups water
* 4 tbs light brown sugar
* 1 teaspoon grated orange zest
* 2 pcs cinnamon sticks
* extra sugar if you like it sweeter

Directions:
Pie Fillings:
1.) Briskly simmer all filling ingredients & a pinch of salt
2.) Stir occasionally & mashing apples with a potato masher,
until a thick purée forms, about 20 minutes. Cool completely.

Directions:
1.) Divide pastry dough into 6 equal pieces.
2.) Roll out 1 piece on a lightly floured surface with rolling pin
3.) Place 2 tbs of filling in center. Lightly moisten edge with water
4.) Fold dough over - I made triangle shape
5.) Press out air around filling, pressing edge to seal.
6.) Transfer to a large sheet of parchment papers.
7.) Heat 2 inches of oil in a heavy pot (preferably cast-iron)
over medium heat.
8.) Fry pies. Layers should separate slightly as they get crisp,
turning occasionally, until deep golden-brown.
9.) Transfer to rack to drain.
Dust warm pies with icing sugar before serving.



Blueberry Cream Cheese filling (dita-my version) :
Ingredients :
1 cup blueberries
2 tbsp sugar
1 tsp balsamic vinegar
1/2 cup cream cheese
1/4 cup icing sugar

Directions :
1. In a saucepan combine the blueberries and sugar over medium heat. Bring to a boil, stirring occasionally, until sugar dissolves (3-5 minutes).
2. Simmer for 7-10 minutes or until blueberry are tender. Add balsamic vinegar. Remove from heat.
3. Whisk cream cheese and sugar until creamy. Mix blueberry mixture with cream cheese.


The Fried Ones