Lemon Blueberry Cake

3 1/3 cups cake flour, Type 405
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 cup or 170 grams butter
2 cups sugar
1/3 cup lemon juice
1 tsp. grated lemon peel
4 eggs
1 cup + 2 Tbsp. buttermilk
2 1/2 cups blueberries

Beat butter until fluffy.  Gradually add sugar and beat until smooth.  Beat in lemon juice and peel, then add eggs 1 at a time.  Gradually beat in dry ingredients, alternating with buttermilk.  Fold in berries.  Bake at 180* for 40 mins. in 2 round cake pans.

11 oz. or 311 grams white chocolate, finely chopped
12 oz. or 340 grams cream cheese
3/4 c. or 170 grams butter

Stir white chocolate on low heat until melted and smooth.  Cool to lukewarm.  In separate bowl, beat together butter and cream cheese.  Beat in splash of lemon juice, then white chocolate.