Cake:

3 1/3 c. cake flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1 1/2 sticks butter
2 c. sugar
1/3 c. fresh lemon juice
1 tsp. grated lemon peel
4 eggs
1 c. plus 2 tbsp. buttermilk
2 1/2 c. fresh blueberries

Preheat oven to 350°F. Butter and flour two 9-inch cake pans. Line bottoms with parchment paper. Sift first four ingredients. Beat butter until fluffy. Add sugar, beating until blended. Beat in lemon and peel, then eggs one at a time. Continue to beat until blended. Beat in dry ingredients, alternating with buttermilk. Fold in berries. Transfer to pans.

Bake approximately 40 minutes; test. Cool in pans on rack.

Frosting:

11 oz. white chocolate, finely chopped
12 oz. cream cheese (room temperature)
1 1/2 sticks unsalted butter (room temperature)
2 tbsp. fresh lemon juice

Melt chocolate over double boiler; cool. Beat cream cheese and butter. Beat in lemon juice, then cooled white chocolate. Frost. Garnish with additional blueberries and lemon slices.