Wild Blueberry Lemon Pound Cake Torte
This decadent Wild Blueberry Lemon Pound Cake Torte is an absolutely heavenly dessert - there really is nothing quite like it! It’s the perfect balance of sweet, and tart and is incredibly creamy and rich. It’s super easy to make too! Seriously!! Pound cake* is simply sliced, layered up with a sweet & citrusy wild blueberry cream cheese filling and is then drizzled in white chocolate. To make it a real showstopper for special occasions, you can garnish with fresh berries and violets. Get the recipe below!
*Your pound cake can be either homemade or store-bought, we really love the Costco bakery’s freshly made buttery pound cakes, when short on time!
Wild Blueberry Lemon Poundcake Torte Recipe
Ingredients
2 Poundcake (Store-Bought or Homemade)
1 Lemon zest and juice
2 8oz Cream Cheese Packages
2/3c Powdered Sugar
¼ c plus 2T heavy whipping
1c Sisters Dried wild blueberries
Directions
1c white chocolate chips (not baking chips)
1. Place in bowl cream cheese whip with mixer till smooth, scrap sides. Add powdered sugar and lemon juice mix till incorporated.
2. Add 1/4c heavy whipping cream, whip till airy. Stir in berries and lemon zest. Refrigerate for at least 2 hours.
3. Slice poundcake lengthwise into four slices.
4. Place bottom piece of poundcake on platter. Fill pastry bag with large tip with filling.
5. Pipe onto poundcake, place another piece of poundcake on top of filling and repeat. Replace back in refrigerator after built.
6. In microwave safe place white chocolate chips with 2 tablespoons of heavy whipping cream. Microwave for 45 seconds, stir and repeat for 15 seconds till melted. Drizzle over torte refrigerator till chocolate is set.
7. Enjoy
