Dede Wilson

creator of 

Lemon Blueberry White Chocolate Cake Balls

These cake balls combine a basic yellow cake and lemon curd with fresh blueberries. Great for a warm weather party. Note how thin the white chocolate shell is. I like to use Valrhona Ivoire because it is always reliably thin and easy to dip into. Callebaut white chocolate could be used as well. I always melt white chocolate over barely simmering water – and not in the microwave. It is very easy to overheat, and it will become thick and gloppy! Take care initially in choosing ingredients and with handling them and you will get the best results. 

Makes about 60 golf ball–size balls

1 batch Yellow Buttermilk Cake for Cake Balls

1 cup Lemon Curd, ready to use

1 1/2 cups fresh blueberries, washed, sorted and dried, divided into 1 cup and 1/2 cup

1 1/2 pounds white chocolate, such Callebaut or Valrhona Ivoire, finely chopped

Wilton Cornflower Blue Icing Color

60 miniature fluted paper cups (optional)

1. Crumble the cooled cake and combine with 3/4 cup of the lemon curd. Test by compressing and tasting and add as much as possible for flavor and moisture, without making the mixture to wet. Chop the 1 cup of blueberries and fold them in, along with the 1/2 cup of whole berries. Roll mixture into golf ball–size cake balls, making sure each one gets a good dose of berries. Refrigerate until firm. This can be done 1 day ahead; store in an airtight container once they are firm.

2. Line two rimmed baking sheets with parchment paper or aluminum foil. Melt the chocolate in the microwave or a double boiler. Remove about 1/4 cup of melted white chocolate, stir in a bit of food coloring to create your desired color; set aside.

3. Dip the balls one at a time in the chocolate, encouraging any excess chocolate to drip back into the container. Place, evenly spaced, on the prepared pans. Place tinted chocolate in a parchment cone and drizzle a design of choice on top of each ball. Refrigerate briefly until the chocolate is set. Trim the bottoms, if needed. Place each cake ball in a paper cup, if desired. Place in a single layer in an airtight container and refrigerate for up to 3 days. Bring to room temperature before serving.