Blueberry White Chocolate Cake

Today's blueberry white chocolate cake is a soft and spongy cake filled with fresh blueberries and melted white chocolate and is topped with sweet cream cheese frosting which elevates this cake and makes it more delicious.

I always like the blueberry and white chocolate mix in muffins or cake; they make a perfect match. Adding mint leaves to the cake is not only for decorative purposes; in fact, it gives the cake a nice fragrance and flavour as well.

A pice of this blueberry white chocolate cake makes a lovely breakfast or treat; I can't tell you how delicious this cake is maybe it's because of the fresh blueberries, white chocolate, the cream cheese frosting or the combination of everything. I guess you just have to try it!.

Blueberry White Chocolate Cake Ingredients

• Caster sugar
• Butter, soften
• Eggs
• Vanilla extract
• Plain flour
• Baking powder
• Sour cream
• White chocolate chips
• Fresh Blueberries

Toppings

• Cream cheese
• Icing sugar
• Blueberries
• Fresh mint springs

How To Make This Blueberry White Chocolate Cake

Preparations: you will need to do the following four steps.

1. In a small bowl, microwave the white chocolate for one minute, stir well until fully melted. Then set aside.
2. Preheat the oven to 180C
3. In a bowl, mix the blueberries with one tablespoon flour then set aside.
4. Line a 22 cm springform with parchment paper and don't forget to grease the sides with butter.

Making the cake: Start with beating the butter and sugar using the electric whisk until it becomes fluffy.

Then, mix in the eggs, one at a time then the vanilla extract.

After that, incorporate the sour cream then the melted white chocolate.

Add both the flour and baking powder, stir well until combined.

Assembling the cake: Pour half of the batter in the springform and sprinkle the blueberries over it equally then spread the other half of the batter over the blueberries.

Baking the cake: Bake the cake for 45-50 minutes or until fully baked.
Let the cake cool down completely.

Making the cream cheese frosting: In a small bowl combine the icing sugar with the cream cheese well.

Adding the toppings: Spread the cream cheese equally over the cake then sprinkle the blueberries on the top and mint leaves (if you like).

Tips and variations

• Replace caster sugar with regular white sugar.
• Substitute sour cream with Greek yoghurt, and you will get the same result.
• You don't have to stack with blueberries; you can use any berries you like.
• Use good quality white chocolate chips.

Serving Suggestions

You can serve this blueberry white chocolate cake with your favourite drink; here are some suggestions.

• Oat Milk Hot Chocolate
• Chocolate Bubble Tea
• Caramel Latte Recipe

Storage

To store: Keep any leftovers in an airtight container in the fridge for 1-2 days.

To freeze: If you like to extend the storage time for this cake, you can freeze it. However, I recommend freezing it without the topping. Wrap the cake in 2 layers of plastic wrap and keep it in the freezer for 1-2 months.

When needed, thaw it at room temperature, then add the cream and blueberries.

More Cake Recipes

• Sweet potato pound cake
• Carrot cake with cream cheese frosting
• Easy vanilla cake recipe
• Carrot orange cake recipe
• White Chocolate and Raspberry Blondies

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