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.
- In a small bowl, microwave the white chocolate for one minute, stir well until fully melted. Then set aside.
- Preheat the oven to 180C
- In a bowl, mix the blueberries with one tablespoon flour then set aside.
- 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.
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
Recipes you may like
Blueberry White Chocolate Cake
Ingredients
- 1 cup caster sugar
- ½ cup butter, softened
- 3 eggs
- 2 teaspoon vanilla extract
- 2 cups plain flour
- 2 teaspoon baking powder
- 1 cup sour cream
- 1 cup white chocolate chips
- 120 g blueberries
Toppings
- 225 g cream cheese
- 3 tablespoon icing sugar
- 100 g blueberries
- fresh mint springs
Instructions
- Preparations: In a small bowl, microwave the white chocolate for one minute, stir well until fully melted. Then set aside, Preheat the oven to 180C.
- In a bowl, mix the blueberries with one tablespoon flour then set aside.
- 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.
- 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.
- 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).
Notes
- 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.
Nutrition
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Beth
I love it! so delicious!