Name: Blueberry White Chocolate Cake
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 1 cup caster sugar; 1/2 cup butter, softened; 3 eggs; 2 tsp vanilla extract; 2 cups plain flour; 2 tsp baking powder; 1 cup sour cream; 1 cup white chocolate chips; 120 g blueberries; 225 g cream cheese; 3 tbsp icing sugar; 100 g blueberries; fresh mint springs

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Blueberry white chocolate cake is a soft and fluffy cake filled with fresh blueberries. The batter is made with white chocolate, and the cake is topped with cream cheese frosting. It’s easy to make and perfect for birthday parties, holidays and afternoon tea.

I 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 flavor 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.