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    Home » Recipes » Dessert

    Blueberry White Chocolate Cake

    Modified: Jul 7, 2022 · Published: Oct 13, 2020 by Radwa ·

    Jump to Recipe

    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.

    Blueberry White Chocolate Cake

    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

    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
    Blueberry White Chocolate Cake

    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.
    steps of making the recipe


    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).

    Blueberry White Chocolate Cake

    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.

    Blueberry White Chocolate Cake

    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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    Blueberry White Chocolate Cake
    Print Pin
    5 from 2 votes

    Blueberry White Chocolate Cake

    This 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.
    Course Dessert
    Cuisine American
    Prep Time 5 minutes minutes
    Cook Time 45 minutes minutes
    Total Time 50 minutes minutes
    Servings 12 servings
    Calories 427kcal
    Author Radwa

    Equipment

    • Springform
    • Measuring spoons
    • Measuring cups
    • Electric hand mixer
    • Mixing bowl

    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.
    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.

    Nutrition

    Serving: 1serving | Calories: 427kcal | Carbohydrates: 48g | Protein: 6g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 75mg | Sodium: 276mg | Potassium: 151mg | Fiber: 1g | Sugar: 31g | Vitamin A: 783IU | Vitamin C: 2mg | Calcium: 126mg | Iron: 1mg
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    About Radwa

    Hi, I am Radwa! I've always been fond of food—seriously, it's my love language. I share my tried-and-true recipes and provide easy, step-by-step recipes that anyone can follow.

    Comments

    1. Beth says

      July 07, 2022 at 7:38 pm

      5 stars
      I love it! so delicious!

      Reply
    5 from 2 votes (1 rating without comment)

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    Recipe Rating




    Healthy Life Trainer

    Hello! I’m Radwa, A wife and mother. Also, I am the recipe maker and food photographer behind Healthy Life Trainer. I love making new, simple and quick recipes every day.

    More about me→

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