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.
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.