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.
Preparations: 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 180C3-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.
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).