Look no further than the Blueberry White Chocolate Cake Recipe if you want a sweet and tangy dessert. This recipe combines fluffy vanilla cake, fresh blueberries, and creamy white chocolate frosting perfectly.
Whether you’re looking for a dessert to impress your guests or just a sweet treat for yourself, this cake is sure to satisfy your cravings. With so many variations of the recipe, you can customize it to your liking and make it your own. Check out some of the recipes we found to get started!
Key Blueberry White Chocolate Cake Ingredients & Why
Blueberries
Fresh or frozen blueberries bring sweet-tart flavor and vibrant color to most blueberry white chocolate cakes.
White Chocolate
White chocolate, with its creamy sweetness, perfectly complements the blueberries in this cake.
Flour
All-purpose flour lends structure and texture to blueberry white chocolate cake recipes.
Granulated sugar sweetens both the cake batter and frosting.
Butter
Unsalted butter adds richness and flavor to blueberry white chocolate cakes.
Eggs bind the ingredients and infuse moisture into the cake.
Sour Cream
Sour cream, when used, contributes moisture and a delightful tanginess.
Baking Powder
Baking powder and baking soda work their magic, making the cake rise and turn fluffy.
Vanilla Extract
Vanilla extract enhances the cake’s flavor.
Salt
A touch of salt elevates the cake’s taste.
Milk, if included, adds moisture to the cake batter.
Cream cheese, in the frosting, imparts a creamy, tangy goodness.
How Do You Make The Best Blueberry White Chocolate Cake?
- Preheat oven to 350°F, line 1 lb tube pan with parchment on the bottom, grease sides and center tube with butter. Set aside.
- In a large bowl, beat butter and sugars until light and fluffy. Add eggs and vanilla extract, mix thoroughly.
- In a separate bowl, combine flour, baking powder, baking soda, and salt, whisk together. In another bowl, combine sour cream and milk, mix.
- Alternately fold flour mixture and sour cream/milk into wet ingredients until well combined with no flour streaks.
- Add blueberries and white chocolate chips, gently fold in; avoid overmixing.
- For the streusel, mix all streusel ingredients in a small bowl until it resembles wet sand and clumps.
- Pour batter into the prepared pan, top with streusel. Squeeze streusel to make it dense like wet sand, then sprinkle over the batter.
- Bake for 50 minutes to 1 hour, cool slightly, then remove from pan. Let the cake cool.
- While the cake cools, make the icing. Combine all frosting ingredients in a small bowl, mix, and drizzle over the cooled bundt cake. Enjoy!
Pro Tips For Making Blueberry White Chocolate Cake Recipe
- Enhance your cake with fresh or thawed blueberries for a burst of flavor and perfect texture.
- Elevate your cake’s taste with premium white chocolate for both the frosting and batter, ensuring a rich, creamy delight.
- Avoid dense, tough cakes by not overmixing; blend ingredients until just combined.
- Prior to starting, ensure all ingredients are at room temperature for easier mixing and a smoother batter.
- Infuse your cake with a delightful citrus twist by adding a hint of lemon zest to complement the blueberries and white chocolate.
- Opt for a bundt pan to craft an elegant cake shape that’s easy to slice and serve.
- Ensure your cake cools completely before frosting to prevent any melting mishaps.
- Add fresh blueberries on top for a burst of color and an extra flavor kick.
How to Store Blueberry White Chocolate Cake
- Let the cake cool completely before storing.
- Wrap the cake tightly with plastic wrap or aluminum foil to seal out air.
- Keep the cake on the counter or in the fridge for freshness.
- In the fridge, it lasts up to 4 days.
- On the counter, it stays fresh for up to 2 days.
- For extended storage, freeze the cake by wrapping it in plastic wrap and aluminum foil. It keeps well in the freezer for up to 3 months.
- To enjoy it at its best, let the cake come to room temperature before serving.
Can You Freeze Blueberry White Chocolate Cake?
Freezing Blueberry White Chocolate Cake is easy and convenient. Simply wrap the cooled cake in plastic, put it in a freezer bag, and freeze for up to 3 months. When you’re ready to enjoy it, thaw it in the fridge overnight and bring it to room temperature before adding the frosting.
Frequently Asked Questions About Blueberry White Chocolate Cake
What is blueberry white chocolate cake?
Craft a delectable blueberry white chocolate cake featuring fresh blueberries and white chocolate, often topped with streusel or icing.
What are the ingredients in blueberry white chocolate cake?
Blueberry white chocolate cake ingredients can differ by recipe. Typically, you’ll find unsalted butter, sugar, eggs, vanilla extract, flour, baking powder, baking soda, salt, sour cream, milk, blueberries, and white chocolate chips. Some recipes may also include extras like ricotta cheese or cornflour.
How is blueberry white chocolate cake made?
Mix dry and wet ingredients separately, fold in blueberries and white chocolate, bake until toothpick test, and top after cooling.
Blueberry White Chocolate Cake Recipe
Ingredients
- 3/4 cup unsalted butter, room temperature
- 1 1/3 cups Domino® Granulated Sugar
- 3 eggs, room temperature
- 2 teaspoons vanilla extract
- 2 1/3 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup sour cream
- 1/3 cup milk
- 2 cups blueberries
- 1 Cup white chocolate chips
Instructions
- Preheat oven to 350°F. Line a 1 lb tube pan with bottom parchment paper, grease sides and tube center with butter. Set aside.
- In a large bowl, cream butter and sugars until light and fluffy. Add eggs and vanilla extract; mix thoroughly.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, combine sour cream and milk.
- Gradually fold the flour mixture and sour cream-milk blend into wet ingredients until fully combined, no flour streaks left.
- Add blueberries and white chocolate chips. Gently fold to distribute; avoid overmixing.
- For streusel, mix all ingredients until it resembles wet sand and clumps.
- Pour batter into the prepared pan, top with streusel (squeeze it to make it dense like wet sand), and sprinkle over the batter.
- Bake for 50 minutes to 1 hour, then let it cool slightly before removing from the pan. Allow the cake to cool.
- While the cake cools, prepare the icing. Combine all frosting ingredients in a small bowl, mix, and drizzle over the cooled bundt cake. Enjoy!
