Blueberry White Chocolate Cake Recipe
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.
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!
