Imagine sinking your fork into a moist, decadent cake that combines the creamy richness of white chocolate with the burst of fresh blueberries in every single bite. This White Chocolate Blueberry Bundt Cake is not just a dessert—it's a culinary masterpiece that transforms an ordinary afternoon into an extraordinary moment of pure bliss. Whether you're looking to impress guests or treat yourself to a luxurious homemade treat, this recipe promises to be your new go-to dessert that looks as stunning as it tastes.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 cup fresh blueberries
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 10-inch bundt cake pan, ensuring all crevices are well-coated to prevent sticking.
- In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside to ensure even distribution of dry ingredients.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer. Beat until the mixture becomes light, fluffy, and pale yellow, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- Gradually add the dry flour mixture to the wet ingredients, alternating with milk. Mix on low speed until just combined, being careful not to overmix.
- Gently fold in the fresh blueberries and white chocolate chips using a spatula, ensuring even distribution throughout the batter.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula to create an even surface.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, carefully invert onto a wire cooling rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with a white chocolate glaze before serving. Slice and enjoy at room temperature.
Tips
- Room Temperature Matters: Ensure all ingredients like butter, eggs, and milk are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake tender and prevent a tough texture.
- Grease Like a Pro: Use a pastry brush to get butter or cooking spray into every nook and cranny of the bundt pan to ensure easy cake release.
- Check for Doneness: Use the toothpick test, but remember a few moist crumbs are okay—they indicate a moist cake.
- Cooling is Crucial: Let the cake cool in the pan for 15 minutes before inverting to prevent breaking, and allow it to cool completely before adding any glaze or powdered sugar.
- Blueberry Tip: Toss blueberries in a little flour before adding to the batter to prevent them from sinking to the bottom of the cake.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 6g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 95mg
