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White Chocolate Blueberry Cake topped with fresh blueberries and white chocolate shavings.

White Chocolate Blueberry Cake

A luscious and moist one-bowl cake that combines the sweetness of white chocolate with fresh blueberries, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 3/4 cups all-purpose flour Sifted for a lighter texture
  • 1 cup sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup white chocolate chips Can substitute with dark or milk chocolate chips
  • 1 cup fresh blueberries Use fresh for best flavor

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
  2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
  6. Gently fold in the white chocolate chips and blueberries.
  7. Pour the batter into the prepared cake pan.
Baking
  1. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
  2. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Best served with powdered sugar or whipped cream on top. Pairs well with vanilla ice cream for added delight. Store in an airtight container for 3-4 days.