Dessert - White Chocolate Blueberry Pound Cake recipes
Author: Annie Hoffman
This White Chocolate Blueberry Pound Cake is filled with sweet plump blueberries and white chocolate chips for a decadent dessert option. A moist and fluffy vanilla sponge, packed with blueberries, topped with white chocolate buttercream icing, fresh blueberries and white chocolate chips
- White Chocolate Blueberry Loaf Cake
- White Chocolate Blueberry Pound Cake
- White Chocolate Blueberry Cheesecake
- Lemon, Blueberry and White Chocolate Slab Cake
- What is the best recipe for a Blueberry Cream Cheese Cake?
- How do you make a blueberry cake with egg white?
- How do you make a white chocolate cake?
- Can you over mix blueberry and white chocolate cake filling?
White Chocolate Blueberry Loaf Cake
A moist and fluffy vanilla sponge, packed with blueberries, topped with white chocolate buttercream icing, fresh blueberries and white chocolate chips
Provided by: Eloise
Total time: 255 minutes
Cook time: 55 minutes
Prep time: 20 minutes
Yields: 12 servings
Cuisine: British
Number of ingredients: 11
Provided by: Eloise
Total time: 255 minutes
Cook time: 55 minutes
Prep time: 20 minutes
Yields: 12 servings
Cuisine: British
Number of ingredients: 11
Ingredients:
- 225 g margarine or unsalted butter (softened)
- 225 g caster sugar
- 4 large eggs (room temp)
- 225 g self raising flour
- 100 g blueberries (fresh)
- 100 g unsalted Butter (softened)
- 25 ml milk (room temp)
- 250 g icing sugar (sifted)
- 100 g white chocolate (melted & cooled slightly)
- 30 g blueberries (fresh)
- 10 g white chocolate chips
How to cook:
- For the cake
- Preheat the oven to 180/160C (fan) and line a 3lb loaf tin with non-stick baking paper
- In a large mixing bowl, using an electric whisk, beat the margarine and caster sugar until creamy
- Whisk in the self raising flour and eggs until just combined
- Scoop the 1/3 of the cake batter into your prepared loaf tin and smooth it out evenly, then sprinkle over 1/3 of the blueberries. Repeat this another 2 times with the rest of the batter, finishing with a sprinkle of blueberries on top. This helps to stop the blueberries from sinking to the bottom
- Bake in the oven for 55-60 minutes or until a toothpick inserted into the middle of the cake comes out clean. Let the cake cool fully before moving on to the icing
- For the icing
- In another large mixing bowl, using an electric whisk, beat the butter until creamy
- Gradually add the sifted icing sugar and milk a third at a time, whisking until smooth each time
- Whisk in the melted white chocolate until fully combined
- Transfer it to a piping bag fitted with a star nozzle and pip it on to the top of the cake. If you don't have a piping bag you can just spread it over the cake however you wish
- Finish it off with fresh blueberries and some white chocolate chips and serve. Enjoy!
Tags:
Blueberry and White Chocolate Cake
A
cake
for every occasion. A slight sweetness from the
white chocolate
accompanied with the unique taste of
blueberries
makes a great …
White Chocolate Blueberry Pound Cake
This White Chocolate Blueberry Pound Cake is filled with sweet plump blueberries and white chocolate chips for a decadent dessert option.
Provided by: Melissa Sperka
Total time: 120 minutes
Cook time: 100 minutes
Prep time: 20 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 14
Provided by: Melissa Sperka
Total time: 120 minutes
Cook time: 100 minutes
Prep time: 20 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 14
Ingredients:
- 3 cup all-purpose flour (plus 2 tsp)
- 1 3.4 oz package white chocolate pudding mix (*see cook's note)
- 1/2 tsp salt
- 1 1/2 cup butter (softened)
- 2 3/4 cup granulated sugar
- 1 tsp pure vanilla
- 1 tsp almond extract
- 6 large eggs
- 1/2 cup buttermilk
- 1 1/4 cup fresh blueberries
- 2/3 cup white chocolate chips
- Ganache:
- 2/3 cup white chocolate chips
- 2 Tbsp heavy cream
Nutrition:
- Serving Size: 1 piece
- Calories: 689 kcal
- Carbohydrate: 92 g
- Protein: 8 g
- Fat: 33 g
- Saturated Fat: 20 g
- Trans Fat: 1 g
- Cholesterol: 152 mg
- Sodium: 478 mg
- Fiber: 1 g
- Sugar: 66 g
- Unsaturated Fat: 11 g
- Preheat the oven to 325°F. Move the oven rack to the bottom 1/3 of the oven.
- Sift together the flour, pudding mix and salt.
- In the bowl of a stand mixer, cream together the softened butter, sugar, vanilla and almond extract. Cream for 3 minutes until fluffy and pale yellow in color.
- Add eggs one at a time beating well after each addition.
- After all of the eggs have been added, lower the speed of the mixer and begin to add the sifted dry ingredients alternatively with the buttermilk.
- Repeat until all have been incorporated. [When making a cake, always stop periodically to scrap the bottom and sides of the bowl periodically so that all of the ingredients will fully incorporate.]
- Gently toss the washed and dried blueberries with 2 tsp of all purpose flour.
- By hand, gently fold the blueberries and 2/3 cup white chocolate chips into the batter.
- Pour the batter into a buttered and floured bundt pan. Bounce the pan on the counter a couple of times to settle the batter and remove any air bubbles. Place onto a cookie sheet for easy moving in an out of the oven.
- Bake in the lower third of the oven for 1 hour 30-35 minutes until a toothpick inserted into the center shows moist crumbs.
- Cool to room temperature in the pan then drizzle with the white chocolate ganache.
- To make the ganache: Melt 2/3 cup white chocolate chips together with 2 Tbsp heavy cream in the microwave in 20 second increments stopping to stir each time. Repeat until completely smooth. Add additional cream if needed to thin.
- Drizzle over the cooled cake.
White Chocolate Blueberry Cheesecake
Rich and creamy White Chocolate Blueberry Cheesecake!
Provided by: Ashley Manila
Total time: 527 minutes
Cook time: 122 minutes
Prep time: 45 minutes
Yields: 1 serving
Cuisine: Cheesecake
Number of ingredients: 17
Provided by: Ashley Manila
Total time: 527 minutes
Cook time: 122 minutes
Prep time: 45 minutes
Yields: 1 serving
Cuisine: Cheesecake
Number of ingredients: 17
Ingredients:
- 2 cups graham crackers, pulsed into crumbs
- 1/3 cup granulated sugar
- 1/4 teaspoon kosher salt
- 7 tablespoons unsalted butter, melted
- (3) 8 ounce blocks full-fat cream cheese, VERY soft
- 1 cup plain non-fat Greek yogurt, at room temperature
- 3 large eggs + 2 egg yolks, at room temperature
- 1 and 1/2 cups granulated sugar
- 1 and 1/2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- 1 and 1/2 tablespoons fresh lemon juice
- 8 ounces white chocolate, chopped, melted and slightly cooled
- 1 and 1/2 cups fresh blueberries
- 2 tablespoons lemon juice
- 4 ounces white chocolate, grated (optional)
- Fresh whipped cream, optional
- 1/2 cup blueberries, optional
How to cook:
- Preheat oven to 325 degrees (F). Lightly spray a 9" springform pan with non-stick baking spray (or grease it with butter and a light sprinkle of flour). Wrap the bottom and sides of the pan with several layers of heavy duty tinfoil (I highly recommend doing several diligent layers here to ensure no water seeps though to the crust).
- For the Crust:
- In the body of a blender or food processor, combine the graham crackers, sugar, and salt; pulse until the crackers have been completely transformed into fine crumbs. Transfer crumb mixture to a large bowl; add in the melted butter and stir well to combine. Press the mixture into the prepared pan, working from the center and up the sides. Bake for 8 minutes. Place crust on a wire rack to cool while you prepare the filling.
- For the White Chocolate Blueberry Cheesecake Filling:
- Beat the softened cream cheese and Greek yogurt in a blender or food processor, scraping down the sides as needed, until completely smooth. Add in the eggs, egg yolks, and sugar; pulse until well combined. Add in the flour and vanilla and pulse for another 30 seconds, or until the flour has completely disappeared into the batter. Don't over mix! Using a rubber spatula, fold in the lemon juice and melted white chocolate, stirring gently until combined. Pour the filling into the prepared crust, spread evenly, and smooth the top with a rubber spatula. Top with dollops of the blueberry puree and gently swirl with a skewer or toothpick for a marble effect. Place the springform pan into a large baking pan (with high sides) and fill the pan halfway with hot water; this is your water bath (see post if you need more information on this). Place cheesecake in preheated oven and bake for 1 hour and 30 minutes. Turn the oven off and let the cheesecake sit for 45 minutes, inside the oven, with the door shut. The cheesecake should still be slightly wiggly in the center. Remove from oven and gently run a knife around the edge of the cake, loosening any bits that may have gotten stuck while baking. Allow cheesecake to rest on the counter for 30 minutes before covering with plastic wrap and refrigerating for at least 6 hours. When ready to eat, simply slice, top with a dollop of whipped cream, and serve!
- For the Fresh Blueberry Swirl:
- In a small saucepan combine blueberries and lemon juice; bring to a simmer over medium heat and cook, stirring constantly and gently smashing the blueberries smooth, until thickened into a deep, dark blueberry reduction, about 10 minutes. Remove from heat. Place a fine-mesh strainer over a small bowl and push the puree though, leaving any skin/large chunks behind. Allow mixture to cool completely before using. When ready to use, follow instructions above.
Lemon, Blueberry and White Chocolate Slab Cake
The lemon, blueberry and white chocolate slab cake is ideal for the kids’ playlunch and morning tea for the adults.
Provided by: Trish McKenzie
Total time: 80 minutes
Cook time: 60 minutes
Prep time: 20 minutes
Yields: 12 servings
Number of ingredients: 12
Provided by: Trish McKenzie
Total time: 80 minutes
Cook time: 60 minutes
Prep time: 20 minutes
Yields: 12 servings
Number of ingredients: 12
Ingredients:
- 220g white chocolate, chopped
- 120g cream cheese or mascarpone, cut into cubes
- 125g butter, softened
- 1 cup caster sugar
- 1 cup milk
- 3 teaspoons vanilla
- 2 eggs, lightly beaten
- 2 cups plain flour
- 2 teaspoons baking powder
- 2 teaspoons grated lemon rind
- 250g punnet blueberries
- Cream, for serving
How to cook:
- Preheat the oven CircoTherm, 145°C.
- Combine the white chocolate, cream cheese, butter, sugar, milk and vanilla in a saucepan and whisk over an induction cooktop on level 5 or FlameSelect gas cooktop on level 5 until melted and smooth. Allow to cool, then stir through the beaten eggs, sifted dry ingredients and lemon rind until combined. Gently fold through half the blueberries.
- Pour the mixture into a greased and paper lined 31 x 21cm slice tin then top with the remaining blueberries.
- Bake adding Vario Steam Low for 50-60 minutes or until golden and cooked through. Allow to cool in the pan on a wire rack. Remove from the pan, slice and serve with a drizzle of cream.
