Oh, my dearest friends... I'm in trouble. I think I may have found my new favorite fruit cake. I seem to always fall back on raspberries for my go-to addition to desserts, but blueberries are becoming a new favorite! I usually eat them as-is or throw a handful in my morning oatmeal, but I seem to forget about them when it comes to baking. This Blueberry White Chocolate Bundt Cake will totally rock your world! It's sweet and delicious with bursts of little juicy blueberries scattered throughout. Yum!
As I have mentioned in passing a couple times, I currently work at a bakery that shall not be named but specializes in bundt cakes. I discovered shortly after starting my job that we used to have a blueberry white chocolate flavor, but it was seasonal and we don't make it anymore. SO, being myself, I figured the only course of action was to try and make it at home! I tried my hand at making their famous raspberry white chocolate bundt cake awhile back {and that was actually before I even started working there}, so I just had to tweak that recipe a wee bit to create this beauty!
The only problem I had with the raspberry cake was that it was too moist and it took forever to bake! This one took a good bit to bake too, which I think may be due to the white chocolate pudding mix in the batter. It's so good though, and it adds such great flavor, so you can't skip it! I did decide to use finely chopped chocolate this time instead of melting it into the batter, and I think that helped. If you don't have a bar of white chocolate to chop, you can definitely just use white chocolate chips instead! This cake is so easy to bake up and absolutely scrumptious. I thought it was rich enough and the sprinkle of powdered sugar on top was the perfect finishing touch, but if you're wanting a frosting, I would suggest classic cream cheese!
blueberry white chocolate bundt cake
Ingredients
- 1 cup {2 sticks} unsalted butter softened
- 1½ cups white sugar
- 4 eggs
- ½ cup finely chopped white chocolate {or chips}
- 1 cup milk
- 3 cups all-purpose flour
- 1 package white chocolate pudding mix
- 4 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 pint fresh blueberries
Instructions
- Preheat the oven to 350F. Butter and flour a bundt pan very well, and set aside.
- In a large bowl, with a hand mixer, beat together the butter and sugar until creamy and well-combined.
- Add in the eggs, one at a time, beating until light and fluffy.
- Mix in the pudding mix and vanilla extract, beat well.
- Now, add in about half the flour, along with the baking powder and salt, and mix.
- Add in all the milk, mix it in, then add the rest of the flour.
- In a small bowl, toss the washed blueberries with 1-2 tablespoon of flour, and toss to coat. Add these to the cake batter.
- Pour the batter into the prepared pan, and bake for 55-60 minutes. Check on it after about 45 minutes, and if the middle is still jiggly, cover with foil for the remainder of the baking time.
- When cooked through, remove from the oven and let the cake cool to room temperature before removing from the pan.
- Serve topped with powdered sugar or cream cheese frosting!
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grace says
white chocolate is one of my favorite things in the world, and i love it equally when it's paired with raspberries or blueberries! awesome cake. 🙂