White Chocolate Blueberry Cake
This white chocolate blueberry cake features a tender, buttery crumb with creamy white chocolate chips and juicy blueberries, creating a delightful dessert that requires no frosting.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour For the base of the cake.
- 1 cup sugar Provides sweetness.
- 1/2 cup butter, softened Should be truly soft for best results.
- 2 large eggs Adds richness and structure.
- 1 cup milk Should be at room temperature.
- 1 cup white chocolate chips Brings creamy sweetness.
- 1 cup fresh blueberries Adds bright, jammy contrast.
- 2 teaspoons baking powder Helps the cake rise.
- 1 teaspoon vanilla extract Enhances flavor.
- 1/2 teaspoon salt Balances sweetness.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease/flour a cake pan.
- In a large bowl, beat the softened butter and sugar until fluffy and lighter in color.
- Add the eggs one at a time, blending well after each addition.
- Mix in the milk and vanilla extract until combined.
Mixing
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Gently fold in the white chocolate chips and fresh blueberries.
Baking
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes, until the top is set and a toothpick comes out clean.
- Allow the cake to cool before slicing.
Notes
Ensure the butter is truly soft for the best texture. Cool the cake fully for clean slices.