Indulge in the sweet and fruity flavors of this White Chocolate Blueberry Pound Cake. The combination of white chocolate, fresh blueberries, and a moist pound cake creates a delightful treat for any occasion.
Ingredients: 1 cup 2 sticks unsalted butter, softened. 2 cups granulated sugar. 4 large eggs. 2 teaspoons vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup sour cream. 1 cup white chocolate chips. 1 1/2 cups fresh blueberries. 1 tablespoon all-purpose flour for coating blueberries.
Instructions: Preheat your oven to 325F 160C and grease a 10-inch bundt pan. In a bowl, toss the fresh blueberries with 1 tablespoon of flour until they are lightly coated. Set them aside. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together 3 cups of all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, beginning and ending with the dry ingredients. Fold in the white chocolate chips and the prepared blueberries. Pour the batter into the greased bundt pan and smooth the top. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely. Once the cake is completely cool, you can drizzle it with additional melted white chocolate for decoration, if desired. Slice and enjoy your delicious White Chocolate Blueberry Pound Cake!
Prep Time: 20 minutes
Cook Time: 70 minutes
Paddock Wood Choral Society














