This White Chocolate Blueberry Pound Cake is a fabulous way to enjoy a classic Southern pound cake. Filled with sweet plump blueberries and white chocolate chips, it’s a feast for the senses.
Easy White Chocolate Blueberry Pound Cake Recipe
I love baking experiments. It gives me the creative license to be fearless in the kitchen. In doing so, I’ve come up with several signature pound cakes. This white chocolate blueberry pound cake is the result of one such experiment and it’s a real beauty. I couldn’t be happier with how it turned out. This recipe combines the flavors of glorious blueberries with the subtle creamy undertones of white chocolate. They pair beautifully, and being a professional “drizzler” I had to top it off with a decadent white chocolate ganache.
How to Make the Best White Chocolate Blueberry Pound Cake Recipe
Besides taste and ease of preparation, pound cakes freeze extremely well making them ideal for make-ahead baking. When doing so, make certain you cool the cake completely before wrapping in freezer wrap. You can freeze pound cake in slices for single serving pieces, the entire cake in half or freeze it whole. It all depends on how you plan on serving it.
- Ingredients you’ll need to make homemade White Chocolate Blueberry Pound Cake: All purpose flour, one package instant white chocolate pudding mix, salt, granulated sugar, butter, vanilla and almond extract, large eggs, buttermilk, fresh blueberries and white chocolate baking chips.
- For the White Chocolate Ganache to drizzle on top: White chocolate chips and heavy cream.
- Kitchen gadgets you’ll need: A hand mixer or a stand mixer, a Bundt pan, measuring cups and spoons mixing bowls and a large silicone spatula or spoon for spreading it into the Bundt pan for baking.
- This cake should be made in at least a 12 cup Bundt pan to hold the generous batter and give it room to rise without spilling over.
- It’s important to thoroughly wash and pick over the blueberries prior to adding them to the cake batter. They also should be dry. Remove any blueberries that are soft or bruised.
- The white chocolate chips melt while the cake is baking enhancing the flavor. The flavor is subtle but decadent.
- Store leftover White Chocolate Blueberry Pound Cake in an airtight container for up to one week chilled in the refrigrator.
- This cake can also be baked, cooled and frozen for up to 2 months. When doing so, wait to add the glaze until just before serving. Thaw overnight in the refrigerator.
To Glaze or Not to Glaze Pound Cake
I love this blueberry pound cake with a light glaze but it doesn’t have to be glazed to be delicious. You can serve it as is, or with a light dusting of powdered sugar instead, the choice is yours. when preparing a cake specifically to freeze, it’s best to freeze the cake without the glaze and then drizzle the cake after thawing and just before serving for the best results.
More Southern Pound Cake Recipes to Make
We love a pound cake in the South and I have several signature pound cake recipes you may also like to try.
- My Banana Pudding Pound Cake is a fusion of my beloved banana pudding.
- This decadent Coconut Cream Pound Cake recipe is perfect for the holidays or any special occasion.
- Pecan Praline Buttermilk Pound Cake is rich featuring two of our favorite things. Pound cake and pralines.
- Orange Pound Cake features a burst of citrus flavor in every bite.
- Chocolate Sour Cream Pound Cake is drizzled with a heavenly ganache.
- Lemon Sour Cream Pound Cake is a bite of sunshine.
- You may also like try these Lemon Blueberry Cupcakes from Oh Sweet Basil for the kiddos.
Thanks for visiting come back soon!
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Helpful Kitchen Items:
White Chocolate Blueberry Pound Cake
- 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
- 2/3 cup white chocolate chips
- 2 Tbsp heavy cream
- 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.