White Chocolate Blueberry Pound Cake
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White Chocolate Blueberry Pound Cake

Course Cake, Dessert
Cuisine American
Keyword white-chocolate-blueberry-pound-cake
Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Cooling time 4 hours
Servings 12 pieces
Author Melissa Sperka

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

Instructions

  • 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.

Notes

*International visitors: If you don't have access to instant pudding mix, increase the granulated sugar to 3 cups and proceed with the recipe as written.