White Chocolate Blueberry Pound Cake

Course Cake, Dessert

Cuisine American, Southern

Keyword blueberry-pound-cake-recipe, white-chocolate-blueberry-pound-cake

Prep Time 20

Cook Time 1 40

Cooling time 4

Total Time 6

Servings pieces

Calories 497kcal

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.
In a medium bowl use a whisk to sift together the flour, pudding mix and salt.
In a large bowl use an electric mixer to cream together the softened butter, sugar, vanilla and almond extract. Cream for 3 minutes until fluffy and pale yellow in color and combined.
Add the eggs one at a time beating well after each addition. Scrape the bowl.
Lower the speed of the mixer and begin to add the sifted flour mixture alternately with the buttermilk.
Repeat until all has been adding beating to fully incorporate. [When making a cake, always stop periodically to scrap the bottom and sides of the bowl so that all of the ingredients will fully incorporate.]
In a small bowl, gently toss the blueberries with 2 tsp of all purpose flour.
By hand, gently fold the blueberries and 2/3 cup white chocolate chips into the cake batter.
Pour the batter evenly into a buttered and floured bundt pan. Bounce the pan on the counter a couple of times to settle and remove any air bubbles.
Bake in the lower third of the oven for 1 hour 30-35 minutes or until a toothpick inserted into the center shows moist crumbs.
Cool to room temperature in the pan then remove to a cake pedestal or platter.
Ganache: In a microwave safe bowl 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 ganache evenly over the cooled cake. Store chilled.

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.

Nutrition