White Chocolate & Blueberry Loaf
Easy
This is an easy all-in-one loaf cake that’s tender and moist, and is bursting with juicy blueberries and chunks of white chocolate. It’s topped with a dreamy white chocolate cream cheese frosting, drizzled with blueberry compote and adorned with more blueberries and white chocolate.
PREP IN
15 MIN
COOK IN
75 MIN
SERVE
8-12
White Chocolate & Blueberry Loaf
Easy
PREP IN
15 MIN
COOK IN
75 MIN
SERVE
8-12
Introduction
This is an easy all-in-one loaf cake that’s tender and moist, and is bursting with juicy blueberries and chunks of white chocolate. It’s topped with a dreamy white chocolate cream cheese frosting, drizzled with blueberry compote and adorned with more blueberries and white chocolate.
Ingredients
- 200g self raising flour
- ¾ tsp baking soda
- ½ tsp salt
- 175g caster sugar
- 100g unsalted butter, melted & cooled
- 150g sour cream
- 2 eggs, beaten
- 1 tsp vanilla extract
- 115g blueberries
- 100g white chocolate, roughly chopped
- For the blueberry compote
- 115g blueberries
- 1 tbsp water
- ½ tsp sugar
- For the frosting
- 50g white chocolate, roughly chopped
- 180g full fat cream cheese, chilled
- 75g icing sugar, sifted
- 1 tsp vanilla extract
- To decorate
- 70g blueberries
- 50g white chocolate, chopped or shaved
Method
- 1. Pre-heat oven to 180°C / 160°C fan assisted / gas 4 and line a 1lb loaf tin with parchment paper.
- 2. Place flour, baking soda and salt in a food processor fitted with a dough tool, blitz to combine. Alternatively, if using a hand mixer, simply whisk together in a bowl.
- 3. Add sugar, melted butter, sour cream, eggs and vanilla to the bowl and blitz again until you have a smooth batter. Tip: Scrape down the sides of the bowl halfway through mixing with a spatula to make sure all the ingredients are combined.
- 4. Add half of the blueberries and white chocolate and fold through.
- 5. Spoon the batter into the lined loaf tin then add the remaining blueberries and white chocolate.
- 6. Bake in the pre-heated oven for 1 hour 10 minutes – 1 hour 15 minutes, a sharp knife should come out without uncooked batter from the centre of the loaf when baked through.
- 7. Leave to cool in the tin on a wire rack for about 10 minutes, then carefully turn out and leave to cool completely.
- 8. While the cake is cooling, prepare the blueberry compote. Combine the blueberries, water and sugar in a small saucepan and put it over medium heat. Stir occasionally as it heats up, then use a fork to mash the blueberries as they soften and cook for 1-2 minutes.
- 9. Pass the blueberry compote through a sieve into a small bowl to remove the skins. Tip: Use the back of a spoon to press the blueberries through the sieve. Leave to cool completely.
- 10. Once the cake has completely cooled, prepare the frosting. Melt the white chocolate in the microwave in a small bowl in short 10-15 second bursts, stirring in between, until completely melted. Leave to cool to room temperature.
- 11. Beat cream cheese in a medium sized bowl until smooth. Add icing sugar and vanilla and beat on low until mixture is smooth. Now increase speed of mixer to high and beat until icing has thickened to a spreadable consistency, about 30-40 seconds. Add the cooled melted chocolate and beat to combine.
- 12. Spread cream cheese frosting over the top of the cooled cake with a spatula or back of a spoon. Drizzle over the blueberry compote then decorate with blueberries and white chocolate.
