White Chocolate Blueberry Bundt Cake

  • Yield 16 to 20 servings

Melt in your mouth decadence with white chocolate and blueberries and a perfectly matched Almond Glaze.


Almond Glaze:
1 tablespoon skim milk
1 cup confectioners sugar
1 teaspoon almond extract
1 cup white chocolate chips
6 tablespoons butter, softened
1 1/4 cups sugar
2 eggs
1 egg white
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 cup buttermilk
1/2 cup chopped pecans, optional
2 cups fresh or frozen blueberries


  1. For glaze, combine all ingredients in a mixing bowl
  2. Preheat oven 350F. Grease bundt pan with nonstick cooking spray.
  3. Melt white chocolate for 1 minute in a microwave safe bowl; stir and cool slightly.
  4. In a separate bowl, beat butter and sugar until creamy. Add in eggs and egg white, one at a time, beating thoroughly after each addition. Add vanilla and melted white chocolate and combine thoroughly.
  5. In another bowl, mix flour, baking powder and baking soda. Alternate flour mixture with buttermlik until combined. Optionally, add pecans. Pour half of batter into bundt pan.
  6. Layer blueberries over batter; top with remaining batter, and create swirls with a knife.
  7. Bake 40 to 50 minutes or until toothpick inserted in cake comes out clean.
  8. Cool 10 minutes, invert onto a serving plate. Garnish the cake with a liberal dose of glaze.



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