White Chocolate Blueberry Bundt Cake

  • Yield: 16 to 20 servings


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

Recipe by Holly Clegg

Nutritional Info *per serving

  • Calories 239
  • Fat 7g
  • Saturated Fat 4g
  • Cholesterol 31mg
  • Sodium 155mg
  • Carbohydrate 41g
  • Fiber 1g
  • Protein 4g