You are here: Home » Recipes » White Chocolate Blueberry Bundt Cake White Chocolate Blueberry Bundt Cake Recipe by Relish Contributor Yield 16 to 20 servings Melt in your mouth decadence with white chocolate and blueberries and a perfectly matched Almond Glaze. PrintEmail Ingredients Almond Glaze:1 tablespoon skim milk1 cup confectioners sugar1 teaspoon almond extractCake:1 cup white chocolate chips6 tablespoons butter, softened1 1/4 cups sugar2 eggs1 egg white2 teaspoons vanilla extract2 1/2 cups all-purpose flour2 teaspoons baking powder1 teaspoon baking soda1 cup buttermilk1/2 cup chopped pecans, optional2 cups fresh or frozen blueberries Instructions For glaze, combine all ingredients in a mixing bowl Preheat oven 350F. Grease bundt pan with nonstick cooking spray. Melt white chocolate for 1 minute in a microwave safe bowl; stir and cool slightly. 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. 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. Layer blueberries over batter; top with remaining batter, and create swirls with a knife. Bake 40 to 50 minutes or until toothpick inserted in cake comes out clean. Cool 10 minutes, invert onto a serving plate. Garnish the cake with a liberal dose of glaze.