Blueberry White Chocolate Cake; layers of impossibly fluffy vanilla cake with fresh blueberries, white chocolate frosting and blueberry cookie crumb.
Let your mind wander back to the best blueberry muffin you have ever eaten.
It may have been from Starbucks, or in your own kitchen. Was it fluffy, sweet, moist? Was it gently splattered with mingling shades of purple and blue, cutting jarringly through the pale crumb like a fresh bruise on a knee?
Take that lovely muffin memory, and dress it up with creamy white chocolate frosting, juicy sweet-sour blueberries and a tender blueberry cookie crumb. Layers of fluff, soft, smooth, crisp and melt. A circus of textures and flavours that your mouth cannot seem to stop wanting.
That’s what this Blueberry White Chocolate Cake is.
This Blueberry White Chocolate Cake is the next step in my crusade against anything but naked cakes. Following on from my Banoffee Layer Cake and Dark Chocolate Lemon Layer Cake. The effort of creating a collection of contrasting tastes and textures is something worth showing off, not hiding behind a curtain of thick frosting. No matter how much you love frosting.
In the style of bakeries like Milk Bar and Cutter & Squidge, this Blueberry White Chocolate Cake is tiered up like a French Entremet. Proudly exhibiting its interiors. This method is different in its assembly to a regular layer cake. However, it really takes no more time or effort when you consider that saved in tirelessly smoothing frosting exteriors.
You’ll need an adjustable cake ring, this is like those fancy metal chef’s rings you see on TV. This is used to stamp out circles of cake (which is cooked in a regular roasting tin rather than a circular cake tin), and to hold it steady during assembly. You’ll also need some acetate, this is the shiny plastic stuff you sometimes see in fancy French patisserie displays. Acetate is the key in those wonderfully straight sides on this Blueberry White Chocolate Cake, and is remarkably affordable too!
(You can always bake this in two regular 6″ round cake tins if you really want to though!)
Both of these products are worthwhile investments for any baker, or for any beginner, especially during these times of social distancing. We all have a lot more time to play and experiment in the kitchen, and learn some new skills while we’re at it!
Honestly, this Blueberry White Chocolate Cake was just that for me. Playing, experimenting and mucking about with ideas and ingredients. I just couldn’t keep this one to myself though.
I completely empathise if you are currently unable to get the ingredients you need to bake with. We’ve been struggling to get some things in too with all the excessive food shopping going on in current circumstances. I’m reaching the stage of forced creativity with some ingredients! However, this Blueberry White Chocolate Cake recipe isn’t going anywhere any time soon. So whether you find the ingredients you need tomorrow or in two weeks’ time, rest assured you can still make this delightful dessert.
Also, the back-to-basics recipes are always here if you’re just a beginner baker and this looks a bit daunting. You can find them here:
I hope that you and your loved ones are well. I hope you are all staying indoors and staying safe.
Want to save this Blueberry White Chocolate Cake recipe for later? Pin the image below!
To make this Blueberry White Chocolate Cake, simply follow the recipe below!
Blueberry White Chocolate Cake
Notes
BE A MAVERICK: why not try this recipe with raspberries instead of blueberries? Or why not try adding a few gratings of lemon zest?
This Blueberry White Chocolate Cake will keep well in an airtight container or on a covered cake stand for up to 4 days. It can be kept in the fridge or at room temperature, but allow the cake to come to room temperature before eating for best enjoyment.
If not assembling using a cake ring and acetate like I did, simply bake the cake in two round 15cm (6 inch) cake tins. You can then layer it up and decorate with the frosting and crumbs as you please!
Ingredients
For the blueberry cake:
- 200g soft unsalted butter or margarine
- 170g caster sugar
- 2 tsp vanilla extract
- 3 large eggs
- 200g self-raising flour
- Pinch of salt
- 100g fresh or thawed frozen blueberries
For the blueberry cookie crumb:
- 100g plain flour
- 25g caster sugar
- Pinch of salt
- 60g melted unsalted butter or margarine
- 2 tbsp juicy pulp from squished blueberries
- 80g melted white chocolate
For the white chocolate frosting:
- 150g soft unsalted butter
- 200g icing sugar
- 100g melted white chocolate
- 1 tsp vanilla extract
To assemble:
- Fresh or thawed frozen blueberries (to decorate)
Instructions
For the blueberry cake:
- Preheat your oven – 180 C / 160 C fan / 350 F / gas mark 4.
- Grease and line a 25cm x 31cm (10in x 12in) baking tray or roasting tin. If not assembling using a cake ring and acetate like I did, simply bake the cake in two round 15cm (6 inch) cake tins.
- In a large bowl, beat together the butter/margarine, sugar and vanilla until fluffy. This should take 2-3 minutes.
- Add the eggs one at a time, beating well between each.
- Gently stir in the flour and salt until just combined into a smooth cake mix.
- Pour the cake mix into your prepared tray and smooth it out.
- Scatter over your blueberries. No need to push them in or arrange them expertly, they will gently sink in as the cake bakes!
- Bake in the preheated oven for 20-30 minutes or until risen, golden and firm to the touch. A skewer inserted into the centre of the cake should be removed cleanly once it is baked.
- Remove from the oven (but keep the oven on) and allow to cool completely in the tin. Meanwhile, prepare your crumb.
For the blueberry cookie crumb:
- Line a regular baking tray with some greaseproof paper.
- In a bowl, mix together your flour, sugar and salt.
- Pour in the melted butter and pulp and mix until you have clumpy rubble.
- Tip the crumb onto your prepared tray and spread them out.
- Bake for 20 minutes, by which time they should be firmer but still soft when pressed. Allow to cool and crisp up on the tray.
- Once cooled, drizzle the melted white chocolate over the crumbs and toss them to coat. While the chocolate sets, make your frosting.
For the white chocolate frosting:
- In a large bowl with either a wooden spoon or electric mixer, beat together the frosting ingredients until you have a smooth, creamy frosting. This should take no more than 10 minutes.
To assemble:
- Once everything is cool and you have made the frosting, it’s time to assemble!
- Use your cake ring (adjusted to 15cm) to cut out two circles of cake. Gather up the scraps as this will form the bottom layer of your cake.
- Clean and dry the cake ring and place it on the plate you want to serve it on.
- Line the ring with a strip of 7.5cm x 50cm acetate.
- Put the cake scraps inside the ring and use your hand to press them down into a flat even layer.
- Spread one-fifth of your frosting on top.
- Scatter over some blueberries and one-third of the blueberry cookie crumbs, pressing them down gently into the frosting.
- Spread another fifth of the frosting carefully over the crumbs.
- Repeat the entire assembly process again for the second and third layer. You should have used up all of your crumbs and frosting.
- Place the cake in the fridge to chill for 1-2 hours until the frosting is firm.
- Gently remove the cake ring and peel off the acetate.
- Slice up and enjoy!
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Can you tell me what amount of ingredients for a 10inch cake and cooking times please?thank you
Any suggestions how to make this cake gluten free version?
I have never tried making this particular cake gluten free, not am I very experienced in gluten free baking. The best advice I could give would be replacing both kinds of flour in the recipe with a gluten free flour blend, and stirring in 3-4 tbsp of milk to the cake batter before baking.
LOOOOOOOVE this cake! So fun to make and pretty easy.
Looks gorgeous at the end!
Thanks so much, Amy! Glad you enjoyed.