White Chocolate Blueberry Bundt Cake Recipe
Melt in your mouth decadence with two of my favorites, white chocolate and blueberries, with a perfectly matched Almond Glaze made beautiful in decorative Nordic Ware bundt pans.
Servings
20servings
Servings
20servings
Ingredients
  • 1cup white chocolate chips
  • 6tablespoons buttersoftened
  • 1 1/4cups sugar
  • 2 eggs
  • 1 egg white
  • 2teaspoons vanilla extract
  • 2 1/2cups all-purpose flour
  • 1teaspoon baking soda
  • 2teaspoons baking powder
  • 1cup buttermilk
  • 1/2cup chopped pecansoptional
  • 2cups fresh or frozen blueberries
  • Almond Glaze
Instructions
  1. Preheat oven 350°F. Coat Bundt pan with nonstick cooking spray.

  2. In microwave-safe bowl, melt white chocolate chips in microwave 1 minute and stir until melted and cool slightly.

  3. In mixing bowl, beat butter and sugar until creamy. Beat in eggs and egg white, one at a time, beating well after each addition. Add vanilla and melted white chocolate, mixing well.

  4. In another bowl, combine flour, baking powder and baking soda. Gradually add flour mixture alternately with buttermilk just until combined. Add pecans, if desired. Pour half of batter into prepared pan.

  5. Sprinkle blueberries over batter; top with remaining batter and swirl carefully with knife.

  6. Bake 40-50 minutes or until toothpick inserted in cake comes out clean.  Cool 10 minutes and invert on serving plate. Drizzle with Almond Glaze (see recipe).