Name: White Chocolate Blueberry Bundt Cake Recipe
Yield: 20 servings
Ingredients: 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; 1 teaspoon baking soda; 2 teaspoons baking powder; 1 cup buttermilk; 1/2 cup chopped pecans (optional); 2 cups fresh or frozen blueberries; Almond Glaze

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 20 servings

Ingredients

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
1 teaspoon baking soda
2 teaspoons baking powder
1 cup buttermilk
1/2 cup chopped pecans optional
2 cups fresh or frozen blueberries
Almond Glaze

Servings 20 servings

Ingredients

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
1 teaspoon baking soda
2 teaspoons baking powder
1 cup buttermilk
1/2 cup chopped pecans optional
2 cups fresh or frozen blueberries
Almond Glaze

Instructions

Preheat oven 350°F. Coat Bundt pan with nonstick cooking spray. 
In microwave-safe bowl, melt white chocolate chips in microwave 1 minute and stir until melted and cool slightly. 
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. 
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. 
Sprinkle blueberries over batter; top with remaining batter and swirl carefully with knife. 
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).