White Chocolate Blueberry Bundt Cake

Introducing your new favorite spring sweet: white chocolate blueberry bundt cake. This super moist cake is LOADED with fresh blueberries, topped with a buttery streusel, and drizzled with a scrumptious vanilla glaze. Serve it up as a delicious coffee cake at brunch or after dinner as a sweet spring treat!

This post is sponsored by Domino® Sugar. All opinions are my own. Thank you for continuing to support the brands that make Broma possible.

White Chocolate Blueberry Bundt Cake

I like to think of my recipes as my children. And I know you’re not supposed to have a favorite kid, but this white chocolate blueberry bundt cake is definitely in my top 5. Shh…don’t tell the others. This bundt cake is made with a super moist vanilla cake that’s absolutely LOADED with blueberries and white chocolate chips, a buttery crumb topping, and a delicious vanilla glaze. The result is simple *perfection.*

What is a white chocolate blueberry bundt cake?

Let me tell you why this white chocolate blueberry bundt cake is the best thing you’ll eat this Spring. The actual cake is a moist, tender, vanilla cake that’s the perfect sweet spot between dense and light. Now level that up with the ah-mazing flavor combination of juicy blueberries and sweet white chocolate (le drool). But WAIT–there’s more. Now you top it off with a rich, buttery streusel AND a sweet vanilla glaze.

I rest my case.

Ingredients for White Chocolate Blueberry Bundt Cake

This Spring bundt cake recipe is one of those classic recipes that you’ll make again and again. It’s a foolproof crowd pleaser. But, you won’t need any fancy ingredients to make this cake. This Spring bundt cake is one of those magical recipes that tastes worthy of a bakery, but comes together with basic pantry staples and minimal effort.

Like most simple recipes, the quality of your ingredients will really make or break your bundt cake. Which is why I always use Domino® Sugar when I’m baking. You’ll need granulated sugar for the cake, light brown sugar for the streusel and powdered sugar for the icing. I know that seems like a lot of sugar, but they each serve their own purpose! Domino® Granulated Sugar makes a perfectly sweet, tender cake; Domino® Light Brown Sugar make a buttery, crunchy crumb; and Domino® Powdered Sugar beats up into a supremely smooth icing with no clumps!

Here’s your shopping list:

• Unsalted Butter
• Domino® Granulated Sugar
• Eggs
• Vanilla Extract
• All Purpose Flour
• Baking Powder
• Baking Soda
• Salt
• Sour Cream
• Milk
• Blueberries
• White Chocolate Chips
• Domino® Light Brown Sugar
• Domino® Powdered Sugar

Should you use fresh or frozen blueberries?

You can use either fresh or frozen blueberries for this white chocolate blueberry cake recipe! I’ve tested this recipe with both fresh and frozen and they both produce a delicious cake. That being said, they do incorporate into the batter differently, so read on for my tips and tricks!

• Fresh Blueberries: If using fresh blueberries, be sure to wash and dry them before using. When you are folding them into the batter be gentle as fresh blueberries are fragile and can burst if you mix too much!
• Frozen Blueberries: If using frozen blueberries, do not let them thaw out before folding into the batter or they will leak blue juice everywhere. I like to toss them in a few tablespoons of flour before folding into the batter which will help them from sinking into your cake!
• Frozen Wild Blueberries: You can use frozen wild blueberries, but they will not produce the same juicy blueberry flavor that regular blueberries will. They are very tiny and tend to bleed a lot so be sure to toss them in flour before adding into the batter!

How to store this white chocolate blueberry bundt cake

Lucky for you, white chocolate blueberry cake is super moist, so it stays fresh and tender for DAYS. I recommend storing it tightly covered on the counter or, preferably, in the fridge for maximum freshness. After about 6 days it starts to taste a little stale…but I can almost guarantee you won’t have any left by then.

Can you freeze this spring bundt cake?

If your stomach has reached its limit. you can always freeze the remainder of this white chocolate blueberry bundt cake for another treat a few weeks away. Simply wrap the cooled cake tightly in plastic wrap, place in a freezer plastic bag, and freeze for up to 3 months! When you’re ready to eat it, simply defrost in the fridge overnight and warm it up the next day!

This is one of those recipes that everyone will ask you for. So here it is 🙂

Happy baking!

XXX

• Author: Sofi | Broma Bakery
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1hr 15mins
• Yield: 20 servings
• Category: breakfast
• Method: dessert
• Cuisine: american

White Chocolate Blueberry Bundt Cake

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Introducing your new favorite spring sweet: white chocolate blueberry bundt cake. This super moist cake is LOADED with fresh blueberries, topped with a buttery streusel, and drizzled with a scrumptious vanilla glaze. Serve it up as a delicious coffee cake at brunch or after dinner as a sweet spring treat!

• Author: Sofi | Broma Bakery
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1hr 15mins
• Yield: 20 servings
• Category: breakfast
• Method: dessert
• Cuisine: american

Units: USM

Ingredients

• 3/4 cup unsalted butter, room temperature
• 1 1/3 cups Domino® Granulated Sugar
• 3 eggs, room temperature
• 2 teaspoons vanilla extract
• 2 1/3 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup sour cream
• 1/3 cup milk
• 2 cups blueberries
• 1 cup white chocolate chips

For the Streusel

• 1/4 cup unsalted butter, melted
• 1/2 cup Domino® Granulated Sugar
• 1/4 cup Domino® Light Brown Sugar, packed
• 2/3 cup all purpose flour
• 1/4 teaspoon salt

For the Icing

• 1 cup Domino® Powdered Sugar
• 2 Tablespoons milk or cream
• 1 Tablespoon butter, melted
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Preheat the oven to 350°F. Line a 1 lb tube pan with parchment paper on the bottom, then grease the sides and the tube in the center with butter. Set aside.
2. In a large bowl, beat the butter and sugars together until light and fluffy. Add in the eggs and vanilla extract. Mix well.
3. In a separate bowl, combine the flour, baking powder, baking soda, and salt, whisking to combine. In another bowl combine the sour cream and the milk and mix to combine.
4. Slowly alternate folding in the flour mixture and the sour cream and milk into the wet ingredients until everything is combined and no streaks of flour remain.
5. Add the blueberries and white chocolate chips. Fold to distribute. Do not over mix.
6. To make the streusel, combine all the ingredients for the streusel in a small bowl and stir together until the mixture resembles wet sand and starts to clump together.
7. Pour the batter into the prepared pan and top with the streusel. You’ll want to squeeze the streusel into your hands, making it dense like wet sand, then sprinkle it over the batter.
8. Bake for 50 minutes to 1 hour, then allow to cool slightly before removing from the pan. Allow the cake to cool.
9. While the cake cools, make the icing. Combine all of the ingredients for the frosting in a small bowl and mix to combine. Drizzle the icing over the cooled bundt cake. Enjoy!