Blueberry and white chocolate cake
Indulge in a delightful treat with our Blueberry and White Chocolate Cake recipe. This moist and flavorful cake combines the tangy sweetness of blueberries, the creamy richness of white chocolate, and the delicate touch of ricotta cheese for a perfect dessert. Easy to follow and simply delicious!
Cook time 80 min
Prep time 25 min
Ingredients:
1 tbsp corn flour1/2 cup self-raising flour
1 tsp baking powder
1 cup butter
1 cup sugar
1 tsp vanilla extract
3 eggs
1 cup ricotta cheese
2 tbsp milk (1% fat)
1/2 cup white chocolate
The Blueberry and White Chocolate Cake is a delightful dessert that combines the tangy sweetness of blueberries with the creamy richness of white chocolate. Perfect for special occasions or as a sweet treat to enjoy with family and friends, this cake is sure to impress with its moist texture and flavorful layers.
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease and line a 9-inch (23 cm) round cake pan with parchment paper.
- In a medium bowl, whisk together the corn flour, self-raising flour, and baking powder until well combined. Set aside.
- In a large mixing bowl, beat the butter and sugar together using an electric mixer on medium speed until the mixture is pale and fluffy, about 2-3 minutes.
- Add the vanilla extract and mix to combine.
- Add the eggs, one at a time, to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- Add the ricotta cheese and mix until just combined.
5. Combining Dry and Wet Ingredients:
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Stir in the milk to achieve a smooth batter.
- Gently fold in the chopped white chocolate or white chocolate chips until evenly distributed throughout the batter.
- If using, gently fold in the blueberries. Be careful not to overmix to avoid crushing the berries.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs attached.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Once cooled, optionally dust with powdered sugar or decorate with additional blueberries and white chocolate shavings.
- Slice and serve. Enjoy your delicious blueberry and white chocolate cake!
Tips:
- Ensure all ingredients are at room temperature before you start. This helps in achieving a smoother batter and a more even bake.
- To prevent blueberries from sinking to the bottom of the cake, toss them in a little flour before folding them into the batter.
- Use high-quality white chocolate for the best flavor. Avoid using white chocolate chips, as they often contain stabilizers.
- Allow the cake to cool completely before slicing to ensure clean cuts and better texture.
- For an extra touch, you can drizzle melted white chocolate over the cooled cake, or dust with powdered sugar for a visually appealing finish.
Your Blueberry and White Chocolate Cake is now ready to serve! Whether you're enjoying it yourself or sharing with loved ones, this cake is sure to become a favorite. The combination of white chocolate and blueberries provides a balanced sweetness that is both indulgent and refreshing. Enjoy!
Nutrition per serving
4 ServingsCalories 980kcal
Protein 16g
Carbohydrates 90g
Fiber 0.78g
Sugar 70g
Fat 66g
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