Blueberry and White Chocolate Cake Recipe

Ingredients

150g blueberries

75g butter, cut into squares to soften

Blueberry and White Chocolate Cake Recipe
Blueberry and White Chocolate Cake Recipe

125g caster sugar

250g white chocolate

2 large eggs, beaten

1 teaspoon vanilla extract

150g self-raising flour

How to make blueberry and white chocolate cake

  1. Preheat oven to 180°C
  2. Grease and line (bottom only) an 8 inch square tin.
  3. Break 175g of the white chocolate into cubes. Put the white chocolate cubes in a heatproof bowl. Place bowl over a saucepan of simmering water, but not  have bowl touching water in the saucepan. Remove bowl from heat once white chocolate has melted and cool a little.
  4. Roughly chop remaining white chocolate and reserve.
  5. Cream butter and sugar using an electric mixer.  Add beaten eggs and vanilla and mix through. Add flour in small amounts until all mixed.
  6. Now using a wooden spoon, stir through the melted white chocolate.
  7. Carefully add the blueberries and chopped white chocolate.
  8. Spoon mixture into the prepared tin and bake for 35 minutes. Test by inserting a cocktail stick, it should come out with a few sticky crumbs.
  9. Allow to cool, then cut into squares or rectangle slices.

Notes

The texture of Blueberry and white chocolate cake is like a brownie, a slightly crunchy top with a soft centre.

 

 

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