Here’s a beautiful cake that’s simply stunning, but also fairly simple to make. And it’s so light and so tasty. There can’t be many easier ways of achieving that “Wow” factor.

Prep time: 20 – 25 minutes

Baking: 40 – 45 minutes

Other: Around 30 minutes to decorate

Serves: 10 – 12 pieces

Need: Bundt tin *sizes vary, so this picture shows what I used:

Ingredients

275g/9.5oz unsalted butter, softened
100g/3.5oz white chocolate, broken into small pieces or grated
275g/9.5oz white caster sugar
4 large eggs
250ml/9oz soured cream
1 tsp vanilla extract
375g/13oz plain flour
2 tsp baking powder
200g/7oz blueberries

These amounts more than fill my bundt tin, but I give away most of the cakes I bake and really struggle with not knowing how they taste, so I like to use any extra batter to make a small “test” cake, just for me. Here’s the remains of the latest. It tasted so good that I forgot to grab my camera until it was almost too late, sorry.

The above ingredients will create a lovely cake. One that looks attractive, especially with all the blotches of colour from the blueberries. A dusting of icing sugar would add to the looks too. The blue ingredients below are optional and offer a way of adding a bit more to finish the cake, but here’s how it looks without them.

Decorating Ingredients (All optional)

100g/3.5oz blueberries*
75g/2.5oz caster sugar*
1 tsp lemon juice*
100g/3.5oz white chocolate, broken into small pieces or grated
50ml/1.75oz double cream

(* – To make blueberry jam. You could buy a jar instead.)

To make the cake:

1. Heat oven to 170C/ Fan 150C/ 325F/ Gas 3.

2. Brush softened butter carefully into the bundt tin, add a light dusting of flour, tip out the excess then put the tin in the fridge until later. (Cakes made in Bundt tins are notorious for sticking, but this method has never let me down. It’s worth taking care here.)

3. Melt the white chocolate and set aside to cool. Use either a bain marie or short blasts in the micro-wave with regular stirring.

4. Beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well and scraping down the sides as necessary. Beat in the cooled chocolate, soured cream and vanilla extract.

5. Sift the flour and baking powder into a separate bowl then add the blueberries and shake them around until coated in flour. Gently fold all of this into the batter, being careful not to overmix.

6. Spoon the mixture into the Bundt tin and level the surface. Firmly tap the tin onto your work surface to ensure the mixture is well settled then bake in the preheated oven for around 40 minutes or until a skewer comes out clean. Leave in the mould for 5 – 10 minutes then turn out onto a wire rack to cool fully.

Decorating option

7. If you take this option, first make the blueberry jam. Put 100g of washed blueberries in a small saucepan with the sugar and lemon juice. Heat gently until all the sugar has dissolved, stirring along the way.

8. As the sugar melts, mash the blueberries then turn up the heat and bring to a rolling boil for about 12 – 15 minutes, stirring all the time now. When it begins to thicken remove from the heat, allow to cool a little then push through a sieve. Set aside until needed. (If it hardens, a few seconds in the micro-wave will soften it.)

9. Heat the cream until almost boiling then pour most of it over the chocolate. Add more later if necessary. After a few moments, stir to make a ganache. You need a pourable consistency, but not too runny. Use about two-thirds of this mixture to pipe or spoon over the cake. (I used mine on alternate concave parts)

10. Mix the jam into the remaining ganache, plus any reserved cream if it needs further loosening. Use this mixture in the other alternate concave parts.

You could add a dusting of icing sugar, but I think it’s great without.

I hope you enjoy making (and eating) this lovely cake. If you want more cake recipes click this link. To make a comment or ask a question go to the contact page.

STOP PRESS – A later adaption:

I recently made a Raspberry and White Chocolate version. All I did was to replace the blueberries with about 150g of frozen raspberries and I used freeze dried raspberries dusted onto white chocolate for the decoration. Also, as I had no soured cream available, I replaced it with a mixture of 50g full fat cream cheese and 200ml buttermilk. The bake took longer – nearer to 50 minutes – due to using frozen fruit, I think.

If you have a bundt tin or are about to buy one (which is rather likely if you’re making this cake) have a look at these two. My Three flavour, triple layer bundt style cake and my Supa Moist Chocolate Bundt cake.

And here’s yet another similar version, which shows how lovely I think these cakes are. They make especially good gifts. This one below, I baked to be given to one of my church’s foodbank clients.

Double Berry and White Chocolate Bundt Cake

Cake Ingredients

275g/9½oz unsalted butter, softened
100g/3½oz white chocolate, broken into small pieces or grated
275g/9½oz white caster sugar
4 large eggs
250ml/9oz soured cream
1 tsp vanilla extract (I also used a few drops of raspberry and cherry extracts, but that’s optional so don’t worry if you don’t have any.)
375g/13oz plain flour
25g baking powder (Originally I used 2 Tbsp, but I now think a little less is better)
75g/2½oz blueberries
75g/2½oz blueberries

For the decorating option as shown here

60g/2oz white chocolate
1 Tbsp butter or sunflower oil
A little red food colouring (not water based)
75g/2½oz blueberries
75g/2½oz blueberries
A sprinkling of icing sugar

The Method for the actual cake is virtually the same as the original above. At stage 5, stir in the blueberries and the raspberries. I broke my raspberries into quarters.

I also mixed the flour, salt and baking powder in a bowl earlier – before I added the eggs into the mixture. This meant I could add in a little with each egg to avoid curdling.

One very important difference is that baking took longer than 40 minutes, more like 50. I think the fruit was quite wet and this affected the time, so you need to check at 40 and make a decision.

There’s no need to be concerned if the visible part of the cake is getting dark because that will be the bottom later, therefore not seen and you’ll probably trim it anyway.

Optional Decorating Method

1. Count out your raspberries and blueberries and decide where you intend placing them on the cake. Set them easily to hand so that you can work quickly. Place the cake on a revolving turntable if you have one, otherwise a board that you can move easily.

2. Melt the chocolate and butter/oil together then stir in a little food colouring. (You could just keep it uncoloured, but personally I don’t like the way white chocolate goes yellowy when melted.)

3. Spoon or pour the melted chocolate into a piping bag and snip a small hole. Pipe the chocolate into the concave rivulets of the cake, adding fruit as you go. Once it has set, dust with icing sugar. If you have any fruit left over you could pile it in the middle of the cake, dusted with more icing sugar before “presenting” the cake. You will, of course, need the cake on a board or plate or cake stand for this.