Blueberry and White Chocolate Bundt Cake

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:


  • 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 Tbsp 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.

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.