Blueberry & White Chocolate Cake

This cake is so perfect to take to a summer picnic or barbecue. While fresh blueberries are in season we try to make the most of them and this Blueberry and White Chocolate Cake was too tempting not to make. It is very easy to make and the flavours work perfectly together. Leish made this to take to our family dinner and lets just say that it didn’t last long. If you are feeling adventurous, you could try using raspberries instead of blueberries, or even go crazy and use both!


  • 1 cup (125g) Flour
  • 1 teaspoon Baking Powder
  • 115g Butter (at room temperature)
  • 1/2 cup (115g) Caster Sugar
  • 1 teaspoon Vanilla Extract
  • 2 Eggs
  • 1 3/4 cups Fresh Blueberries + extra for serving (you can use frozen if fresh aren’t available)
  1. Preheat the oven to 180 degrees celsius and line a 15cm round cake tin
  2. Sift together the Flour and Baking Powder and set aside
  3. Cream Butter and Sugar until light and fluffy, add the Eggs one at a time, Vanilla and mix well
  4. Fold through the dry ingredients until incorporated and add the Blueberries
  5. Bake in the oven for about 30 minutes or until a skewer comes out clean

To make the icing:


  • 1 1/4 cups (250g) White Chocolate
  • 1/2 cup (125mL) Cream
  1. Place Chocolate and Cream into a double boiler on the stove and stir until the ganache is glossy and smooth
  2. Refrigerate until firm and spreadable and spread evenly over the cake
  3. Serve and garnish with fresh berries



Have a look at some of our yummy photos on Pinterest:

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  1. Katherine

    Looks yummy! I’m thinking of trying this recipe. But wonder if the flour you mentioned here is actually plain flour? Thanks!

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