Prepare to embark on a culinary journey that will tantalize your taste buds and transform your kitchen into a bakery of dreams! This White Chocolate Blueberry Pound Cake is not just a dessert - it's a decadent experience that combines the rich, velvety texture of a classic pound cake with bursts of juicy blueberries and creamy white chocolate. Whether you're looking to impress guests, treat yourself to a luxurious slice of heaven, or simply elevate your baking skills, this recipe promises to be your new go-to indulgence that will have everyone begging for seconds!
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 cup white chocolate chips
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, cream together softened butter and granulated sugar using an electric mixer. Beat on medium-high speed for 3-4 minutes until the mixture becomes light, fluffy, and pale yellow.
- Add eggs one at a time, mixing thoroughly after each addition. Incorporate vanilla extract and mix until well combined.
- In a separate bowl, whisk together all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with sour cream. Mix on low speed until just combined, being careful not to overmix.
- Gently fold in white chocolate chips, ensuring they are evenly distributed throughout the batter.
- Carefully fold in fresh blueberries, taking care not to crush them and distributing them evenly.
- Transfer the batter to the prepared loaf pan, smoothing the top with a spatula to create an even surface.
- Bake in the preheated oven for 60-65 minutes. To check doneness, insert a toothpick into the center of the cake - it should come out clean with a few moist crumbs.
- Remove from oven and let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- Once cooled, slice and serve. Optional: dust with powdered sugar or drizzle with a white chocolate glaze for extra indulgence.
Tips
- Ingredient Temperature Matters: Ensure all ingredients, especially butter, eggs, and sour cream, are at room temperature before mixing. This helps create a smoother, more uniform batter.
- Don't Overmix: Mix the batter just until ingredients are combined. Overmixing can lead to a tough, dense cake instead of a tender crumb.
- Protect Your Blueberries: Toss fresh blueberries in a little flour before folding into the batter. This prevents them from sinking to the bottom of the cake during baking.
- Check for Doneness Carefully: Use the toothpick test, but remember that some moist crumbs are okay. A completely clean toothpick can mean an overdry cake.
- Cooling is Crucial: Allow the cake to cool in the pan for 15 minutes before removing. This helps prevent the cake from breaking apart.
- Storage Tip: This pound cake stays moist for 3-4 days when stored in an airtight container at room temperature, or up to a week in the refrigerator.
- Serving Suggestion: For an extra touch of elegance, serve slightly warmed with a dollop of whipped cream or a drizzle of white chocolate glaze.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 62g
Protein: 7g
Fat: 29g
Saturated Fat: 18g
Cholesterol: 125mg
