White Chocolate Blueberry Loaf Cake
*This page may contain affiliate links
This white chocolate blueberry loaf cake is soft, fluffy, and packed with fresh blueberries, topped with creamy white chocolate icing.
Why You’ll Love This Recipe
I’ve always been a huge fan of blueberry cakes and muffins. There’s something about the burst of juicy blueberries in every bite that makes them so delicious.
This white chocolate blueberry loaf cake takes it to the next level. It has a moist and fluffy vanilla sponge, packed with sweet, fresh blueberries, and topped with a creamy white chocolate buttercream.
It’s perfect for afternoon tea, birthdays, or just because you fancy baking something delicious. The combination of juicy berries and sweet white chocolate is a winner every time!
Top Tips for the Best Loaf Cake
- Coat the blueberries in a little flour before folding them into the batter to help prevent sinking.
- Layering the blueberries between the cake batter instead of mixing them in stops them from all sinking to the bottom.
- Use fresh blueberries for the best flavour, but if you only have frozen, toss them in flour first to stop them bleeding into the batter.
- Make sure the white chocolate has cooled slightly before adding it to the buttercream to avoid melting the icing.
Ingredients for White Chocolate Blueberry Loaf Cake
For the Cake:
- 225g margarine or unsalted butter, softened (1 cup butter)
- 225g caster sugar (1 cup granulated sugar)
- 4 large eggs, room temperature
- 225g self-raising flour (1¾ cups self-rising flour)
- 100g fresh blueberries (¾ cup blueberries)
For the Icing:
- 100g unsalted butter, softened (7 tbsp butter)
- 25ml milk, room temperature (1½ tbsp milk)
- 250g icing sugar, sifted (2 cups powdered sugar)
- 100g white chocolate, melted & cooled slightly (3½ oz white chocolate)
For the Topping:
- 30g fresh blueberries (¼ cup blueberries)
- 10g white chocolate chips (1 tbsp white chocolate chips)
How to Make White Chocolate Blueberry Loaf Cake
Step 1: Make the Cake
Preheat your oven to 180C (160C fan) / 350F and line a 3lb loaf tin with non-stick baking paper.
In a large mixing bowl, using an electric whisk, beat the margarine and caster sugar until light, fluffy, and creamy.
Add the eggs and self-raising flour, then whisk until just combined. Be careful not to overmix, or the cake can become dense.
Scoop half of the cake batter into the prepared loaf tin and smooth it out evenly.
Sprinkle half the blueberries over the batter. Add the rest of the cake batter, then sprinkle the other half of the blueberries on top.
This helps distribute the blueberries evenly and prevents them from sinking to the bottom.
Bake for 55-60 minutes, or until a toothpick inserted into the middle comes out with a few moist crumbs.
Let the cake cool fully in the tin before making the icing.
Step 2: Make the White Chocolate Buttercream
In another large mixing bowl, use an electric whisk to beat the softened butter until light and creamy.
Gradually add the sifted icing sugar and milk, one-third at a time, whisking after each addition until smooth.
Pour in the melted white chocolate and whisk again until fully combined.
If the icing is too soft, chill it for 10-15 minutes before piping.
Step 3: Ice the Cake
Transfer the buttercream to a piping bag fitted with a star nozzle and pipe swirls onto the top of the cake.
If you don’t have a piping bag, simply spread the icing evenly over the top with a spatula.
Finish with fresh blueberries and white chocolate chips sprinkled over the top.
Slice and enjoy!
Why This Cake is So Good
- Moist & fluffy texture – The perfect balance of soft sponge and juicy blueberries.
- Not overly sweet – The fresh blueberries balance the richness of the white chocolate.
- Creamy, silky buttercream – Made with melted white chocolate for an extra smooth finish.
- Easy to make – Just mix, layer, bake, and ice—no fancy skills required!
- Great for any occasion – Perfect with a cup of tea or served as a dessert.
Watch My Step-by-Step Video
Want to see exactly how I make this White Chocolate Blueberry Loaf Cake? Watch my full step-by-step video on my YouTube channel.
For more baking inspiration, follow me on Instagram @fitwafflekitchen and TikTok @fitwaffle!
Other Recipes You’ll Love
If you love light and fluffy loaf cakes, try these recipes from Fitwaffle Kitchen:
- Lemon Raspberry Sheet Cake – A zesty, moist lemon sponge with juicy raspberries, topped with a tangy lemon and raspberry glaze.
- Biscoff Loaf Cake – A rich and buttery Biscoff-infused sponge with Biscoff buttercream and a caramelised drizzle.
Both are super easy to make and absolutely delicious!
Try it out and let me know what you think! Tag me on social media so I can see your bakes and share them!
White Chocolate Blueberry Loaf Cake
Ingredients
Cake:
- 225 g margarine or unsalted butter softened
- 225 g caster sugar
- 4 large eggs room temp
- 225 g self raising flour
- 100 g blueberries fresh
Icing:
- 100 g unsalted Butter softened
- 25 ml milk room temp
- 250 g icing sugar sifted
- 100 g white chocolate melted & cooled slightly
Topping:
- 30 g blueberries fresh
- 10 g white chocolate chips
Instructions
For the cake
- Preheat the oven to 180/160C (fan) and line a 3lb loaf tin with non-stick baking paper
- In a large mixing bowl, using an electric whisk, beat the margarine and caster sugar until creamy
- Whisk in the self raising flour and eggs until just combined
- Scoop the 1/3 of the cake batter into your prepared loaf tin and smooth it out evenly, then sprinkle over 1/3 of the blueberries. Repeat this another 2 times with the rest of the batter, finishing with a sprinkle of blueberries on top. This helps to stop the blueberries from sinking to the bottom
- Bake in the oven for 55-60 minutes or until a toothpick inserted into the middle of the cake comes out clean. Let the cake cool fully before moving on to the icing
For the icing
- In another large mixing bowl, using an electric whisk, beat the butter until creamy
- Gradually add the sifted icing sugar and milk a third at a time, whisking until smooth each time
- Whisk in the melted white chocolate until fully combined
- Transfer it to a piping bag fitted with a star nozzle and pip it on to the top of the cake. If you don't have a piping bag you can just spread it over the cake however you wish
- Finish it off with fresh blueberries and some white chocolate chips and serve. Enjoy!
Notes
- Store in an airtight container in the fridge or at room temperature for up to 4 days
- You may notice the written instructions for the recipe are slightly different to the video. The written recipe is an updated version with some updated tips, so I would recommend following the written instructions :)
one of the best lemon blueberry loaves I have ever tasted! thank you!
Perfect loaf. Love the idea of layering the blueberries which doesn’t make them sink to the bottom. Came out very moist and tasty. I didn’t do the icing but just drizzled some melted white choclate over it.