White chocolate blueberry loaf cake

I’ve alway been a huge fan of blueberry loaf cakes and muffins! 

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Fitwaffle's White chocolate blueberry loaf cake

White Chocolate Blueberry Loaf Cake

A moist and fluffy vanilla sponge, packed with blueberries, topped with white chocolate buttercream icing, fresh blueberries and white chocolate chips
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: British
Keyword: Blueberry, cake, Loaf Cake, White chocolate
Prep Time: 20 minutes
Cook Time: 55 minutes
Cooling time: 3 hours
Total Time: 4 hours 15 minutes
Servings: 12 slices

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 :)
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