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