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Gooey blueberry and white chocolate cake recipe
Gooey blueberry and white chocolate cake recipe
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Prep Time:
25 minutes
Cook Time:
80 minutes
Total Time:
105 minutes
Indulgent blueberry cake - moist, tender, and perfect for snacking. Coat blueberries in cornflour to keep them from running in the batter.
Ingredients:
  • 200g (2 cups) frozen blueberries, plus extra, thawed, to serve (optional)
  • 10.00 gm cornflour
  • 225g (1 1/2 cups) self-raising flour
  • 4.00 gm baking powder
  • 200g unsalted butter, chopped, at room temperature
  • 220g (1 cup) caster sugar
  • 4.40 gm vanilla extract
  • 3 eggs
  • 240g (1 cup) ricotta
  • 41.20 gm milk
  • 100g white chocolate, chopped
  • Icing sugar, to dust
Instructions:
  • Preheat your oven to 170C/150C fan forced. Grease and line an 11 x 23cm loaf pan with baking paper, leaving an overhang on the two long sides.
  • Toss the blueberries with cornflour in a bowl and set aside.
  • In a separate bowl, combine the flour, baking powder, and a pinch of salt. Set aside for later use.
  • Beat butter, sugar, and vanilla with electric beaters until pale and creamy in a bowl. Add eggs one at a time, beating well. Mix in ricotta until well combined. Gradually add flour mixture and milk, alternating between batches, until fully combined.
  • Gently blend the blueberry mixture and chocolate into the batter using a large metal spoon. Pour the batter into the prepared pan and bake for 1 hour 20 minutes or until a skewer inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
  • Sprinkle the cake with a light dusting of icing sugar, then cut it into slices and serve with optional extra blueberries on the side.

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