A lovely white chocolate and blueberry cake with a vanilla cream cheese topping.
Ingredients:
Blueberry loaf:
- 100g blueberries
- 100g white chocolate
- 100g salted butter
- 150g caster sugar
- 1 tsp vanilla bean paste
- 2 eggs
- 150ml soured cream
- 200g plain flour
- 1 tsp baking powder
Topping:
- 125g blueberries
- 200g cream cheese
- 1 tsp vanilla bean paste
- 3 tbsp icing sugar
- 10 mint leaves
Method:
- Preheat the oven to 170ºC/150ºC fan and line a loaf tin with baking parchment.
- In a small bowl over a saucepan of water, melt the white chocolate. Then remove and allow to cool.
- In a large bowl cream together the butter and the sugar until light and pale.
- Then combine the eggs into the butter and sugar slowly until all is combined.
- Pour in the melted white chocolate and the vanilla bean paste. Whisk until all is incorporated.
- Sieve in the plain flour and baking powder. Beat until smooth.
- Pour half of the mixture into the loaf tin followed by 100g of blueberries followed by the remaining batter.
- Place in the oven and bake for 1 hour and 10 minutes.
- Once cooked, allowed to cool for 20 minutes in the tin before moving it to a wired rack.
- Meanwhile, in a small pan heat 25g of blueberries with 2 tbsp of water. When the blueberries start to soften, mash them down and pour the mixture through a sieve.
- To make the cream cheese topping, mix the cream cheese, vanilla bean paste and icing sugar in a bowl. Beat together until smooth.
- Spread the cream cheese filling on top of the cake and scatter the remaining blueberries on top and pour over the blueberry sauce.
- Decorate with the mint leaves, serve & enjoy!