Blueberry and White Chocolate Cake

If there was ever a cake made for breakfast time its this blueberry and white chocolate  cake.  Filled to bursting with white chocolate chips and juicy blueberries you’ll be hard pressed to find a more decadent breakfast treat.

Blueberry White Chocolate Cake

The soured cream in this cake creates a moistness like no other. I ate this cake over the space of a week and it stayed so squishy and moist.  I have to admit, this is one of my very favorite loaf cakes I’ve ever made. I can’t wait to try it out with foraged blackberries over the next few weeks.

Blueberry White Chocolate Cake

I hope you enjoy this cake as much as I did. In fact, I’m off to make another one for the weekend. Happy Baking.

Blueberry White Chocolate Cake

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Blueberry and White Chocolate Cake

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3 from 2 reviews


If there was ever a cake made for breakfast time, this is it. 



For the cake:

  • 100g unsalted butter, at room temperature
  • 150g golden caster sugar
  • 2 large, free range eggs
  • 2tsp vanilla extract
  • 200g self raising flour
  • 1tsp baking powder
  • 150ml soured cream
  • 220g blueberries, divided
  • 150g white chocolate chips

For the frosting:

  • 180g full fat cream cheese
  • 100g icing sugar


  1. Line a loaf tin with baking parchment and preheat the oven to 175°C.
  2. In the bowl of an electric mixer beat the butter and sugar together until light and fluffy. Turn the mixer down to low and add the eggs in one at a time, beating well between each addition. Mix in the vanilla extract.
  3. Add half of the flour, the baking powder and half of the soured cream and beat to combine. Add the remaining flour and soured cream and mix again. Stir through half of the blueberries and all of the white chocolate chips, pour the batter into the prepared loaf tin and bake for 1hr – 1hr 15minutes.
  4. Allow to cool in the tin for 20 minutes before transfering the cake to a wire rack to finish cooling.
  5. When the cake is cooled, make the frosting. Whip the cream cheese and icing sugar together until creamy and then spread over the top of the cake. Scatter with the remaining blueberries and serve.
  • Prep Time: 5 minutes
  • Cook Time: 1hr
  • Category: Baking
  • Cuisine: British


  1. Jo
    September 11, 2017 / 5:08 pm

    Man this cake looks good! Now I feel sad that I used my blueberries last night in an inferior cake. I'll definitely bookmark this to try out another time, thanks! I also completely agree about the addition of sour cream to cakes. It was one of my baking revelations last year.

  2. Jess
    February 13, 2021 / 4:38 pm

    I just made this cake and it just wouldn’t cook. All the blueberries sunk and made it so wet that it wouldn’t cook. I coated the blueberries in flour aswell like I usually do to avoid this. Any ideas why would this happen?

    • February 13, 2021 / 5:21 pm

      Hi Jess, I’m so sorry this happened to you. I make this cake on a weekly basis in my bakery and have never had this problem. Did you use the full 220g of blueberries in the cake batter rather than halving them as stated in the recipe? If there’s too much fruit in the batter it could do this.

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