blueberry white chocolate bundt cake
Prep time
Cook time
Total time
Recipe type: Cakes
Serves: 12
  • 1 cup {2 sticks} unsalted butter, softened
  • 1½ cups white sugar
  • 4 eggs
  • ½ cup finely chopped white chocolate {or chips}
  • 1 cup milk
  • 3 cups all-purpose flour
  • 1 package white chocolate pudding mix
  • 4 tsp baking powder
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 1 pint fresh blueberries
  1. Preheat the oven to 350F. Butter and flour a bundt pan very well, and set aside.
  2. In a large bowl, with a hand mixer, beat together the butter and sugar until creamy and well-combined.
  3. Add in the eggs, one at a time, beating until light and fluffy.
  4. Mix in the pudding mix and vanilla extract, beat well.
  5. Now, add in about half the flour, along with the baking powder and salt, and mix.
  6. Add in all the milk, mix it in, then add the rest of the flour.
  7. In a small bowl, toss the washed blueberries with 1-2 tbsp of flour, and toss to coat. Add these to the cake batter.
  8. Pour the batter into the prepared pan, and bake for 55-60 minutes. Check on it after about 45 minutes, and if the middle is still jiggly, cover with foil for the remainder of the baking time.
  9. When cooked through, remove from the oven and let the cake cool to room temperature before removing from the pan.
  10. Serve topped with powdered sugar or cream cheese frosting!
Recipe by The Baking Fairy at