Introducing your new favorite spring sweet, our White Chocolate Blueberry Bundt Cake. This super moist coffee cake is loaded with fresh blueberries, topped with a buttery streusel, and drizzled with a scrumptious vanilla glaze.
For the Bundt Cake
- ¾ Cup Unsalted butter, room temperature ¾ Cup Unsalted butter, room temperature
- Domino® Granulated Sugar 1 ⅓ Cup 1 ⅓ Cup Domino® Granulated Sugar
- 2 Eggs, room temperature 2 Eggs, room temperature
- 2 Teaspoons Vanilla Extract 2 Teaspoons Vanilla Extract
- 2 ⅓ Cups All-Purpose Flour 2 ⅓ Cups All-Purpose Flour
- 2 Teaspoons Baking Powder 2 Teaspoons Baking Powder
- ½ Teaspoon Baking Soda ½ Teaspoon Baking Soda
- ½ Teaspoon Salt ½ Teaspoon Salt
- ⅓ Cup Sour Cream ⅓ Cup Sour Cream
- ⅓ Cup Milk ⅓ Cup Milk
- 2 Cups Blueberries 2 Cups Blueberries
- 1 Cup White Chocolate Chips 1 Cup White Chocolate Chips
For the Streusel
- ¼ Cup Unsalted Butter, melted ¼ Cup Unsalted Butter, melted
- Domino® Granulated Sugar ½ Cup ½ Cup Domino® Granulated Sugar
- Domino® Light Brown Sugar ¼ Cup ¼ Cup Domino® Light Brown Sugar
- ⅔ Cup All-purpose Flour ⅔ Cup All-purpose Flour
- ¼ Teaspoon Salt ¼ Teaspoon Salt
For the Icing
- Domino® Powdered Sugar 1 Cup 1 Cup Domino® Powdered Sugar
- 2 Tablespoons Milk or cream 2 Tablespoons Milk or cream
- 1 Tablespoon Butter, melted 1 Tablespoon Butter, melted
- 1 Teaspoon Vanilla Extract 1 Teaspoon Vanilla Extract
- Pinch Salt Pinch Salt
Preheat the oven to 350°F. Line a 1 lb tube pan with parchment paper on the bottom, then grease the sides and the tube in the center with butter. Set aside.
In a large bowl, beat the butter and sugar together until light and fluffy. Add in the eggs and vanilla extract. Mix well.
In a separate bowl, combine the flour, baking powder, baking soda, and salt, whisking to combine. In another bowl combine the sour cream and the milk and mix to combine.
Slowly alternate folding in the flour mixture and the sour cream and milk into the wet ingredients until everything is combined and no streaks of flour remain.
Add the blueberries and white chocolate chips. Fold to distribute. Do not over mix.
Combine all the ingredients for the streusel in a small bowl and stir together until the mixture resembles wet sand and starts to clump together.
Pour the Bundt cake batter into the prepared pan and top with the streusel. You’ll want to squeeze the streusel into your hands, making it dense like wet sand, then sprinkle it over the batter.
Bake for 50 minutes to 1 hour, then allow to cool slightly before removing from the pan. Allow the cake to cool.
While the cake cools, make the icing. Combine all of the ingredients in a small bowl and mix. Drizzle the icing over the cooled bundt cake. Enjoy!
If using frozen blueberries, we recommend tossing them in a few tablespoons of flour before mixing into the batter.