White chocolate and blueberry cake

White Chocolate and Blueberry Cake

If you're looking for a sweet treat that combines the refined taste of white chocolate with the freshness of blueberries, you've come to the right place! This fluffy white chocolate and blueberry cake not only looks superb, but it is also incredibly delicious. Perfect for an afternoon snack or a special dessert, this recipe is sure to win you over.

Preparation time: 15 minutes
Baking time: 30-40 minutes
Total time: 45-55 minutes
Servings: 8-10 servings

Necessary ingredients:
- 100 g white chocolate
- 100 g butter
- 2 large eggs
- 100 g sugar
- 200 g sour cream
- 4 tablespoons milk
- 200 g flour
- 100 g starch
- 1 baking powder
- About 200 g blueberries (fresh or frozen)

A bit of history:
The cake is a classic dessert, often associated with moments of conviviality and family. It is a versatile dessert that can be adapted based on available ingredients, and the combination of white chocolate and blueberries is a modern choice that reflects current culinary trends. White chocolate, with its delicate flavor, pairs perfectly with the acidity of blueberries, creating a perfect balance of tastes.

Preparation:
1. Preparing the ingredients: Make sure all the ingredients are at room temperature. This step is essential for achieving a uniform and well-homogenized mixture.

2. Melting the chocolate: In a small bowl, add 100 g of chopped white chocolate and 100 g of butter. Place the bowl in a bain-marie or microwave, stirring occasionally to prevent burning. Once the mixture is smooth and shiny, set it aside to cool slightly.

3. Mixing the eggs: In a large bowl, beat the 2 eggs with 100 g of sugar using an electric mixer. Continue mixing until the mixture doubles in volume and becomes fluffy and light in color. This step is crucial for achieving a light and airy cake.

4. Adding the sour cream and milk: Incorporate 200 g of sour cream and 4 tablespoons of milk into the egg mixture. Gently mix with a spatula or with the mixer on low speed until well combined.

5. Incorporating the chocolate: Add the melted white chocolate in a thin stream, mixing constantly to avoid curdling the eggs. This will give your cake an intense flavor and creamy texture.

6. Mixing the dry ingredients: In another bowl, combine 200 g of flour, 100 g of starch, and 1 baking powder. Mix well to uniform the dry ingredients.

7. Incorporating the dry ingredients: Add the flour mixture to the wet mixture, gently folding with a spatula. Be careful not to overmix; you want to keep the air in the mixture.

8. Adding the blueberries: Finally, add the blueberries and carefully mix to distribute them evenly in the batter. If using frozen blueberries, there is no need to thaw them beforehand; this will help maintain their shape during baking.

9. Baking: Preheat the oven to 180 °C (medium heat). Line a loaf pan with parchment paper and pour the batter into it. Bake the cake for 30-40 minutes or until it passes the toothpick test (the toothpick should come out clean).

10. Cooling and serving: Once the cake is baked, remove it from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. You can serve the cake plain or with a scoop of sour cream, vanilla ice cream, or a fruit sauce.

Practical tips:
- Choosing chocolate: Choose a high-quality white chocolate, as this will influence the final flavor of the cake.
- Blueberries: If you don't have blueberries, you can experiment with other berries, such as raspberries or blackberries.
- Variations: You can add a teaspoon of vanilla or almond extract for extra flavor, or sprinkle some grated coconut into the batter for an exotic twist.

Nutritional benefits:
This white chocolate and blueberry cake is not just a treat, but also a source of antioxidants thanks to the blueberries. Additionally, white chocolate brings a note of calcium and healthy fats from the butter, while the eggs contribute to the protein intake. It is a dessert that, when consumed in moderation, can be part of a balanced diet.

Frequently asked questions:
1. Can I use dark chocolate instead of white chocolate? Absolutely! Dark chocolate will provide a more intense flavor contrast, but be sure to adjust the sugar in the recipe, as dark chocolate is less sweet.
2. How can I tell if the cake is baked? Use the toothpick test: if the toothpick comes out clean from the center of the cake, it is done.
3. Can I freeze the cake? Yes, after it has completely cooled, you can wrap the cake in plastic wrap and freeze it. When needed, let it thaw at room temperature.

This white chocolate and blueberry cake will surely become a favorite in your family! Enjoy every slice and cherish the moments spent together with loved ones. Bon appétit!