John Myers
Blueberry Chocolate Cake
The perfect blueberry chocolate cake recipe with a picture and simple step-by-step instructions.
- 150 g White chocolate
- 300 g Wild blueberries
- 250 g Soft butter
- 150 g Sugar
- 5 Eggs
- 400 g Flour
- 1 packet Baking powder
- 200 ml Buttermilk
- Fat for the cake pan
- 1 packet Lemon cake icing
- Chop 1,100 g chocolate and melt in a saucepan over low heat. Preheat the oven to 175 degrees. Wash the berries, drain them well.
- Beat the butter and sugar with the electric hand mixer until they are white and frothy. Gradually stir in the eggs, then the melted chocolate.
- Mix the flour and baking powder, stir into the egg mixture together with the buttermilk. Carefully fold in the berries and pour the batter into a greased loaf pan.
- Bake the cake in the oven at 175 degrees for about 50 minutes. Let it cool down a bit, fall out of the mold and let it cool down.
- Heat the lemon glaze according to the instructions on the package. Shave the rest of the white chocolate. Pour the lemon icing over the cake and garnish with chocolate chips. Let the icing dry.
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