Indulge in the delightful fusion of flavors with our White Chocolate Blueberry Buckle Cake, a culinary masterpiece that tantalizes the taste buds. This delectable treat combines the richness of white chocolate with the tangy burst of blueberries, nestled in a moist and tender cake batter. Each bite offers a harmonious blend of sweet and tart, creating an unforgettable taste experience. Additionally, discover a collection of equally enticing recipes within this article, including our mouthwatering Classic Blueberry Buckle Cake, a timeless favorite that captures the essence of this classic dessert. For those seeking a unique twist, our Blueberry Buckle Coffee Cake offers a delightful combination of coffee and blueberry flavors, perfect for a morning treat. And for a gluten-free option, our Gluten-Free Blueberry Buckle Cake provides a delectable alternative without compromising on taste and texture.
Check out the recipes below so you can choose the best recipe for yourself!
WHITE CHOCOLATE BLUEBERRY CHEESECAKE
What could be better? White chocolate, cheesecake and blueberry topping!
Provided by Scott M.
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h20m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat oven to 275 degrees F (135 degrees C). Make the crust: In a food processor, blend together the graham cracker crumbs, almonds and sugar until the almonds are ground fine. Pour in the melted butter and caramel while processing, until mixture is combined. Press the mixture onto the bottom, and half way up the side of a 10 inch springform pan.
- Make the filling: In a metal bowl over a pan of barely simmering water, melt the white chocolate, stirring until smooth. Remove from heat and set aside. In a large bowl, beat the cream cheese and 3/4 cup sugar until smooth. Beat in the eggs and the egg yolks, one at a time. Beat in the flour and the vanilla and blend in the melted white chocolate slowly, beating until the filling is well combined. Pour filling into crust.
- Bake in the middle of preheated oven for 1 hour. Then turn off the heat, and crack the oven door an inch, letting the cheesecake cool in the oven to room temperature. Cover loosely and refrigerate overnight before removing from pan.
- Make the topping: In a saucepan, combine 1/2 cup sugar and cornstarch. Stir in water and blueberries. Bring to a boil, then simmer for 10 minutes, stirring occasionally. Press through a fine sieve. Stir in lemon juice, allow to cool, and store in a glass jar.
Nutrition Facts : Calories 602.8 calories, Carbohydrate 55.5 g, Cholesterol 147.9 mg, Fat 39.2 g, Fiber 1.9 g, Protein 10.7 g, SaturatedFat 20.9 g, Sodium 282.7 mg, Sugar 44.6 g
WHITE CHOCOLATE BLUEBERRY BUCKLE CAKE
This version of blueberry buckle coffee cake is enriched with sour cream and white chocolate chips. It is a coffee cake loaded with fresh blueberries that is good enough for company. From the about.com home cooking site.
Provided by Pinay0618
Categories Breads
Time 50m
Yield 24 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees F. Line a 9 x 13-inch baking pan with non-stick foil.
- For the cake:.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Toss the blueberries in the flour mixture to coat, then remove blueberries with a slotted spoon to a separate bowl. (The flour will help keep the blueberries from sinking and turning the batter gray.) Set both aside.
- In a large bowl, cream butter, white sugar, and brown sugar together until fluffy. Add vanilla, egg, and sour cream, beating until smooth.
- Add flour mixture to wet ingredients, half at a time, beating until smooth.
- Fold in reserved floured blueberries and white chocolate chips. Pour into prepared pan and smooth evenly. (Batter will be stiff.)
- For the topping:.
- Whisk together flour, white sugar, brown sugar, and cinnamon until combined. Add cold butter and use a pastry blender to mix until coarse crumbs are formed. (Alternatively, place all topping ingredients into the bowl of a food processor fitted with the metal blade and pulse only until coarse crumbs form.) Sprinkle over batter.
- Bake 35 to 40 minutes until toothpick inserted in the center comes out clean. Let cake cool to room temperature before cutting to serve.
Nutrition Facts : Calories 170.4, Fat 7.4, SaturatedFat 4.5, Cholesterol 25.1, Sodium 146, Carbohydrate 24.4, Fiber 0.6, Sugar 14, Protein 2.2
LEMON-BLUEBERRY CAKE WITH WHITE CHOCOLATE FROSTING
Categories Cake Milk/Cream Chocolate Dessert Bake Cream Cheese Blueberry Lemon Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 19
Steps:
- For cake:
- Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides; line bottoms with rounds of parchment paper.
- Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until blended, scraping down sides of bowl occasionally. Beat in lemon juice and peel, then eggs 1 at a time. Continue to beat until well blended. Beat in dry ingredients in 4 additions alternately with buttermilk in 3 additions. Fold in berries. Transfer batter to pans. Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on racks.
- For frosting:
- Stir white chocolate in top of double boiler set over barely simmering water until almost melted. Remove from over water and stir until smooth. Cool to lukewarm. Beat cream cheese and butter in large bowl until blended. Beat in lemon juice, then cooled white chocolate.
- Turn cakes out onto work surface. Peel off parchment. Place 1 cake layer, flat side up, on platter. Spread with 1 cup frosting. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Garnish with additional blueberries and lemon slices, if desired. (Can be made 1 day ahead. Cover with cake dome; refrigerate. Let stand at room temperature 1 hour before serving.)
Tips:
- Ensure all ingredients are at room temperature before baking. This promotes even mixing and optimal cake texture.
- Properly grease and flour the baking pan to prevent sticking and ensure easy cake removal.
- Do not overmix the batter, as this can result in a tough cake. Mix just until the ingredients are well combined.
- For a moist and tender crumb, do not overbake the cake. Check for doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs attached.
- Allow the cake to cool completely before frosting or serving. This helps the cake set properly and prevents the frosting from melting.
Conclusion:
The provided recipes offer a delightful selection of white chocolate and blueberry buckle cakes, catering to various dietary preferences and skill levels. With detailed instructions and helpful tips, these recipes guide you through creating moist, flavorful cakes that showcase the perfect balance between sweet and tangy flavors. Whether you prefer a classic buckle cake, a gluten-free option, or a vegan treat, these recipes provide options for every baker. Remember to use fresh, high-quality ingredients and follow the instructions carefully to achieve the best results. Indulge in the irresistible combination of white chocolate and blueberries baked into a delectable cake that will satisfy your sweet cravings and impress your family and friends. Happy baking!
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