White Chocolate Blueberry Bundt Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist white chocolate Bundt cake loaded with fresh blueberries and topped with a buttery streusel and vanilla glaze. Rich, fruity, and impressive. Ideal for brunch or as a spring dessert.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 20- ¾ cup unsalted butter, room temperature
- 1 ⅓ cups Domino® Granulated Sugar
- 3 eggs, room temperature
- 2 teaspoons vanilla extract
- 2 ⅓ cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup sour cream
- ⅓ cup milk
- 2 cups blueberries
- 1 cup white chocolate chips
- ¼ cup unsalted butter, melted
- ½ cup Domino® Granulated Sugar
- ¼ cup Domino® Light Brown Sugar, packed
- ⅔ cup all purpose flour
- ¼ teaspoon salt
- 1 cup Domino® Powdered Sugar
- 2 Tablespoons milk or cream
- 1 Tablespoon butter, melted
- 1 teaspoon vanilla extract
- Pinch of salt
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 166mg
- Total sugar
- 33g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 122mg
- Calcium
- 42mg
- Iron
- 0.87mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 166MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.