Ingredients
White Chocolate and Blueberry Cake
- 100 g white chocolate melts
- 60 g Butter
- 60 g cream cheese
- 110 g caster sugar
- 120 g Milk
- 1 teaspoon vanilla extract
- 85 g plain flour
- 85 g self-raising flour
- 1 egg
- 200 g blueberries, frozen or fresh
Glaze
- 1 lemon zest, grated
- 30 g lemon juice
- 155 g icing sugar
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Place the chocolate in the mixing bowl and grate 5 seconds, speed 8.
Scrape down the bowl and add the butter, cream cheese, caster sugar, milk and vanilla. Melt 3 mintes 30 seconds, 50°C, speed 2.
Add the flours and egg and mix 20 seconds, speed 4.
Scrae down the bowl and add 100g of the blueberries and mix
"Counter-clockwise operation" , 5 seconds, speed 2.
Pour in to a lined 21cm square cake tin and scatter remaining blueberries over the top.
Bake in a moderate for 40 minutes.
Cool in the tin for 10 minutes before removing the cake to cool completely. - Place the icing sugar, lemon zest and lemon juice in the bowl and mix 10 seconds, speed 7. Scrape down the bowl and repeat. Pour over the cooled cake and allow to set.
Cake
Glaze
Tip
Swap out the blueberries for other berries. Mulberries or raspberries work really well, as do frozen mixed beries.
The TM5 bowl is capable of holding double the recipe. Just increase the cooking time by about 15 minutes.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Loved this cake. Very easy to make. I used frozen blueberries. I didn't have any white chocolate melts, but used white chocolate choc bits instead. Worked out still. My son doesn't normally like blueberries, but loved them in the cake. Winner. Will experiment with other berries next time....maybe a mixture of berries.
Yum soft and tasty. Doubled easily, tangy lemon icing
Definitely a recipe to keep. I haven't made the glaze ...... maybe later. Love the amount of fruit in it.
This is an absolutely delicious recipe and so quick to make. I subbed with GF flour and used blackberries and strawberries in the cake filling and topped with the bluberries. The lemon glaze icing finishes it off beautifully. A real keeper! Thank you for the recipe!
Delicious and easy to make. Thanks for sharing
Absolutely delicious. I added frozen blueberries and it worked fine. Didn’t last long in our house
i used frozen raspberries, as i didn't have any blueberries, turned out great. Hubby and Kids love this recipe. Thankyou
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