Blueberry Loaf Cake
with White Chocolate Ganache & Pistachios | Serves 8+
Introducing our show-stopping baking recipes. This moist blueberry loaf cake is packed with fresh blueberries, iced with a white chocolate ganache and sprinkled with pistachios for a little crunch. Make sure to leave enough time for the butter to soften for the best results!
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 2 people
/ Serving 2 people
1 packet
pistachios
(ContainsTree NutsMay be present Tree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)1 packet
white chocolate chips
(ContainsMilk, SoyMay be present Tree Nuts, Gluten, Peanuts, Sesame)1 packet
light thickened cream
(ContainsMilk)1 packet
caster sugar
(May be present Tree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)1 packet
basic sponge mix
(ContainsGluten)1 punnet
blueberries
Not included in your delivery
3
eggs
(ContainsEgg)⅓ cup
milk
(ContainsMilk)200 g
softened butter
(ContainsMilk)
Preheat the oven to 180°C/160°C fan-forced. Grease and line the loaf tin with baking paper. Measure 200g of butter and set aside at room temperature to soften. Roughly chop the pistachios.
TIP: Weigh out your ingredients before you start to speed up your prepping time!
Place the white chocolate chips in a medium bowl. In a medium saucepan, heat the light thickened cream over a medium heat and until just steaming, 1-2 minutes (don't let it boil!). Pour the cream over the white chocolate, then gently stir to melted and combined. Place in the fridge to cool, 20-30 minutes.
Meanwhile, place the caster sugar and the softened butter in a large bowl. Beat with electric beaters until light and fluffy, 2-3 minutes. Add the eggs and beat until smooth, 1-2 minutes. Add the basic sponge mix and milk and fold with a spoon until just combined. Add the blueberries and gently fold until just combined. Transfer the cake batter into the lined loaf tin and spread evenly.
Bake for 45 minutes to 1 hour. Set aside to cool completely in the tin.
TIP: To check if the cake is done, stick a toothpick or skewer in the centre. It should come out clean.
When cake has cooled, remove the ganache from the fridge. Transfer the cake to a serving plate and spread with the ganache.
Sprinkle the blueberry loaf cake with the pistachios. Slice and serve.