Blueberry Loaf Cake with White Chocolate Ganache & Pistachios
6 steps | Baking | Serves 6+
- Milk
- Tree Nuts
- Soy
- Eggs
- Gluten
- Wheat
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Gluten
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
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!
Ingredients
1 packet
pistachios
(Contains: Tree Nuts; May be present: Milk, Peanuts, Sesame, Soy.)
1 packet
mini white chocolate chips
(Contains: Milk, Soy;)
1 packet
light thickened cream
(Contains: Milk;)
1 punnet
blueberries
1 packet
basic sponge mix
(Contains: Gluten, Wheat; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Hazelnut.)
Not included in your delivery
200 g
butter
(Contains: Milk;)
1 packet
caster sugar
(May be present: Gluten, Milk, Peanuts, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
3
eggs
(Contains: Eggs;)
⅓ cup
milk
(Contains: Milk;)
Utensils
Cooking Steps
Preheat the oven to 180°C/160°C fan-forced. Grease and line a medium 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 baking!
Place the mini white chocolate chips in a medium bowl. In a medium saucepan, heat the light thickened cream over a medium heat until just steaming, 1-2 minutes (don't let it boil!). Pour the cream over the white chocolate, then gently stir to melt and combine. Place in the fridge to cool, 45 minutes to 1 hour.
Meanwhile, place the caster sugar and the softened butter in a large bowl. Beat with electric beaters until pale and thickened, 2-3 minutes. Add the eggs and beat until smooth, 1-2 minutes. Add the basic sponge mix and milk and fold with a spatula 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 the cake for 45-60 minutes. 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.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many found it delicious, though some felt it was overly sweet. Reducing sugar by half a cup worked well for one family.
- Ease of prep: Most found it easy to bake, with some enjoying it as a fun activity to do with children.
- Suggestions: Toss blueberries in flour to prevent sinking. Consider using less butter to avoid a greasy texture.
- Leftovers: Some made the mixture into muffins, freezing extras for lunches.
- Texture: Several noted it was moist, though a few found it dense or heavy.
