Gooey blueberry and white chocolate cake recipe

6 Method Steps

Step 1

Preheat oven to 170C/150C fan forced. Grease an 11 x 23cm loaf pan (base measurement). Line with baking paper, allowing the paper to overhang the 2 long sides.

Step 2

Place the blueberries in a bowl and toss with the cornflour. Set aside until required.

Step 3

Sift the flour, baking powder and a pinch of salt into a separate bowl. Set aside until needed.

Step 4

Use electric beaters to beat the butter, sugar and vanilla in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the ricotta and beat until well combined. Add the flour mixture, in batches, alternating with the milk, beating until combined.

Step 5

Use a large metal spoon to fold the blueberry mixture and chocolate into the batter. Transfer to the prepared pan. Bake for 1 hour 20 minutes or until a skewer inserted in the centre of the cake comes out clean. Set aside in the pan for 10 minutes to cool slightly before turning onto a wire rack to cool completely.

Step 6

Dust the cake with icing sugar. Cut into slices. Serve with extra blueberries, if using.