Blueberry White Chocolate Coffee Cake


1/2 cup butter softened 125ml
1 cup granulated sugar 250 ml
2 eggs 2
1 tsp vanilla 5 ml
2 cups all-purpose flour 500 ml
1 tsp baking powder 5ml
1 tsp baking soda 5 ml
� tsp salt 2 ml
1 cup sour cream 250 ml
2/3 cup white chocolate chips 150 ml
11/2 cups fresh or frozen blueberries 375 ml
1 tbsp coarsely grated orange rind 15 ml

Grease 10-inch (4 L) tube pan. Line bottom of pan with parchment or waxed paper; set aside.

In large bowl, beat butter with sugar until light and fluffy. Beat in eggs one at a time; beat in vanilla.

In separate bowl, whisk together flour, baking powder, baking soda and salt.
Add to butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream. Stir in white chocolate chips.

Spread a little more than half of the batter in prepared pan. Sprinkle with blueberries and orange rind. Place dollops of remaining batter over top; spread gently with palette knife.

Bake in centre of 350 degree F (180 degree C) oven for 55 minutes or until tester inserted in centre comes clean. Let cool on rack.

Makes 12 servings

Tip: Drizzle cooled cake with 2oz (60g) melted white chocolate or dust with icing sugar.
Courtesy : Canadian Living Magazine August 2000

At Wilmot Orchards we take great care to provide you
with the best blueberries possible.