White Chocolate Blueberry Cupcake

6 servings

80 minutes

The cake with white chocolate and blueberries is a true symphony of flavors, where tenderness meets refined sweetness. American cuisine is famous for its desserts, and this cake is a bright testament to its mastery. White chocolate gives the baked good a creamy texture and subtle vanilla aroma, while blueberries add a fresh tartness that balances the sweetness. The sour cream-based batter makes the cake moist and airy, and the addition of berries between layers creates a stunning visual effect. This dessert is perfect for cozy evenings with tea or coffee and can also be a wonderful decoration for festive tables. Its simplicity in preparation makes it accessible even for novice cooks, while the harmonious combination of flavors leaves an indelible impression.

Energy value per serving

• Calories: 491.1
• Proteins: 8.9g
• Fats: 14.1g
• Carbohydrates: 82.4g

Ingredients

• Sour cream: 250 g
• Vanillin: to taste
• White chocolate: 100 g
• Wheat flour: 2 glass
• Sugar: 1 glass
• Chicken egg: 2 pc
• Slaked soda: 1 tsp
• Blueberry: to taste

Cooking steps

1. In a bowl, mix sour cream, sugar, vanillin, and 2 eggs.

   Required ingredients:

   • Sour cream: 250 g
   • Sugar: 1 glass
   • Vanillin:  to taste
   • Chicken egg: 2 pieces

2. Add baking soda mixed with vinegar.

   Required ingredients:

   • Slaked soda: 1 teaspoon

3. Add the sifted flour and mix.

   Required ingredients:

   • Wheat flour: 2 glasss

4. Break the chocolate bar and thaw the berries.

   Required ingredients:

   • White chocolate: 100 g
   • Blueberry:  to taste

5. Mix the chocolate with the dough. Place half of the dough in the mold and sprinkle with berries.

   Required ingredients:

   • White chocolate: 100 g
   • Blueberry:  to taste

6. Pour in the remaining batter and add blueberries.

   Required ingredients:

   • Blueberry:  to taste

7. Bake for 50–60 minutes until done.